Special balti sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | (fl) coconut milk (thick) |
| 4 | ounces | (fl) water |
| 1 | tablespoon | Ghee or vegetable oil |
| 2 | 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 | Bay leaves | |
| 6 | Cardamoms | |
| 2 | 2\" pieces cassia bark | |
| ½ | teaspoon | Fennel seed |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Fresh ginger; grated |
Directions
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, .