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Associate.com - Share Your Recipe!

Recipe Name: Anglo-indian Curry Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Mild vegetable oil
1 Cup(s) Coarsely chopped onion
1 inch piece fresh ginger
peeled
1 1/2 Pound(s) Red-ripe tomatoes, cored
quartered
1/4 Cup(s) Chopped cilantro
1/2 Teaspoon(s) Cayenne pepper
1 Teaspoon(s) Salt
1 1/4 Teaspoon(s) Garam masala or curry
powder
Directions:
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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 118
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 829.5mg
Potassium: 505.1mg
Carbohydrates: 12.6g
Fiber: 3.1g
Sugar: 6.8g
Protein: 2.3g


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