Food: Sour Green Tomatillo Curry

We've had a glut of tomatillos this year, so much so that a couple of limbs have snapped right off the plant. Normally we just enjoy the few we get in a refreshing salsa, but with so many to use I've gone down the standard default route of making a curry. Not being able to find one I really liked, I've adapted a couple more normally associated with green tomatoes. The result is so pleasing that my other half has actually put in a request for more. Unheard of!

The recipe is for a basic wet sauce in which the tomatillos are then cooked so could no doubt be used for a multitude of other glutting things, and even pork, chicken or seafood.



1tsp cumin seeds
1tsp fenugreek seeds
1tsp ground coriander
1tsp turmeric
About an inch of fresh ginger root, peeled and roughly chopped
2 or 3 fat cloves of garlic, peeled and roughly chopped
1 large fresh red chilli - as hot or mild as you like - deseeded (or not!) and roughly chopped.
1/2 tablespoon oil for frying

Salt to taste
1/2 tsp amchoor powder
1/2 tsp sugar
Plus about 750g of tomatillos

In a small liquidiser whizz up the garlic, ginger and chilli with about 3-4 tablespoons of water. You want to produce a runny paste.

Using a heavy bottomed pan with a good fitting lid, heat the oil over a medium heat and when hot put in the cumin and fenugreek seeds. Stir and fry for just a few seconds as they turn brown. Throw in the ground coriander and the turmeric and stir to combine, then add the paste mix. It will splutter. Turn the heat to a simmer and allow the paste mix to cook gently for five minutes. If it becomes too dry add a little more water. This is your sauce.

Meanwhile, remove the tomatillos from their paper cases and wash then briefly. Halve and quarter the fruit and if they are especially large, cut them into eighths - you want all the pieces to be the same size.

Add the tomatillos to the pan with the  sugar, salt and amchoor (use a good squeeze of lemon juice as a substitute for the amchoor if you can't find it) cover with the lid and allow to cook for about five minutes. I like the tomatillos to still have some bite, but they can be left to cook down to a mush, which is nice too. Check the salt, sugar and sour (amchoor) seasoning.

Serve hot - it will tolerate reheating, although the tomatillos will be softer.

Serves 4 as part of a meal made up of several dishes.

Variation - you could add bulk and a little more sweetness by frying a finely chopped onion after the whole spices and before the ground ones go in. I struggle to grow onions in any quantity and therefore, as something I have to buy, use quite sparingly, although I see there are onions in the picture above. Must have been a good day!