Indian Curry Sauce Recipe
Ingredients
| Onion | 1 , finely chopped | |
| Shortening | 3 Tablespoon | |
| Curry powder | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Coriander | 1⁄8 Teaspoon | |
| Cumin seed | 1⁄8 Teaspoon | |
| Dry mustard | 1⁄8 Teaspoon | |
| Ginger | 1⁄8 Teaspoon | |
| Mace | 1⁄8 Teaspoon | |
| Cloves | 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) |
Nutrition Facts
Serving size: Complete recipe
Calories 625 Calories from Fat 455
% Daily Value*
Total Fat 52 g79.7%
Saturated Fat 12.4 g61.9%
Trans Fat 5.9 g
Cholesterol 0 mg
Sodium 1975.1 mg82.3%
Total Carbohydrates 44 g14.6%
Dietary Fiber 18.1 g72.2%
Sugars 8.6 g
Protein 8 g16.3%
Vitamin A 13.1% Vitamin C 35%
Calcium 27% Iron 80.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
