Dee Haigh

Green Tomato Curry

8 lbs green tomatoes
6 onions
6 cloves garlic
1/4 cup oil
1 tble turmeric
1/2 tble paprika
salt and pepper to taste
2 heaping tble garam masala

Rinse and chop tomatoes (no need to skin them first), roughly chop onions and crush garlic and fry lightly in heated, oiled sauce pan. Add turmeric, paprika, garam masala and salt and pepper to taste. Let stew for an hour, stirring occasionally. Remove from heat and puree in a blender or with a hand mixer. Use as a curry base instead of a jar sauce, or cool and freeze in portion sizes for making a quick meal later on. Curry will keep in fridge for three or four days.

I was very impressed with the recipe – the results were much better than I had expected

Sweet Chilli Sauce Ingredients:

7 red chillies

250 ml of water

250 ml of rice wine

300 grams of sugar

Method:

Finely chop the chillies having removed the seeds. Add the chillies and the other ingredients into a pan and simmer on a low heat for about 30 minutes. The mixture should thicken up a bit.

Once made the sauce should keep for a couple of months in the fridge. It works great as a marinade for various chicken dishes or can be added to stir fries to add some heat alongside a sweet flavour.