Anglo-Indian Curry Sauce
indian, sauce, vegetarian
2 tablespoon mild vegetable oil
1 cup coarsely chopped onion inch piece f; resh ginger, peeled
1 1/2 lb red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoon 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
Yield: 4 servings