This pic is a curry sauce that i will freeze 3/4 of but the rest is for a chicken curry tonite.This sauce is so good with a steak or seafood.Pan fried prawns with a curry dipping sauce,,its a sweeter style so on a nice steak with pasta is great.
The sauce is cooked for 5 hours then pushbed through a sieve to make a very creamy sauce.
Start with large sauspan and gently soften onions and garlic in a little olive oil.
Add curry powder and cook gently for a couple of minutes.
Add butter and melt and stir into onions and curry for a little until the flour is cooked.
Slowly add water stiring all the time to end up with a creamy sauce,Add more water if needed.
Add all other ingrediants and stir until well mixed and cook slowly for four or 5 hours,checking the water content every now and then.
You will find a lot of water will come from the vegetables as it cooks.
Finally push all through a sieve and return to the pot to reduce if needed.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This sauce is agreat extra to lots of food such as steak,seafood dipping sauce or simply add prawns,chicken or beef to make a curry.
I frieze some of it into separate containers to be used later for several dishes.
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