When I was a child as a treat we used to be given chinese takeaway for my supper. I always used to have fried rice or chow mein with chinese curry sauce. On even rarer occasions we would have an Indian takeaway where I would have a chicken madras.
When I was eventually cooking for myself, I decided I would try to make my own curry. I didn't have any cook books, so I guessed what was in it. What came out was not a recognisable flavour from any region (not Chinese, Indian, Thai, Malay, Indonesian or anywhere else I can think of) so it became Bermondsey curry.
The sauce I will give the recipe for (and its a real kitchen cupboard recipe) can either be used to cook meat in, or can be cooked in a saucepan in about 2 minutes and poured over the top, which is what I used to do, poured over a roasted chicken leg and rice.
Bermondsey curry sauce
Makes approx 1 pint
3 tbsp curry powder (I use Schwartz madras spices)
2 tbsp tomato ketchup
3 tbsp worcestershire sauce
1/2 tsp chilli powder
2-3 tbsp gravy granules (dependent on how thick you like it)
1 pint water
Put all in a saucepan, and stir continuously until thickened.
If you want to use this recipe to cook your meat/veg in, use a stock cube instead of gravy and thicken at the end of cooking, either with some gravy granules or with a tsp cornflour mixed with a little water.
I hope you enjoy Bermondsey curry.
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