Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) diced tomatoes
- 1/2 cup tamarind concentrate
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the Madras curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Add the diced tomatoes, tamarind concentrate, coconut milk, salt, black pepper, and honey. Stir to combine.
6. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
7. Remove the sauce from the heat and let it cool slightly.
8. Use a blender or immersion blender to blend the sauce until smooth.
9. Return the sauce to the saucepan and heat over low heat until warmed through.
10. Stir in the chopped cilantro just before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for cooking, low heat for warming through
Serving size:
Makes about 2 cups of sauce, serving size varies depending on use
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Sodium: 260mg
Sugar: 7g
Substitutions for ingredients:
- Can use olive oil instead of vegetable oil
- Can use ground ginger instead of grated ginger
- Can use regular curry powder instead of Madras curry powder
- Can use plain yogurt instead of coconut milk
- Can use brown sugar instead of honey
- Can use parsley instead of cilantro
Variations:
- Add cooked chicken or shrimp to the sauce for a main dish
- Use the sauce as a marinade for grilled meats or vegetables
- Add more or less cayenne pepper depending on desired spice level
- Use the sauce as a dip for vegetables or naan bread
Tips and tricks:
- Be careful not to burn the spices when cooking them in the oil
- Use a blender or immersion blender to get a smooth sauce
- Adjust the salt and pepper to taste
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the sauce in a small bowl with a spoon for dipping or drizzle it over grilled meats or vegetables.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of paprika.
Pairings:
Serve the sauce with grilled chicken, shrimp, or vegetables. Can also be served with rice or naan bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
If the sauce is too thick, add a little more coconut milk or water to thin it out. If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Madras curry is a popular style of curry originating from the city of Madras (now Chennai) in southern India. It is known for its spicy and tangy flavor profile.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the sauce warm as a dipping sauce or drizzled over grilled meats or vegetables.
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Region: Indian