Sunday, September 17, 2006

Curry Stock

Part two. This is used with in conjunction with the curry sauce, as just posted.


250ml water
the coarse stalks from a 15g – 20g bunch of fresh coriander
10 whole black peppercorns
1 × 2.5ml spoon whole coriander seeds
a thin slice of fresh ginger (skin left on)
1 skinny clove of garlic, peeled but left whole


1. Put all the ingredients into a saucepan.
2. Bring the water to the boil, cover and simmer for 20 minutes.
3. Pour off the liquid through a sieve into a jug and discard the herbs and spices left in the
4. Use as directed in the recipes. Refrigerate the stock once it has cooled to room
temperature. It will keep for up to 3 days in the fridge.

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