- Unsalted butter
- Brown onion
- Garlic paste
- Ground coriander seeds
- Hot chilli peppers
- Fish or prawn stock
- White wine
- Evaporated milk
- Melt the butter, do not brown it. Soften the onions
- Add garlic paste and ground coriander seeds. Stir to combine and cook on low for another 5min
- Add the chilli, stock, wine and evaporated milk. Low heat for another 15 min
- Blend to smooth/creamy consistency
- Rest sauce for at least 10 mins