Black pepper and curry leaf sauce

Black pepper and curry leaf sauce

By
From
My Feast
Makes
3 cups
Photographer
Chris Chen

This sauce is so versatile. You can crust seafood in salt and pepper, then coat it with the hot sauce; rub it on meat for barbecuing or serve it as a dipping sauce — it’s great with anything, but especially the grilled banana prawns.

Ingredients

Quantity Ingredient
100ml vegetable oil
1 sprig curry leaves, leaves picked
6 bombay onions or french shallots, very finely chopped
5cm ginger, thinly sliced
garlic, finely chopped
3 long red chillies, finely chopped
150g butter, chopped
1 tablespoon white sugar
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
3 teaspoons ground black pepper

Method

  1. Heat the oil in a heavy-based saucepan over high heat, add the curry leaves, onion, ginger, garlic and chilli and cook until the onion is translucent.
  2. Add the butter and reduce the heat immediately so as not to burn the butter.
  3. When the butter has melted, add the sugar, fish sauce, soy sauce, oyster sauce and pepper and stir to combine. Reduce the heat to low, cover and simmer, stirring occasionally, for about 45 minutes or until the sauce has reduced and is thick.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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