Curry

Like ketchup, curry is based on cooked tomatoes, but the mountain of spices that goes into it gives it a completely different flavor.

Of course, the legendary Berlin Currywurst, covered in a flood of curry sauce and finished with some extra curry powder. That curry sauce, you can now make yourself from now on.

Preparation

Blend the tomatoes into a smooth sauce and pour it into a large pan. Add the remaining ingredients and bring to a boil. Simmer for 40 minutes, stirring occasionally. The sauce should be almost as thick as ketchup. It will thicken a little more as it cools.

Remove the pan from the heat. Stir the sauce well once more and strain it. Use a coarse sieve or a metal colander for this. Pour the curry into a thoroughly cleaned bottle with a securely closing cap. The curry will keep for one month, provided it is stored in the refrigerator.

Recipe and image from:

Sauzen en smaakmakers
Caroline Dafgård Widnersson
Good Cook publishing house
€ 17.50