Tuesday, August 7, 2007

Tomatoes In Spicy Yogurt Sauce

Tomatoes In Spicy Yogurt Sauce
The tomatoes are warmed not fully cooked in the sauce leaving their softly solid texture intact. Serve these alongside broiled, steamed, or grilled fish and be sure to serve plenty of rice to soak up the sauce. Capture the best of the tomatoes fresh from the garden!
8 ripe but firm tomatoes (about 2 lbs. total)
1 teaspoon vegetable oil
2 teaspoon cumin seeds
1 teaspoon brown mustard seeds
2 Tablespoons butter, cut into small pieces
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 cloves garlic, minced
2 Serrano chiles, seeded and finely chopped
1 teaspoon salt
1 cup plain whole milk yogurt
Cilantro sprigs, optional
Bring a large pot of water to a boil. Meanwhile fill a bowl with cold water and a few ice cubes and set near the pot. Immerse the tomatoes in the boiling water for ten seconds each and then using a slotted spoon transfer them to the ice water. Drain tomatoes and pat dry. Core and peel the tomatoes and set aside.
In a large fry pan, heat oil over high heat. When hot add cumin seeds and mustard seeds and reduce heat to medium-high. Cover and cook until seeds start to pop, about 2 minutes. Remove cover and add butter. When butter is melted, add turmeric and cayenne and cook, stirring until fragrant, about 1 minute. Add garlic, chiles and salt stirring until fragrant, about 1 minute. Reduce heat to low and add yogurt and stir in one direction until smooth. Add tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm, about 5 minutes. Garnish with cilantro if you like and serve warm with plenty of sauce.

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