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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this. Ingredients:
1 tablespoon peanut oil |
1 medium yellow onion, chopped finely around (150g) |
1 tablespoon freshly grated ginger |
1 teaspoon chili paste (or to taste) |
3 garlic cloves, crushed |
1 teaspoon ground cumin |
1 teaspoon garam masala |
2 teaspoons ground turmeric |
1 teaspoon ground coriander |
4 medium tomatoes, chopped coarsely (720g) |
4 kaffir lime leaves, torn |
2 teaspoons palm sugar |
1/2 cup coconut cream |
2 tablespoons chopped coriander |
Directions:
1. Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
2. Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
3. Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
4. Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.
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