Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         onions -- coarsely chopped
   1      clove         garlic -- finely chopped or
                        -- grated
   1      teaspoon      root ginger finely chopped or grated
   1 1/2  pints         water
  14      ounces        chopped tomatoes
   1      tablespoon    tomato puree
   1      teaspoon      paprika
   1      teaspoon      turmeric
   2      tablespoons   cooking oil

Preparation:

How to make the sauce: Heat the water, onions, garlic and ginger in a large, heavy bottomed pan. Simmer gently with the lid on, for 1 hour. Remove the lid and let the mixture cool. Meanwhile: Whiz the tinned tomatoes in a food processor for a good two minutes. This is essential for absolute smoothness. Heat the oil in a large pan and gently fry the paprika and turmeric for 30 seconds. Mix in the tomato pur‚e and add the whizzed tomatoes. Simmer for 20 minutes, making sure nothing sticks. Take the cooled onion mixture a bit at a time and whiz up in the food processor, again making sure it's absolutely smooth. Add to the tomato and spices and simmer for another 20 minutes. A scum will appear on the surface of the sauce - try to remove this as it forms. How to use the sauce: The sauce basically replaces the tomatoes, onion, garlic and ginger in a curry. So to make your favourite curry, simply brown your meat or vegetables with a spice mixture of your choice, and add the brown stuff. Simmer for 20 minutes (or while the rice cooks) and you're ready to eat. Makes 8 oz. You can freeze your brown stuff or keep it in the fridge for 3 - 4 day