Spicy Curry Ketchup Food

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QUICK CURRY KETCHUP



Quick Curry Ketchup image

This flavourful curry ketchup is quick and easy to make. It's similar to the Hela brand in taste and pairs perfectly with sausage, fries, burgers or anything else where you like tomato ketchup.

Provided by The Kitchen Maus

Number Of Ingredients 7

1 cup of Tomato Ketchup
4 teaspoons of Curry Powder
2 teaspoons of Sweet Paprika
2 teaspoons of Worchester Sauce
2 teaspoons of Mild Honey
1 teaspoons of Chili Powder
1 teaspoon of Water

Steps:

  • Simply put all the ingredients into a bowl and mix together very well. Let it rest overnight in the fridge to let the flavours meld.

SPICY KETCHUP



Spicy Ketchup image

Provided by Marcus Samuelsson

Categories     condiment

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 11

2 red bell peppers
2 poblano peppers
2 tablespoons olive oil
1 cup ketchup
1/4 cup Dijon mustard
2 teaspoons horseradish
2 teaspoons smoked paprika
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
8 drops hot sauce, such as Tabasco

Steps:

  • Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
  • Puree the peppers and ketchup in a blender until smooth.
  • Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
  • Keep in an airtight container in the refrigerator for up to 2 weeks.

CURRY PORK BURGERS WITH SPICY KETCHUP



Curry Pork Burgers with Spicy Ketchup image

Curry ketchup is a street food condiment I was introduced to on the streets of Bad Kreuznach, Germany. It's not as thick as what we're familiar with in the U.S., is a bit sweeter, and has a nice undertone of curry. I squirted it on bratwurst and French fries at the stands there called schnell imbiss, which translates as "fast food." Even at ten years old, I found the flavor combination of curry and ketchup pretty interesting. I now order bottles online and sometimes even make my own version. I love the marriage of the two flavors that complement each other like they are staring across the center of a color wheel. I've taken that contrasting flavor inspiration and put the curry in the burger, then topped it with an easy-to-make, spicy ketchup. Even the "only salt and pepper go in my burger" purists have tried this version and loved it. Makes 6

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

2 1/2 pounds ground pork, crumbled
2 teaspoons ground coriander
2 teaspoons yellow curry powder
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
3 scallions, finely chopped (white and green parts)
2 garlic cloves, finely chopped
2 1/2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons olive oil, plus more for cooking the burgers
1/2 teaspoon crushed red pepper flakes
1 garlic clove, grated on a rasp or finely minced
1 tablespoon unsalted butter
1 cup ketchup
1/4 teaspoon cayenne pepper
1 scallion, finely chopped (white and green parts)
6 potato hamburger buns
1 head Boston, Bibb, or other butter lettuce
2 Roma tomatoes, sliced lengthwise

Steps:

  • Season the pork. In a large bowl gently combine the pork, coriander, curry powder, Worcestershire, cayenne pepper, scallions, garlic, salt, and a few grinds of black pepper. Make 4 to 6 even patties. If refrigerating, allow to come to room temperature before cooking.
  • Make the spicy ketchup. In a small saucepan over low heat, lightly cook the red pepper flakes and garlic in butter until tender and fragrant, 3 to 4 minutes. Stir in the ketchup, cayenne pepper and scallion. Cook another 5 minutes. Remove from heat, store in an airtight container in the refrigerator and serve at room temperature.
  • Cook the burgers. Preheat the oven to 175 to 200 degrees F. Heat a large frying pan over medium-high heat and coat with oil. Sear the patties until golden brown on both sides and cooked through, about 5 minutes per side. When you flip the burgers, put the buns in the oven to toast. Cook the burgers in batches, if necessary.
  • Assemble the burgers. Place a burger on each bun and top with lettuce, tomato, and a generous squirt of the spicy ketchup.

CURRY PORK BURGERS WITH SPICY KETCHUP



Curry Pork Burgers with Spicy Ketchup image

Provided by Sunny Anderson

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 19

2 1/2 pounds ground pork
2 teaspoons ground coriander
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
3 scallions, chopped
2 large clove garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons olive oil
6 hamburger buns
1 head butter lettuce
2 to 3 tomatoes, sliced
Spicy Ketchup, recipe follows
1 clove garlic, minced
1 tablespoon butter
1 cup ketchup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 scallion, finely chopped

Steps:

  • In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
  • In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

CURRY KETCHUP



Curry Ketchup image

This spiced ketchup is ubiquitous in Germany, where it's slathered onto currywurst (sausage). It's popular in cities with German roots like Philadelphia and Portland, OR.

Provided by Food Network Kitchen

Categories     condiment

Time 15m

Yield about 1 1/2 cups of curry ketchup

Number Of Ingredients 11

1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons curry powder
2 teaspoons sweet paprika
1 1/2 teaspoons mustard powder
1 1/2 teaspoons kosher salt
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 cup ketchup
1 teaspoon sugar

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat.
  • Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick.

SPICY MANGO KETCHUP



Spicy Mango Ketchup image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch cloves
1 small habanero pepper, seeded and finely chopped
1 large mango, peeled, pit removed and coarsely chopped
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.

CURRY KETCHUP



Curry Ketchup image

Provided by Food Network Kitchen

Categories     condiment

Time 34m

Number Of Ingredients 0

Steps:

  • Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.

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