Curry Sauce

Name: Curry Sauce
Yield: Makes ¾ pint (Scant ½ Litre)
Ingredients: 1 teaspoon black treacle; 1 tablespoon sweet chutney; squeeze of lemon juice; 2–4 level tablespoons curry powder; 1 oz (25 g) butter or margarine; 1 oz (25 g) butter or margarine; 1 small apple; 1 medium-sized onion; 1 pint (generous ½ litre) beef stock; 1 tablespoon desiccated coconut; ½ level teaspoon salt; 1 teaspoon curry paste (optional); ½ level teaspoon caraway seeds; 1 small clove garlic; ½ small bay leaf; 1 oz (25 g) flour

Preparation info

Makes
¾ pint

Difficulty
Medium

Appears in

The Times Cookery Book

By Katie Stewart

Published 1974

About

Ingredients

1 medium-sized onion
1 small apple
1 oz (25

Sauce

Method

A good curry sauce is a very useful recipe to have. Make it mild or hot, sharp or slightly sweet, to suit individual taste. This sauce is better made a day in advance, giving the flavours time to mellow and mature before using.

It can be used as a sauce for serving with cooked meat, fish or eggs, or it can be poured over fresh meat or chicken before cooking.

Peel and chop the on