Marrying the warming spices like turmeric, cumin and mustard with a cooling natural yoghurt makes a superb base for any meat or fish. Or in this case, some juicy whole tomatoes.
2 medium sweet onions
3 tbsp groundnut oil
2 cloves garlic, chopped
1 medium red chilli
1 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp cumin seeds
400g tin of chopped tomatoes
8 tomatoes
100g/4oz thick yoghurt
Roughly slice the onions and soften in a large shallow pan with a little groundnut oil. Add the garlic and cook to a pale golden colour. Thinly slice the red chilli and add to the pan without its fiery seeds. Now in with the cumin and brown mustard seeds, then brighten the mixture up with the turmeric. Stir well ensuring all the spices cook through.
Tip in the chopped tomatoes and then an equal amount of water again using the empty tomato tin. Now place the tomatoes, whole, in the pan. Cover with a lid allowing them to cook in their spicy tomato steam for 25 minutes.
When the tomatoes have softened significantly but still hold their shape, gently shuffle them to one side of the pan. Stir the yoghurt through the spicy tomato juices and serve.
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