EASY CURRY SAUCE
Make and share this Easy Curry Sauce recipe from Food.com.
Provided by Mandy
Categories Sauces
Time 6m
Yield 1 litre
Number Of Ingredients 7
Steps:
- Heat oil, add onions and garlic and saute until tender.
- Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
- Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.
Nutrition Facts : Calories 2705.6, Fat 272.9, SaturatedFat 199.3, Sodium 151.7, Carbohydrate 77.8, Fiber 9.8, Sugar 13.2, Protein 27.4
COOK IN CURRY SAUCE
Steps:
- Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
- Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
- Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
- To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
- For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
- For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
- Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
- Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
- Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
- Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
- To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
CURRY SAUCE
This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully.
Provided by Mary Beth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
- Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.3 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 125.7 mg, Sugar 6.4 g
THAI RED CURRY SAUCE
Make and share this Thai Red Curry Sauce recipe from Food.com.
Provided by beckas
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in saucepan.
- Add onion and saute until golden brown.
- Add curry paste and stir 1 minute.
- (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
- Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
- Simmer uncovered until lightly thickened, about 20 to 30 minutes.
- Pour sauce into a blender and blend until smooth.
- Return sauce to pan and re-heat if needed.
Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4, Sodium 332.5, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 2.6
CHIP SHOP CURRY SAUCE
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Time 1h20m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BASIC CURRY SAUCE
Make batches of this versatile curry sauce
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Yield Makes 1 litre
Number Of Ingredients 6
Steps:
- Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
- Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
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