Curried Tomatoes Recipes

Steps:

• 1.Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of their seeds. Chop their flesh into 1/2-inch pieces and set aside. Heat a 12-inch nonstick skillet over medium heat for about 3 minutes. While it is heating, sprinkle the scallops with salt and pepper and spread the curry powder on a plate.
• 2. Add the oil, then quickly dredge the scallops lightly in the curry powder and add them to the pan. About 2 minutes after you added the first scallop, turn it-;it should be nicely browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you're using it (if you are using yogurt, lower the heat immediately; it must not boil).
• 3. Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve.
• Keys To Success
• SINCE YOU'RE USING a large quantity of curry powder here, it should not be super-hot. (This is obviously a matter of taste, but I prefer a mild, sweet curry.) The powder itself must be fairly fine; if it is too coarse, the resulting crust will be gritty rather than crisp.
• DREDGE THE SCALLOPS lightly in the curry, not as heavily as you would in flour.
• KEEP THE SCALLOPS rare; they're at their best that way, and perfectly safe, as long as they're fresh.

Steps:

• Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
• Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
• Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
• Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

Steps:

• Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
• Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
• Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
• Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.

Steps:

• Cut tomatoes & slice onions put in a very large pot.
• Sprinkle with salt.
• Let stand overnight.
• Drain liquid off.
• Cover with vinegar and bring to a boil.
• When tomatoes are boiling add sugar.
• Boil for 30 minutes.
• Add mixture of mustard, curry with 1 oz of vinegar.
• Boil for 20 minutes longer.
• Mix flour or cornstarch with 1 oz of vinegar.
• Add to boiling tomatoes boil another 10 minutes.
• Put in sterilized jars with clean dry sealers.
• Note: boiling time depends on how thick you want the tomatoes for the final product.

Steps:

• In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved & fragrant.
• Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
• Add tofu, sugar, lime juice. Simmer, stirring occasionally, until tofu is warmed through. Stir in chiffoned basil. Serve with or without rice garnished with sprigs of basil.

Steps:

• Mix together.
• Let sit for 10 minutes to allow flavors to mingle.
• Enjoy.

Steps:

• If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.

Steps:

• Blanch Tomatoes to remove skin.
• Chop peeled tomatoes into cubes, cut peeled onions into 1cm cubes, cut peeled and cored apples into 1cm (½ in) cubes, peel cucumber and cut into cubes taking out the seeds.
• Combine tomatoes, onions, cucumbers and apples in large bowl, sprinkle salt over - cover and stand for a few hours overnight.
• Combine vinegar and sugar in large pan, stir over heat until sugar dissolves. Bring to boil, add drained vegetables, bring back to boil, reduce heat. Simmer 10 minutes.
• Mix flour, curry powder, garlic and turmeric to smooth paste with water, add to pan, stir until mixture boils and thickens. Reduce heat and simmer 10 minutes, or slightly longer to get to the consistency that you like.
• Remove from heat, pour into sterilized jars.

Steps:

• In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.