Anglo-Indian Curry Sauce Recipe
2 tbsp mild vegetable oil
1 cup coarsely chopped onion inch piece f, resh ginger, peele
1 1/2 lb red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 tsp cayenne pepper
1 tsp salt
1 1/4 tsp 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
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
to Indian Recipes
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Anglo-Indian Curry Sauce Recipe from the Recipes 4U Cookbook
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