Essence of Curry Sauce, the sauce that became famous…

Essence of Curry Sauce

When Queen Elizabeth II was crowned in June 1953, my Cookery Teacher in London at the Cordon Bleu Cookery School, was invited to prepare a celebratory luncheon dish for Her Majesty on the great day. She made a curry ‘essence’ which was added to Mayonnaise and served it with Chicken, the legendary Coronation Chicken aka Poulet Reine Elizabeth.

Rosemary Hume on the right with Lecturers

I have, used as a base, her recipe from The Constance Spry Cookery Book, with my variations and additions. It makes a large jar which will happily keep in the fridge for a week or so.

What you’ll need
2 Tbs Extra Virgin Olive Oil
1 medium onion, finely chopped
2 cloves garlic finely chopped
1 ½ Tbs curry powder [use your own favourite strength]
2 tsp Tomato Paste
500ml red wine
350ml water
2 bay leaves
12 soft dried apricots
2 Tbs honey
1 large lemon sliced
Lemon juice
Sea salt and freshly milled black pepper

What you’ll do
In a medium saucepan heat the oil and over medium heat fry the onion until is starts turning a golden brown. Add the garlic and stir briefly. Add the curry powder and allow to bloom for a few seconds. Then add the remaining ingredients and bring to the boil. Turn down the heat and allow to simmer gently for about 15 minutes. I left the lid on so that not too much would evaporate. Once done, remove the bay leaves and using a hand blender, bring the sauce to a smooth paste. Allow to cool and bottle and keep in the fridge until required.

For cold chicken, fish or seafood, eggs or poached vegetables…

Curry sauce for eggs
I took half a tin each of chopped Italian tomatoes and coconut milk and added 250ml of this essence. Brought to the boil and then simmered over low heat for 15 minutes. Taste for seasoning, add more salt, pepper or lemon juice.

While I used Rajah Mild & Spicy Curry Powder, Rio Largo Extra Virgin Olive Oil and Peels Honey, this is not a sponsored post