Cornish Curry Sauce


2 oz butter

10 ml olive oil

2 large, finely chopped onions

1 finely chopped clove garlic

2 tbsp curry powder

1 tbsp flour

8.8 oz FAGE Total 5%

2 cloves

1 tbsp tomato puree

½ tsp each ground ginger and cinnamon

1 tsp sweet pickle or chutney

1 tbsp lemon juice

1 tsp granulated sugar

0.6 fl oz stock or water

1 tsp salt

  1. Heat oil and butter in pan until sizzling.
  2. Add onions and garlic and fry gently until pale gold.
  3. Stir in curry powder, flour and add yogurt and cloves.
  4. Add puree, ginger, cinnamon, pickle, lemon juice and sugar.
  5. Gradually blend in stock or water, stirring, and slowly bring to boil.
  6. Lower heat, season with salt and cover pan.
  7. Simmer slowly for 45 minutes to 1 hour.

    <br> <br>This sauce may be strained and reheated before use.
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