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Curry Sauce

Curry Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic curry-flavoured sauce with onions and apples in a gravy or meat stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Curry Sauce.

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Makes:

1 batch

Rating:

Tags : Sauce RecipesSpice RecipesVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Curry Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 85.—CURRY SAUCE.

Peel and slice six large onions, put them into a covered stewpan, with two ounces of butter, over a slow fire to stew, without acquiring any colour; then add three apples sliced, without peeling them; and having replaced the whole on the fire again, as soon as these are also dissolved, add a good tbspful of Captain White's curry paste; moisten with a point of good gravy, and having stirred the sauce over the fire for twenty minutes, rub it through a hair sieve or tammy, and put it into a small stewpan, to be used as will be hereafter indicated.

Modern Redaction

Ingredients:

6 large onions, sliced
60g butter
3 apples, cored and sliced (do not peel)
1 tbsp good ./search.php?cat=1&ingredient=curry+paste&t=1">curry paste
600ml good quality gravy (or meat stock)

Method:

Melt the butter in a pan, add the onions and fry gently for about 6 minutes, or until softened but not coloured. Add the sliced apples and continue cooking gently for about 20 minutes, or until they have broken down and are pulpy. Now add the curry paste and the gravy (or stock). Stir to combine, bring to a simmer and cook for 20 minutes, stirring frequently.

Press the resultant mixture through a fine-meshed sieve to purée and serve warm.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here