Frank's Recipes! Curry Sauce

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Curry Sauce

2 teaspoons sesame seeds
2 teaspoons ground coriander
1 1/2 teaspoons black cumin seeds
1 teaspoon ground cumin
1 1/2 teaspoons white cumin seeds
1 teaspoon turmeric
1 teaspoon wild black onion seeds

3 medium sized onions, finely chopped
4 - 5 fat cloves of garlic, crushed
30 -40g fresh root ginger, finely chopped
1 -2 heaped teaspoons shop bought mild curry paste ( PATAKS is good )
1 1/2 tablespoons concentrated tomato paste
A 500g tub of full milk yoghurt
A 200g tub of whipping cream
A handful of fresh coriander leaves (AM - cilantro), finely chopped
5-6 teaspoons sugar
Juice of 1/2 a lime
3 - 4 tablespoons ground almonds
2 tablespoons desiccated coconut
40g creamed coconut
A little vegetable oil or ghee, and maybe a little milk

A mild and creamy Indian Style sauce for chicken, fish, prawns, veal....or on its own with Basmati rice. Delicious.

Quantity : 4 good servings

Warm the oil or ghee in a wok or large heavy pan, and gently stir-fry the whole spices. They should just whisper ! Add the garlic and ginger and stir-fry for 1 minute. Add the onion and stir-fry for 5 minutes. Add the curry paste and half of the fresh coriander. Stir well.

* If you are using chicken or veal, add 100g per person, cubed, NOW!! Stir-fry till white.

Add the tomato paste and ground spices, stir-fry for 1 minute. Turn up the heat a little, and stir in the yoghurt, cream, sugar and creamed coconut. Add the lime juice. Simmer the sauce for up to 1/2 an hour, but no less than 20 minutes, stirring from time to time. Add the rest of the fresh coriander, the almonds, the desiccated coconut and check the seasoning. Add salt and more sugar if you want; it is supposed to be fairly sweet, but you can make it how you want it. Simmer for another 10 - 15 minutes, stirring frequently. Add a little milk if it seems too thick, more almond if it seems too wet. It should be pourable but not runny.

*Fish (pre-cooked, boned and flaked) or cooked, peeled prawns can be added NOW and warmed in the sauce.