AnnMarie’s Masala Sauce

I’ve just been experimenting in the kitchen. I was looking for a quick sauce to spice up some Roast Chicken in sandwiches; so came up with this:

  • 150 ml double cream
  • a small knob of butter
  • 200ml coconut milk
  • 2 cloves garlic
  • 2 sprigs parsley – chopped
  • 1/3 lemon
  • 1.5 tsp Garam Masala
  • 1tsp Coriander
  • 1tsp Paprika
  • 1tsp ground Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Hot Curry Powder
  • 1/2 tsp Cornflour (optional)
  • 1tbsp Tomato Ketchup (optional)


Finely chop the garlic and then lightly fry it in hot butter. Next add chopped parsley & most of the coconut milk, stir over a low heat allowing no more than a slow bubbling to develop. Mix the remaining coconut milk in to a paste with all the spices. Add cream and then spice paste, taking care to mix the paste in thoroughly. Now squeeze the juice from the lemon in to the mix too. Add  the ketchup and heat through without boiling and whilst stirring. Finally add some cornflour & water paste to thicken to the required consistency.

Can be served hot or cold. Makes sufficient for sandwiches for 4.

This could be quite a versatile base for adding to a variety of dishes, Roast Pheasant would be lovely coated in this & accompanied with a side salad. If you’d like a bit more heat in the mix then the addition of some Cayenne pepper should suffice.


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