Anglo-indian curry sauce

Course: Sauces and dressings Curries
Cuisine: Indian
Dietary: Various vegetarian
Yield:

Anglo-indian curry sauce ingredients

2 T 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 t Cayenne pepper
1 t Salt
1 1⁄4 t Garam masala or curry
powder

Cooking Anglo-indian curry sauce

1. Heat oil in a heavy, medium-sized skillet over medium heat.
2. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes.
3. Remove from heat.
4. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth.
5. Transfer to a medium-size saucepan.
6. Stiri in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.
7. Makes about 2 cups.
8. 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.
9. Laxmi hiremath writing in the san francisco chronicle, 6/24/9.