Special balti sauce

Yield: 1 Servings

Measure Ingredient
4 ounces (fl) coconut milk (thick)
4 ounces (fl) water
1 tablespoon Ghee or vegetable oil
2 \N Cloves garlic; finely chopped
4 ounces Onion; very finely chopped
2 ounces Carrot; grated
1 ounce Celeriac; grated
1 ounce White radish (mooli); chopped
2 \N Bay leaves
6 \N Cardamoms
2 \N 2\" pieces cassia bark
½ teaspoon Fennel seed
½ teaspoon Turmeric
1 teaspoon Fresh ginger; grated

From: gholman@... (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT Boil the liquids with all the spices added, simmer for 15 mins. Strain out the spices. Heat fat and fry garlic for a few seconds, add onion and fry for 5-10 mins. Add liquid to onions along with the veg and simmer for half an hour, making sure that it doesn't dry out. Cool, then blend to a fine puree, if it doesn't pour very well add some more water. (makes 8 fl oz) CHILE-HEADS DIGEST V3 #073

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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