BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
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.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
CURRY DIPPING SAUCE
This quick and easy curry dipping sauce is perfect for chips, chicken, raw vegetables and other meats. Make a pot for game day!
Provided by Gav
Categories Sides
Time 2m
Number Of Ingredients 4
Steps:
- Place madras paste in a small saucepan and heat for about 30 seconds until the oil begins to separate from the spices. Remove from the heat and allow to cool.
- Then mix the spice paste with the mayonnaise together.
- Garnish with the coriander and mint.
Nutrition Facts : Calories 251 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 235 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
CURRY MAYO DIPPING SAUCE
Curry powder and hot pepper sauce lend bold flavor and a little zip to this fantastic dipping sauce.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 5m
Yield about 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 207 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 154mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CREAMY CURRY DIPPING SAUCE
Provided by Martha Stewart
Yield Makes about 1/2 cup
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the cream, mayonnaise, lime juice, vinegar, curry powder, chili sauce, and salt; stir in cilantro. Cover, and chill until ready to use.
SPICY DIPPING SAUCE
Excellent spicy dipping sauce served hot with meatballs or spareribs. Easy to make with one saucepan. If you like it really spicy, add more curry powder and horseradish.
Provided by foodtvfan
Categories Pork
Time 28m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Heat butter in small saucepan over moderate heat.
- Add onion and curry powder and stir for 3 minutes.
- Stir in remaining ingredients.
- Reduce heat to simmer. Simmer for 20 minutes.
- Serve hot with meatballs or spareribs for dipping.
Nutrition Facts : Calories 141.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 653.7, Carbohydrate 15.4, Fiber 0.8, Sugar 12.3, Protein 1.2
HONEY DIJON DIPPING SAUCE
This sauce is great for dipping with my Recipe #245645, chicken fingers or raw veggies. It's quick and easy to prepare and it will "hold" in the refrigerator for two weeks.
Provided by GREG IN SAN DIEGO
Categories Low Protein
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Chill.
- Serve.
CURRIED FRUIT SAUCE
The curry powder in this treat adds a deliciously spicy flavor -- as well as disease-fighting curcumin -- to the antioxidant-packed mixed fruit.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 20 g, Fat 3.6 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 1.6 mg, Sugar 12.2 g
RED-CURRY PEANUT DIPPING SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Nut Vegetable Quick & Easy Peanut Curry Hot Pepper Summer Shallot Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 8
Steps:
- Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
- Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
- Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
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