CURRY SAUCE ALA KOOS
3 onions – finely sliced
50ml vegetable oil
4 ml garlic powder
2 ml Ginger powder
4 table spoon dry Chilli’s
2 tomatoes – finely chopped
2 tablespoon butter
4 ml turmeric
4 ml cumin powder
4 ml coriander powder
4 ml Mustard Powder
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Directions:
1 Place the ginger and garlic with a drop of the water and mix to a smooth paste. Set aside.
2 Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
3 Throw in the sliced onions and cook slowly over a medium heat in the oil.
4 You want the onions to brown lightly but not burn them.
5 When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
6 Finally, add the tomatoes and just enough water to cover everything.
7 Bring to a boil and then place the lid on the pan and turn the temperature down to low.
8 Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
9 After 15 minutes, remove the mixture from the heat and allow to cool slightly.
10 Once your sauce is to your liking, melt the butter in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
12 Now add the turmeric/butter mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes.
You can blend everything if need to
Stop simmering if the sauce becomes too thick.
13 Use immediately or store in the fridge for up to four days or freeze.
In a separate pot I am going cook the meat till 50% done
Add potatoes to the meat and the curry sauce.
Leave to simmer for 2-3 hours.
Add Paprika at the end for a red hot look
Resep en foto: Koos van der Merwe
