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Grandma'S Curry Sauce

Western.Chefs's picture
Ingredients
  Onion 1 Medium
  Apple 1 Small
  Butter/Margarine 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Bay leaf 1 Small
  Garlic clove 1 Small
  Caraway seeds 1⁄2 Teaspoon (Leveled)
  Salt 1⁄2 Teaspoon (Leveled)
  Desiccated coconut 1 Tablespoon
  Beef stock 1 Pint
  Black treacle 1 Teaspoon
  Sweet chutney 1 Tablespoon
  Lemon juice 1 Tablespoon, squeezed
  Curry powder 4 Tablespoon (Leveled)
  Curry paste 1 Teaspoon
Directions

GETTING READY
1) Peel and chop the onion,
2) Peel, core and finely dice the apple.

MAKING
3) Melt the butter in a saucepan, add the onion and apple and fry gently for about 5 minutes to soften.
4) Add the curry powder, and cook for a few minutes to draw out the flavor, then stir in the flour.
5) Pound together the bay leaf, garlic and caraway seeds.
6) Add the curry paste, salt, coconut and pounded garlic mixture to the pan.
7) Stir in the stock and bring to the boil.
8) Cover and simmer gently, stirring occasionally, for about 1 hour.
9) Stir in the treacle, chutney and a squeeze of lemon juice to taste.
10) Strain and use as required.

SERVING
11) It can be used as a sauce for serving cooked meat, fish or eggs, or it can be poured over fresh meat or chicken before cooking.

TIPS
This sauce is better made a day in advance, giving the flavors time to mellow and mature before using.
This sauce can be made mild, hot or slightly sweet as per the preference.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Coconut
Preparation Time: 
30 Minutes
Cook Time: 
65 Minutes
Ready In: 
95 Minutes

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