Curry Fried Green Tomatoes with Mango Yogurt Raita
Why this recipe works: we love the taste of these tart tomatoes with their crunchy coating, but our tomatoes didn’t want to keep their coats on. Dipping them in buttermilk didn’t help, and dipping them in eggs cemented the breading on but gave it a tough texture and odd flavor. However, dipping the tomatoes in a combination of the two gave us a crunchy exterior that stuck. The unlikely addition of curry powder gives the coating a welcome, spicy kick.
Curry fried green tomatoes with mango yogurt ralta
Ingredients: serve 4
3 green tomatoes(about 8 ounces each), cut into ¼ inch slices
1 cup Greek yogurt
2 tablespoons mango chutney
2 tablespoons chopped fresh cilantro
1/8 teaspoon plus ¼ teaspoon cayenne pepper salt and pepper
2/3 cup cornmeal
1/3 cup all purpose flour
4 teaspoons curry powder
1 large egg
2/3 cup buttermilk
2 cups peanut or vegetable oil
- place tomatoes slices on rimmed baking sheet lined with several layers of paper towels. Cover with additional paper towels and let sit 15 minutes. Meanwhile mix yogurt, chutney, 1 tablespoon cilantro, and 1/8 teaspoon ceyame pepper together in bowl. Season with salt and pepper and set aside.
- grind 1/3 cup cornmeal in blender or spice grinder until it has consistendy of flour. Combine with remaining cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, curry powder, and remaining ¼ teaspoon cayenne in shallow dish. Beat egg in second shallow dish, add buttermilk, and whisk to combine.
- Dip tomatoes in buttermilk mixture, then transfer to dish with cornmeal mixture, pressing to adhere. Heat oil 350 degrees in 12 inch skillet.
- line rimmed baking sheet with 3 layers of paper towels. Fry 4 to 5 tomato slices in skillet until golden brown, 2 to 3 minutes per side. Drain on paper towels. Bring oil back to 350 degrees and repeat with remaining tomato slices. Sprinkle tomatoes with remaining cilantro. Serve with mango yogurt raita.
Simple side carrot and chickpea salad
Whisk 1 teaspoon curry powder, 1 tablespoon chopped fresh mint, 2 tablespoons lemon juice, and 3 tablespoons olive oil together in bowl. Add 1 (16 ounce) can chickpeas, drained and rinsed; 2 medium carrots, peeled and grated; and ½ cup raisins to bowl and toss with dressing. Season with salt and pepper. Serve 4
Smart shopping mango chutney
Large amounts of high fructose corn syrup and food coloring cloud many store bought brands of mango chutney, and many of the ones we tested were sickeningly sweet. However, we found a winner in silver palate mongo chutney, which has a balanced sweetness and acidity as well as a tangy boost from lemon juice and peel.