Zanzibar Curry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g pickled cucumber (s)
- 150 g onion (s)
- 60 g butter
- 40 g suar
- 4 tablespoon curry powder
- g 1,000 tomato (s), happened
- 70 g tomato paste
- 2 teaspoons salt
- 2 teaspoons sambal oelek, less or more as desired
- 20 g vinear (fruit)
- 1 cube meat stock
Print Recipe
Pin Recipe Instructions
- Cut the pickles and onions into pieces, then chop in the blender.
- Put the onion, butter and sugar in a saucepan and sauté for about 3 minutes. Add the curry and cook for another 2 minutes. Add the remaining ingredients including the chopped cucumber, cook for 15 minutes and season to taste.
- Fill into four clean jars or bottles of 450 g each while still hot and close immediately.
- Also suitable as a grill and fondue sauce. It can be kept in the refrigerator for several months.
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