John Myers
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Spread, Hearty: Indira Curry Ketchup
The perfect spread, hearty: indira curry ketchup recipe with a picture and simple step-by-step instructions.
Basis: tomatoes
- 500 g Yellow cherry tomatoes
- 15 g Onion red
Spices
- 3 tsp Sugar white
- 2 tsp Yellow curry powder
- 0,5 tsp Ground pepper white
- 0,125 tsp Garlic salt
- 0,125 tsp Ground ginger
- 0,2 piece Grated tonka beans
fruit
- 3 tsp Lime juice
preparation
- Wash and clean the tomatoes and quarter them … bring to the boil in a saucepan with a little water and strain the tomatoes through a sieve into another saucepan … let the tomatoes and juice reduce for approx. so that the tomato pulp is left over
Manufacturing
- Peel the onion and dice it finely … reduce the pulp with onion and sugar for approx. 5 minutes … season with curry powder, pepper, salt, ginger and tonka bean and round off with lime juice … approx. Let simmer for 5 minutes
Storage & shelf life
- Fill the curry ketchup into stylized glasses, screw the lid on and stand upside down and let it cool for about 5 minutes … turn it over and let it cool … store in the refrigerator where it will last for several weeks
application
- “Indira” curry ketchup goes well with fish, (grilled) poultry, pork or beef and as a refinement of marinades or dressing or cheese
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