John Myers
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Curry Sauce
The perfect curry sauce à la biggi recipe with a picture and simple step-by-step instructions.
Approach for the sauce
- Clarified butter
- Caramelister garlic
- Magic spice (in my KB)
- Onion
- Tomato ketchup (from our own production)
- Roast stock (in my KB)
- Curry powder
- Curry leaves (axled)
- Lovage leaves (axeled)
as a “must have ingredient”
- Pineapple juice
- Brown rum
- Briefly sweat the onion, caramelized garlic (in my KB) and magic spice (in my KB) in clarified butter. The link to the garlic and magic spice is here: Garlic = Spanish garlic >>>>> 2. Magic spice = magic spice from Biggi`s witch kitchen
- Now add the ketchup and mix everything well.
- As soon as this has boiled, add the gravy (in my KB). The link is here: Roast stock for dark sauces à la Biggi
- Bring to the boil again and add the remaining ingredients except for the “must have” ingredients. Boil this mixture down for 3-4 hours.
- After boiling down, add the last ingredients. Mix briefly once and either use immediately or fill into containers and bottles. The sauce can be kept chilled for at least 14 days.
- It is of course particularly suitable with currywurst. Personally, I also like to use them with grilled meat or sausages. It is also easy to use as a dip = simply mix with yoghurt or quark.
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