Clean the onions, cut into (half) rings and sweat in the oil until fry. Then fry the curry and tomato paste until it is fragrant. Stir in the tomatoes and vinegar, simmer for 1-3 minutes if desired and season to taste.
The sauce becomes even thicker with further boiling or tomato paste - thinner with water, broth or tomato juice.
With us, this sauce (in addition to herbal quark or tzatziki) is part of every barbecue event - and is loved by both steak fans and bratwurst eaters. Vegetarians like them with grilled zucchini, vegetable skewers or simply toasted bread. It also goes well with stick bread and stick sausages at the campfire. In addition, it is an essential part of our meatloaf at the Easter picnic. In the warm kitchen it goes well with bratwurst, meat loaf, meatballs, natural schnitzel, patties, shashlik etc.
The amount of curry (approx. 1-3 tablespoon) depends on personal taste and the spiciness of the curry - so it is better to start with 1 tablespoon and add seasoning if necessary.
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