Charred Tomato Curry
By OcadoLife
Published on 21 March 2022
In this Charred Tomato Curry from Burmese supper club hosts Emily and Amy Chung – aka The Rangoon Sisters – roasting the tomatoes creates a wonderful depth of flavour. Serve the tangy curry (called kayanchin thee hin) as part of a Burmese-inspired feast – alongside dishes such as Crispy Shallot Rice and Baked Sea Bass with Lemongrass, Ginger and Garlic – or double the recipe to make it a veggie main.Time and servings
1 hrTotal time
4Servings
25 minsPrep time
35 minsCooking time
Ingredients
- 450 g of tomatoes on the vine, cut in half
- 5 tbsp of vegetable oil
- 1 green chilli
- 2 medium onions, finely chopped
- 6 garlic cloves
- 2 cm of piece of ginger
- 2 tsp of ground turmeric
- 1.5 tsp of sweet paprika
- 1 tsp of mild chilli powder
- 2 tbsp of fish sauce
- 1 tbsp of coriander leaves, chopped
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Arrange the tomatoes, cut-side up, on a foil-lined tray and drizzle with 1tbsp of the oil. Roast for 45 mins-1 hr, until charred, turning halfway. Add the whole green chilli to the tray for the last 5 mins of cooking.Step 2
Meanwhile, heat the remaining oil in a heavy-bottomed pan over a medium-low heat and fry the onions for 15 mins or until soft and golden, stirring occasionally.Step 3
Using a pestle and mortar, pound the garlic and ginger to a rough paste (or whizz in a mini food processor). Stir the paste into the onions and cook for 1 min, until fragrant, then add the turmeric, paprika, chilli powder and fish (or soy) sauceStep 4
Add the roasted tomatoes and chilli, roughly breaking up the tomatoes with a spoon. Pour in 75ml water and simmer over a low heat for 10 mins, adding a few extra tbsp of water to loosen, if needed. Scatter with coriander leaves before serving. The curry will keep well in the fridge, covered, for 3-5 days.