Tomato cardamom sauce

Name: Tomato cardamom sauce
Yield: Makes 600 ml
Cuisine: Indian
Ingredients: 500 ml Brown Chicken Stock; 12 tomatoes; 4 red bird’s-eye chillies, minced; 2 teaspoons minced ginger; 6 cloves garlic, minced; seeds from 8 green cardamom pods; 2 brown onions, minced; 1 teaspoon sea salt; 1 teaspoon Paramount’s Garam Masala; 50 g ghee; 2 tablespoons Spiced Tomato Chilli Pickle; 1 teaspoon freshly ground black pepper

Preparation info

Makes
600 ml

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A gentle, fragrant sauce that is well suited to chicken and fish. I use it with roasted chicken and saffron rice pilaf, and it would also be good with Spiced Chicken Sausages.

Ingredients

12 tomatoes
50 g ghee
2 brown onions, minced

Asia
India
Sauce
Gluten-free

Method

Preheat oven to 200°C and roast tomatoes in a baking tray for 20 minutes. Cool. Pass roasted tomatoes through a conical sieve, pressing to ext