Curry sauce

Curry sauce

It is easy to make this sauce. It has many uses and comes in handy to fix a meal in a hurry. You can make vegetable, fish or meat curry with this sauce. This sauce can be added to rice, noodle, spaghetti, breads and scrambled semolina many other food items. It can be used as gravy or a dipping sauce. You can make it like a mild curry without the main ingredient.  Today I made this sauce to be served with mushroom balls on a mixed vegetable couscous. I really enjoyed the spicy flavor of the sauce with  fried and baked mushroom balls together with couscous. I hope you will try this recipe for a change and enjoy.

                                      Recipe summary
                                                For
                                        Curry sauce

Preparation time: 20 minutes
Cooking time: 30 minutes

Serves: 6

1. In a medium sized frying pan add 2 tablespoon vegetable oil and heat it up. Add ½  teaspoon mustard seeds  add 1 dry chili dry chili broken into small pieces and fry till you get the aroma. 

Ingredients

2. Add 1 big onion coarsely chopped, 1 sprig curry leaf chopped fine, 1 green chilly finely chopped, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, 3 pieces cloves, 1 pod cardamom and  ½  teaspoon cinnamon powder and fry for 3 minutes.

4. Add 1 tomato coarsely chopped,3 cloves garlic sliced thin, ½ teaspoon ginger minced, 1 teaspoon turmeric powder, 1 teaspoon chili powder and 1 tablespoon curry powder and fry for 2 minutes.

Curry sauce

5. Add 1 tablespoon butter and let it melt. 




6. Add 2 tablespoon all purpose four and stir briskly so that they don’t form into lumps. Add ½ cup stock/broth 2 cups water and stir well. Cook covered for about 20 minutes in low heat. Stir occasionally.

Couscous served with mushroom
balls and curry sauce

7. Add 3 tablespoon coconut cream and mix well and cook for 2 minutes. Add 1 teaspoon salt and ½  teaspoon pepper powder. Taste for seasoning and adjust.


Take off the heat.



 Curry sauce is ready.
                                  

                   Recipe follows in detail with pictures.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients for curry sauce

Ingredients
1 big onion coarsely chopped
1 tomato coarsely chopped
1 green chilly finely chopped
3 cloves garlic sliced thin

½  teaspoon ginger minced
1 dry chili broken into small pieces
1 sprig curry leaf
1 teaspoon salt
2 cups water
½ cup vegetable stock / broth
3 tablespoon coconut cream
2 tablespoon vegetable oil
2 tablespoon all purpose flour
1 tablespoon butter

Curry sauce is boiling in a wok

Spices
½  teaspoon mustard seeds
1 teaspoon turmeric powder
3 pieces cloves
1 teaspoon chili powder
1 tablespoon curry powder
½ teaspoon cumin seeds
½  teaspoon fennel seeds
1 pod cardamom
½  teaspoon cinnamon powder
½  teaspoon pepper powder


Preparation

Method
In a medium sized frying pan add vegetable oil and heat it up. Add mustard seeds and let it splutter. Reduce the heat and add dry chili and fry till you get the aroma. Add onion, curry leaves, green chili, cumin seeds, fennel seeds, cloves, cardamom and  cinnamon powder and fry for 3 minutes. Add tomato slices, garlic, ginger, turmeric powder, chili powder and curry powder and fry for 2 minutes.
Add butter and let it melt. Add the all purpose four and stir briskly so that they don’t form into lumps. Add stock/broth water and stir well. Cook covered for about 20 minutes in low heat. Stir occasionally.
Add coconut cream and mix well and cook for 2 minutes. Add salt and pepper. Taste for seasoning and adjust.
Take off the heat and the curry sauce is ready.

Couscous served with mushroom balls and curry sauce

You can store the sauce in the fridge for 3 or 4 days.

 
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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