The Pony and Trap curry sauce
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Curry sauce is considered a local speciality in many parts of the UK, with the variation between sauces a hotly disputed topic. If you are making Josh Eggleton's curry sauce recipe be sure to pair it with some heavenly chunky chips.
First published in 2015
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Ingredients
Metric
Imperial
Curry sauce
- 300g of carrots, peeled and sliced
- 1 banana shallot, diced
- 1 garlic clove, chopped
- 2 tsp curry powder, medium
- 1 tsp garam masala
- 1/2 small red chilli, sliced
- 200ml of water
- 200ml of coconut milk
- 25g of butter
SAVE RECIPE
Equipment
- Liquidiser
Method
1
Place a pan over a medium heat and melt the butter. Add the shallots and garlic, cook until soft then add the spices and sliced chilli. Cook for 8 minutes
- 25g of butter
- 2 tsp curry powder, medium
- 1/2 small red chilli, sliced
- 1 tsp garam masala
- 1 banana shallot, diced
- 1 garlic clove, chopped
2
Add the carrots to the pan and stir to coat in the spices. Add the water, bring to the boil and simmer until the carrots are very soft. If all of the liquid evaporates, add a splash more water
- 200ml of water
- 300g of carrots, peeled and sliced
3
Once the carrots are cooked, add the coconut milk and blend in a liquidiser. Serve warm with chips
- 200ml of coconut milk
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