Fresh Tomato and Curry Leaf
ALTHOUGH, THIS IS A SIMPLE TOMATO DISH, IT MAKES A PERFECT SIDE DISH PARTNER FOR MOST MAIN MEAT, VEGETABLE AND RICE DISHES. HOWEVER, IT CAN ALSO BE A STAND-ALONE DISH. ENJOY WITH HOT BUTTERED Naan OR TOASTED CRUSTY BREAD.
SERVES 2–4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
8 tomatoes, peeled, quartered and seeded
1 onion, finely chopped
3 garlic cloves, roughly chopped
8–9 fresh curry leaves
SPICES
5 whole dried chillies, soaked in 3–4 tablespoons hot water for 5 minutes
¼ teaspoon ground turmeric
1 teaspoon ground cinnamon
1½ teaspoons garam masala
large pinch freshly grated nutmeg
1 teaspoon mustard seeds
PANTRY/LARDER
2 tablespoons tomato paste (concentrated purée)
¼ teaspoon sugar
2 teaspoons coconut milk powder (optional)
2 tablespoons mustard seed oil or vegetable oil
salt, to taste
OPTIONAL GARNISH
1 tablespoon finely chopped coriander
1. Place the following into a blender and blitz to form a fine, smooth paste: 2 tablespoons of the tomatoes, the onion, garlic, soaked chillies (including the soaking water), tomato paste, turmeric, sugar, ground cinnamon, garam masala, nutmeg, coconut milk powder and 25ml hot water.
2. Heat the oil in a large frying pan over a low–medium heat. Add the mustard seeds and curry leaves and fry for 20 seconds.
3. Turn down the heat and stir in the tomato and coconut paste, and salt to taste. Keep stirring and frying for 1–2 minutes.
4. Pour in 25–35ml hot water, cover and simmer gently for 10 minutes, then add the remaining tomatoes, stir through and cook for 1 minute. Turn off the heat and garnish with Crispy Okra and coriander.
