Anglo Indian Curry Sauce
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Ingredients 8 ingredients
- 1 1/4 teaspoons garam masala or curry powder
- 1 1/2 pounds red-ripe tomatoes -- cored, quartered
- 1 1-inch piece fresh ginger -- peeled
- 2 tablespoons mild vegetable oil
- 1/4 cup chopped cilantro
- 1 cup coarsely chopped onion
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Wok
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon