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my mother's best curry sauce
passed down |
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base-
greek yoghurt / tomato puree
in a 3:1 ratio
for serving 3-4 persons, 1 large pot greek youghurt will suffice. add tomato puree depending on how red finished sauce is required.
3 tablespoon mango chutney
1-2 desert spoon sugar
pinch salt
spices of preference (garam masala + HOT chilli powder used at home) - generous pile of each
3 cloves garlic, pasted (ready-bought garlic paste will do)
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comibine all ingredients in large bowl (including salt)
mix.
when cooking, fry sauce before adding main constituent of dish (best with chicken & new potato; lamb variation was also a hit)
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Preparation Time: 5 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Barney McWhat
United Kingdom |
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| This recipe has been viewed 512 times. |
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