You can add the main ingredient/s of your choice to this Ceylon sauce
Inspired by the flavours of Sri Lanka, this ceylon sauce is definitely one to have in your curry house recipe library.
It’s so good.
Ceylon sauce is just as easy to make as the others but has a lot more ingredients in it. Please don’t let that put you off making it.
How is ceylon sauce based on Sri Lankan curries?
Star anise, real cinnamon, curry leaves and black pepper are all popular ingredients in Sri Lankan curries.
Coconut is too so this really is a British version of a Sri Lankan curry.
That said, it doesn’t look like any curries I had while travelling around Sri Lanka. This curry is 100% British.
The base sauce.
All curry house curries are made with a base sauce. This base sauce is what gives the curries their famous flavour and texture.
My ‘go to’ recipe is here.
You need to make the base sauce if you want to make curry house style curries. It only takes about an hour to make. Once made, you can cook up a ceylon sauce in minutes.
What if you don’t have time to make a base sauce?
Let me just stress here that making the base sauce is not difficult at all. Your stove does most of the work. If, however you would like to make a curry house style curry without having to prepare a base sauce, I’ve got you covered.
If you like this BIR (British Indian restaurant) style Ceylon sauce, you might like to try some of these curry house favourites too…
- 2 tbsp rapeseed (canola) oil
- 1 star anise
- 1 x 2.5cm (1 inch) cinnamon stick
- 2 cardamom pods - smashed
- 10 fresh or frozen curry leaves
- 1 tbsp garlic and ginger paste
- 1 green bird's eye chilli - finely chopped
- 1 tbsp coconut flour
- 1/2 tsp Kashmiri chilli powder
- 1 tbsp mixed powder
- 2 tsp tandoori masala
- 1 tsp black pepper
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cup) base sauce (heated)
- 50g (1 1/2 oz) block coconut
- 1/2 tsp dried fenugreek leaves
- 1 tbsp mango chutney
- 1 tbsp cashew paste
- 1/2 tsp sugar
- Juice of one lime
- 1/2 tsp garam masala
- 1 tbsp coriander (cilantro)
- Salt to taste
- Heat the oil in a frying pan over medium high heat. When hot, add the star anise, cinnamon, cardamom pods and curry leaves. Fry for about 30 seconds and the add the garlic and ginger paste.
- Stir the garlic and ginger around in the oil and then add the bird's eye chillies, coconut flour, chilli powder, mixed powder, tandoori masala and black pepper.
- Stir in the tomato puree and bring it to a simmer. Then add about half the base sauce and simmer for a few minutes, only stirring if it looks like the sauce is sticking to the pan.
- This is the perfect time to add your main ingredient of choice. Or if you are just making the sauce for later, continue on to the next step.
- Add the block coconut and the remaining base sauce and simmer it down until you are happy with the consistency of the sauce.
- Add the fenugreek leaves by rubbing them between your fingers and then stir in the mango chutney, cashew paste, sugar, lime juice and garam masala.
- To finish, garnish with the coriander (cilantro) and season with salt to taste.