[CH] Curry Sauce
Shantihhh@aol.com
Mon, 21 Aug 2000 13:09:14 EDT
I love this sauce and you can adjust to ingredients you can fine.
Mary-Anne
Island Curry Sauce
Description
This is just a sauce recipe so you could add what you like in the way of meat
or make it a veggie dish. It's got a Caribbean feel about it so I call it
"Island Curry Sauce" (any old island will do as long as it's warm and sunny).
It is very hot.
Ingredients
* 2 tablespoons vegetable oil
* 1 medium onion - finely chopped
* 1.5 inch piece cinnamon/cassia bark
* 6 cloves
* 2 fat cloves garlic - finely chopped
* as many Habanero or Scotch Bonnet chiles as you can cope with - finely
chopped (I use 3 teaspoons of v. finely chopped but the good thing is the
coconut softens the heat of the chiles while you still get the magic habanero
flavour - so you can afford to be generous). You can often find Scotch
Bonnets in West Indian or Asian grocers. They look like a deflated ball and
come in orange or red but be warned - these are the hottest chiles on the
planet!
* 1 teaspoon ground coriander seed
* 2 tablespoons concentrated tomato puree
* 1 to 2 teaspoons fresh lime juice (taste to see)
* salt to taste
* 1 tablespoon chopped up creamed coconut from a block
Method
1. Fry and stir the onion, cinnamon and cloves in the oil over a high heat
for 5 minutes then add the garlic and chiles. Fry and stir for a minute then
turn the heat to low and cook for 20 mins.
2. Add the ground coriander and tomato puree and stir to mix. Add the lime
juice, salt and enough hot water to make it fluid. Simmer uncovered for 20-30
mins by which time you should have a thickish sauce.
3. Add the creamed cocunut and heat until it melts through. Unless the sauce
was very wet before the last step you will need to add some more hot water
now as the creamed coconut will thicken the sauce.
©David Smith 1997