Indian Curry Sauce
|Onion||1 , finely chopped|
|Curry powder||3 Tablespoon|
|Cumin seed||1⁄8 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Water||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Ounce, can|
|Water||1 1⁄2 Cup (24 tbs)|
Brown onion in shortening in heavy skillet.
Mix all spices except salt; add 1/4 cup water to make a thin paste.
Add spices to skillet.
Stir constantly to prevent burning but allow mixture to become good and brown.
Add the tomato sauce, 11/2 cup water and salt to the skillet mixture.
Blend until smooth; cover and simmer for about 3/4 hour.
Add a little water occasionally as you will probably be serving the curry with rice.
This is a good recipe to double as it freezes beautifully.