tomato Archives - Buth Kuddeh

Tomato Curry

Paul van Reyk — Tue, 12 Mar 2024 22:13:59 +0000

Simple and delicious. Have it as a side with fish or meat or just on its own with some rice.

Tomato Curry

Easy to make and delicious as a side dish with grilled fish.

Course Main Course

Cuisine Sri Lankan

Prep Time 30

Cook Time 1

Equipment

1 Kitchen knife
1 Saucepan
1 Mortar and pestle or electric grinder

Ingredients

500 g Very ripe tomatoes I made this with baby tomatoes but it will work as well with cherry tomatoes
1 dstsp Maldive fish or dried prawns
4 cloves Garlic
2 Shallots or small onions
1 stem Curry leaf Curry leaves are grown along a stem. It's the whole stem you want. You can also use dry curry leaves but they are nowhere near as good.
1 inch Pandanus leaf Optional
1 tbsp Grated coconut Optional
1 tsp Chille or cayenne
1 pinch salt
2 tbsp Cooking oil or ghee
Water

Instructions

Finely chop the shallot or onion.
Finely chop the garlic
Pull the leaflets off the curry leaf stem
Finely grind the Maldive fish or dried prawns
Put the oil in the saucepan and let it heat up for a couple of minutes
Add the chopped onion, chopped garlic, ground Maldive fish or prawns, chilli, salt, coconut, pandanus leaf to the saucepan. Fry till the shallots are limp.
Add the whole baby tomatoes to the saucepan. Let it all fry up again for a few minutes. Turn the flame low and let the mixture simmer until the tomatoes have begun to break up. Let it simmer for about another half an hour If it starts to get dry add a little water.
Serve

Notes

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Eggplant Parmigiana

Paul van Reyk — Wed, 07 Jun 2023 01:27:47 +0000

A simple dish to make which rewards the maker with a delicious melange of flavours.

Eggplant Parmigiana

A simple delish dish to make using a favourite veg of mine - eggplant

Prep Time 1

Cook Time 45

Equipment

1 Kitchen knife
1 Chopping board
1 Baking tray
baking paper
1 Saucepan
1 Potato masher Optional - you just need something you can mush up bcherry tomatoes with
1 Casserole dish

Ingredients

1 kg Eggplant Either long ones or fat stubby ones it doesn't really matter
Olive oil
250 g Pasta sauce or sugo
250 g Tomatoes Cherry tomatoes or just plain old tomatoes will do
Salt
Pepper Native pepper berries work well but ordinary black pepper is fine
1 handful Basil
1/2 ball Mozzarella
100 g Parmesan

Instructions

Set your oven to warm at 200C.
Using your kitchen knife slice the eggplants in about 1cm slices. I like mine sliced across the width, but others ask for slices along the length if you are using long fruit.
Line the baking tray with baking paper. You can do without, but your slices will stick to the baking tray and be a tad difficult to get off the pan whole.
Lay the slices of eggplant on the baking tray and drizzle oil over them. If you are just using a baking tray oil the surface of the tray before putting the eggplant slices on it.
Pop eggplant into the oven. They will take between 45 mins to 1 hour to soften and brown. Check at 30 minutes just in case.
Meanwhile, pour 250 g of the pasta sauce/sugo into the saucepan. Heat till a good simmer.
Add either the cherry tomatoes or diced ordinary tomatoes.
Meanwhile, grate the parmesan and mozzarella.
As the cherry or ordinary tomatoes cook, they should begin collapsing. You can help this along with a potato masher.
Add a pinch of salt and of pepper also to the sauce.
Keep simmering the sauce till it is quite thick.
Check on your eggplant and when they are soft and brown they are ready to use.
Line the casserole dish with olive oil.
Put in a single layer of the eggplant to cover the base of the casserole dish.
Spoon over a third of the pasta sauce. Make sure all of the eggplant is covered - you may have to spread it thin - that's alright.
Place a third of the basil leaves on top of the sauced eggplant.
Sprinkle a third of each of the cheeses on top of the sauce right to the edge of the casserole dish.
Do all of this with the eggplant, sauce, cheese and basil leaves again.
Do all this a third time finishing with the cheeses on the top of the dish.
Put the parmigiana into the oven. It will take between 1/2 and 3/4 of an hour for the parmigiana to cook - you want the cheese brown and melted and there will be some sauce bubbling up the sides of the casserole dish also. Check after 30 mins just in case.
When it's ready put more basil leaves on top of the dish.
Serve.

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Mussels in a creamy tomato soup

Paul van Reyk — Wed, 25 Aug 2021 03:40:06 +0000

Mussels in creamy tomato soup is a simple and satisfying starter or main dish that fuses Western and south Asian favours. Quick way to prepare with minimal ingredients, it is basically a variation on a French seafood soup where the coriander works well to balance the sweetness of the tomato.

Check out all my recipes.

Mussels in creamy tomato soup

A simple quick to make soup where the coriander garnish is a good foil for the sweetness of the tomato.

Course Main Course

Cuisine Fusion

Prep Time 30

Cook Time 30

Servings 4 people

Equipment

Kitchen knife
Chopping board
Vegetable peeler
Frying pan
Blender
Cooking spoon
Cup or jug
Bowl

Ingredients

8 - 10 mussels per person Any mussels in the shell is fine. You could also use vongole/pippies
1 can chopped tomato You can use tomato soup but as a Type 2 diabetic I don't use pre-prepared foods that have sugar in them if I can avoid them
1 small brown onion about the size of a golf ball Or the equivalent amount from a large brown onion.
2 cloves garlic
2 carrots
150 gm frozen or fresh peas
3 tbsp olive oil
1 pinch salt
1 tsp ground black pepper
2 tbsp thick cream
1 tbsp coriander

Instructions

Scrub and wash the mussels removing any hairy bit poking out by pulling on it gently. Don't force them open - they will open as they cook in the broth
Chop the onion and garlic into small pieces
Add the oil to the frypan and heat without letting it get too hot and smoky
Add the chopped onion and garlic to the pan and saute for 2 or so minutes. They can both brown a little but don't overdo it
Put the onion, garlic and the canned tomato into the blender. Pulse the mixture till you have a smoothish puree
Meanwhile, slice the carrot thinly
Add the carrot and peas to the frypan. Add a cupful of water or more if the puree is very thick. You want it to be thick enough to have 'body' but not so thin that it is watery
Cook the broth at a low boil for 5 mins or so till the carrot is tender - you might like to test a slice, see if it is as tender as you like and if not cook it a little longer
Add the two tbsp of cream to the broth it through well.
Add the pepper and salt to the broth, mix through and taste to see if it's salty enough for you. The mussels will add some salt as they cook so don't oversalt at this stage.
Add the mussels in their shell to the broth. The broth doesn't have to cover the mussels, but check that it isn't getting too thick. Add a cupful of water if it is.
Let the broth and mussels cook till the mussels open. They won't open all at the same time - that's okay, you are unlikely to overcook them. Also, some may only open a little while others open wide - that's fine also.
Chop the coriander roughly
When all the mussels are open - the timing for this cannot be given precisely but it will be no more than 10 minutes usually - scoop them out into a bowl in preparation for assembling and serving the soup
Spoon the soup into soup bowls, add 8 - 10 mussels per person into the bowl, sprinkle over with the chopped coriander

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