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Name:Masala Sauce Contributor:David Mather (w/ comments by Andrea Rainey)
Description:Masala Sauce (somewhat edited from the original text): Posted:2002-01-20
Key words:Masala, garlic Category:Other
ID:601 Updated:2006-04-02 12:23:21
Ingredients:1" cube of ginger
4-6 cloves of garlic
1 medium onion, diced
1 can (14 oz) tomatoes (I use diced tomatoes)
1 c crushed tomatoes (I usually end up using most of a 14-oz can)
1 bunch cilantro (I use 1/2 bunch - it's still plenty)
1 tsp green chilies, minced (I usually skip this -it's fine without)
1 tsp meat masala*
1 tsp ground turmeric
1 tsp salt
1 tsp chili powder
1 c yoghurt
1 Tbsp oil

* Meat Masala ingredients if you have to roll your own.
(I just buy it at Patel's)

coriander seeds
cumin seeds
carom seeds (whatever that is)
star anise
cinnamon stick
cardamom pods
bay leaves
dried cilantro
ground turmeric
chili powder
Preparation:- Coarsely chop ginger and garlic. In a blender, add a bit of water, the garlic and ginger and blend to a paste. (This is one part that never works well for me. The blender is better than a food processor, which just throw the chunks at the sides of the bowl, never to be further chopped. I may try a mortar and pestle sometime. Anybody have any better suggestions?)
- If you use whole tomatoes, chop them and the cilantro in a food processor until still a bit chunky. Or just chop up the cilantro and use already diced tomatoes.
- Chop the onion finely. In a large skillet, 1 Tbsp (or whatever) oil, and fry the onions over mdm-high until golden.
- Add garlic-ginger paste and fry for two minutes.
- Add meat masala, turmeric, salt, chili powder, (diced chilis), diced tomatoes, cilantro, crushed tomatoes. Stir.
- Add the yoghurt (gradually - a couple of Tbsp at a time.)
- Stir for 10-15 minutes (this is the tricky part for me - you will notice they haven't yet said to turn the heat down from mdm-high. I usually turn it down a bit, but even so it still burbles and splurts tomato-turmeric mix all over your new white shirt. It also likes to curdle a bit. Stir, stir, stir.)
- Reduce heat to low and simmer for 30 minutes to reduce.
- After this is where you add the prawns a few minutes before serving if you are making the recipe right out of the book. Or just serve it over fresh home-made pasta.
Notes:This sauce is based on a prawn masala recipe from "HeartSmart Flavours of India" by Krishna Jamal. Krishna Jamal is the chef at our favourite Indian restaurant in Vancouver: Rubina Tandoori. It's a neat restaurant, and one of the coolest things they do is sell their sauces separately for take-out. I was talking to the maitre d' after dinner there once and he said that the local Italian community (which the restaurant is in the heart of) had really taken to this sauce over pasta. I normally follow the recipe and serve it with prawns over rice, but I have always wanted to try it as a pasta sauce. Yesterday, after the motorcycle show, Martin and Carol and I did a pasta party, and I gave it a go. Yum. Really yum.

BTW, one of the other neat things the restaurant offer is cooking classes. I have got to try it sometime.

p.s. - Now Martin can talk about the pasta recipe, and Carol can talk about the seafood cream sauce (I was busy, missed what went into each and want to know). ;-)

From Andrea Rainey

> Fred Meyer on Sullivan has 'em, and they're good and fresh. I wouldn't'a
> thought they'd be too hard to find - there are 3 specialty Asian markets
> within 15 minutes' drive of our house.

I went to the spanky new Fred's near Thor/Freya. They only had one box!

Let's see -- I know the one on Trent near Healthsouth (I think he gets his stuff from Uwajimaya in Seattle). Where are the other two?

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