This old chestnut has being around with me since the middle eighties.
Purists would say it is not an authentic curry, maybe they are right. One thing I can guarantee is that it is super tasty and a great crowd pleaser. This one is for you Cliona😂
1 tablespoon of oil.
1 onion, peeled & cut in half, no need to chop as the sauce will be blitzed at the end.
3 cloves of peeled garlic.
Thumb size pie cen of ginger, peeled.
1/4 green & 1/4 red chilli.
2 dessert spoons of medium curry powder.
1 dessert spoon of each of the following: ground cumin, coriander, turmeric, cardamom.
1 jar mango chutney ( Sharwoods is good)
2 teaspoons bouillon.
1/2 carton passata.
1 litre water.
Salt & pepper.
A good glug of cream.
Method. Serves 6-8.
A bit of us useless information:
‘ Bombay Duck’ was a standard accompaniment to curry, especially in India. Nothing to do with duck, in fact it was dried fillets of fish that needed to be reconstituted in order to be edible. I don’t think we will be having any of that.