How on earth can i make my own curry sauce?!
i want to make a curry and we have curry powder but how the hell do i make it into a sauce!?what do i add!?and how do i create my own spicy curry sauce!?i have no idea at all!?!?!?the kind of curry sauce you get from a chinese i suppose!?Www@FoodAQ@Com
Answers:
MADRAS CURRY SAUCE
1 stick butter (8 tablespoons)
2 large onions, finely chopped
3 large cloves garlic, finely minced
2 carrots, finely chopped
2 chili peppers (see below)
2 apples, chopped
1 3/4 cups chicken broth
1-2 tablespoons Madras curry powder
3/4 cup coconut milk
This is a simple curry sauce which can be easily prepared by chopping and/or mincing the ingredients in the food processor!. A blender may also be used if the vegetables are chopped briefly in a blender filled with cold water!.
Using gloves, remove seeds from the chili peppers and soak for 30 minutes in warm water; drain and chop!.
Melt the butter in a skillet; saute the onions, garlic and carrots, without browning, but just until they take on a toasted color around the edges!. The best way to avoid over-browning the garlic is to add it in near the end, when the onions have already begun to brown!.
Wash and core apples, leaving on most of the peel!. Coarsely chop and add to the skillet!. Cover and simmer for 15-20 minutes over low heat!.
Add chicken broth!. If there is no chicken broth available, 1 teaspoon low sodium soup base (a paste made from highly condensed chicken soup) may be added to 2 cups water!. Cover and simmer for 45-60 minutes!.
Add 1-2 tablespoons Madras curry powder, a teaspoon of sea salt (or, to taste; if a low sodium soup base is not used, reduce salt), and 1/2 teaspoon freshly grated ginger root (don't use ground; use real ginger root preserved ginger root)!. Add coconut milk; use slightly less if a thicker sauce is desired!.
Bring to a boil for one minute; remove from heat!. Serve with any meat or fish desired!. Taste and adjust seasonings!. Serve with rice, if desired!.
OR
CURRY SAUCE
1/2 c!. mayonnaise
2 tbsp!. milk
1 tbsp!. curry powder
1/4 tsp!. Tabasco sauce
Combine all ingredients; refrigerate until ready to serve!. Yield 1/2 cup!.
OR
ORANGE CURRY SAUCE
1 c!. orange marmalade
1/4 c!. sugar
1/2 tbsp!. curry powder
1 tsp!. salt
1/3 c!. vinegar
2 tbsp!. brown sugar
1 tbsp!. Worcestershire sauce
1/2 tsp!. ginger
Combine all ingredients in small saucepan!. Heat to boiling and then simmer, stirring constantly, until marmalade is melted and sauce is well blended!. Will be quite liquid!. Thickens when refrigerated!. Serve warm or cold!.
OR
CURRY SAUCE
2 tbsp!. butter
2 tbsp!. flour
1/4 tsp!. salt
1/4 tsp!. curry powder
1/8 tsp!. pepper
1 c!. milk
1 tsp!. sherry or sherry flavoring
In sauce pan, melt butter over low heat!. Blend in flour, salt, curry powder and pepper!. Cook over low heat, stirring until mixture is smooth and bubbly!. Remove from heat; stir in milk and sherry!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. 1 cup sauce
OR
CURRY SAUCE
2 tbsp!. butter
2 tbsp!. minced onion
2 tbsp!. flour
1 c!. milk
1/2 tsp!. chicken stock base
1/4 tsp!. homemade curry powder
Melt the butter, fry onions until tender, stir in the flour!. Cook for three minutes!. Slowly add the milk to make a white sauce!. After thickened, stir in the chicken stock base and the curry powder
JMWww@FoodAQ@Com
1 stick butter (8 tablespoons)
2 large onions, finely chopped
3 large cloves garlic, finely minced
2 carrots, finely chopped
2 chili peppers (see below)
2 apples, chopped
1 3/4 cups chicken broth
1-2 tablespoons Madras curry powder
3/4 cup coconut milk
This is a simple curry sauce which can be easily prepared by chopping and/or mincing the ingredients in the food processor!. A blender may also be used if the vegetables are chopped briefly in a blender filled with cold water!.
Using gloves, remove seeds from the chili peppers and soak for 30 minutes in warm water; drain and chop!.
Melt the butter in a skillet; saute the onions, garlic and carrots, without browning, but just until they take on a toasted color around the edges!. The best way to avoid over-browning the garlic is to add it in near the end, when the onions have already begun to brown!.
Wash and core apples, leaving on most of the peel!. Coarsely chop and add to the skillet!. Cover and simmer for 15-20 minutes over low heat!.
Add chicken broth!. If there is no chicken broth available, 1 teaspoon low sodium soup base (a paste made from highly condensed chicken soup) may be added to 2 cups water!. Cover and simmer for 45-60 minutes!.
Add 1-2 tablespoons Madras curry powder, a teaspoon of sea salt (or, to taste; if a low sodium soup base is not used, reduce salt), and 1/2 teaspoon freshly grated ginger root (don't use ground; use real ginger root preserved ginger root)!. Add coconut milk; use slightly less if a thicker sauce is desired!.
Bring to a boil for one minute; remove from heat!. Serve with any meat or fish desired!. Taste and adjust seasonings!. Serve with rice, if desired!.
OR
CURRY SAUCE
1/2 c!. mayonnaise
2 tbsp!. milk
1 tbsp!. curry powder
1/4 tsp!. Tabasco sauce
Combine all ingredients; refrigerate until ready to serve!. Yield 1/2 cup!.
OR
ORANGE CURRY SAUCE
1 c!. orange marmalade
1/4 c!. sugar
1/2 tbsp!. curry powder
1 tsp!. salt
1/3 c!. vinegar
2 tbsp!. brown sugar
1 tbsp!. Worcestershire sauce
1/2 tsp!. ginger
Combine all ingredients in small saucepan!. Heat to boiling and then simmer, stirring constantly, until marmalade is melted and sauce is well blended!. Will be quite liquid!. Thickens when refrigerated!. Serve warm or cold!.
OR
CURRY SAUCE
2 tbsp!. butter
2 tbsp!. flour
1/4 tsp!. salt
1/4 tsp!. curry powder
1/8 tsp!. pepper
1 c!. milk
1 tsp!. sherry or sherry flavoring
In sauce pan, melt butter over low heat!. Blend in flour, salt, curry powder and pepper!. Cook over low heat, stirring until mixture is smooth and bubbly!. Remove from heat; stir in milk and sherry!. Heat to boiling, stirring constantly!. Boil and stir 1 minute!. 1 cup sauce
OR
CURRY SAUCE
2 tbsp!. butter
2 tbsp!. minced onion
2 tbsp!. flour
1 c!. milk
1/2 tsp!. chicken stock base
1/4 tsp!. homemade curry powder
Melt the butter, fry onions until tender, stir in the flour!. Cook for three minutes!. Slowly add the milk to make a white sauce!. After thickened, stir in the chicken stock base and the curry powder
JMWww@FoodAQ@Com
Here is a basic curry recipe:
Fry some onion and garlic in a saucepan,
Add the meat and / or veg!.
fry tll browned!.
add the curry powder, stir in and cook for 30 secs
add stock to 'just about' cover the ingredients!.
Reduce heat and simmer till cooked (around 30 mins)
If the sauce is too thin, a little cornflour will thicken it up!.Www@FoodAQ@Com
Fry some onion and garlic in a saucepan,
Add the meat and / or veg!.
fry tll browned!.
add the curry powder, stir in and cook for 30 secs
add stock to 'just about' cover the ingredients!.
Reduce heat and simmer till cooked (around 30 mins)
If the sauce is too thin, a little cornflour will thicken it up!.Www@FoodAQ@Com
go to www!.curryhouse!.co!.uk and look for basic curry sauce i make brill curry's from this siteWww@FoodAQ@Com
Type the words curry sauce in google!.Www@FoodAQ@Com