Creamy curry sauce
Serve this aromatic sauce with, for example, grilled lamb or poultry, delicious in combination with rice or naan pan.
Creation by Vikram Vij, restaurant Vij’s, Vancouver, Canada.
Makes 1l.
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Ingredients
|
1 |
l |
whipping cream |
|
10 |
g |
salt |
|
2 |
g |
paprika |
|
1 |
g |
cayenne pepper, grounded |
|
1 |
tbsp |
dried green fenugreek leaves |
|
100 |
ml |
lemon juice |
|
50 |
ml |
canola oil |
|
3 |
cloves |
garlic, chopped |
|
1 |
g |
turmeric |
Preparation method
- Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden
- Stir in turmeric and cook for 1 minute.
- Stir in the remaining ingredients.
- Bring to the boil.
- Cook on low to medium heat for about 5 minutes.
Serving suggestions
- Serve with, e.g. grilled lamb chops and naan bread.
- As a sauce in a composition with, e.g. grilled chicken, carrot, cauliflower, and bell pepper.
- Use in a composition with components of lamb, celery, and bean sprouts.