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)
Directions
- 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).
- 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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