Anglo-Indian Curry Sauce

Recipe Ingredients

2 tablespoons	30ml	Mild vegetable oil
1 cup	62g / 2.2oz	Coarsely chopped onion
1		One-inch piece fresh ginger peeled
1 1/2 lbs	681g / 24oz	Red-ripe tomatoes - cored, quartered
1/4 cup	4g / 0.1oz	Chopped cilantro
1/2 teaspoon	2.5ml	Cayenne pepper
1 teaspoon	5ml	Salt
1 1/4 teaspoons	6.3ml	Garam masala or curry powder

Recipe 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.

Source:
Emeril Lagasse

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