Jalfrezi Sauce

Jalfrezi Sauce
This recipe is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin A, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Calcium, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Iron, Potassium and Manganese.

Serves 2
60 ml water
1 onion, organic
2 cm ginger, organic
2 garlic, cloves, organic
1 tsp. coriander, ground, organic
1/2 tsp. turmeric, ground, organic
1/2 tsp. cumin, ground, organic
1/2 chilli, fresh, organic
400 g tomatoes, chopped, organic
1/2 cup water
1 pepper, fresh, green, organic
5 g coriander, fresh

1/4 tsp. cayenne, organic

Add 60 ml of water to medium sized saucepan and heat on a high heat setting (9 heat setting) until the water comes to the boil; at this point, add the onions, ginger and garlic - turning down the heat to a medium heat setting (5. heat setting) - and allow to sweat for 5 minutes.

Stir the mixture frequently until softened. Add the coriander, turmeric, cumin and chilli (and optional cayenne pepper if accepting) to the saucepan and stir briefly before adding the tomatoes with 1/2 a cup of water; give the mixture another gentle stir.

Next, using a hand blender, blend the contents of the saucepan until almost smooth. Add the pepper and coriander stalks - cover the pan and leave to simmer for 10 minutes; the mixture will be very thick and splutter a little, so ensure to stir frequently. Finally, scatter over the coriander leaves and stir through.

Portion this base mixture into two by spooning the tomato mixture into a glass container; name and date before storing into the freezer to be used at later date.

Amended source:
Prawn Jalfrezi | BBC Good Food