|
Ingredients
|
Quantity
|
|
Onions – coarsely chopped
|
2 large
|
|
Garlic clove – finely chopped or grated
|
1
|
|
Ginger root – finely chopped or grated
|
1 tsp
|
|
Water
|
1 ½ pints
|
|
Tomatoes chopped
|
14 ounces
|
|
Tomato puree
|
1 tbsp
|
|
Paprika
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Cooking oil
|
2 tbsp
|
How to
make the sauce:
Heat the water, onions, garlic and ginger in a large, heavy
bottomed pan. Simmer gently with the lid on, for 1 hour. Remove the lid and let
the mixture cool. Meanwhile: Whiz the tinned tomatoes in a food processor for a
good two minutes. This is essential for absolute smoothness. Heat the oil in a
large pan and gently fry the paprika and turmeric for 30 seconds. Mix in the
tomato puree and add the whizzed tomatoes. Simmer for 20 minutes, making sure
nothing sticks. Take the cooled onion mixture a bit at a time and whiz up in
the food processor, again making sure it's absolutely smooth. Add to the tomato
and spices and simmer for another 20 minutes. A scum will appear on the surface
of the sauce - try to remove this as it forms. How to use the sauce:
