Sunday, August 31, 2008

Tomatoes in Coconut Cream - Weekend Herb Blogging

This week’s Weekend Herb Blogging event is being host by Katie from the exciting blog Thyme for Cooking. Kalyn from Kalyn’s kitchen is the creator of this lovely event that has been taking place every week for the last two years. Every week it is hosted by a different blog host.
I am rushing to post this recipe. It has been a very busy week as I hold a blog in Portuguese which is only about events and this week I had loads to do on it.This beautiful recipe was one I prepared for WHB as it just seemed perfect. It is a gorgeous tomato dish with beautiful spices and coconut cream. I could not stop eating it. Honestly. I baked some ciabatta bread and just over ate. I know, not a nice thing to admit to.
Tomatoes are just so wonderful and full of goodness. Tomato is a good blood purifier, it is a natural antiseptic therefore it can help protect against infection, they can be helpful to reduce blood cholesterol, thus helps prevent heart diseases, they contain lycopene (the red pigment in tomato), this pigment is a powerful antioxidant that can also fight cancer cells.
In the summer they are plentiful and I am always looking for different ways of preparing it. This time Nigel Slater inspired me with this beautiful dish which was in the Sunday issue of the Observer Magazine.

Ingredients:
3 tbsp olive or groundnut oil
2 cloves garlic chopped
1 hot, green chillie chopped with seed and all – ok. If you don’t like heat, leave the seeds out of it
A thumb-sized piece of ginger, chopped really finely
½ tsp chilli flakes
1 tsp ground coriander
1 tsp ground turmeric
½ tsp cumin seeds
6 green cardamom seeds, slightly crushed
12 moderately large tomatoes, cut into slices
50g creamed coconut
Handful of coriander leaves

Preparation: Heat the oil on a high-sided frying pan and then add the garlic, ginger and chilli. Let it all soften over a moderate heat without colouring it. Add the chilli flakes, coriander, turmeric, cumin seeds and cardamom and stir them in. Once they have warmed through throw in 4 of the chopped tomatoes and stir in 100ml water. Mix it all and bring it to the boil. Add the remaining tomatoes, add the coconut cream, mix it all, let the coconut cream dissolve and warm through. From now on the sauce should not boil, just keep the heat. Once the tomatoes are tender, sprinkle the coriander leaves and serve with slices of toasted lovely bread.

7 comments:

katiez said...

What an interesting dish - so many wonderful flavors!
I love summer tomatoes - and miss not having a garden this year.
Next year we're going to be living in the tomato capital of France....

Paz said...

I'm glad you were able to post this recipe. It's on my list to try. Have a good week.

Paz

Kalyn said...

I love the sound of this. It sounds like there are so many interesting flavors! I'm wondering if it will work with coconut milk. That's all I can find here.

Jude said...

Anything cooked in coconut cream is delicious in my book. Cool spice mix to go along with it too.

Cynthia said...

Don't worry about it. It is easy to see how one can over eat with a fantastic dish like this.

breadchick said...

Patrica,

I used this as the basis of a tomato and onion cold soup for an all Indian meal I made. I used a combo of coconut cream, milk and low sodium chicken stock along with onions.

It was a complete success and a recipe I will be using often.

Thanks!

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