Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
Curry Ketchup by Saus Boston

Curry Ketchup by Saus Boston

CurryKetchup2-021.jpg

I am so excited to kick off a new collaboration series for my blog. Restaurant recipes! Here to kick things off is Saus Boston. This place has it all. First off- it's called sauce, people. There's your first clue. They have around 10-15 different sauces daily. Second, french fries. A lot of em. Third, WAFFLES, also with various sauces.  If I ever go missing, look here first. It's truly one of my favorite places in Boston. I must not forget to mention their delicious poutine, sandwiches (often with Asian inspired ingredients) and hand-rolled friks (beef and pork sausages with the works).

The team over at Saus was kind enough to share their recipe for curry ketchup. They make every single one of their sauces in-house from scratch. This one does not disappoint! 

Be sure to check out our post on Instagram- to celebrate the first Restaurant Recipe collab, Saus and I are giving away a $50 Saus gift card! If you've made it this far in the blog post you're probably salivating, so go get it!

 

Enjoy!
 



Curry Ketchup

Recipe courtesy of Saus in Boston, MA
Yields: Approximately 4 Cups

Ingredients
For the Ketchup:
(1) 28 Ounce can tomato puree (or approximately 3 1/2 cups fresh tomato puree)
1 Cup packed brown sugar
1/3 Cup + 2 TBSP apple cider vinegar
1 TBSP salt
1 TBSP worcestershire sauce
1/2 Cup water
1/4 Cup cornstarch

For the Curry Paste:
3/4 Cup chopped onion
2 TBSP + 2 TSP chopped ginger
2 TBSP + 2 TSP chopped garlic
2 TBSP + 2 TSP ground coriander
2 TBSP + 2 TSP ground cumin
4 Kaffir lime leaves
1/4 Cup garam masala
1/2 Cup canola oil
1/2 TBSP salt

Make the Ketchup Base:
1) Combine the tomato puree, brown sugar, cider vinegar, salt and worcestershire sauce in a medium sauce pan and whisk well.
2) Bring to a boil over medium/high heat. Keep whisking the bottom of the pot to prevent burning. Turn the heat down to medium and continue to cook for 20 minutes. 
3) Combine the water and cornstarch in a small bowl until no lumps remain.
4) Add the slurry to the tomato mixture and whisk constantly until smooth.

Make the Curry Paste:
1) Combine the onion and oil in a medium saucepan. Heat over medium until browned.
2) Add the garlic and ginger, cook for 3 minutes.
3) Add the coriander, cumin, kaffir lime leaves, garam masala and salt. Cook on low for another 2 minutes. Watch closely as the dried spices can burn easily.
4) Transfer to the mixture to another bowl and allow to chill to room temperature. You can also set up an ice bath to speed up the chilling process.
5) Puree the curry paste in your blender until smooth.
6) Combine 1/2 cup of the curry paste with your ketchup mixture and puree again if you want a smoother texture. Store in the refrigerator. 

*Note: You will have a little extra curry paste using this ratio. Feel free to use all of it if you want a stronger flavored ketchup, or reserve it for something else. Rubbed mine on some chicken breast before baking.

CurryKetchup2-014.jpg
ESC: Dà Nang Margarita, pg. 190

ESC: Dà Nang Margarita, pg. 190

ESC: Kaffir Lime Fried Chicken and Pork Belly Steamed Buns, pg. 65 & 69

ESC: Kaffir Lime Fried Chicken and Pork Belly Steamed Buns, pg. 65 & 69