Anglo-Indian Curry Sauce

Course : Curry
Serves: 2
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Ingredients:

2 tablespoons mild vegetable oil
1 cup coarsely chopped onion
1 piece one-inch piece fresh ginger -- peeled
1 1/2 pounds red-ripe tomatoes -- cored, quartered
1/4 cup chopped cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoons garam masala or curry powder
 

Preparation / 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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.


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