Curry Sauce For Fondue Food

CURRY SAUCE

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

FONDUE DIPPING SAUCES

Steps:

• Cracked Pepper Sauce: Beat cream cheese& butter together until smooth.
• Add remaining ingredients and mix.
• Chill a few hours or overnight to blend flavors.
• Serve at room temperature.
• Dill Sauce: Combine all ingredients.
• Chill several hours or overnight.
• Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds.
• Add soy sauce, water,& Sake.
• Bring to a boil over medium heat.
• Combine brown sugar and cornstarch.
• Stir into Sake mixture.
• Heat& stir until thickened.
• Serve at room temperature or warm.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

CURRY SAUCE FOR FONDUE

Steps:

• Stir together and chill for at least 2 hours.

SAUCES FOR FONDUE

Steps:

• Honey Garlic Sauce.Combine water,garlic and honey.
• Bring to a boil; be careful it heats quickly.
• Combine vinegar, soya sauce and cornstarch.
• Add to honey mixture; simmer a few minutes to let it thicken.
• Curry Sauce:.Combine all ingredients together and store in refrigerator.
• Horseradish Sauce:.Combine all ingredients and refrigerate.

COOK IN CURRY SAUCE

Steps:

• Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
• Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
• Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
• To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
• For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
• For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.

MEAT FONDUE SAUCES

Steps:

• Melt butter in skillet.
• Add water and heat to boiling.
• Add past of soy sauce and cornstarch and cook til thick and clear.
• Serve warm.
• Auroe Sauce:Combine ingredients and refrigerate til serving.
• Dill Sauce:Combine ingredients.
• Refrigerate til serving.