Pineapple and Ginger Curry Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can pineapple, 37 g drained weight
- 3 tablespoon red wine vinegar
- 1 piece (s) fresh ginger, the size a walnut
- 1 Thai chilli pepper (s), red
- 1 tablespoon sunflower oil
- 1 tablespoon butter
- 3 tablespoon, heaped curry powder, mild
- 0.25 teaspoon ¼ five-spice powder
- 60 g suar
- 500 ml tomato ketchup
Print Recipe
Pin Recipe Instructions
- Put the pineapple juice in a small bowl along with the red wine vinegar. Finely dice the pineapple and add.
- Peel the ginger, core the chilli pepper and dice both very finely. Put together with 1 tablespoon oil in a saucepan and heat gently. Add the butter, sweat the curry powder and the five-spice powder briefly (not too hot, otherwise it will be bitter), then add the sugar and lightly roast. Add the pineapple with the juice and red wine vinegar and cook while stirring until the pulp crumbles easily. If necessary, add a little more boiling water. Stir in the tomato ketchup and cook for another 4 - 5 minutes over a medium heat.
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