Beer makes batters better, meat more tender, and sauces more flavorful.
West Indian Curry Sauce
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- #60310
Combining caramelized onions, ripe tomatoes, fresh ginger, cilantro, and aromatic spices, this curry sauce adds a Caribbean touch to any dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons mild vegetable oil
1 cup coarsely chopped onion
1 piece (1-inch size) fresh ginger, peeled
1 1/2 pound red-ripe tomatoes, cored, quartered
1/4 cup chopped cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoon 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.
added by
gourmetsarah
nutrition data
14 calories, 1 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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