Tag Archives: Tomatoes

We can consider both the tomato as a fruit and a vegetable. Indeed, the botanical point of view, it is a fruit because it comes from the fertilization of a flower. But, in terms of horticulture, it is largely seen as a vegetable in its culture than through continuing use. We already knew she was a good source of vitamin C and potassium and it contained folic acid and vitamin A. And then, we have been touted as an antioxidant of choice because of the pigment responsible for red color, lycopene. This is the essential compound in anticancer potential of tomatoes.

The anticancer activity of lycopene is however only maximum after cooking tomatoes in the presence of fat-based sauces like tomato paste. All the research on anti-cancer effect of tomato was until now mainly focused on the prevention of prostate cancer but further research tends to show that it is also in cancer prevention within.

Fish Curry with Mustard

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Ingredients :

  • 6 pieces of mullet or other white fish
  • 3 cloves garlic
  • cilantro or parsley
  • 2 tablespoons of mustard
  • 3 large juicy tomatoes or 2 tablespoons of tomato paste
  • 6 tablespoons of oil
  • lemon juice
  • 2 teaspoons of turmeric powder
  • salt

Preparation :

Clean and cut the fish into pieces.

Marinate for about 20 minutes the fish pieces in lemon juice, turmeric and salt.

Meanwhile, crush the garlic and finely chop the tomatoes.

Heat oil in a nonstick pan and fry the marinated fish on both sides until browned and reserve.

In the remaining oil, add garlic and saute briefly, then add tomatoes and salt and fry for 2-3 minutes over medium heat until the oil separates and the sauce begins to thicken.

Add the mustard and cook over low heat, mix well until the sauce is smooth.

Add fish and a little water, cover with the sauce and simmer for a few minutes. Add parsley or chopped cilantro.

Remove from heat and garnish with remaining parsley or cilantro and lemon wedges.

Serve this delicious fish curry flavored with mustard rice.

Anecdotes: The fish curry in mustard is traditionally smoked in banana leaves and cooked with a paste of mustard seed called kasundi.

Moorgi kosha – Chicken Curry Bengal

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Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Chicken on spicy Bhutanese red rice

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Ingredients :

  • 1 cup of whole wheat red rice
  • 450 g of boneless chicken breasts without skin
  • 2 tablespoon of cornstarch
  • 2 tablespoon of sesame oil
  • 1 red onion, cut into quarters
  • 2 cloves garlic, minced
  • 3 tablespoons of grated ginger
  • 3 red chillis chopped
  • 2 tablespoons of soy sauce
  • 1 tomato cut into slices

Preparation :

Cook the whole grain red rice in water.
Cut chicken into cubes and put in the corn starch in order to cover the entire surface.
Heat 1 tablespoon of sesame oil over medium heat in a wok and brown the chicken until slightly crispy and set aside.

Add another tablespoon of sesame oil and let fry the onion, garlic, minced ginger and chopped chilis. Add chicken, tomato wedges and the soy sauce. Cook, stirring constantly.

Serve with red rice.

Tips: Here is a classic dish of Bhutan in eastern of Himalayas, for a meal less spicy, remove seeds and reduce the number of chilis.

Pho – beef soup and rice noodles

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Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

kukul mas curry – curry chicken

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Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.

Daal Bhaat Tarkari – Nepalese rice with vegetables

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Ingrédients :

  • 2 tablespoon of oil
  • 1 tablespoon of garam masala
  • 1 tablespoon of curry
  • salt, pepper
  • 2 onions
  • 1 clove garlic
  • 1 cup of lentils and 3 cups water
  • 4 potatoes
  • 1 cup rice and 2 ½ cups water
  • 1 tablespoon of soy sauce
  • 200g sak (spinach or sorrel)
  • 1 tablespoon grated fresh ginger
  • 1 cup peas
  • 2 tomatoes
  • 1 yogurt
  • achar (vegetable chili condiments)
  • papads (crispy pancakes or chapatis)

Préparation :
Daal – Lentils
Wash and rinse the lentils until the water runs clear.
Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
the blender for a bit of material to thicken. Add water up to
obtain the desired consistency.

Bhaat – Rice
Put the rice in water with salt,
bring to boil and then keep on low heat until completely absorbed water.

Tarkari – vegetable curry

Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.

Sak – Greenery
Cook minced garlic and 1 onion. Cook spinach with ginger.

Hatle khane – Service
Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.

Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.

Tom Yam Kung (Shrimp Soup)

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Ingredients :

  • 12 raw shrimp
  • 2 bulb of lemongrass
  • 2 kaffir leaves
  • 3 red chilis
  • 1 lime
  • 1 galangal
  • 1 L of water
  • 50 g of coriander
  • 2 tomatoes or 100 g of cherry tomatoes
  • 1 box of straw mushrooms
  • 1 cube of chicken broth
  • 2 tablespoons of nuoc mam sauce
  • 1 tablespoons of Thai chili paste
  • 1 ½  tablespoons of sugar

Preparation :

Flatten citronella and cut them diagonally, then remove the stem leaves of kaffir.Cut into thin slices galangal and tomatoes into quarters and mushrooms in half.

In a large saucepan put 1 L of water, the chicken broth, the bulb of lemongrass, kaffir leaves, galangal and cook over high heat until boiling.

Shell the shrimp, leaving only the tail and then incise the back of the shrimpand remove the black vein. Add the mushrooms and shrimp in the pan and let simmer 10 minutes.

In a bowl put the chilli paste, add a little broth to dilute well then pour into the pan and add the nuoc mam sauce, the sugar and mix.

Flatten red chilis and cut them diagonally and add them and the tomatoes to the pan then let simmer 5 minutes over medium heat.

Sprinkle with cilantro and serve

Astuces : if the soup needs more salt, add the nuoc mam sauce but no salt. You can use prawns instead of shrimps.