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.
1
Place a small saucepan over medium heat, add sunflower oil, mustard seeds, fenugreek, and a handful of curry leaves. Gently stir.
- Sunflower oil: 5 tablespoon
- Mustard seeds: 2 teaspoons
- Fenugreek: 1 teaspoon
- Curry leaves: 1 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.
- Chili pepper: 3 pieces
- Ginger: 30 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.
- Onion: 3 heads
- Paprika: to taste
- Turmeric: 1 teaspoon
- Tomatoes: 6 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.
- Water: 1 glass
- Salt: 1 teaspoon
- Coconut milk: 1 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.
