Recipe - Anglo-Indian Curry Sauce

2 tablespoon Mild vegetable oil
1 cup Coarsely chopped onion
1 inch piece fresh ginger,
peeled
1 One half pound Redripe tomatoes, cored,
quartered
One fourth cup Chopped cilantro
One half teaspoon Cayenne pepper
1 teaspoon Salt
1 One fourth teaspoon Garam masala or curry
powder

Heat oil in a heavy, mediumsized skillet over medium heat. Add onions and
stirfry 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 mediumsize 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. Converted
by MMCONV vers. 1.50

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini