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How to make typical Dutch curry sauce at home!

A delicious Dutch frikandel – a deep-fried minced meat sausage that’s commonly available from coin-operated hatches in Dutch fast food outlets – simply isn’t complete without a generous serving of typical Dutch curry sauce, known in the Netherlands as “curry kruiden ketchup” or “curry gewürz ketchup”. Yet, whilst this inimitable curry sauce can be somewhat difficult to source abroad, fortunately it’s incredibly easy to rustle up at home!


125 ml ketchup
60 ml of water
3 tablespoons of sugar
1 tablespoon of ketjap manis
1 teaspoon of curry powder
½ teaspoon of paprika powder
½ teaspoon of black pepper
A pinch of ground cloves
½ tablespoon of potato starch

Dutch curry sauce recipe


Place all of the ingredients into a saucepan and bring to the boil, taking care to constantly stir. Continue stirring until the sauce thickens and develops its trademark reddish-brown colour. Finally, allow your freshly made curry sauce to cool before pouring into a dosage dispenser bottle. Kept refrigerated, this yummy sauce may be stored for at least 1-2 weeks.


  • Short on time or don’t fancy getting your hands dirty in the kitchen? Then order your favourite Dutch curry sauce from Holland at Home.
  • Struggling to find frikandellen in your local supermarket? Learn how to make frikandellen at home by following our simple recipe.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, which is specifically intended for Dutch emigrants abroad.

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