Tomato curry with coconut & spinach (Tamatar bhatkalikura) from India Cookbook (page 316) by Pushpesh Pant

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Notes about this recipe

  • JLDuck on May 10, 2018

    I stir-fried rather than cook the spinach to a sludge. It worked a treat.

  • Delys77 on October 01, 2012

    Pg 316 This is a very different preparation from what I am used to. The tomatoes, onions, chilies go into a pot with water, they are not pre-sauteed in any way. It was difficult for me to do as I expected this would impact the flavour significantly. The recipe calls for a pretty brief simmer of the tomatoes, but looking at the picture it seemed to me that they had broken down quite a bit so I simmered the tomatoes and onions for closer to 30 minutes. I followed the rest of the recipe closely, finishing off with the sautéed onion garnish and tempered oil. Overall I would say that the dish is essentially a loose curry with nice but relatively minimalist flavours. I personally think that a quick sauté of the onions, tomatoes, spices, and chilies would have added greater dimensions of flavour, and you could have still gone with the flourish of the garnish at the end. That being said, the dish was good as is and perhaps I am being to western in my approach.

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