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Creamy curried ginger sauce served
Luxuriously rich cream sauce infused with warming ginger and curry.

Creamy curried ginger sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is a dance of spices in silky cream. The fresh, lemony heat of the ginger perfectly counterbalances the richness of the cream, while the curry adds depth to the flavours. Not a traditional Indian recipe, but a modern, European-style sauce that is quick to prepare yet elegant. The key is briefly toasting the spices in the fat, which brings the aromas to life before the liquid is added.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 265 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep frying pan or saucepan
  • Wooden spoon
  • Fine grater
  • Knife, chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the ginger and grate finely. Peel and crush the garlic as well.

Tip: You can scrape the ginger skin off most easily with the edge of a teaspoon, wasting almost none of the flesh.
2 ✓

Heat the olive oil in a pan over medium heat. Toss in the garlic and ginger, and sauté for 30 seconds until fragrant.

Tip: Be careful, garlic burns very quickly and becomes bitter! Just let it 'sweat' in the oil.
3 ✓

Sprinkle the curry powder onto the spiced oil and stir quickly (approx. 10 seconds).

Tip: Spice aromatics dissolve best in fat, which is why they must be toasted, not sprinkled into liquid.
4 ✓

Pour in the cream, season with salt and white pepper. Lower the heat.

Tip: If using plant-based cream, choose coconut cream, which pairs particularly well with curry.
5 ✓

Simmer gently for 5-7 minutes until the sauce thickens and coats the back of a spoon.

Tip: During cooking, water evaporates, concentrating the cream's fat content, which makes it creamy (reduction).
6 ✓

Remove from the hob, and only then stir in the lemon juice.

Tip: The acid adds freshness, 'brightening' the heavy creamy flavours.

Recipe FAQ

What if the cream has split?
This can happen if the pan is too hot or if you added acid (lemon juice) to boiling cream. Always stir the lemon in at the very end, off the heat.
Can I substitute fresh ginger?
In a pinch, 1 teaspoon of ground ginger will do, but the essential oils of fresh ginger provide the real character.

Ingredients

  • 200 ml Cooking cream (min. 20%)
  • 3 cm Fresh root ginger
  • 1 tsp Curry powder
  • 1 tbsp Olive oil
  • 1 clove Garlic
  • 1 tsp Lemon juice
  • 1 pinch Salt
  • 1 pinch Ground white pepper