Topic: Yet anouther one

[slimboyfat]

got this one form      http://curryclub.worldbreak.com/custom3.html


CURRY SAUCE - BASIC
Can Be Used With Any Fried Cooked Meat.
2 onions, peeled
1/2 inch piece of ginger, peeled2-3 cloves of garlic (optional), peeled
2 medium tomatoes, chopped finely or 200gm tinned tomatoes
2-3 tbs. cooking oil
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. of coriander powder
Salt to taste
1/2 tsp. Garam Masala
TO COOK: Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. Add onion, ginger and garlic paste and fry until golden to dark brown (do not burn).Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours. Add tomatoes and stir fry until oil separates.
Stir in garam masala. This can be added to the finished dish, at the end of cooking. Salt and chillies should be adjusted to your own taste. Remember that the curry sauce has to be added to the main curry ingredient, so it has to be stronger at this stage than the finished curry. Cool, bottle or place in airtight container to chill or freeze. It must be defrosted and heated before adding the meat or vegetables. After stir frying the main ingredient for 5-10 minutes (longer in case of meat, to seal it properly), add a little water and cook until the main ingredient is ready. Water can be added during cooking, to get the desired consistency of the curry sauce.