This is going to be one of those recipes that I will be tweaking and updating for some time to come. I’ve been meaning to do this curry sauce for some time now so I’m glad to finally getting around to doing it. In 2019 I went to the Meatopia festival in Dublin, Ireland. You can check out my blog post and vlog of that event. Out of all the amazing food I had at the event, the one dish that stood out the most was a roasted duck in curry sauce. After tasting it I knew it would be something that I needed to recreate at some point. While this curry sauce recipe isn’t a replica of what I had, it still is a very delicious and versatile thing to make.
Roasted Duck in Curry Sauce
This curry sauce uses very simple ingredients that you can find anywhere. The only “novelty” ingredient used here is tamarind or “tambran”. If you can’t get your hands on fresh tambran you can substitute it with tamarind chutney or a green mango. The fresh tambran adds a sour note to the curry sauce. This might sound off putting “on paper” but it creates amazing depth of flavor.
Another great thing about this curry sauce is that you can make a batch and store in your refrigerator. This allows you to create amazing curry dishes in the future with no fuss. It pairs well with veggie or vegan based meals as well as a variety of meat based dishes.
This curry sauce is definitely a must try!
3 tbsp curry powder
1 tbsp red chili flakes
8 carapulay/curry leaves
1/2 cup fresh tamarind (shell removed)
4 large onions (chopped)
10 cloves garlic (minced)
2″ piece ginger (minced)
8 tomatoes (diced)
2 bundle chives (chopped)
1 bundle fine thyme leaves
2 cups coconut milk
salt & black pepper (to taste)
4 tbsp vegetable oil
Put fresh tamarind into a saucepan with 1 1/2 cups of water. Bring to a boil then reduce heat and allow to simmer for 15 to 20 minutes until thickened
Add oil to a pot then sauté onions for 6 to 8 minutes or until light brown in color.
Add garlic, ginger, carapuly, curry powder and chili flakes then sauté for 3 to 5 minutes.
Add tomatoes, chives and thyme.
Season with salt and black pepper then sauté for 3 to 5 minutes
Add 3 tbsp of tamarind paste and coconut milk.
Simmer on medium/low heat for 15 minutes.
Taste for salt then adjust to your preference.
Add mixture to a blender then pulse until smooth.
Once you have your curry paste done you can use it to create a variety of dishes. In the recipe video I demonstrated how it can be used in three ways.