When I first started learning to make Asian sauces (instead of just pouring them out of ... Continue cooking for an extra minute or two until the sauce is thick. Remove from heat and enjoy! You can ...
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I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t ...
Add tinned lentils, chickpeas or beans to make the curry go further. If you have any fresh herbs to hand, such as coriander, parsley or dill, finely chop and add to the sauce towards the end of ...