Tomato curry recipe
A beautifully fragrant curry that lets the tomatoes sing. Use a mixture of tomatoes if you can because it makes the dish look very pretty.
Ingredients
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 5 tbsp rapeseed oil
- 10 cardamom pods, lightly crushed
- 2 onions, sliced into half moons
- 16 curry leaves
- 1.2 kg mixed tomatoes
- 1 –2 green chillies, finely chopped
- 4 garlic cloves, crushed
- 3 tsp tamarind paste
- 400 ml coconut milk
- 1 pinch salt
- 1 handful fresh coriander (cilantro) and lime juice (optional), to serve
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 5 tbsp rapeseed oil
- 10 cardamom pods, lightly crushed
- 2 onions, sliced into half moons
- 16 curry leaves
- 2.6 lbs mixed tomatoes
- 1 –2 green chillies, finely chopped
- 4 garlic cloves, crushed
- 3 tsp tamarind paste
- 14.1 fl oz coconut milk
- 1 pinch salt
- 1 handful fresh coriander (cilantro) and lime juice (optional), to serve
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 5 tbsp rapeseed oil
- 10 cardamom pods, lightly crushed
- 2 onions, sliced into half moons
- 16 curry leaves
- 2.6 lbs mixed tomatoes
- 1 –2 green chillies, finely chopped
- 4 garlic cloves, crushed
- 3 tsp tamarind paste
- 1.7 cups coconut milk
- 1 pinch salt
- 1 handful fresh coriander (cilantro) and lime juice (optional), to serve
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- In a large sauté pan, toast the fennel, mustard, cumin and coriander seeds until they are warm and fragrant. Tip into a pestle and mortar and grind until fairly fine.
- In the same sauté pan, heat 4 tablespoons of the rapeseed oil over a medium heat, add the ground spices, the cardamom pods, the onions, 8 curry leaves and 1½ teaspoons of salt. Fry for 10-12 minutes until the onions are golden.
- In the meantime, cut up your tomatoes. Halve them, or cut them up smaller if you prefer.
- Add the chillies and garlic to the pan and cook, stirring for a couple of minutes, before adding the tamarind and coconut milk. Stir so everything is well combined, then add the tomatoes. They need to sit in a single layer in the pan, so if you think your pan won’t be big enough, divide your sauce between two pans and then add the tomatoes.
- On a low-medium heat, let the tomatoes sit in the beautiful spiced mixture, cooking gently so they soften as the water in the coconut milk evaporates, leaving you with a rich, reduced sauce. This will take about 20 minutes.
- While waiting, heat the remaining oil in a small pan and fry your remaining curry leaves so they crackle and crisp, then set aside on kitchen paper.
- Once the curry is ready, check for seasoning – it might need a bit more salt – then scatter with coriander leaves and the crispy curry leaves. A squeeze of lime juice is nice too. Serve with rice or chapattis and some coconut yogurt.
This recipe is from Home Cooked: recipes from the farm by Kate Humble. Published by Gaia (£25). Photography by Andrew Montgomery.
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