For the curry sauce, first roast the coriander in a frying pan without fat for 1-2 minutes.
Finely dice the shallots and garlic.
Heat the oil in a frying pan. Sauté shallots and garlic in it without color. Sprinkle curry powder on top and fry briefly. Deglaze with vermouth. Add whipping cream and coriander and boil down for 3-4 minutes until the sauce becomes creamy. Strain through a sieve and allow to cool.
Fold in crème fraîche with a whisk. Season to taste with lemon juice, salt, sugar and freshly ground pepper. Cover the curry sauce with plastic wrap and refrigerate until ready to use.
Preparation Tip:
Be careful not to heat the powder for the curry sauce too hot, or the herb mixture will become bitter. Expect about 30 seconds of roasting time.
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