Posts Tagged Tomatoes

Egg Curry with Tomatoes

Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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Breadfruit Curry in Coconut Milk

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
  8. Add 1/4 cup of water.
  9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
  10. Add Coconut cream and simmer for few minutes.
  11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
  12. Serve with other food. Yummy with roti or rice.
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Bitter Gourd Curry Pakistani Style (Bitter Melon/ Karela)

Ingredients:

  1. Bitter gourd 1 kg
  2. Tomatoes 1 tin (400g to 500g)
  3. Sarso
  4. Jeera
  5. Salt
  6. Garlic paste
  7. Oil
  8. Onion finely chopped
  9. Curry leaves
  10. Masala
  11. Tumeric
  12. Chillies (optional)

Method:

  1. Use a vegetable peeler to peel off a thin green layer off the karela.
  2. Cut the karela in thin round shapes.
  3. Add salt to the karela and leave it aside for 15 minutes.
  4. Thoughly wash the salted karela and squeeze out all the liquid from it. (This process takes out the bitterness from it)
  5. Take out the tomatoes from the tin and cut it into smaller pieces.
  6. Heat oil and add Sarso, jeera and curry leaves
  7. After a few seconds add Onion and garlic. Fry this till its light brown and add masala and tumeric.
  8. Add the bittergourd and cook it. If masala, tumeric or garlic starts to burn, add a few spoons of water.
  9. Add the tomatoes and cook for 10 minutes.
  10. Serve with other food.
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Prawns/Shrimps Curry in Coconut Cream

Ingredients

  1. Tomatoes
  2. Fresh Prawns
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Take off  the skull and remove all the unwanted stuff from inside.
  2. Wash thoughly and remove all dirt and mud.
  3. Wash the tomatoes and cut it into small pieces.
  4. Heat oil and splatter in methi.
  5. Let methi get brown than add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add Tomatoes, Prawns and salt.
  8. When Tomatoes start bubbling, add the remaining garlic and onion.
  9. You can add water if necessary.
  10. When  Prawns are cooked, add Coconut cream and simmer for few minutes.
  11. Serve with other food. Yummy with roti or rice.
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Fish Curry in Tomatoes

Ingredients

  1. Tomatoes
  2. Fresh Fish
  3. Salt
  4. Garlic paste
  5. Ginger paste
  6. Tumeric
  7. Masala
  8. Sarso (Mustard Seeds)
  9. Jeera (Cummin seed)
  10. Methi
  11. Onions
  12. Curry leaves

Method:

  1. Wash the tomatoes and cut it into small pieces.
  2. Fry the fish as shown in my blog below.
  3. Heat oil and splatter in methi.
  4. Let methi get brown than add a few pieces of onion and jeera.
  5. Add half of the garlic and ginger when onion starts to get brown.
  6. Fry garlic till it is brown and add Tumeric,  masala and Curry leaves
  7. Simmer for few seconds. Add Tomatoes, Water and salt.
  8. When Tomatoes start bubbling, add the remaining garlic, onion and the fried fish.
  9. Simmer for few minutes.
  10. Serve with other food. Yummy with roti or rice.

Note:

  1. Its best to use tomato puree instead of tomatoes because it doesnt have any chunks.
  2. If you are using Tinned tomato or fresh tomatoes, make sure its finely dices so that there is no tomato chunks.
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Tomato and Lemon Jam

Ingredients:

  1. Tomatoes 5 large red
  2. Lemon juice 1/2 to 1 cup
  3. Sugar
  4. Water

Method:

  1. Peel the tomatoes.  If the tomatoes are ripe, the skin will come out easily.
  2. Cut the tomatoes in small cubes.
  3. Measure the tomatoes and pour it in a pot. Add equal amount of Water.
  4. Boil this till all tomatoes are disolved and there are no chunks.
  5. Measure the boiled tomatoe and add equal amount of sugar.
  6. Add lemon juice.
  7. Cook this mixture till it is lumpy and smells like jam.
  8. Cool it and pack it in a jar.
  9. Store it in a fridge.
  10. Serve with bread and butter.
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Egg Curry in Tomatoes

This dish of Egg Curry in Tomatoes is cooked by first boiling the eggs, taking off its shell and frying the whole eggs. Tomatoes are cut and cooked, when the Tomatoes are half cooked, the boiled and fried eggs are added to the Tomatoes and the Eggs and Tomatoes are cooked together to make Egg and Tomato Curry.

Ingredients for making Eggs and Tomato Curry:

  1. 4 eggs
  2. 1 big onion
  3. Garlic 1 tbsp
  4. Ginger 1/4 tsp
  5. 3 tbsp Oil
  6. Salt
  7. Curry leaves
  8. Sarso 1/4 tsp
  9. Jeera 1/4 tsp
  10. Methi 1/5
  11. Tomatoes 1 tin

Method for making Eggs and Tomato Curry:

  1. Boil the Eggs (full cook).
  2. Chop the onion into thin long slices.
  3. Peel the garlic and Ground the garlic.
  4. Peel,wash and ground the Ginger
  5. Take the tomatoes out of the can and cut the chunks in smaller pieces.
  6. Take off the shell from the egg when it is cold enough to do so.
  7. Heat oil and fry the boiled eggs till light brown.
  8. Take out the fried eggs from the oil
    and add few pieces of slices onion in the oil.
  9. Add Sarso jeera, methi and garlic to the frying onion.
  10. Fry it till light brown and add the tomatoes.
  11. Cook this for 3-5 minutes and add the Eggs.
  12. Serve Eggs and Tomato Curry with roti or rice and other food.

Note:

You can either use a tin/can of Tomatoes or you can use fresh tomatoes. Approximately 4 to 6 fresh tomatoes can be added if fresh Tomatoes are used to make Egg and Tomato Curry.

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