The West: Anglo-indian Curry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Indian, Sauces | 2 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | T | Mild vegetable oil |
| 1 | c | Coarsely chopped onion |
| 1 | One-inch piece fresh ginger | |
| peeled | ||
| 1 1/2 | lb | Red-ripe tomatoes, cored |
| quartered | ||
| 1/4 | c | Chopped cilantro |
| 1/2 | t | Cayenne pepper |
| 1 | t | Salt |
| 1 1/4 | t | Garam masala or curry powder |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 0mg
Sodium: 1658.9mg
Potassium: 1010.2mg
Carbohydrates: 25.1g
Fiber: 6.2g
Sugar: 13.7g
Protein: 4.6g