Tomato & Tamarind Curry

Based on Meera Sodha's East (in stock at Plentiful, Ramsbottom)

Ingredients (all in store)

• 1¼ tsp fennel seeds
• 1¼ tsp black mustard seeds
• 1¼ tsp cumin seeds
• 1¼ tsp coriander seeds
• 4 tbsp rapeseed oil, plus a little extra
• 2 onions, halved and finely sliced
• 1¼ tsp salt
• 8 curry leaves, plus extra to garnish if desired (in store)
• 1.2 kg tomatoes (ideally 1 kg vine tomatoes and 200g mixed baby plum/cherry tomatoes - heirloom mix is perfect)
• 1½ chillies, very finely chopped
• 4 cloves of garlic, crushed
• 2½ tsp tamarind paste
• 1 x 400ml tin of coconut milk

Instructions:

1. Heat a large frying pan over medium heat, then toast the fennel, mustard, cumin, and coriander seeds for a minute or two, shaking the pan every few seconds until the coriander seeds turn golden (coriander always toasts first). Transfer the seeds to a mortar and grind them fairly well.
2. Heat 4 tablespoons of oil in the same pan and, once hot, return the ground spices to the pan along with the onions, salt, and curry leaves. Fry for 10-12 minutes until the onions are golden and crisp-edged. Meanwhile, cut the vine tomatoes into eighths and halve the baby tomatoes.
3. Add the chopped chillies and crushed garlic to the pan, and cook while stirring for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half of the mixture into another large frying pan.
4. Divide the tomatoes between both pans, arranging them in a single layer. Place both pans over medium heat and cook for 20-25 minutes without stirring. The goal is to preserve the shape of the tomatoes while reducing the coconut milk until you see oil at the sides of the pan. (The curry won't be dry as the tomatoes contain a lot of juice, which will be released while they rest.)
5. Carefully tip the contents of the second pan back into the first.
6. For an extra touch, you can add a final burst of flavor by heating a little oil in a saucepan and, once hot, adding a handful of extra curry leaves. Let them crackle and crisp, then remove from the heat and drizzle over the tomatoes.
7. Serve with naan or rice.