Fresh tomato curry
- 900g large vine tomatoes
- 3 tbsp vegetable oil
- 2 thinly sliced garlic cloves
- 2 tbsp grated ginger
- 1 thinly sliced onion
- 1 deseeded and chopped red chilli
- 1 tsp lightly crushed fennel seeds
- ½ tsp paprika
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tomato purée
- 12 curry leaves
- 100ml hot water
- a small handful of fresh coriander
Step by step
Cover the large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
Heat the vegetable oil in a frying pan. Add the thinly sliced garlic cloves and grated ginger. Fry for a minute then add the sliced onion and deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in the lightly crushed fennel seeds, paprika, turmeric, ground cumin and ground coriander and fry for 2 minutes.
Add the chopped tomatoes, reserving the wedges, tomato purée, curry leaves and 100ml hot water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the tomato wedges, season and simmer for 5 minutes until the wedges are soft but still holding their shape.
Scatter with fresh coriander and serve with steamed basmati rice.