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Curry sauce

6 servings

20 minutes

Great Britain, like no other European country, has been obsessed with curry since the colonization of India. And this ultimately led to the emergence of its rather pretentious varieties, into which the British came up with the idea of mixing fennel, cinnamon, cumin and God knows what else. This version of curry is as close to the original as possible and comes out terribly aromatic and quite hot.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
307.6
kcal
4.2g
grams
26.1g
grams
15.5g
grams
Ingredients
6servings
Sunflower oil
5 
tbsp
Mustard seeds
2 
tsp
Ginger
30 
g
Curry leaves
1 
bunch
Fenugreek
1 
tsp
Onion
3 
head
Paprika
 
to taste
Turmeric
1 
tsp
Tomatoes
6 
pc
Water
1 
glass
Salt
1 
tsp
Chili pepper
3 
pc
Coconut milk
1 
jar
Cooking steps
  • 1

    Place a small saucepan over medium heat, add sunflower oil, mustard seeds, fenugreek, and a handful of curry leaves. Gently stir.

    Required ingredients:
    1. Sunflower oil5 tablespoon
    2. Mustard seeds2 teaspoons
    3. Fenugreek1 teaspoon
    4. Curry leaves1 bunch
  • 2

    Remove seeds from chili pepper, cut into thin strips, and place in a pot. Peel fresh ginger and grate it. Add to the pot and mix with the other spices.

    Required ingredients:
    1. Chili pepper3 pieces
    2. Ginger30 g
  • 3

    Chop the onion, add to the mixture, and stir. Then add paprika and turmeric. Peel the tomatoes, chop them, and blend for speed. Also add to the pot.

    Required ingredients:
    1. Onion3 heads
    2. Paprika to taste
    3. Turmeric1 teaspoon
    4. Tomatoes6 pieces
  • 4

    Pour a glass of water into the pot, add salt, then coconut milk, and stir gently. Let the sauce simmer on medium heat for five minutes.

    Required ingredients:
    1. Water1 glass
    2. Salt1 teaspoon
    3. Coconut milk1 jar
  • 5

    Pour hot curry sauce over cooked rice, fish, or chicken and serve immediately. Alternatively, cool it down, store in the fridge for a couple of days, and reheat well before serving.

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