Curry Sauce
A fundamental Anglo-Indian curry sauce base made by reducing onions, carrots, and sour apples into a thick, velvety puree. This sauce serves as a versatile foundation for various curries, thickened naturally by the pureed vegetables rather than flour.
Ingredients
- 6 whole Large onions, peeled and chopped small (Approximately 1kg if using modern large onions)
- 2 oz Butter (Approx. 60g)
- 1 whole Small carrot, chopped into small pieces
- 1 whole Sour apple (e.g., Granny Smith), peeled and chopped
- 1 pint Vegetable stock or water (Approx. 570ml)
- 1 tsp Curry paste (Original specifies 'Captain White's curry paste')
- 1 dessertspoon Curry powder (Approx. 2 teaspoons or 10ml)
- 4 leaves Bay leaves (Optional, for finishing)
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Instructions
- 1Peel and chop the onions, carrot, and apple into small, uniform pieces to ensure even cooking.
- 2Melt the butter in a large frying pan or pot over medium heat. Add the chopped onions and fry, stirring frequently, until they begin to change color and become translucent.
- 3Add the chopped carrot and apple to the onions. Continue to fry everything together until the mixture turns a nice brown color.
- 4Pour in the vegetable stock (or water). Bring to a gentle simmer and let cook until all vegetables are completely tender and soft.
- 5Stir in the curry paste and curry powder. Mix well to incorporate the spices into the liquid.
- 6Rub the entire mixture through a wire sieve into a clean bowl or pot. Ensure all the vegetable pulp is pushed through, as this thickens the sauce. (Note: You may use a blender first to make this easier, but passing through a sieve is essential for the correct texture).
- 7If serving immediately or adding to a dish (like curried rice), add the bay leaves to the strained sauce and simmer gently for a few minutes to infuse flavor. Serve the bay leaves whole in the final dish.
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