About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

27 August 2022

Quick Curry Sauce

I’m sure no Indian cook would own this one; however it is useful for extending some leftovers or mixing in with a can of beans. If you cook some rice in the pressure cooker while you’re making this, you get an almost instant meal.

 
Serves 2
 
2 tbsp olive or coconut oil
1 onion
1 garlic clove or 1/2 tsp garlic paste
fresh ginger or 1/2 tsp ginger paste
2 tbsp gram flour
1½ cups water
1 tbsp curry paste OR 1 tbsp curry powder and 1 tbsp tomato purée
1 tbsp lemon juice
salt 
 
Method:
  • Heat the oil in a saucepan. Chop the onion, dice the garlic and ginger and fry in the oil until softened. If you’re using curry powder, add this now and cook for another minute or two.
  • Add the gram flour and a little of the water. Stir until any lumps of flour have disappeared and then add the rest of the water. Bring to the boil, stirring constantly.
  • When the sauce has boiled, lower the heat (and add the curry paste). If you’re using curry powder, add the tomato purée. Stir and add the lemon juice. Add salt to taste.
  • Leave on a low heat to simmer for 5 minutes so that the gram flour is completely cooked. If it’s too thick, add a little more water, or liquid from the can of beans, if you’re using them.
Variations:
  • For Baked bean curry, which tastes surprisingly good, add a tin of baked beans to the above sauce.

  • Add cooked vegetables for an instant meal.
  • Try frying plantain with the onions.

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