Monday, 19 September 2011

Tomato Curry....

SH Tomato curry1 Cookbook Review. Simon Hopkinsons Week In, Week Out.

40g butter
2 garlic cloves, sliced
50g fresh ginger, peeled and coarsely chopped
1 large hot green chilli, chopped 
6-7 dried curry leaves 
1 tsp ground cumin
Seeds of 5 cardamom pods, crushed
10 tomatoes, halved and seeds removed
75g creamed block coconut, dissolved in 5-6 tbsp boiling water
Squeeze of lime juice, to taste
A Handful of fresh coriander leaves


1. Melt the butter in a heavy-based shallow pot or frying pan. Add the garlic, ginger, chilli, curry leaves, cumin and cardamom seeds. Allow to gently stew in the butter before layering the tomatoes on them, skin-side down. Lightly salt the tomatoes and spoon over the coconut cream.
2. Loosely cover the pot and set over a very low heat. The juices will form a sauce with the creamed coconut. When this is coming along nicely, baste the tomatoes with the sauce.
3. When the dish is ready – about 30 minutes – the tomatoes should have kept their shape and the sauce will be slightly separated but creamy in parts (if it seems too dry,  add a little water). Squeeze over the lime juice, grind over plenty of black pepper and add the coriander leaves.

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