Kenyan Masala Sauce is an essential ingredient in the many Kenyan Tikka Masala and other kinds of Masala dishes. You can buy already prepared masalas, but if you really want to do it up in true, traditional Kenyan style, it is fun to make your own at home. Plus, once you do it once or twice, you can then come up with ways to make Kenyan Masala sauce tailored to your particular tastes.
Kenyan Masala Sauce Recipe-
- 1/4 cup vegetable cooking oil
- 1/4 cup water
- freshly squeezed juice of 1 lime
- whole garam spices, as follows-
- 1 medium sized onion, peeled and chopped fine
- 2 ripe red tomatoes, chopped fine
- 1 tbsp. ground cashew nuts flour
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tbsp. red chili powder
- 1 tbsp. tomato paste
- 1 tsp. freshly grated ginger root
- 1 tsp. garlic paste
- 1/2 tsp. freshly ground turmeric root
- 1/2 cup coconut cream
- freshly ground coarse sea salt and black peppercorns, to taste
- In a wok, or large, deep skillet, heat the oil over medium-high flame.
- Add in and stir together all the whole garam spices. Sauté, stirring often until the oils released are filling the kitchen (maybe the whole house!) with a marvelous, enticing aroma.
- Add the chopped onions in and cook, stirring, until the onions are nicely softened and browned.
- Add and stir in the ginger and garlic paste, and cook, stirring, for just a couple minutes.
- Now add and stir in the chopped tomatoes, tomato paste, and the ground cashew nuts. Cook, stirring now and then, until the tomatoes take on a pulp-like consistency.
- Reduce the heat to just a lively simmer, and then add and stir in the turmeric, coriander, chili powder and coriander. Add in a little bit of water if need be to loosen the mixture, then cook, stirring continuously (you don’t want it to burn), for about 3 minutes.
- Lastly, add and stir in the coconut cream. Cook, stirring, for another 2 to 3 minutes.
- Congratulations! You have just prepared a delicious batch of homemade Kenyan Masala Sauce!
- You can use it right away, as a major ingredient in many Kenyan dishes, or store it in the refrigerator for up to a week, and use it as needed.
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