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Indian Sauce

Indian Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of a tomato sauce base flavoured with curry paste and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Sauce.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

1 jar

Rating:

Tags : CurrySauce RecipesSpice RecipesVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Indian Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 73.—INDIAN SAUCE

For half a pint of Tomata sauce, No 21, add a tablespoonful of diluted and strained curry-paste, a bit of glaze, and a little anchovy; boil together and serve.

Modern Redaction

Ingredients:

300ml tomata sauce
1 tbsp curry paste
1 tsp of the glaze made in the economy of second stocks or broth recipe
1 tsp anchovy essence

Method:

Heat the tomata sauce in a pan then stir in the curry paste.

Allow to heat through then stir in the glaze until dissolved. Add the anchovy essence, bring to a simmer and serve.