Ingredients
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100g Dry Kashmiri Chillies
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14 Garlic Cloves
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2" Ginger (fresh)
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5 Coriander Stalks
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100ml White Vinegar
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100ml Water
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120ml Vegetable Oil
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50g Brown Sugar
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1 tsp Salt
Directions
An authentic kebab shop sauce, just like your local takeaway, and it takes just a few minutes to make. Make it as spicy or as mild as you like, and it goes on so much more than just kebabs.
Based on a recipe by Chef Thakur
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Steps
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1
Done
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boil the chillies in water until soft, remove, allow to cool and remove the stems |
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2
Done
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in a blender add the softened chillies, garlic, ginger, coriander stems, vinegar and water and blend as long as required to get the texture your require (chunky/smooth) |
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3
Done
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add the oil to a pan, tip in the blended ingredients and fry until bubbling for a couple of minutes |
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4
Done
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reduce the heat to low, add the sugar and salt and cook for 30 minute stirring frequently |
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5
Done
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allow to cool and blend again if you want a smooth sauce |
