This is a middle for diddle curry sauce, quite mild – you could ramp it up by increasing the strength of the curry powder to your taste, if you prefer!
It's a curry sauce that I use all the time – useful too and it's quick and easy.
Rendang Sauce
160 ml coconut cream
3 tsp brown sugar
2 tsp curry powder
(I used mild)
1 tbsp kecap manis
(also known as sweet soy sauce)
Combine all the ingredients in a saucepan over a low heat for 3/4 minutes
and serve. Can be made ahead and re-heated.
Cool, then set aside alongside the koftas until you're ready to assemble your sub.
If you want to use paneer then add small cubes to the sauce when combined, heat gently for 10 minutes. Take the paneer out of the sauce and set both aside.
You will need … and the extras!
No comments:
Post a Comment