Curried white sauce

Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...

 
 
 

Page :  1
avatar
NateJ

Curried white sauce

I made Delia's all in one white sauce, with a variation, yesterday, and thought others might like the idea:

When adding the flour, also add one slightly heaped tablespoon of curry powder.

The results were quite good.

Note, I was using a USA tablespoon, which is 15 ml.

Nate

avatar
Kilmory

Curried white sauce

Not sure I fancy that - what did you serve it with?

Kilmory

avatar
NateJ

beef bits and noodles

Several things.

One day, beef bits and pasta.

Another day I had it with sliced beef on toast - an open faced sandwich.

I had some with egg another day.

Nate

avatar
Welshcookie

Curry powder

I always make sure I fry the curry powder before I add any liquid to it; to bring out the flavour. The same with curry paste.

Therefore I fry it with the onions when they are pretty well cooked, if using them, or fry it off in butter or oil before I add any flour or liquid.

avatar
NateJ

that sounds good!

That sounds great.

avatar
Darkginger

Curried white sauce

Sounds like it might give a sort of Coronation chicken taste :) Remember the old(e) English curries that we used to eat back in the 60s and 70s? Not bad - and a pub lunch staple at the time. My Dad used to love them, and I thought he was ever so sophisticated for eating 'foreign' food :)

Nowadays, I spend hour upon hour trying to reproduce the authentic (cough) British Indian Restaurant taste, blending spices, using different methods etc, making base sauces - but I think there's still room for a good old English curry sauce - and this sounds like it might just be it! I like the idea of having it with eggs - may have to try it tomorrow!

avatar
Kayb

Curried Sauce


Remember the old(e) English curries that we used to eat back in the 60s and 70s? Not bad - and a pub lunch staple at the time. My Dad used to love them, and I thought he was ever so sophisticated for eating 'foreign' food :)

I remember - back in the late 40's early 50's, my mother keeping a tin of Vencatachellum curry powder in the larder, it was supposed to be an authentic curry mix (presumably what we would call a Massalla now) It came in three strengths strong, medium and mild - blue, pink and green tins.
Mum made a stew or casserole, added a tbsp or two of curry powder and cooked it for literally, hours. Sometimes overnight. it was considered to be a lot better if it was cooked one day and left to mature for a day or two before being warmed up and served. I don't recall having it with rice as there was usually potatoes in the mix. I think my uncle developed a taste for curry when he served in India during the 1st world war.
I can't see many of us making a curry now, if we had to go to all that fuss.
Karen
P.S. Happy Easter everyone

avatar
Manon Lescaut

tablespoons


"I made Delia's all in one white sauce, with a variation, yesterday, and thought others might like the idea:

When adding the flour, also add one slightly heaped tablespoon of curry powder.

The results were quite good.

Note, I was using a USA tablespoon, which is 15 ml.

Nate"

A bit late to add this but to avoid possible confusion - a level UK tablespoon measure is also 15ml

avatar
Welshcookie

Tablespoons

But Delia thinks that is a bit mean so her tablespoons are either slightly heaped or 25ml. Can't remember which. I would add curry powder to taste.

avatar
Manon Lescaut

tablespoons


" But Delia thinks that is a bit mean so her tablespoons are either slightly heaped or 25ml. Can't remember which. I would add curry powder to taste. "

Ah! Like our first cookery class at school. Tablespoon meant a rounded T/sp with as much flour, etc., above the edge of the spoon as below and it weighed an ounce.

Standard measuring tablespoons in the UK are now level and hold 15ml.

Just to confuse us oldies.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com