Curry sauce

Makes you 4 portions of delicious Curry sauce In only

Curry sauce is a versatile and flavorful addition to many dishes, ranging from rice and noodle dishes to classic comfort foods like “boller i karry” (meatballs in curry). This sauce combines the bold spices of curry with the richness of cream, creating a balanced and aromatic dish. Whether you’re cooking for a cozy family dinner or experimenting with international flavors, curry sauce is a must-have recipe in your kitchen repertoire.

ORIGIN

Curry sauce, as we know it today, is a fusion of several culinary traditions. While many associate curry with Indian cuisine, curry sauce in its simplest form has been adapted and reimagined across different cultures. The origin of curry traces back to South Asia, where the use of ground spices like turmeric, cumin, coriander, and chili formed the base of many dishes. The British colonial period in India during the 18th and 19th centuries played a significant role in introducing curry to the Western world.

Indian Influence

In India, curry typically refers to a variety of dishes made with different spice mixtures, often combined with coconut milk or yogurt for a creamy texture. These dishes vary greatly depending on the region, from the rich curries of North India to the coconut-based curries of South India. The term “curry” itself is derived from the Tamil word “kari,” which means sauce or relish.

British Adaptation

When the British brought curry back to the UK, they simplified the complex spice blends used in Indian cooking, creating a more standardized and milder version of the dish known as curry sauce. Over time, this British version of curry became popular in various forms, such as “curry powder,” which was designed to mimic the flavors of Indian curries but in a more convenient, ready-to-use spice mix. This gave rise to classic dishes like “boller i karry” (meatballs in curry sauce), which combines a creamy curry sauce with traditional European ingredients.

Asian and European Fusion

In addition to Indian influences, curry sauce also found its way into other Asian cuisines, particularly in Southeast Asia, where countries like Thailand and Malaysia developed their own versions using local ingredients like lemongrass, ginger, and coconut milk. Curry sauce in Japanese cuisine, known as kare, has become a staple, often served with rice and breaded pork cutlets.

In Denmark and other parts of Scandinavia, curry sauce is often served with meatballs or chicken, blending the bold flavors of curry with traditional European dishes.

Global Popularity

Today, curry sauce is beloved worldwide, with countless variations from creamy, mild sauces to intensely spicy ones. It’s a perfect example of how food can cross cultural boundaries, adapting to local tastes while retaining its original essence.

This blend of flavors and traditions makes curry sauce a fascinating culinary creation that continues to evolve globally.

Curry sauce

Curry sauce

A delicious sauce for various asian dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Dip, Side Dish
Cuisine Chinese, European, Indian
Servings 4 portions
Calories 339 kcal

Ingredients
 
 

  • 2 pcs medium onions Chopped fine
  • 50 g butter
  • 2 tbsp Curry Adjust to taste
  • 50 g Wheat flour
  • 6 dl Chicken broth Alt. vegetable broth
  • 2 dl Heavy cream
  • 1 tsp Sugar
  • Salt and pepper

Instructions
 

  • Begin by melting the butter in a medium-sized saucepan over medium heat. Add the chopped onions and sauté until they become soft and translucent, which usually takes about 5-7 minutes. Stir frequently to prevent the onions from browning.
  • Once the onions are soft, add the curry powder. Cooking the curry powder in the butter for 1-2 minutes will help release its flavors, creating a more aromatic sauce.
  • Stir in the flour and cook for another minute. This helps to thicken the sauce as it cooks. Gradually add the chicken or vegetable broth, whisking continuously to avoid lumps. Let the mixture simmer for 5-10 minutes, allowing it to thicken.
  • Stir in the cream to make the sauce rich and smooth. Add sugar and vinegar (if using), then season with salt and pepper to taste. Allow the sauce to simmer for a few more minutes to ensure all the flavors meld together.
  • our curry sauce is now ready! Serve it over rice, with meatballs, or alongside grilled chicken. For extra flavor, you can garnish with fresh coriander or add chopped chilies for heat.

Variations

  • Spicier Version: If you like it hot, increase the amount of curry powder or add fresh chili peppers.
  • Coconut Curry Sauce: For a more tropical twist, replace the cream with coconut milk.
  • Vegetarian Option: Use vegetable broth instead of chicken broth for a plant-based version of the sauce.

Nutrition

Serving: 185gCalories: 339kcalCarbohydrates: 13gProtein: 4gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 86mgSodium: 651mgPotassium: 91mgFiber: 1gSugar: 4gVitamin A: 2232IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword asian, curry, side dish
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5 from 1 vote

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