Saturday, October 26, 2013

Tomato Curry recipe

Tomato Curry recipe.
This recipe I got from a recipe book I found in my cupboard

400 g/14oz can tomatoes
1tsp fresh ginger root(chopped finely)
1tsp fresh garlic(crushed)
1 tsp chilli powder
1 tsp salt
1/2 tsp ground coriander
1 tsp ground cumin
4 tablespoon oil
1/2 teaspoon onion seeds
1/2 teaspoon mustard seeds
1/2 fenugreek seeds
1 pinch white cumin seeds
3 dried red chillies
2 tablespoon lemon juice
3 eggs,hard-boiled(hard-cooked)
Fresh coriander (cilantro) leaves

1.In a large mixing bowl, place the tomatoes.

2.Add ginger,garlic,chilli powder,salt,ground coriander, and ground cumin to the tomatoes and blend well.
3.Properly heat the oil in a saucepan.Then add the onion, mustard, fenugreek, and white cumin seeds, and dried chillies.Stir-fry for about 1 minute.Remove the pan from the heat.
4. Add the tomato mixture to the spicy oil mixture and heat it.stir-fry the mixture in 3minute,then reduce the heat and cook with the lid ajar for 7-10 minute,stirring occasionally.
5. Sprinkle over the lemon juice sparingly
6. Transfer the tomato curry to a serving dish, set aside and keep warm until required.
7. Shell and halve the hardboiled eggs, then gently add them, yolk end down., to the tomato curry.
8. Garnish with fresh coriander(cilantro) leaves and serve hot.
-this tomato curry can be made in advance and frozen, as it freezes particularly well.