Cherokeeindiancurryaaasteaksauce Recipes

CURRY BASE SAUCE

Steps:

• Heat the oil in a large pot.
• Gently fry the onions for 5 minutes until softened.
• Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
• Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
• Simmer for 15-20 minutes until all the vegetables are cooked and tender.
• Place the contents in a food processor and blend until smooth.
• Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

CURRY SAUCE

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

17 BEST STEAK SAUCES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHEROKEE INDIAN CURRY AAA STEAK SAUCE

Steps:

• Combine all ingredients in a large saucepan and add 1/2 cup water.
• Cook over medium heat for 15 mins.
• Let cool.
• Place your steaks (up to 6) in a large shallow pan in 1 layer.
• Add 2 cups steak sauce and marinate for 30 mins.
• at room temp.
• Turn and marinate for 30 mins.
• more.
• Grill, broil, or panfry steaks to desired doneness.
• Season with salt and pepper and serve.

EAST INDIAN CURRY SAUCE

Steps:

• Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
• Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.