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 recipes as a concept can be tracked far back into distant history, in fact as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, early cookbooks were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in Sumerian which describe the baking 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 blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius describes how the Romans made use of many herbs, including some familiar names for example bay, rue and dill. Moving our culinary historical trip onwards, we have two interesting recipe books which date from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that we all know today, but instead descriptions of the types of meals eaten by the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for an explosion in recipe publications, the majority of which are kept safe in academic collections. Over the following few centuries, the rich families of the West tried to serve up the most exotic meals, and as a consequence, chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, cooking publications were increasing in popularity mostly due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Anglo Indian Curry Sauce recipe.
