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Measurements

Basic Balti Sauce

Yield: 4 servings

3 T Vegetable oil
4 Onions, chopped
Small piece of ginger, Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 T Paprika
1/2 t Turmeric
1/2 t Cumin (ground)
1/2 t Ground coriander
1 t Chili powder
Fresh chopped coriander (a handful)
Salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK pint water, and stir in the other ingredients. Bring to the boil. Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize.
(Some cooks like more garlic, some more chili powder; some use fresh chilies as well.
Source: 100 BEST BALTI CURRIES


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