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Curry Sauce for Summer Grilling

Curry Sauce for Summer Grilling

This basic curry sauce is perfect for summer grilling.

I served this with seared scallops over rice and it was absolutely amazing. Despite its sinful fat content, I will be trotting this out all summer long to serve with grilled fish, or plain chicken straight from the BBQ or poured generously over grilled veggies. This one's a keeper.

Makes about one cup of sauce.

1 cup fish stock or clam juice

1/2 cup heavy cream

1/4 cup dry white wine or dry Vermouth

1 Tbsp butter

1 shallot, peeled and very finely diced

1 tsp curry powder

1/4 tsp powdered fennel seed

1/8 tsp powdered baby leaf

Salt to taste

Melt the butter in a small saucepan.

Add the spices and the finely diced shallot. Cook, stirring constantly, until the shallot is translucent and cooked through, about a minute.

Add the alcohol to the pan and stir to combine. Bring to a boil and cook for a minute or so over high heat, until the alcohol has evaporated.

Add the stock and cream and stir to combine. Allow to bubble away until reduced and thickened, about 5 - 7 minutes.

Adjust seasoning if needed and serve hot.


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