Anglo Indian Curry Sauce
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2 Servings
Stephen Ceideburg
2.00 tb Mild vegetable oil
1.00 c Coarsely chopped onion
1.00 One-inch piece fresh ginger,
-peeled
1.50 lb Red-ripe tomatoes, cored,
-quartered
0.25 c Chopped cilantro
0.50 ts Cayenne pepper
1.00 ts Salt
1.25 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.
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