12 large tomatoes, fresh or canned
1 dessertspoonful garam masala
3 onions
1 dessertspoonful coriander leaves
1" stick cinnamon
1/2 coconut
1/2 in piece of green ginger
3 cloves garlic
1 tbsp vegetable fat
seeds 3 cardamoms
salt to taste
- chop the ginger, onions, coriander leaves, garlic and garam masala
- heat the fat and stir in the coconut flesh with the tomatoes (whole if fresh)
- add remaining ingredients and stir over a low heat until the mixture thickens
I'm not sure why Harvey took the trouble to chop his onions first, there's *plenty* of time to do it while you're waiting for the tomatoes to lose their skins.
What's a dessertspoonful, I used 1 tbsp but perhaps it's more like 2 tbsp.
I used 18 salad toms because Lidls had them half price.
Harvey also doesn't mention any prep for the coconut, I figured half a coconut in 3 pieces just wasn't going to be nice so I put it through the grinder. When I say half I mean 1 coconut. The last recipe I used coconut in said 1/2 coconut or 200g and I found that 1 puny coconut was about 200g. I hope Harvey didn't get his coconuts from Pak foods like I did.
The toms took *ages* to get going, I thought it was never going to go watery so I smushed a few of them with the spatula. It's bubbling away on the stove now, so it's going ok. It's been 45 mins since I started, the rice was ready 10 mins ago. I cracked at an hour and served myself a portion. The flavour is very good, though the tomatoes were a bit thin in flavour; probably GM ones bred for looks - they were Lidl own brand. The coconut bits were getting hard going at the end of the portion, just needs longer in the grinder, or less of it and add some reduced coconut milk.
What I didn't eat first serving I left on the low heat to see how it went. Looks much the same.
Could use onion paste instead of onions, they don't get cooked so well, you could do the ginger, cinnamon and garlic and onions in the grinder together to a paste.
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