butter or margarine
1 medium onion, finely chopped
10 g (1 tbsp) curry powder
15 g (1 tbsp) cornflour
30 ml (2 tbsp) water
300 ml (1/2 pt) yoghurt
30 ml (2 tbsp) chutney (optional)
10 g (1 tbsp) desiccated coconut (optional)
1 medium onion, finely chopped
10 g (1 tbsp) curry powder
15 g (1 tbsp) cornflour
30 ml (2 tbsp) water
300 ml (1/2 pt) yoghurt
30 ml (2 tbsp) chutney (optional)
10 g (1 tbsp) desiccated coconut (optional)
method
1. Heat the butter and add the onion. Cook until it has just softened but not browned.
2. Stir in the curry powder and let it cook over a gentle heat for a minute.
3. Mix the cornflour and water to a smooth paste and add it to the yoghurt. Add this to the pan, stir well and continue cooking for five minutes.
4. 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-boiled eggs, or fish, rice, cold meats, chicken, vegetables.
2. Stir in the curry powder and let it cook over a gentle heat for a minute.
3. Mix the cornflour and water to a smooth paste and add it to the yoghurt. Add this to the pan, stir well and continue cooking for five minutes.
4. 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-boiled eggs, or fish, rice, cold meats, chicken, vegetables.
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