Tomato curry

Tomato curry

Tags

Rice
Curry

Cook

Ingredients

  • 1¼ tsp fennel seeds
  • 1 ¼ tsp black mustard seeds
  • 1 ¼ tsp cumin seeds
  • 1 ¼ tsp coriander seeds
  • 2 onions, thinly sliced
  • 1 ¼ tsp salt
  • 8 curry leaves
  • 1.2 kg tomatoes
  • 1 ½ finger chillies, finely chopped
  • 4 cloves of garlic, crushed
  • 2 ½ tsp tamarind paste
  • 1 tin coconut milk
  • Rice, cooked

Steps

  1. Heat a large frying pan on a medium heat, when hot, toast the fennel, mustard, cumin and coriander seeds for a minute or two, shaking the pan every few seconds.
  2. Tip the seeds into a mortar and bash until fairly well ground.
  3. Heat 4 tablespoons of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry until onions are gold and crisp edged.
  4. Meanwhile, cut the vine tomatoes into eighths and the baby tomatoes in half.
  5. Add the chillies and garlic to the pan and cook, stirring, for 2 minutes.
  6. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan.
  7. Divide the tomatoes between both pans, so they sit in one layer. Set on medium heat and cook for 20 to 25 minutes with out stirring.
  8. Now tip the contents of the second pan gently back into the first.