Curry Sauce

Ingredients:

This Curry Sauce is ideal to serve with hard boiled eggs, poached firm white fish, poached chicken breasts or left over meat.

1 Onion

1 Tablespoon Curry Powder

30g butter

1 Tomato, peeled, deseeded and chopped

500ml thin Bechamel Sauce

Method:

Fry a finely chopped onion in butter.

Stir in curry powder and tomato, and cook gently for 2-3 minutes, stirring.

Add sauce and simmer until reduced in volume by about a quartr.

Strain the sauce, add lemon juice and season to taste.

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