Curry Sauce – Basic Recipe and Variants

The curry sauce – a recipe with many variations

Curry is not a spice in its own right, but a mixture of spices. The basis is always turmeric, which is also called turmeric and gives the powder its characteristic color. Pepper, cardamom, coriander, and cumin are also part of the delicacy.

• Depending on taste, the basic ingredients can be expanded with fenugreek, ground cloves, and chili. You can buy curry as a mix, put it together yourself, or use spicy curry pastes.
• The following basic mix serves as an example if you want to make your own curry powder. You can of course add any ingredients you like. Be creative and willing to experiment. Even cinnamon or garlic are possible, as also fruity components such as strawberry powder.
• For the basic mixture you need 1 teaspoon of ground cardamom, 1 pinch of ground cumin, 1 pinch of clove powder and 1 pinch of ground black pepper. Add some chili powder to taste.
• The basic mixture serves as the basis for each recipe. Of course, you don’t have to mix it up every time, you can also put together a larger quantity. Store the finished powder dry and airtight in a dark place.

Curry sauce – especially popular with us for bratwurst

While it’s far from the original version, it’s the variant we’re most familiar with.

• The classic curry sauce for currywurst consists of 150 g tomato paste, 125 g apple sauce, 350 ml water, a pinch of salt, 1/2 teaspoon sweet paprika powder, onion, and the basic curry mixture.
• The onions are fried in a little oil together with the tomato paste and then deglazed with the water.
• Now stir the applesauce into the sauce and add the spices. Let the sauce simmer on low until the onions are soft and it has thickened to the desired consistency.
• If it thickens too much while cooking, add a little more water. Always stir well in between. If you don’t like chunks in your curry sauce, you can use a hand blender to puree the sauce before consumption.

Curry Sauce – Indian Style

Curry sauce has its origins in the subcontinent of India. From there it made its way to Thailand, Africa, and finally all over the world. Here’s a more traditional version.

• You need half an onion, a clove of garlic, a 3 cm piece of ginger, a mild chili pepper, salt, pepper, plain yogurt, whipped cream, a small bunch of fresh coriander, and 1-2 tablespoons of ghee-clarified Indian butter. Alternatively, you can also use clarified butter.
• The onion is cut into small cubes and steamed in ghee until translucent. Then the flame of the stove is reduced and everything is deglazed with cream. Now peel the garlic and ginger and chop/grate them very small. Then add them as well. Then add your curry mixture to the mixture.
• Again, let this variant simmer over a very low heat rather than boiling it. Only towards the end of the cooking process add the chili cut into fine rings, the chopped coriander, and the natural yogurt, and season with salt and pepper.
• You can also prepare this variant with poultry or tofu. To do this, fry the meat or the diced tofu together with the onions and then cook the sauce as described in the recipe. This goes best with rice.

Vegan curry sauce

Many people in India are vegetarian or vegan, so it is not surprising that there are also many delicious recipes that do not contain any animal ingredients. In terms of taste, they are in no way inferior to the original.

• You will need a tomato, a cup of red lentils, two cups of water, an onion, a red bell pepper, a can of coconut milk, the curry mix, and salt, pepper, and peanut oil for sautéing.
• Cut the onion, tomato, and pepper into tiny cubes. First fry the onions until translucent and then add the tomatoes and peppers. Then deglaze the mixture with the water and turn it down to a low level.
• Now add the lentils. These are cooked completely soft and later provide both consistency and taste. Add a little more water if needed as the lentils will take a good amount of it. The spices and coconut milk also go into the pot.
• When the entire sauce has boiled until soft, season with salt and pepper. If you prefer it a little spicier, you can add chilli flakes. This sauce goes well with couscous or rice.

The “fruity variant” is particularly suitable for grilling

Surely you have already seen ready-made fruity curry sauces as barbecue sauces on the shelf or have already bought them. With the following recipe, you can conjure up your own barbecue sauce, which will provide not only you but also your guests with exotic variety on the plate and will give ketchup and mustard real competition. This recipe is also vegan.

• You need an onion, a mango, 400 g pineapple (fresh or canned), one or two mild peppers or half a red pepper, and a banana – plus a can of coconut milk, the curry mixture, and coconut oil for frying.
• Melt about a tablespoon of coconut oil in a saucepan, then sauté the diced onion in it. Then set the stove to a low flame and add the coconut milk and the curry mixture.
• Remove the skin and stone from the fruit and cut it into small pieces. The chili peppers or paprika are also cut into small pieces and added. Then let the pieces of fruit cook in the coconut milk to a soft pulp.
• Blend the sauce with a magic stick and continue to simmer on low until it has a creamy consistency. Filled hot into small screw-top jars, this sauce stays fresh for a while and can be cooked in advance. It tastes delicious with meat and grilled vegetables.

Flaming death on the tongue – the hot curry sauce

For the experienced palate, it is a very special treat when an explosive sharpness provides that certain extra. Hot curry sauces are very popular, especially in Thailand. We would like to present a version of it to you here.

• You will need a can of coconut milk, an onion, one to two carrots, a chili pepper, two to three tablespoons of green or red curry paste, and some peanut oil for frying. This curry can be prepared in a pot, but also wonderful in a wok.
• The onions and carrots are cut into small cubes and fried in peanut oil. Then reduce the heat of the stove and douse with the coconut milk.
• Now stir in the curry paste well and add the chili pepper cut into rings. You can choose the type of chili based on the level of spiciness you want.
• The sauce is ready when the carrot pieces are soft. Whether fish, meat, or vegetables. This sauce goes well with almost any dish. Provided you like it really fiery on your plate.