Tomato Salan

Recipe by Brian Holley
READY IN: 15mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the top of the tomatoes and remove seeds, seed and chop the chillis and blend them with the tomato seeds to make a paste.
  • In a dry pan roast the sesme seeds with the almonds. Remove from the heat. Grind the sesme seeds and almonds.
  • In a pan heat the oil, add the garam masala, and onions, cook till onion are just coloured. Add All of the other spices and salt. Add the garlic and ginger pastes, the almond and seseme mixture and the coconut. Cook till the oil seeps from the spice mix.
  • Add the tomato seed and chilli paste.
  • Add the tamarind juice and a little water. Cook till the oil again seeps out of the mixture.
  • Add the tomatoes, open end up. Turn off the heat, Spoon the spice mix into the tomtoes. Garnish with the fresh coriander. Cover the pot and allow it to stand for 5 mins so that the tomatoes cook through in the spices.
  • I sometimes add a prawn to each tomato.
  • Serve and enjoy.
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