Mild Curry Sauce

Name: Mild Curry Sauce
Yield: makes just under 600 ml / 1 pint
Cuisine: Asia
Ingredients: 2 tbsp ground almonds; 4 shallots or 1 large onion, finely chopped; ½ tsp ground turmeric; 2 tbsp chopped mint (optional); 700 ml/ 1½ pints chicken stock or water; ½ tsp chilli powder; 1 bay leaf; 1 tsp ground cumin; 2 tsp ground coriander; 2 cloves; 1 tsp chopped ginger; 3 tbsp olive oil or groundnut oil; 2 green cardamoms; 200 ml/ 7 fl oz plain yoghurt; 3 garlic cloves, chopped; 1 tsp salt, or more to taste

Preparation info

makes just under
600 ml

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This sauce goes well with many dishes described in this book, but it is particularly suitable for the Pepper-crusted Fillet Steak. If you want it stronger and spicier, double the quantities of ground coriander, cumin and chilli.

Ingredients

4 shallots or 1 large onion, finely chopped
3 garlic cloves, chopped
1<

Asia
Sauce
Southeast Asia
Gluten-free
Vegetarian

Method

In a blender or food processor (or using a pestle and mortar), blend the shallots or onion, garlic and ginger with the oil and 2 tablespoons of water until smooth.

Simmer this in a saucepan for 4-5 minutes, stirring often. Then add the chilli, coriander, cumin, turmeric and almonds, and stir for 2 minutes. Add the stock or water, a