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Sylheti Tangy Curry

Sylheti Tangy Curry
DinnerInternational⏱ 30 minServes 4EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 kg organic tomatoes, chopped
  • Vegetable oil (e.g. canola, sunflower, or olive oil)
  • ½ cup organic garlic, minced
  • ½ cup onion paste
  • Salt, to taste
  • Turmeric
  • 2 cups boiling water

Method

  1. Heat vegetable oil in a large pan.
  2. Add the garlic, and cook until fragrant.
  3. Stir in the onion paste and cook until it turns golden brown.
  4. Add the tomatoes and cook until they become soft and the oil begins to separate.
  5. Mix in turmeric and salt according to your taste.
  6. Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Sylheti Tangy Curry by AbuSayeed (CC BY-SA 4.0) · source