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Prep time: 5 min
Cook time: 5 min.
Servings 1
Curry ketchup, also called Currygewürzketchup (lit. "curry spice ketchup") in Germany, is a spiced variant of ketchup and a common sauce in Belgium, Germany, Denmark and the Netherlands.
It is typically served on prepared meats such as frikandel, or on French fries.[1] In Germany, it is the basis of the dish currywurst, one of the most popular in the country. Typically with currywurst, additional curry powder is sprinkled on top of the curry ketchup.
Ingredients
400 gram fire roasted diced tomatoes
20 gram onion
1 tsp minced garlic
1 tbsp curry powder, curry in a hurry
1 tbsp worcestershire
1 tsp smoked paprika
1 tsp curry powder, organic
Directions
Sauté Aromatics: Heat a drizzle of oil in a pan over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and softened.
Build the Flavor: Stir in the curry powders ( i used curry in a hurry) and smoked paprika, letting them toast for about 30 seconds to release their aromas.
Add Tomatoes: Pour in the fire-roasted diced tomatoes and Worcestershire sauce. Mix well and bring to a gentle simmer.
Simmer: Let the sauce cook for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Add some more Curry Powder when needed. Use a hand blender to mix everything together, when you need it more puree and a little thicker mix it with your nurtri bullett.
Serve: Use the sauce for Currywurst, or as a topping for grilled steak, chicken, or vegetables—or mix it into cooked rice or pasta for a quick meal.
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