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CURRY SAUCE

Heat the oil in a medium saucepan and cook the onions until softened, stirring occasionally, about 10 minutes.  Stir in 1 tablespoon of the curry powder and cook, stirring, for 1 minute.  Pour in the wine and 1/2 cup of water, or fish stock, if you are serving the sauce with fish.  Season with a little salt.  Cook over low heat for 20 minutes.  Strain the sauce.  Taste for seasoning.  Stir in the remaining curry powder and cook for 5 more minutes.  Whisk in the butter a little at a time but do not allow the sauce to boil.  Stir in the cr¸me fra”che.  Serve the sauce with Creole rice.
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1/4 cup chopped onions
1 tbsp cooking oil
1 tbsp unsalted butter
2 tbsp Madras curry powder
1 1/2 cups dry white wine
1 1/2 tbsp flour
1 cup cr¸me fra”che
salt
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20
mn
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40
mn
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If the sauce is too thick, it can be lightened by whisking in a little boiling water.
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India
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Sauces
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