Kerala tomato salad with curry leaves
A lovely little kick for curries
10 mins
Super easy
serves 4
About the recipe
Inspired by southern-Indian cooking, a dollop of this spicy combo is delicious with creamy curries
Ingredients
12 ripe plum tomatoes, peeled and seeded
salt for sprinkling
a splash of olive oil or sunflower oil
1 tablespoon mustard seeds
a small handful of curry leaves
2 small dried chillies
2 cloves of garlic, finely sliced
1 tablespoon good red or white wine vinegar
Method
- All you need to do is roughly cut up your plum tomatoes, then sprinkle with salt.
- Preheat a pan, and add a little oil along with your mustard seeds, curry leaves, dried chilli and garlic. Fry until the garlic is golden brown, then remove from the heat and pour in the tomatoes, and add the red or white wine vinegar. Allow to spit and a sizzle for a bit, then put in a bowl and season.
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