TOMATO INDIAN CURRY RECIPES

Steps:

• Add 2 teaspoons of the canola oil on high heat in a large skillet.
• Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
• Add the remaining teaspoon of the canola oil to the skillet with the onions.
• Cook the onions for 5 minutes on medium heat, stirring occasionally.
• Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
• Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
• Add in the coconut milk and shrimp to the pan and stir well.
• Garnish with cilantro and chili peppers if desired.

Steps:

• Mix the dry spices and 1 tsp salt together in a bowl and set aside.
• Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
• Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
• Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.