Mangalorean tomato curry
A tasty curry to serve with grilled meat or fish.
Ingredients
Serves 6
2 Tbsp canola oil
2 onions, peeled and finely diced
6 tomatoes, sliced and finely chopped, 2 x 400g can tomatoes
6 green chillies, deseeded and chopped
1 cinnamon stick
2 carrots, finely chopped
½ cup finely chopped beans or celery
pinch sugar
pinch salt
400 ml water
1 Tbsp canola oil
¼ tsp turmeric
1 tsp black mustard seeds
½ tsp curry powder
1-2 Tbsp chopped fresh coriander, for garnish
Method
Heat the first measure of oil in a heavy-based frying pan and add onions. Cook until soft.
Add tomatoes, chillies, cinnamon, carrots, beans, sugar, salt and water and simmer for 15 minutes.
Heat second measure of oil in another heavy-based frying pan, add turmeric, mustard seeds and curry powder. When they darken add to the tomato mixture.
Remove cinnamon stick before serving.
Serve garnished with coriander.