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Title: Anglo-Indian Curry Sauce
Yield: 4 Servings

Ingredients

      2 tb mild vegetable oil
      1 c  coarsely chopped onion inch
           -piece f; resh ginger, peele
  1 1/2 lb red-ripe tomatoes, cored,
           -quartered
    1/4 c  chopped cilantro
    1/2 ts cayenne pepper
      1 ts salt
  1 1/4 ts garam masala or curry powder

Instructions

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.

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

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