Though we’re past the Spring Equinox, good quality cauliflower is still available. The tomatoes are also luscious. In Tamil Nadu, cauliflower is rarely combined with prawns, so I decided to experiment combining the two with tomatoes. The crisp texture of the fried prawns and the turgor of cauliflower add an interesting mouthfeel to the dish.
Kala’s Prawn and Cauliflower in Tomato Gravy
In South India, January is the month when luscious tomatoes are available at a very low cost. Apart from making chutneys, jams, pickles, sauces, ketchups and soups, the tomatoes can be used in large quantities in a variety of dishes. I have created this Tomato Chicken Curry by combining elements from many other dishes that I liked but felt could be improved and as a dish that can be quickly and easily prepared in a typical Indian kitchen.
Kala’s Tomato Chicken Curry
Boiled eggs served as such do not contribute much flavour to the meal. Earlier in my blog I have given the recipe for Kallu Kadai Muttai using boiled eggs. This egg masala is a recipe I came across in Fathima Shahjahan’s Chicken Specials. This uses a large amount of tomatoes and onions, which gives body to the masala. Moreover, the egg halves on the tomato base in the masala make a very attractive display.
Egg Masala – Tamil Muslim Style