John Myers
Knock in Curry Sauce
The perfect knock in curry sauce recipe with a picture and simple step-by-step instructions.
- 1 Bun old
- 250 ml Whipped cream
- 2 Fresh onions
- 1 tbsp Oil
- 3 Anchovies (anchovies)
- 500 g Mixed minced meat
- 2 Eggs
- Salt and pepper
- 1 tsp Grated lemon peel
- 2 Cloves
- 1 Bay leaf
- 2 liter Vegetable broth
- 5 piece Black peppercorns
- 40 g Butter
- 3 tbsp Flour
- 250 ml Milk
- 1 tbsp Yellow curry paste
- 80 g Sugar snap
- 80 g Mushrooms brown
- 80 g Pineapple
- 0,5 bunch Fresh coriander
- For the minced meat, cut the roll into thin slices, pour 125 ml of cream over it and let it soak for 10 minutes. 1 Finely dice the onion, sauté in the oil and allow to cool. Drain the anchovies on kitchen paper and finely chop. Knead the mince, soaked bread roll, eggs, anchovies, onions, a little salt, pepper and lemon zest to form a smooth dough. With your hands slightly moistened, shape about 16 balls.
- 1 Sprinkle the onion with cloves. Bring the broth with the sprinkled onion, peppercorns and bay leaf to the boil. Pour the broth into the broth, cover and simmer for 15 minutes over a mild heat. Remove with the skimmer, set aside. Pour the broth through a fine sieve and measure 1/2 liter (Use the remaining broth e.g. for a soup).
- Melt the butter in a large saucepan, sweat the flour and curry paste while stirring. Gradually deglaze with 1/2 liter of stock, milk and the rest of the cream. Bring to the boil, stirring, and simmer over a mild heat for 10 minutes, stirring several times.
- Cut the snow peas into very thin strips. Cut the mushrooms into thin slices and briefly bring to the boil with the pineapple pieces in the finished sauce. Heat the dumplings and serve sprinkled with coriander, with basmati rice.
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