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Tomato
Curry
This is a Northern dish. As the Indian tomato is more like our
plum tomato, use canned rather than fresh. It can be done with an
equal portion of fresh, but it is a lot more fiddly! I apologise
to the purists in advance. I do not use microgrammes of any herb
or spice. Serve with a simple rice dish.
- 1 large can of tomatoes - 600g/20 fl oz.
- 60 ml/2 fl oz of oil
- 1 large onion
- 1 clove garlic
- 2 green chillies
- 2 inch fresh ginger (1 teaspoon dried ground)
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 teaspoon chilli powder
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon desiccated coconut
- 1.5 teaspoons salt.
Preparation time: 10 mins Cooking time: 45 mins
1. Drain juice from can of tomatoes and reserve it. Cut the tomatoes
in half.
2. Heat the oil/margarine or oil in a large saucepan.
3. Peel and slice the onion and garlic. Top and tail the chillis
and cut lengthways. Peel and slice the ginger thinly.
4. Fry onion and garlic, until soft.
5. Add mustard seeds.
6. Add all the rest of the spices except the salt. Cook for 2
mins.
7. Add tomatoes. Bring to boil and add sufficient tomato juice
to make a moist curry.
8. Sprinkle in the salt and the coconut.
9. Cover pan and simmer for 30 mins (Fresh tomatoes 45 mins)
10. Keep an eye on the consistency, adding more juice if required
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