Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger
and garlic until the onions are translucent. Add the tomato and stir-fry,
breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint water, and stir
in the other ingredients. Bring to the boil. Lower heat, cover and simmer
for 30 minutes. Remove from heat and allow to cool. Pour into a blender or
food processor and liquidize.
(Note: this is only one formula of thousands possible. There's no more a
single recipe for Balti sauce than there's a single recipe for chili. Some
cooks like more garlic, some more chili powder; some use fresh chilies as
well: some add yogurt, coconut, cream...you name it.)
(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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