Curry Sauce

Try this versatile curry sauce recipe, inspired by roasted duck at Meatopia, that will elevate your meals at home.

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Prep Time: 15

Cook Time: 45

Course: Main Course

Cuisine: Caribbean, Tobago, Trinidad

Keyword: curry

Author: baidawi

Ingredients

3 tbsp curry powder
1 tbsp red chili flakes
8 carapulay/curry leaves
½ 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

Instructions

Put fresh tamarind into a saucepan with 1 ½ 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.

Video

Notes

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.

Tried this recipe?Let us know how it was!