I’m not sure how I ended up with quite so many Oddbox tomatoes, but I did. Some were on the cusp of becoming a non tomato, so it was time to do something. I’d already done a fresh tomato and aubergine bake, but wanted something non Mediterranean.
This curry is best made and then left for a few days to mature, I heat it a little each day, to concentrate it. It just gets better and better.
The original is made with huge chunks of fresh tuna marinated in turmeric, but I had none so just went all veggie.
6 – 8 chopped Shallots
4 – 6 cloves chopped Garlic
2″ piece of fresh ginger, grated (no need to peel)
1 cinnamon stick
2 tsp roasted curry powder*
2 tbs dried curry leaves or 2 tsp fenugreek seeds (dried curry leaves are available online, they last for ages.)
1 pandan leaf torn in half (optional, obv but you can get them online too)
1 tsp salt
Green chillies sliced in half (optional if you are me but use as many as you are comfy with)
1 tsp chili powder or to your taste
8 fresh tomatoes, quartered or 2 tins of whole canned ones, minus the juice. (Boil the juice down to make a sort of passata, no waste.)
1 bag of spinach or salad greens (I had a bag about to go over)
Heat the coconut oil until it’s all melted, then get the shallots, garlic, ginger, cinnamon stick, curry powder, curry leaves, salt, green chillies and chilli powder in to fry and turn fragrant.
Get that lot nice and cooked down, do not panic if it sticks, as you will be adding water later.
Add in the quartered fresh tomatoes, or the canned ones.
Add water to just cover, and simmer for a good couple of hours. You want the tomatoes to break down and the flavours to concentrate.
You can also add in some creamed coconut, to make it richer.
Leave it to sit for a day, or two, to let everything mellow and meld. When you reheat, stir in the bag of greens, and let them wilt in.
You could add prawns or white fish cubes if you wish.
Perfect over plain rice or with a chunk of crusty bread.
*roasted curry powder – you can buy this online, but in all honesty, just get a curry powder that you like, and toast it gently in a dry pan until it darkens and you can smell it.