Tuesday, December 05, 2006
Sodhi (Indian Tomato Curry)
This is a recipe that I have gotten from my mother. A mild vegetarian curry that can be eaten with rice.
Ingredients: 1 red onion (chopped)
1 clove garlic (chopped)
5 tomatoes (boiled and skin removed)
1 tsp tumeric powder
1/2 tsp chilli powder
1/2 cup coconut milk
chopped basil leaves
salt and pepper to taste
1. Heat oil and fry onion and garlic until softened.
2. Add tumeric powder and chilli powder. Fry the powders in oil for 3 mins to release flavour.
3. Add the boiled tomatoes and mash it in with onions and garlic with the wooden spatula. Add a cup of water.
4. Let the mixture simmer for 10 mins.
5. When the curry looks well combined and thickened, add coconut milk and give it a good stir. Add basil leaves, salt and pepper.
6. Remove from heat and serve with rice.
Verdict: When I told Thomas we were having curry for dinner, he anticipated something spicy and thick and was surprised the mildness of this curry which can almost be called a soup. I found it tasty and flavourful with a slight hint of chilli in it. I didnt really like the inclusion of the coconut milk as it made it too creamy and the coconut over-powered the taste of the other ingredients. Another way to make this dish is to skip the coconut and add the juice of lime instead, so you have a tangy soup. Overall, its a nice dish to make for an afternoon snack but not as a main course of a meal.