Curry ketchup is a blend of tomato ketchup and curry powder, popular in Germany and worldwide. It originated in Berlin in 1949 as a topping for currywurst and can be found in various brands. A basic recipe includes onions, curry powder, paprika, ketchup, and water.
While there are thousands of different variations of curry ketchup recipes, the basic concept remains the same. The dressing is basically a blend of regular tomato ketchup with some curry powder. Curry ketchup is very popular in Germany, which is actually its country of origin, but it can also be found all over the rest of the world. It was first served in Berlin in 1949 as a topping for a pork sausage dish known as a currywurst. Ketchup became so popular that Germany began exporting curry ketchup varieties to countries around the world.
Local specialty shops and international retailers often carry several brands of German curry ketchup. Some popular brands include Hela, Heinz, Knorr and Zeisner. These brands can be found throughout the United States and Canada, along with a multitude of other countries. Ketchup is ready to consume straight from the bottle and is commonly used as a condiment that is added to sausages, hot dogs, french fries, appetizers, and just about anything else you can imagine. Some people even use it as marinades or for grilling.
Curry ketchup was first popularized in Germany in 1949 with its use in a fast food dish known as currywurst. A currywurst is a sliced, spiced pork sausage served with lots of curry ketchup on top, along with fries or buns. It is sold in restaurants and from street carts throughout Germany. As curry ketchup’s popularity spread throughout Germany, it also made its way to Belgium and the Netherlands, where it remained just as popular. Ketchup also seems to have a cult following of fans around the world.
A basic curry ketchup recipe calls for mixing 1/2 tablespoon oil, 2 tablespoons onions, 11/2 tablespoons curry powder, 1/2 tablespoon paprika, 1 cup ketchup, and 1/2 cup of water together. The mixture must be prepared by frying chopped onions in oil for a couple of minutes. When the onions are translucent, add the curry powder and paprika to the pan and allow to simmer for about a minute. The final step is to add some store-bought ketchup and water and let it simmer for about five minutes. Then the mixture is poured into a container and refrigerated until ready to serve.
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