What is the easiest way to make a basic curry sauce out of curry powder?
My goal is to make a generic curry sauce (not a full dish like curry chicken, etc) that I can use to dip bread in, serve on plain rice as a gravy, and so on. The curry powder I have contains the following ingredients:
Corriander, Chilli, Cumin, Fennel, Tumeric, Dhal, Pepper, Cinnamon, Cardamom, Star Anise, Cloves, “And other spices”
Thank you!
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2 comments a “What is the easiest way to make a basic curry sauce out of curry powder?”
SIMPLE CURRY SAUCE
1 tablespoon curry powder
1 tablespoon flour
1 tablespoon butter
1/2 tsp. salt
1 cup whole milk or coconut milk
Rub together butter and flour until mixed. Stir in curry powder. Melt this slowly in milk, stirring until dissolved to avoid lumps. (If lumps happen, process in a blender until smooth).
Use this very basic and easy to prepare sauce to heat cooked and cleaned shrimp, lobster or crab meat (cooked – both imitation and real) or chicken.
Taste and add salt and pepper, as needed (the full amount of the salt may not be required).
This is excellent for dressing up leftovers or for using when making casseroles.
Basic curry gravy consist of the powder you have and a broth of some sort. You have indian curry and that is a whole nother flavor profile on its own. That is not basic and you have the makings of a super intense curry that does not need much more than coconut milk and liquid of choice. Regular basic curry is Madras curry that just has a base or corriander and tumeric. Typical curries vary from ginger and garlic, to celery, onion, carrot, to coconut and hot chilis depending on what you are looking for.
A lot of typical indian dishes use yogurt for a base and that is the kind you have so go with coconut milk or yogurt and flavored broth or water. If you want basic go get madras and add the celery, onion, carrot combo along with some chicken or beef stock for more of a gravy. Thai curry is a whole nother ball game.
PS, coconut milk and yogurt and natural thickeners and a little broth is just for a background flavor and should be used in minimal amounts, or just add the bouillon to the milk, you can use a little thickener to thicken it to desired thickness.. cornstarch is the easiest route or even wondra.
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