Tomato and Onion (Shak) Curry
Notes
Green Tomato and Onion Curry
- 2 tbsp vegetable oil
- 1 heaped tsp small black mustard seeds
- 1 heaped tsp cumin seeds
- 4-5 curry leaves
- 1 medium onion
- 1 clove garlic
- 250g red or green tomatoes - it doesn't matter as long as they are firm and tomatoey! Don't buy the cheap economy ones
- 1.5 tsp salt
- 1/4 tsp turmeric powder
- 2 tsp dhana jeeru (coriander and cumin powder)
- 1-2 tsp red chilli powder - more as you wish
- 1/2 tsp amchur (dried mango powder) - optional but adds a tangy twist
- Handful fresh coriander - chopped
- Slice the onion and garlic and chop the tomatoes into nice large chunks. About 1 inch is good. Smaller will turn them to mush and you don't want that. Set aside
- Heat the oil in a wok or large saucepan - not heavy bottomed. This is a stir fry type dish.
- When the oil is hot add the mustard seeds, cumin seeds and curry leaves in quick succession. To test the oil you can pop in a mustard seed. If it fizzzles and pops then it's ready.
- The seeds will crackle and fizzle and spit up so be careful when you add the onions and garlic now.
Frying onions is one of my favourite smells
- Stir for a minute with a fork (not wooden spoon as this will absorb the spices you are going to add)
- Add the tomatoes and then the rest of the spices and stir until all the spices are well combined.
And then the spices go in and the smell gets even better
- Keep tossing the onions and tomatoes with the fork for a few more minutes to cook the dry spices out and prevent sticking. If it does stick add a little more oil or water.
- Do not overcook. you want the onions to have a little bite and the tomatoes to keep their shape.
- Pour into a serving bowl, top with the chopped coriander and eat straight away. This dish does not keep well so try not to have any leftovers!