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
Written cooking instructions as a concept can be found far back into the distant past, in fact as far back into recorded history as early Egypt, and maybe further still. In practice though, sadly, these early cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens like bay, mint and parsley. In the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including basil and rosemary. These new foods and spices was responsible for a torrent in books on cookery, many of which are now in private collections. For the centuries that followed, the upper-class families of Europe strove to serve the most extravagent meals, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking books are greatly in demand mostly as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Anglo Indian Curry Sauce recipe.
