3 tablespoons vegetable oil
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground ginger
1 cup chopped celery
1 cup milk
2 cups dried red chile peppers
1 small sausage, diced
1 pound anchovy fillets
1 (4 ounce) can coconut milk
1 (3 ounce) can sliced ripe olives
In a 4 quart saute pan combine 7 ingredients. Heat to 375 degrees F (190 degrees C).
Sterilise onion and garlic in oil and over low heat for 4 min; stir into tomato sauce. Simmer uncovered in oven for 10 to 15 minutes, stirring occasionally. Stir in cumin and cumin powder and season with ginger and salt; bring to a high speed. Return to a low heat; stir in pepper, celery, milk and olives. Bring to a slow simmer, stirring occasionally with a spoon. Add more milk if necessary to completely incorporate. Keep poured in spring so that the tomatoes do not soak within.
Melt butter in a medium skillet over medium heat. Gradually pour onion and garlic mixture into skillet. Toss to coat, cook, stirring, until evenly coated on each side. Continue to heat, stirring occasionally, until sauce reaches desired consistency.