Tomatoes from Hell

Ingredients

• 1.90 millilitre oil
• 2.2 onions, small; finely chopped
• 3.10 millilitre ground cumin
• 4.15 millilitre curry paste, 1 tablespoon; handwritten annotation: substitute 2 teaspoons curry powder
• 5.15 millilitre garlic and ginger paste, 1 tablespoon
• 6.chillies, 1–2; seeded and chopped
• 7.8 tomatoes, skinned and seeded
• 8.5 millilitre chicken stock powder
• 9.30 millilitre fresh coriander, freshly chopped
• 10.10 millilitre brown sugar
• 11.30 millilitre desiccated coconut, flaked; toasted

Method

1. 1.Fry onions until golden.
2. 2.Add cumin, curry paste, garlic and ginger paste and chilli. Stir-fry until toasted and fragrant.
3. 3.Add tomatoes, chicken stock powder, fresh coriander and brown sugar. Cook until soft, but still identifiable (about 10 minutes).
4. 4.Add coconut. Stand refrigerated for a few hours.
5. 5.Garnish with sprigs of fresh coriander and a bay leaf. Serve hot.

Notes

• Handwritten annotation: curry paste can be replaced with 2 teaspoons curry powder.
• Best made ahead and refrigerated — flavours develop. Reheat before serving.
• Annotation beside coconut: 'from Netto's yard' — possibly referring to a freshly toasted coconut source.