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Hookery Cookery Home > Curry Recipes >

Quick Curry Sauce


A simple to make curry sauce that's just great when using cooked fish or eggs

  • 8 oz. (225g) tomatoes, peeled and quartered
  • 2 small onions, finely sliced
  • 2 oz. (50g) butter
  • pinch of salt
  • 1 tbslp. curry powder
  • one half of a clove garlic, finely sliced
  • water

    Cooking Instructions:
    1. Melt the butter in a pan, add the onions and garlic and fry until a golden colour
    2. Stir in the curry powder and salt
    3. Add the tomatoes together with just enough water to produce a sauce that's not too thin in consistency
    4. Simmer gently for 15 to 20 minutes, add flakes of cooked fish or eggs, then simmer again for a further 10 to 15 minutes

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000