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 3 ml / 1/2 UK pint water, and stir in the other ingredients.
Bring to the boil.
Lower heat, cover and simmer for 3 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.)
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