Curry sauce (2)
Instructions
Put in a saucepan, melt butter, add the curry powder and mix well before you combine all the remaining ingredients, except water, salt and sugar.
Stir constantly until the onions will appear.
Soak the mixture with one cup of boiling water, stir again, increase the heat slightly and simmer for about 40 minutes.
Add the salt and sugar, and carefully turns the sauce through a pass.
It should be served hot in a pan heated appropriately.
Europeans call ' curry ' the many blends of spices typical of Indian cuisine assorted.
The curry powder, crushed together in a mortar and mixed with care, cloves, nutmeg, cumin seeds, corn, pepper, cardamom, cinnamon and dye able to emerge on all, saffron, which gives the powder a mainly yellow.
Marketing is especially Madras curry, whose blend is sweeter, with inclusion of coriander and poppy seeds, and reduced doses of pepper and spices ' strong '.
Ingredients and dosing for 4 persons
- 2 teaspoons of curry powder
- 1 teaspoon of short chop onions
- 30 g of butter
- 1 clove of finely minced garlic
- 1/4 teaspoon of cinnamon
- 1 pinch of ginger
- Some seeds of cardamom (optional)
- 1/4 teaspoon of sugar
- 1 cup of boiling water
- Salt