Curry Sauce (Hallgarten)
Butter or margarine
1 md Onion; finely chopped
1 tb Curry powder
1 tb Cornstarch
2 tb Water
1 1/4 c Yogurt
2 tb Chutney; optional
1 tb Dessicated coconut; optional
Heat the butter and add the onion. Cook until it has just softened but not
browned. Stir in the curry powder and let it cook over a gentle heat for a
minute. Mix the cornstarch and water to a smooth paste and add it to the
yogurt. Add this to the pan, stir well and continue cooking for 5 minutes.
Add the chutney and coconut just before serving.
Curry sauce is so useful for pepping up all sorts of different foods. Try
it with hard-cooked eggs, or fish, rice, cold meats, chicken, vegetables.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh
on Mar 14,