*  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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