Baked Tomatoes, Coconut, Spice

Baked Tomatoes, Coconut, Spice

Tomatoes with Indian spices and creamy coconut.

Baked Tomatoes, Coconut, Spice

Adapted from the kitchen diaries II by Nigel Slater


1 Tbsp neutral oil
1 tsp mustard seeds
2 onions, diced
2 cloves garlic, minced
1/2-inch piece fresh ginger, grated
1 dried chili
2 red pepper, diced
1 tsp ground turmeric
8 tomatoes, top removed, cores scooped out
200 ml coconut milk


Preheat the oven to 200°C.

In a skillet, heat the oiland fry the mustard seeds until they pop. Add the onions and fry until translucent. Add garlic, ginger and chili and fry until the onions are golden. Add the peppers and fry until they soften. Add the turmeric, a dash of salt and the coconut milk and let warm through.

Place the tomatoes in a casserole dish, fil them with the mixture and bake for about 40 minutes. Serve on pasta or rice.

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