West Anglo Indian Curry Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Mild vegetable oil,
1 cup: Coarsely chopped onion,
1: One-inch piece fresh ginger, peeled
1 1/2 lbs: 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,
Directions:
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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary on
Feb 05, 1998
Source from luhu.jp
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.
Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92
Posted to recipelu-digest by Sharon Raghavachary
Feb 05, 1998
Source from luhu.jp
Tags
Indian