Recipe - Curry Ketchup Dipping Sauce
I vaguely remember that there was a sauce I used to make for dipping meatballs and lathering over simple rice and meat dishes. It was tangy and used plenty of ketchup as the base but was still delicious. I realized that I had put the recipe up on the blog at one point in time but after looking at it again, I thought that I should update it and ramp up the flavor. This version has a bit of kick to it from the optional hot sauce you can contribute but it mostly has a tangy, curried quality. We used it to dip some meatless "meatballs" and really enjoyed the snack. It's simple to make and contains staple ingredients you'll likely already have in the kitchen!
Step 1: Ingredients (yields 1 cup sauce)
- 2 Tbsps olive oil
- 1/4 cup white onion, finely minced
- 2-3 garlic cloves, finely minced
- 2 Tbsp curry powder
- 1/4 cup white vinegar
- 1/4 cup water
- 3/4 cup ketchup
- 2 Tbsps worcestershire sauce
- 1 tsp hot sauce (your pick)
- 3 tsps white sugar
Step 2: Prepping ingredients
There is little prepwork to this dish other than to make sure that the onion and garlic are finely minced. This will prevent large chunks from falling off the sauce however you use it. Heat these on low heat in a sauce pan with the olive oil until barely translucent.
Step 3: Finishing
Mix in remaining ingredients, remembering to taste as you go in case you want less curry powder or hot sauce. Enjoy with meatballs or over some tasty rice or egg dishes!
Photography by Duc Duong.
Tags: Recipe - Sauce/Seasoning