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Anglo-indian curry sauce

Yield: 4 Servings

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

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More