Pakistani curry gravy
4 Or more
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 6 | tablespoons | Vegetable oil |
| 1 | can | (14 oz /400g) tomatoes, strained |
| 1 | teaspoon | Sugar |
| Salt | ||
| 1 | teaspoon | Chilli powder |
| 4 | teaspoons | Coriander, ground |
| 3 | teaspoons | Turmeric (haldi) |
| 4 | teaspoons | Garlic powder |
| 4 | teaspoons | Paprika |
| 1 | teaspoon | Garam masala |
| 1 | teaspoon | Dry fenugreek leaves |
Directions
SPICES 1
SPICES 2
1. Mix *spices 1* with a little of the milk into a paste, and heat oil on a low heat. Put the paste into the oil and fry gently for a few minutes, stirring once or twice. Remove from heat and cool a while.
2. Liquidise the tomatoes in a blender, and stir into the fried paste.
Return to heat. Add sugar, salt and remaining milk. Stir continuously.
3. When solids start to separate from the oil, add *spices 2*. If the sauce is a little too thick, add a little more milk.
4. Simmer for 10 minutes - OR - add pre cooked meats, chicken, vegetables or frozen seafood, and simmer until ready. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Andy Kirk SBSC <akirk@...> on May 02, 97
Related recipes
- Anglo indian curry sauce
- Anglo-indian curry sauce
- Chicken curry
- Corn curry
- Curry gravy
- Curry masala gravy
- Goan creamy curry
- Indian anything curry
- Indian curry
- Indian gravy
- Malay curry
- Malayan curry
- Pakistan chicken curry
- Potato curry
- Quick curry
- Quick curry gravy
- Restaurant curry
- Singapore curry
- West anglo indian curry sauce
- West indian curry