Curry Cream Sauce

Name: Curry Cream Sauce
Yield: Makes approx. 500–600 ml (17 fl oz-1 pint)
Cuisine: British
Ingredients: 1 tablespoon curry powder or ready-made Madras curry powder; 1 tablespoon curry powder or ready-made Madras curry powder; 300 ml (½ pint) Chicken or Vegetable Stock; 300 ml (½ pint) Chicken or Vegetable Stock; 300 ml (½ pint) double cream; 150 ml (¼ pint) coconut milk; Squeeze of lime juice (optional); Salt; 2 garlic cloves, crushed; 1 large onion, finely chopped; knob of butter

Preparation info

Makes approx.
500–600 ml

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

I use this sauce for Smoked Eel Kedgeree, and also for Curried Eggs. The curry powder is the home-made one on the left, but it can be replaced with a bought medium-hot powder, such as Madras.

Ingredients

knob of butter
1 large onion, finely chopped
2 garlic cloves, crushed

Europe
United Kingdom
Sauce
Vegetarian
Gluten-free

Method

Melt the knob of butter and add the chopped onion and garlic. Cook on a medium heat, without colouring, for 5–6 minutes. Add the curry powder and continue to cook for a further 6–8 minutes, stirring occasionally. Add the vegetable or chicken stock and bring to the simmer. Allow the sauce to cook on a fast simmer, reducing the stock by half. This will increase its total flavour. Add the double c