Tomato curry

Ingredients for 4 servings:

• 1 ½ tsp fennel seeds
• 1 ½ tsp mustard seeds
• 1 ½ tsp cumin
• 1 ½ tsp coriander seeds
• 2 onions
• 1 tsp salt
• 15 curry leaves
• 1 kg vine tomatoes
• 0.2 kg cherry tomatoes, yellow
• 2 chili peppers (birdseye chili)
• 5 garlic cloves
• 2 ½ tsp tamarind paste
• 1 can coconut milk, approx. 400 ml
• Rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

In a large pan, roast the fennel, mustard seeds, cumin, and coriander over medium heat for 1-2 minutes, swirling the pan frequently. Then finely grind the spices in a mortar and pestle. Cut the vine tomatoes into eighths and the cherry tomatoes in half. Finely chop the garlic and chili. Halve the onion and cut into thin strips. Heat 4 tablespoons of oil in the pan. Fry the spice mix with the onions, salt, and 5 curry leaves for about 10 minutes, until the onions are golden brown. Add the chili and garlic to the pan and fry for about 2 minutes, stirring. Add the tamarind paste and coconut milk. Divide the mixture between 2 pans. Divide the tomatoes between the two pans and simmer in both pans over medium heat for about 30 minutes without stirring. The water from the coconut milk should evaporate and the oil should slowly settle on the sides of the pan. Meanwhile, you can prepare a side dish, such as naan bread or rice. Combine both pan contents in a pan. Add a little oil to a pot and fry the remaining curry leaves until crispy. Sprinkle the curry leaves over the tomato curry and serve.