Berlin curry sauce for currywurst

Ingredients for 4 servings:

• 15 ml water or apple juice
• pepper
• Chili, finely chopped
• curry powder
• 5 tbsp ketchup
• 1 tbsp, strained mustard, medium hot
• some Worcestershire sauce

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

like in the old days, very simple and delicious…..

Pour water or apple juice into a small glass bowl. Add pepper, finely chopped chili (to taste, but be careful!), and curry powder, and heat in the microwave for about 20 seconds. This releases the spice. Then add about 5 heaped tablespoons of ketchup and perhaps 10% of medium-hot mustard (e.g., Bautzener Senf) and mix well. Season the mixture with a little Worcestershire sauce, if desired. The sauce is still concentrated enough that you can dilute it with water or apple juice without it tasting watery. Proper curry sauce doesn’t have the same consistency as ketchup. Finally, one last thing: Never heat curry sauce and then sprinkle curry powder over it. You can do that if you want to mask the unpleasant taste of a curry sauce. Nothing is more unpleasant than pure curry powder on your tongue! Make sure you get a good bratwurst that doesn’t have too many fillers and other things that need to be removed. The ketchup and mustard shouldn’t have a lot of vinegar, and the mustard should be the color of a mustard seed and not look bright yellow-green. Ketchup shouldn’t be semi-transparent and slimy. That wouldn’t be suitable anyway, as it’s already been extended with fillers at the factory. These specifications are purely subjective and may vary slightly.