K O N G U T H a K K a L I K U Z H a M B UW I T H S P E L T N a A N
Ingredients
- about 1 kg cherry or rosa tomatoes, halved
- 2 onions, finely sliced
- 4 garlic cloves, peeled and crushed
- 1 heaped tsp fennel seeds
- 1 heaped tsp black mustard seeds
- 1 heaped tsp cumin seeds
- 1 heaped tsp coriander seeds
- 1 tsp salt
- 8 curry leaves, plus extra to garnish
- 2 green chillies, finely chopped
- 21/2 tsp tamarind paste
- olive oil
- naan bread to serve
- fresh coriander to
Preparation
Heat a large heavy based pan on a medium heat. When hot, toast the fennel, mustard, cumin and coriander for a minute or two, until the coriander seeds turn golden. Place the seeds into a mortar and bash until fairly well ground
Heat four tablespoons of oil in the same pan. Add the spices with the onions, salt and curry leaves. Fry for 10-12 minutes, until the onions are golden. Add the chillies and garlic to the pan, cook, stirring, for two minutes, then add the tamarind and coconut milk. Add the tomatoes and cook for 20-25 minutes until you can see the oil from the coconut milk on the sides of the pan
Serve with naan and fresh coriander