Anglo-Indian Curry Sauce

Title:
Anglo-Indian Curry Sauce

Yield:
4 Servings

Categories:
Vegetarian,
Sauce




Ingredients:





     2 tb Mild vegetable oil


     1 c  Coarsely chopped onion


     1    -inch piece fresh ginger,


          -peeled


 1 1/2 lb Red-ripe tomatoes, cored,


          -quartered


   1/4 c  Chopped cilantro


   1/2 ts Cayenne pepper


     1 ts Salt


 1 1/4 ts Garam masala or curry


          -powder






 Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and


 stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove


 from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne


 and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in


 garam masala or curry powder, cover, and cook over medium heat until


 tomatoes loose their raw aroma, 15 to 18 minutes.


 


 Makes about 2 cups.


 


 PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g


 saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.


 


 Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Converted


 by MMCONV vers. 1.50


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini