Christmas curry sauce for turkey
29 December 2009
Gotta use up the turkey, innit. Anyway, keeping it vague:
Fry 1 tsp fennel seed, add chopped onion and garlic and fry till sweet. Add bits from the fridge, like a small quantity of aubergine, courgette, sweet pepper and then mix in 2 tsp of decent, but mild, curry powder, a couple of fistfulls of fresh tomato (any variety - I used cherry) and a good splodge of tomato puree. Dilute with a cup or two of water, at least 1 tsp of salt and simmer down to a thick sauce. Add chilli and salt to taste.
I served in a separate bowl to a plate of sliced turkey, with potato and spinach, rice and some tarka dal. Makes a nice change from cheese and chocolate!