"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Monday, 19 September 2011
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.