Yield: 4 Or more
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| 6 tablespoons | Vegetable oil |
| 1 can | (14 oz /400g) tomatoes, strained |
| 1 teaspoon | Sugar |
| \N \N | 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 |
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