Name: Fresh Tomato Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 900 g vine tomatoes (large vine, half finely chopped and half cut into wedges); 3 tbsp vegetable oil; 2 clove garlic cloves (thinly sliced); 2 tbsp ginger (grated); 1 null onion (thinly sliced); 1 null red chilli (deseeded and chopped); 1 tsp fennel seeds (lightly crushed); 0.5 tsp paprika powder; 0.5 tsp turmeric powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp tomato puree; 12 null curry leaves; 100 ml warm water (hot); 1 handful fresh coriander

Instructions

Show units in method

1

Submerge vine tomatoes (900 g) in boiling water for 3 minutes. Drain, rinse with cold water, and peel. Finely chop half and cut the rest into wedges.
2

Heat vegetable oil (3 tbsp) in a pan. Sauté garlic cloves (2 clove) and ginger (2 tbsp) for 1 minute. Add onion (1) and red chilli (1), frying gently for 6 minutes until softened.
3

Mix in fennel seeds (1 tsp), paprika powder (0.5 tsp), turmeric powder (0.5 tsp), ground cumin (1 tsp), and ground coriander (1 tsp). Cook for 2 minutes.
4

Add the finely chopped tomatoes, tomato puree (1 tsp), curry leaves (12), and warm water (100 ml). Simmer for 10-15 minutes until thickened.
5

Stir in the tomato wedges and simmer for 5 minutes until soft. Season to taste.
6

Garnish with fresh coriander (1 handful) and serve with basmati rice.