Anglo-Indian Curry Sauce
- 2 tablespoon(s) vegetable oil
- 1 cup(s) onion(s); chopped, coarsely
- 1 piece ginger; fresh
- 1 1/2 pound(s) tomato(s); cored, quartered
- 1/4 cup(s) cilantro; chopped
- 1/2 teaspoon(s) cayenne pepper
- 1 teaspoon(s) salt
- 1 1/4 teaspoon(s) 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.
Contributor: Laxmi Hiremath writing in the San Francisco Chronicle,
Yield: 2 cups