As any of you who own a home have already figured out, houses are expensive. And kitchen renovations suck. It has been weeks since I had a normal, fully unpacked and accessible kitchen and it looks like I’m going to wait a few weeks more. But, at least now I have a fully stocked fridge and pantry.
Some time ago, The Guardian ran list of comfort foods and included a recipe for tomato curry which sounded fantastic. And made by Simon Hopkinson, which makes it inherently even better. Hopkinson is a British chef and cookbook writer. I came across him completely by accident one day. I was in a bookstore and pulled a slim, white book out of a discount pile.
Roast Chicken and Other Stories is as charming and comforting as it seems. The book is divided alphabetically by different foods and includes an anecdote for almost every recipe. Many of the experiences and dishes he describes seem so quintessentially British to me, which was certainly the initial appeal. But, Hopkinson also manages to develop combinations that I wouldn’t have thought of but don’t seem so scary that they would never work.
I still have gotten my cookbooks unpacked yet but soon. In the mean time, I’ll continue reading through The Guardian’s Food and Drink page and Hopkinson’s contributions.
Adapted from Simon Hopkinson
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cardamom
1/4 tsp fennel seeds
1/4 tsp turmeric
2 tbsp canola oil
1/2 tsp salt
400 ml coconut milk
3 medium tomatoes, cored and cut in half
Toast spices in canola oil over high heat, taking care not to burn them. Once aromatic, add salt and coconut milk.
Bring pan to a simmer for 15-20 minutes. Once sauce has reduced some, add tomatoes, cut side down.
Continue to cook until tomatoes are softened and sauce has reduced further, about 15-20 minutes more.
Season to taste and serve with rice.