Salounah sauce preparation
- Heat a large pan with oil (20 g) and ghee (50 g), add the onions (180 g), garlic (40 g) and dry lime (1 piece), and sauté for 3 minutes.
- Continue by adding the spices (23 g salt, 30 g coriander leaves chopped, 1 g cinnamon powder, 2 g ibzar spice, 13 g turmeric powder, 1 g cardamom powder and 2 g black pepper powder) and cook for 2 min, stirring continuously. Then add the tomatoes (390 g chopped fresh tomatoes and 64 g tomato paste), fish stock and water (1.3 l), and leave to simmer for another 5 minutes.
- Add the carrots (420 g) and potatoes (580 g), and allow to simmer until the vegetables are cooked.
- Finally, add the diluted corn starch (16 g) while the mixture is still simmering, stirring continually until your sauce has reached the desired consistency. Taste for seasoning, and remove from the heat.