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Tuesday, March 12, 2013

Indian Curry Sauce | The Whole World Loves Curry

If you want to learn how to make Indian restaurant curries at home this is the place to start. This is how to make the best lump free curry gravy step by step.

Indian Curry Sauce The Whole World Loves Curry


Indian curry sauce is served with starches, meats, and vegetables or as a sauce for dipping sandwiches.


Ingredients

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chili peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups of water


Directions

Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and saute until very brown, 10 to 15 minutes. 

Add ginger and garlic to the onion and sauté for an additional 2 minutes. Process the onion, ginger, garlic mixture in a food processor until smooth. Do not rinse the food processor.

Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric, and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.

Puree tomatoes, chili peppers and cilantro in a food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
Blend the whole mixture in a food processor to puree it. Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.

To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.


Did you know?
The earliest references to Indian curry written in English appeared in Hannah Glasse The Art of Cookery in 1747.


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