Curry sauce for the one and only (Berlin) Currywurst

Ingredients for 1 servings:

• 1 onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 1 tbsp olive oil
• 30 g brown sugar
• 1 ½ tbsp curry powder
• 600 ml tomato juice
• 2 tsp fresh ginger, finely grated
• 1 tsp white wine vinegar
• Salt
• Paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and finely dice the onion and garlic. Grind the garlic using a garlic grinder if necessary. Then sauté in a saucepan with the oil over low heat, stirring constantly. When the garlic and onions are translucent, sprinkle over the sugar and let it caramelize. Stir the curry powder into the mixture and deglaze with 200 ml of tomato juice. Let the mixture simmer for 10 minutes, then puree with a hand blender. Stir in the remaining 400 ml of tomato juice and about 0.5 teaspoon of salt and slowly reduce the sauce to about 500 ml. Leave the pan uncovered and stir occasionally. Stir in the grated ginger, bring everything to a boil, and then let it cool. Season to taste with about a teaspoon of paprika, salt, and vinegar.