Salsa india picante de tomate e coco

the chicken was left over from the day before and was only warmed up in the sauce at the end … that’s why there is no description or photos for it … the sauce was prepared quickly and delicious … will certainly be prepared again!

Peel the skin off the tomatoes (this is easy with fully ripe garden tomatoes, bought tomatoes should be dipped briefly in boiling water beforehand) – Peel the onion and garlic and cut into small cubes – Finely grate the ginger

First toast the cloves, mustard seeds and cardamom pods in hot sesame oil – then add the garlic and ginger – also briefly roast – now add the onion cubes and roast until everything is colored – add allspice, cinnamon, coriander and chilli flakes as well as the fenugreek (on this Thank you to s’Tinsche for this new seasoning idea)

Before we add the prepared tomato cubes, we push the cloves and cardamom cherries to the side so that you can find them again at the end of the cooking time and take them out – the sauce is now slowly reduced, covered – now fish out the cloves and cardamom pods (after all, nobody wants to bite on them) – Finally add the coconut milk and season with salt, pepper, fruity balsamic vinegar and a little sugar

There was also jasmine rice that was mixed with 1 tablespoon of black sesame at the end of the cooking time … (IMPORTANT: black sesame looks similar to flea seeds or black cumin but tastes completely different … so please do not confuse them !!!)