Name: The West: Anglo-Indian Curry Sauce
Ingredients: Stephen Ceideburg; 2 tb 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 ts Cayenne pepper; 1 ts Salt; 1 1/4 ts Garam masala or curry powder

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Indian, Sauces	2	Servings

INGREDIENTS

		Stephen Ceideburg
2	tb	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	ts	Cayenne pepper
1	ts	Salt
1 1/4	ts	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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