Name: Curry Cream Sauce
Yield: Makes 600 ml (1 pint)
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) unsalted butter; A few black peppercorns; A few cardamom seeds (optional); A few coriander seeds (optional); ½ teaspoon ground ginger or a small piece of fresh root ginger, grated; 1 garlic clove, chopped; 2 celery sticks, chopped; ½ leek, chopped; Salt and freshly ground white pepper; 300 ml (10 fl oz) double cream; 600 ml (1 pint) Chicken Stock or Vegetable Stock; 2 teaspoons medium curry powder; 1 onion, chopped; 1 carrot, chopped

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This recipe will provide a slightly yellow, creamy curry sauce with just enough strength to flavour the kedgeree. Any left-over sauce can be kept in the fridge for a few days. It’s good added to any curry.

Ingredients

1 onion, chopped
1 carrot, chopped
½ leek, chopped
2

Method

Cook all the chopped vegetables, garlic and spices in the butter for 10 minutes. Add the curry powder and continue to cook for 15 minutes. Add the chicken stock and bring to the simmer. Simmer the stock until reduced by half. Now add the cream and cook for 10–15 minutes. Season with salt and pepper. Push the sauce through a sieve; it is now ready to use.

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Curry Cream Sauce

Ingredients

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