Fiona Dunlop

Curry sauce

Salsa de curry

Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

This sauce is ideal with the salmon-stuffed chicken breasts, or served with bread as a spicy dip.

Ingredients

  • ½ large onion
  • 1 tsp curry powder
  • 125 ml (4

Method

  1. Remove the outer layer of the onion. Parboil the rest of the onion, drain, cool and finely chop.
  2. Combine all the ingredients in a blender and mix well.