Basic Curry Sauce
 
adjust spiciness by adding more (or less) cayenne, more (or fewer) 
peppers, 
or by using a different type of pepper. 
 
1 large  onion
1 Tbsp  prepared ginger (or 1 inch fresh ginger, peeled and minced)
2 Tbsp  prepared minced garlic (or 4-5 cloves, minced)
2 medium  tomatoes
1 - 2   serrano chiles, seeded
2 Tbsp  peanut oil
1 Tbsp  margarine
1 tsp  ground cinnamon
1 tsp  fresh ground pepper
2 Tbsp  ground coriander
2 Tbsp  ground cumin
1/4 tsp  turmeric
1/2---1 tsp  cayenne
1/2 cup  lowfat yogurt, whisked until smooth.
3 cup  water
  salt to taste
 
coarsely chop the onion. heat oil and margarine together over medium-high 
heat in large pan (a wok is good). cook the onion until it's very brown. 
add the minced ginger and garlic to the onion and cook for an additional 2 
minutes. process onion/ginger/garlic mixture in a food processor until 
smooth. return mixture to stove - at this point it might be good to switch 
from the wok to a large saucepan. add all the spices and cook over low 
heat. add a little water if necessary to mix in the spices, but the 
mixture should be thick like a paste. puree the tomatoes and peppers in 
the food processor until smooth. add to onion mixture and stir well over 
low heat to cook off excess moisture. add 1/2 cup yogurt a little at a 
time, stirring constantly to avoid curdling. add the water, increase heat 
to high, and bring to a rolling boil. cover the pot and boil for 3-5 
minutes, then reduce heat and cook until you've reached the desired 
texture. add salt if desired. if serving with meat or vegetables, cook the 
meat or vegetables first, then simmer in the sauce for 5-10 minutes before 
serving. 
 
niki 
-- 
(ID: 12924) Mirror: rec.food.recipes: Sat, May 3, 2003


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