Indian Yellow Curry Sauce
A fluid curry sauce made primarily with Indian curry powder and turmeric powder, simmered with shrimp, yogurt, onions, and other ingredients.
Ingredients
Onion (peeled and finely chopped)
60 g
Shrimp (deveined, washed and diced)
40 g
Garlic (smashed and minced)
30 g
Ginger (washed, peeled and finely minced)
15 g
Red chili pepper (cleaned and chopped)
15 g
Indian curry powder
3 tbsp
Plain yogurt
2 tbsp
Heavy cream
2 tbsp
Rice wine
2 tbsp
Turmeric powder
1 tsp
Cake flour
1 tsp
Salt
1 tsp
Fennel seeds
1/4 tsp
Black pepper powder
1/3 tsp
White sugar
1/3 tsp
Bay leaf (washed with warm water, stem removed)
1 slice
Chicken bone broth (recipe on p17)
2 cup
Instructions
1
Step 1
Place a stainless steel pot over heat, add heavy cream and heat until melted.
2
Step 2
Add chopped onion, minced ginger, minced garlic, chopped red chili pepper and bay leaf, sauté for 2 minutes until fragrant.
3
Step 3
Add shrimp and stir-fry until all moisture is evaporated.
4
Step 4
Add turmeric powder, Indian curry powder, fennel seeds and cake flour, then stir-fry for 5 minutes.
5
Step 5
Add the remaining seasonings (rice wine, salt, black pepper powder, white sugar, chicken bone broth), then simmer over low heat for about 5 minutes. Turn off the heat, add plain yogurt and stir well to combine, and the sauce is ready.
