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  • Sauce - Classic Curry

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    Wendy Jackson
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    This classical curry sauce recipe calls for butter, onions, garlic, curry powder, flour, tomato puree, beef stock, apples, mango chutney, coconut, and cream. To make it, the onions and garlic are cooked in butter before adding the flour and curry powder to make a roux. Tomato puree is added and cooked in, then beef stock is slowly incorporated. Apples, mango, and coconut are simmered for 45 minutes before sieving and adding cream to finish.

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    sauce - classic curry

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    This classical curry sauce recipe calls for butter, onions, garlic, curry powder, flour, tomato puree, beef stock, apples, mango chutney, coconut, and cream. To make it, the onions and garlic are cooked in butter before adding the flour and curry powder to make a roux. Tomato puree is added and cooked in, then beef stock is slowly incorporated. Apples, mango, and coconut are simmered for 45 minutes before sieving and adding cream to finish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views1 page

    Sauce - Classic Curry

    Uploaded by

    Wendy Jackson
    This classical curry sauce recipe calls for butter, onions, garlic, curry powder, flour, tomato puree, beef stock, apples, mango chutney, coconut, and cream. To make it, the onions and garlic are cooked in butter before adding the flour and curry powder to make a roux. Tomato puree is added and cooked in, then beef stock is slowly incorporated. Apples, mango, and coconut are simmered for 45 minutes before sieving and adding cream to finish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Classical Curry Sauce

    Butter 75g
    Chopped onion 100g
    Garlic ½ clove
    Curry powder 30g
    Flour 50g
    Tomato puree 2tbsp
    Estouffade 1lt
    Apples cooking 50g
    Mango chutney 30g
    Coconut desiccated 10g
    Cream double 100ml
    Method

    1. Melt the butter in a small pan and add the onion and garlic and cook until lightly
    coloured.
    2. Add the flour and curry powder and cook out as you would when making a roux.
    3. Stir in the tomato puree and cook out.
    4. Slowly add the estouffade, stirring to the boil each time.
    5. Add the apples, mango and coconut and gently simmer for 45 minutes, skimming
    any scum from the top when necessary.
    6. Pass through a sieve into a clean pan
    7. Add the cream, bring back to the boil and correct the seasoning and consistency as
    necessary.

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