Basic Balti Sauce



	Basic Balti Sauce sauces, indian 3 tablespoon vegetable oil 4 onions, chopped 1 small piece of ginger, 1 peeled and grated 1 large garlic clove, crushed 1 tomato, chopped 1 tablespoon paprika 1/2 teaspoon turmeric 1/2 teaspoon cumin (ground) 1/2 teaspoon ground coriander 1 teaspoon chili powder 1 fresh chopped coriander 1 (a handful) 1 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. (Note: this is only one formula of thousands possible. There's no more a single recipe for Balti sauce than there's a single recipe for chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream...you name it.) (Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)