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.