Yield: 4 Or more
|6 tablespoons||Vegetable oil|
|1 can||(14 oz /400g) tomatoes, strained|
|1 teaspoon||Chilli powder|
|4 teaspoons||Coriander, ground|
|3 teaspoons||Turmeric (haldi)|
|4 teaspoons||Garlic powder|
|1 teaspoon||Garam masala|
|1 teaspoon||Dry fenugreek leaves|
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