Recipe - Indian Curry Paste For Seafood

2 teaspoon Oil
2 teaspoon Butter or margarine
1 cup Minced onions
1 Clove garlic
1 sl Gingerroot, 1/2in thick,
peeled
1 ds Caraway seeds
One half teaspoon Salt
1 ds Black pepper
1 ds Ground turmeric
One fourth cup Tomato puree
10 ounce Pkg frozen peas or
1 pound Fresh peas
1 ds Ground coriander
1/8 teaspoon Ground cumin
1/8 teaspoon Red pepper
1 One fourth cup Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)

These peas, with curry spices and mushrooms, offer a fragrant and fiery
side dish.

Created by: The Golden Temple Conscious Cookery, Los Angeles

Heat oil and butter in large heavy skillet. Add onions and saute until
tender. Puree garlic and ginger in blender with small amount of water and
add to onions. Add caraway seeds, salt, pepper and turmeric. Cook 8
minutes, stirring often to prevent sticking and scorching. Add tomato puree
and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and
red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes
longer, or until mushrooms are tender. Serve with yogurt and sweet chutney,
if desired.

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