John Myers
Curry Sauce for Stock
The perfect curry sauce for stock recipe with a picture and simple step-by-step instructions.
- 4 tbsp Oil
- 100 g Ginger
- 600 g Onions
- 1 tuber Garlic
- 3 tbsp Mild Madras curry powder
- 3 400g cans Canned tomatoes
- 1 Can Water
- 3,5 tsp Salt
- 1 piece Cinnamon stick
- 2 piece Bay leaves
- 6 piece Green cardamom
- 6 piece Cloves
- Peel, weigh and finely chop the ginger. .. Peel, weigh and dice the onions. … Peel the garlic and cut into fine slices.
- Fry the ginger cubes in oil until translucent, add the onions and fry slowly, turning frequently, until they begin to get evenly colored. Add the garlic and stir-fry until it no longer smells raw.
- Add the curry powder, mix well and let the heat stand .. stir again and again.
- Add the canned tomatoes, fill one of the cans with water and use it to swirl out all cans. Pour the swirling water into the pot as well as the salt
- Now puree everything finely.
- Break open the cardamom capsules and place with the cloves in a spice bag or paper tea filter, close and add to the sauce with the cinnamon stick and the bay leaves.
- Bring the sauce to the boil and simmer in a closed saucepan for about 30 minutes.
- Remove the spice bag, cinnamon stick and bay leaves, puree everything again finely, season to taste and simmer for another 10 minutes with the lid tilted.
- Pour the sauce into jars that have been rinsed with hot water, close tightly and allow to cool.
- The sauce lasts for a long time, I estimate at least 6 months. .. It goes well with vegetable curry (but also meat curry), as a curry sauce for grilling. It is suitable for seasoning a wide variety of dishes and of course for curry sausage. They can also be used as a topping on bread.
Facebook Comments