universe@byucsa.UUCP (03/07/84)
If any of you like hot curry sauce, this is the most authentic one I've found (and after two years living in Japan some years ago, I know my curry) Hot Exotic Curry Sauce 1/4 cup Instant Minced Onion 1/8 teaspoon Garlic Powder 2 Bay Leaves 1/8 teaspoon ground Thyme or thyme Leaves 1/4 cup Celery Flakes 3 tablespoons Indian or Madras Curry Powder 1 1/2 teaspoons Season-All 2 tablespoons butter 2 carrots, sliced 2 tablespoons tomato paste or 1 fresh tomato, chopped 4 teaspoons Chicken Seasoned Stock Base 4 cups water 2 tablespoons Arrowroot (1 tbsp arrowroot can be made from 2 tbsp flour, 1 tbsp cornstarch) Combine all ingredients except arrowroot. Stir to mix well. Bring to a boil. reduce heat and simmer 2 hours. Strain through a sieve, pressing as much of the vegetables through as possible. Make a paste of arrowroot and an equal amount of water. Stir into sauce. cook over medium heat, stirring, until thickened. Serve over chicken, lamb, beef or rice. makes about 3 1/2 cups sauce This is escecially good if you add a little meat to the sauce and serve it over ricesteamed oriental style). Be sure to serve plenty of water, since this sauce, which is adapted from McCormick's "Spices of the World Cookbook," is quite hot. Also be aware that the curry powder in the sauce tends to color wooden and plastic utensils. Daryl