Curry Sauce Recipe - Great British Chefs

Sauce
easy
8
30 minutes

PT30M

Curry sauce is considered a local speciality in many parts of the UK, with the variation between sauces a hotly disputed topic. If you are making Josh Eggleton's curry sauce recipe be sure to pair it with some heavenly chunky chips.

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Ingredients

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Metric

Imperial

Curry sauce

300g of carrots, peeled and sliced
1 banana shallot, diced
1 garlic clove, chopped
2 tsp curry powder, medium
1 tsp garam masala
1/2 small red chilli, sliced
200ml of water
200ml of coconut milk
25g of butter

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Liquidiser

Place a pan over a medium heat and melt the butter. Add the shallots and garlic, cook until soft then add the spices and sliced chilli. Cook for 8 minutes

25g of butter
2 tsp curry powder, medium
1/2 small red chilli, sliced
1 tsp garam masala
1 banana shallot, diced
1 garlic clove, chopped

Add the carrots to the pan and stir to coat in the spices. Add the water, bring to the boil and simmer until the carrots are very soft. If all of the liquid evaporates, add a splash more water

200ml of water
300g of carrots, peeled and sliced

Once the carrots are cooked, add the coconut milk and blend in a liquidiser. Serve warm with chips

200ml of coconut milk

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Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.