Red Rus Chavel -- A curry-like sauce to go on rice (low cal)

This makes enough food for 4 with some to spare.  The sauce on its own without any rice, fish, or eggs is 66 calories per serving

This is a Parsi dish, usually served with halibut or another white fish (which I can't get locally, so I usually have mine with hard boiled eggs). This is supposed to be served on a bed of rice, but I love it so much I sometimes eat it like a thick soup.

Ingredients

1 can Crushed Tomatoes or 4 tomatoes choppped fine
1/2 can tomato paste
1/2 bunch cilantro (about 5 stems) chopped
4 green chillies (I use thai dragon)
2 tbsp garlic paste
1 tsp ginger paste
2 onions, chopped
1/4 tsp chili powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/3 tsp turmeric powder
8-12 curry leaves
1/4 cup Sweet Chili Sauce (Thai) or 1/8 cup sugar
1/8 cup Red Wine vinegar
2 tbsp olive oil

Directions

1. Stir fry onions in olive oil until light brown
   
   
2. Add garlic, and fry a bit more
   
   
3. Add cilantro, fry a bit more
   
   
4. Add chili powder, coriander powder, cumin powder, turmeric
   
   
5. Add tomatoes, cover and simmer a bit
   
   
6. Add a splash of Red wine vinegar (I'd guess 1/8 cup)
   
   
7. Add a big splash of Sweet Thai Chilli sauce (I'd guess 1/4 cup), the half can of tomato paste, curry leaves
   
   
8. Add some water (about 1 cup, maybe 1.5 if it's really thick)
   
   
9. Simmer for 20 minutes. Stir occasionally so that it doesn't burn on the bottom. Add water as needed, it should be a watery curry. Taste it as you add the water to make sure you don't dilute too much.
   
   
10. Oh, and Salt! Add salt as needed.
    
    
11. If you would like it with fish, add the fish and simmer for 7 minutes or so.