Curry Sauce

I started making this version of curry sauce when I was in secondary school. It doesn’t contain either coconut milk or cream, so isn’t as rich as other recipes for curry sauce. It’s great served on hot white rice, and a slab of Tofish alongside. Because cornmeal is used to thicken this sauce, it will solidify at room temperature. So if you are reheating it, you will probably need to add as much as ¼