Fruity Cape Curry Sauce

Fruity Cape Curry Sauce:
Type: | Curry Sauce |
Serves: | 8-10 |
Oven: | N/A |
Time: | 2h30 |
Important utensils: | Stick blender, large pot |
Ingredients:
- 100gr x butter
- 100ml x oil
- 300gr onion finely chopped
- 20gr x garlic
- 20gr x ginger
- 20gr x methi (fenugreek)
- 50gr x curry powder
- 50gr x turmeric
- 750ml tinned tomato, blended
- 400ml coconut milk
- 125ml lemon juice
- 125ml chutney
Method:
- Fry onions until soft & translucent.
- Add the garlic, ginger & fry for few minutes, do not let the garlic burn.
- Add the spices & combine well on medium heat until you can smell the aromatics.
- Add all the ingredients and cook on low heat for 2hrs, stirring occasionally to stop it from sticking.
- When done puree the sauce completely with stick blender.
- Chill & keep until needed.
- Freezes very well.
VARIATIONS:
Chicken Curry:
- 200ml curry sauce
- 1 x chicken breast (+-180gr)
- 100gr mixed veg
- 1 x tbsp. Butter
- 2 x tbsp. Cream
- 50ml x Veg stock
Veg curry:
- 200ml curry sauce
- 150gr mixed veg
- 1 x tbsp. Butter
- 2 x tbsp. Cream
- 50ml x Veg stock
Fish Curry:
- 2 x prawns, cleaned but not de-shelled
- 100gr x firm fish, i.e. yellowtail
- 50gr x mussel meat
- 100gr mixed veg
- 1 x tbsp. Butter
- 2 x tbsp. Cream
- 50ml x Veg stock
Lamb Curry:
- 200ml curry sauce
- 150gr leftover lamb leg, cubed
- 150gr mixed veg
- 1 x tbsp. Butter
- 2 x tbsp. Cream
- 50ml x Veg stock
Method:
-
Pour the sauce into a pot, bring to a simmer & add all the items.
-
Heat through until everything is cooked through & hot.
-
Serve with basmati rice & salsa