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How to create Yazi's traditional basic sauce for authentic curries.


Curry Masala

(for 500g lamb/chicken/fish/vegetables)




1/2 cup of oil (vegetable/olive/rapeseed)

2 medium sized onions thinly sliced

A cube of  crushed fresh ginger (1 inch)

7-8 cloves garlic crushed

2 small tomatoes chopped or small tin tomatoes

¾ tsp salt (to taste)

1 ½ tsp mix basaar (if preferred mild add less )

2-3 green chillis 

1/2   tsp garam masala( optional)

Small bunch chopped coriander





In a pan add oil to cover bottom of pan until hot.

Add onions and fry until soft and slightly yellow.

Using a blender or pestle and mortar grind ginger and garlic add this to the onions and fry until ingredients go golden brown

Place chopped tomatoes and cook until soft.

Add Amaali mix basaar and salt,

fry ingredients for 10-15 mins until the paste has changed colour and oil has been separated (you may add a little water at times to avoid spices burning).

Add chopped fresh chillis and fry few minutes

Add some chopped coriander and garam masala (optional) fry couple mins.


You can add your choice of remaining ingredients depending on what curry you are cooking.


Tips: Depending on what type of curry you are making and how strong you want the flavour of the garam masala's you can adjust the recipe by adding the garam masala (NOT MIX BASAAR) when you add garlic and ginger.This gives a stronger flavour, great for lamb and chicken curry.


 Don't forget you could always add garam masala near the end when your curry is almost done, gives a beautiful aroma.. 


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