Description
From the thought of curry wurst I had in Germany. The sauce is sweet and has a light kick of hotness to it, and an oomph of curry to it. The sauce should be used sparingly, as it is high in sugar and sodium, not recommended as a staple from a dietitian’s point of view.
Secret Ingredients
- 430g Tomato Purree
- Curry Tomato Dip
- Curry Tomato Dip
- 1/4 Cup Soy Sauce
- 3 tsp Salt
- 2-3 TB Molassess Sugar
- 1/3 Cup Curry Powder
- 1 dash White Pepper
- 1 TB Paprika Powder
- 1 TB Tapioca Starch
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Directions
- Mix Starch in enough water till well dissolve.
- Add all other ingredients except starch in a saucepan. Heat in low flame until small bubbles form.
- Add starch and stir under low flame until a thickened texture forms.
- Allow to cool or place in refrigerator to chill and serve.
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