Curry Powder and Ketchup

There are said to be people who find currywurst (with fries, for example) simply mundane and would never serve “such a little bit” in their lives. But they don’t know the Sösschen that Helmut Gote uses to ennoble the sausage. For him, homemade tomato ketchup is part of the fast food classic. And so the fast-food classic is transformed into a little something fine made from sun-ripened (canned) tomatoes and onions, seasoned with sugar and a touch of ginger. The curry mixture for flavoring doesn’t come out of the package either, but is put together from freshly ground spices. By the way, it also goes well with many other dishes that call for curry as a spice.

Medium hot curry powder:

Roast all ingredients except the turmeric powder in a heavy-bottomed frying pan over medium heat until the spices begin to smell intense. Shake the frying pan occasionally as you do this, and be careful not to blacken the spices. Later, cool the spices in the frying pan.

Later you can finely mortar the ingredients, but this can be difficult with the bay leaf. It works just as well in a hand blender, but the best are the additional cups to the blender, which work similarly to a hand blender – both manage just as well the bay leaf as well as the mace. The powder is not quite as fine as ground, but that does not matter for the taste. Finally, mix in the turmeric powder.

In a

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