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Singapore Curry Gravy

18 Jul

 

Yeo’s Singapore Curry Gravy is the best way to make a curry dish for novices to South Indian or Southeast Asian cooking.  I normally wouldn’t recommend a product by brand but in this case, I think an exception is warranted. Besides its wonderful flavour and thick wholesome texture, it has one other special culinary merit. Unlike other curries in a can, it contains no meat and very little coconut, so you can use it as a base to build your own curry dishes.  Add chicken, and its a chicken curry, add lamb and it becomes a mutton curry.  It is the de facto way to make curry for students from Singapore and Malaysia going overseas for higher education. You can use my Singapore Curry Chicken recipe as a reference for how easy cooking curry is with this curry sauce.

This curry gravy is not designed with the mass western consumer market  in mind and is as authentic as you can get without whipping up a batch from scratch. It contains all the essential ingredients like coriander seed powder, turmeric, chili, pepper but more importantly other harder to find ingredients like  aniseed and candlenut.  I would consider this a medium curry, not too spicy. You can add chillies or chilli powder to make it more spicy, or add coconut milk to make it less spicy.

Besides using it to make curries by adding adding meat and vegetables, you can also use this gravy on is own. Try it with various indian breads like Roti or Naan, on drained instant noodles without the soup, as a dip for hor d’oeuvres, or even blended into cream of vegetable soups.  

Notes

  • Yeo’s Singapore Curry Gravy is not a rare specialty product, search on Google and you’ll get over a quater million hits. It comes in 250 ml and 400ml cans and is available at Amazon. com. I understand its available in Europe too, although it comes in a red can for some reason.
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Posted by on July 18, 2010 in Ingredients

 

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