*  Exported from  MasterCook  *
 
                          ANGLO-INDIAN CURRY SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Sauce
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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