Saturday, June 7, 2014

All-Purpose Curry Sauce

     Let me preface this recipe by stating that it is not truly "all-purpose." While it would go great on eggs, I'd probably think twice before putting it on your ice cream. I do admit to dipping a pancake in this sauce and it was not bad in a French-fries-in-a-McDonald's-chocolate-shake sort of way. The sauce was pulled from a recipe for fish in a curry sauce. I wasn't really keen on the idea of curried fish at the time, so I wound up using this to cover some chicken tenders. This is a really tasty sauce. I used a sweet curry, so the more delicate eaters should have no complaint. If you want heat, use hot curry powder or throw in some cayenne. All I want is for you to be happy. Is that so much to ask? As always, notes are in blue.

All-Purpose Curry Sauce
via Madhur Jafrey's Quick & Easy Indian Cooking

  • 2-1/4 cups milk
  • 4 tablespoons butter (as usual, we went with margarine)
  • 1/4 cup good curry powder (our good curry powder was a sweet curry powder from The Spice House)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons finely chopped fresh cilantro (our garden is chugging right along, so we actually had fresh on hand!)
  • 2-3 teaspoons fresh lemon juice (no fresh on hand, I used the lemons to make limoncello. I had to use bottled)


  1. Melt butter in a small saucepan over medium heat. Add curry powder, stir for a minute to incorporate. Add flour, stir for 2 more minutes (fundamentally, you're making a roux here. Don't let it get too hot or it will burn and then you're screwed and have to start over).
  2. Using a whisk, beat in the milk. Bring the heat to medium-high. Bring to a boil, whisking constantly. When the mixture hits the boil, add the cilantro and lemon juice. Lower the heat so the mixture comes off the boil. Stir for a couple more minutes and then remove from the heat. The sauce should be creamy.
Good times!

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