Recipe - Basic Balti Sauce

3 tablespoon Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 tablespoon Paprika
One half teaspoon Turmeric
One half teaspoon Cumin (ground)
One half teaspoon Ground coriander
1 teaspoon Chili powder
Fresh chopped coriander
(a handful)
Salt to taste

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 stirfry,
breaking it up with the spoon. Pour in 300 ml / One half 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