Ingredients
2 tbsp mild vegetable oil
1 cup coarsely chopped onion inch piece f, resh ginger, peele
1 1/2 lb red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 tsp cayenne pepper
1 tsp salt
1 1/4 tsp 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
Servings: 4 servings
Anglo-Indian Curry Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Sauce
The History of Recipes
We can trace the history of `recipes` far back into distant history, at least as far back as the Egyptians, and possibly even further. In practice though, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a good variety of spices and herbs, including some that we all recognise like basil, fennel and parsley. Later on, we find two recipe books from the 1300s ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is served today, but instead accounts of the types of food eaten by the upper classes. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as basil and coriander. These new culinary innovations was responsible for an increase in recipe books, some of which are kept safe in private cookery archives. For the next few years, the powerful and wealthy competed to serve up the best banquets, and consequentially chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were in great demand, as a result of increased literacy, people having increased free time and disposable income. The introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Anglo Indian Curry Sauce recipe.
