- 1.2 kg rip mixed tomatoesPinch saffron30g flaked almonds4 cloves garlic5 cm ginger2 fresh red chilliesOlive oil1 generous handful of curry leaves1 teaspoon mustard seeds1 teaspoon of fenugreek seeds1 teaspoon of cumin seeds1 onion1x 400 g tin of TCC light coconut milk2 teaspoons of mango chutney1 cup white rice to serve with
- Prick bottom of tomatoes (remove core if you use larger ones) Plunge into boiling water for 45 seconds,then drain and peel off skin.Cover saffron with 100 ml hot water and leave to cool and infuse.Toast almonds in nonstick frypan till golden. Set aside to cool.Peel and finely chop, garlic,ginger,and chillies. Drizzle 1 table spoon of oil in pan,then add curry leaves, followed by spices. Peel and quarter onion. Pull apart petals, then add to pan with garlic, ginger and chillies stir-fry 3 minutes stirring constantly. Add tomatoes, coconut milk and saffron water. Cover and simmer 20 minutes halfway through add the chutney. Season with salt and black pepper. Plate up add almonds over the dish serve with rice.
Brands and product used
- TCC - Coconut Milk