Other Side of the Pond Delicately Spiced Creamy Tomato Curry
From mystic_river1 16 years ago
- 40 minutes to make
- Serves 4
From across The Big Pond! A loverly tasty recipe. Tomatoes are no longer the added ingredient in any gravy or a spicy dish. A whole single dish can be centred around this juicy vegetable. The tomato curry at Kastoori’s in Tooting, London is relished by all its customers. Read more The recipe here reproduces the dish in a way it can be made at home. All the goodness of ripe tomatoes comes out best in this creamy and strongly flavored dish. Go ahead and try out this refreshing new dish. See less
Ingredients
- 1 1/2 pats butter shopping list
- 2 cloves of garlic, sliced shopping list
- 1 1/2 - 2 oz. fresh ginger, peeled and coarsely chopped shopping list
- 1 large hot green chilli, chopped (remove the seeds ) shopping list
- 6-7 curry leaves shopping list
- 1 tsp ground cumin shopping list
- Seeds from 5 cardamom pods shopping list
- 10 tomatoes, cored and split in two widthways shopping list
- salt shopping list
- 2 1/2 - 3 oz creamed coconut dissolved in 5-6 tbsp boiling water shopping list
- Squeeze of lime juice, to taste shopping list
- Freshly ground black pepper shopping list
- fresh coriander, chopped, to garnish shopping list
How to make it
- Melt the butter in a heavy-bottomed shallow pot or frying pan.
- Add the garlic, ginger, chilli, curry leaves, cumin and cardamom. Allow the spices to stew gently before laying the tomatoes on top, skin side down.
- Lightly salt their surfaces and spoon over the coconut cream.
- Loosely cover and set over an extremely low heat.
- Much of the juice from the tomatoes will form a sauce, helped along by the creamed coconut.
- When this is coming along nicely, baste the tomatoes with the sauce to blend in the coconut cream.
- When the dish is ready - after about 30 minutes - the tomatoes should still have 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 on the pepper and sprinkle with coriander.
- It’s best served at room temperature.
The Rating
Reviewed by 5 people-
Lots of flavor here. Thank you!
*5*
Tilgidh
tilgidh
in Blackshear loved it
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wow !!! oh yummmmmmmmm i love it great post .....^5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Mmmmmmmmm....YUMMY.Thanks JM for sharing.
ambus
in Lahore loved it
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