Creamy almond and tomato curry base
- Chaunk (curry tempering)
- 2 red onions
- Half a stick of cinnamon
- Tomatoes (6-8 large fresh, chopped)
- Finely ground almonds
- Cow cream or coconut cream
- Nigella seeds
- Coriander powder
- Garam masala
Slice the onions and fry with the chaunk (curry tempering) and a cinnamon stick. Add salt to speed up the frying process by drawing out the moisture. Fry until sticky and translucent.
Mix in the tomatoes and nigella seeds.
If onions aren't you thing, leave them out and instead add more nigella seeds (also known as onion seeds, though not of the same family). They have a herby, bitter, oniony taste that will go some way to make up for the lack of onions.
Add the coriander and garam masala powder, and a little water. Cook until the tomatoes have broken down.
Stir in a few heaped tablespoons of ground almonds and finish with a glug of cow or coconut cream.
If you like a super smooth and glossy curry sauce, blitz for a few seconds with a hand whizzer. It's worth doing.
Like it sweeter? Add some jaggery while cooking the sauce.
1st September 2017