Mild Curry Sauce

Name: Mild Curry Sauce
Prep time: 40 min
Total time: 40 min
Yield: Makes 570 ml/1 pint/2½ cups or a little less
Ingredients: 2 tbsp chopped mint (optional); 3 cloves garlic, chopped; 2 tbsp water; 3 tbsp olive oil or peanut oil; 1 bay leaf; 2 tbsp ground almonds; 1 tspchopped ginger root; 200 ml/7 fl oz/just under 1 cup plain yogurt; 1 tbsp plain/all-purpose flour or rice flour; 2 tsp ground coriander; ½ tsp ground turmeric; 4 shallots or 1 large onion, finely chopped; 1 tsp salt, or more to taste; 1 tsp ground cumin; 2 green cardamoms; 720 ml/1¼ pints/3 cups chicken stock or water; ½ tsp chilli powder; 2 cloves

Preparation info

Makes
570 ml
or a little less

Difficulty
Medium
Ready in
40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This sauce goes well with many of the dishes described in The Rice Book; where I think it is particularly suitable, I have said so. If you want it stronger and spicier, double the quantities of ground coriander, cumin and chilli, but leave the other quantities unchanged.

Ingredients

3 tbsp olive oil or peanut oil
2 tbsp water
4

Spicy

Method

Blend all the chopped ingredients with the oil and 2 tablespoons of water until smooth. Simmer this in a saucepan for 4–5 minutes, stirring often. Then add all the ground ingredients, and stir for 2 minutes. Add the flour, and stir briskly for a minute or two; then put in the stock or water, a littl