Before
we carry on with the remaining working week suppers I think the time
is right for two more LSG sauces.
I
do love a useful sauce, especially one that can be used in different
ways. The following is a curry sauce – in particular meant to
resemble what I'd call a “chip shop curry”. To explain, the chip
shop curry is not as strong as traditional curries. For those who
eat curries, to give you an idea of “heat” and “spice” I'd
say it's not as hot and spicy as a rendang and not as mild as a
korma, so middle for diddle, suitable for everyone.
Here's
the recipe :
Curry
Sauce
50g
unsalted butter
2
large onions, finely sliced and chopped
1
tsp of ginger paste
4
roasted garlic cloves
3
tbsp mild curry powder
3
tbsp malt vinegar
½
tsp star anise powder
500ml
of the slow cooked star anise chicken stock
2
tbsp slaked cornflour
2
tbsp lemon juice
160ml
coconut cream
Using
a large saucepan melt the butter and add the onions, garlic and
ginger. Fry gently until soft – about 15 minutes, make sure
there's no colour. Add the curry powder, star anise powder and
vinegar, fry for another minute. Add the chicken stock, bring to the
boil and simmer gently for 25 minutes, stir occasionally, you don't
want it to stick.
Add
two tbsp of water to the cornflour, mix and pour into the sauce.
Simmer for another 5 minutes, stir until you've got a silky,
thickened sauce. Blitz with a hand blender until smooth, add the
lemon juice.
At
this point, decant into boxes. You will get approximately 630g of
curry sauce and I divided between two. I froze one box and fridged
the other.
I was
using one for this evenings meal.
Hold that thought ...
No comments:
Post a Comment