Meera Sodha Tomato Curry And Homemade Bread – This Is My Dad

meera sodha tomato curry and homemade bread this is my dad display image  f63becff
meera sodha tomato curry and homemade bread this is my dad display image f63becff

Meera Sodha Tomato Curry and homemade bread – This is my dads favourite dish ?
Definitely missing the homemade bread and family cooking since being back at uni!!
———————————————————-INGREDIENTS:
1¼ tsp fennel seeds
1¼ tsp black mustard seeds
1¼ tsp cumin seeds
1¼ tsp coriander seeds
4tbsp of oil
2 onions, peeled, cut in half and finely sliced into half moons
1¼ tsp salt
8 curry leaves, plus extra to garnish
1.2 kg tomatoes (ideally a mixture of red and yellow cherry tomatoes)
1½ chillies, very finely chopped
4 garlic cloves, peeled and crushed
2½ tsp tamarind paste
400ml tin coconut milk
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METHOD:
Heat a pan on medium heat, when hot, toast the fennel, mustard, cumin and coriander, shaking the pan every few seconds, for a minute or two, until the coriander seeds turn golden. Tip the seeds into a mortar and bash/grind in a machine.
[if you have neither of these you could do this recipe using all ground spices]
Heat four tbsp of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry for 10-12 minutes, until the onions are golden and crisp-edged. Meanwhile, cut the tomatoes into halves or quarters.
Add the chillies and garlic to the pan, cook, stirring, for two minutes, then add the tamarind and coconut milk, stir and transfer half the mixture into a second pan.
Divide the tomatoes between the pans, so they sit in one layer. Put both pans on a medium heat and cook for 20-25 minutes without stirring. (Don’t worry about the curry being dry: the tomatoes contain a lot of juice, which will come out while they’re resting.) Now combine the contents of the 2 pans .
Serve with rice, or lovely fresh bread like I did here.
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