This tomato raita is a cooling side dish for any spicy Indian curry
- 2 British classic or plum vine tomatoes
- 1/4 of a small red onion
- Large pinch of ground cumin
- Handful of roughly chopped fresh coriander leaves, plus whole
- leaves for decoration
- Salt and freshly ground black pepper
- 150ml natural yogurt (runny rather than set)
- 1tbsp olive oil
- 1/4tsp cumin seeds
- 1/4tsp black mustard seeds
Cover the tomatoes in boiling water and leave to stand for 1 minute. Drain and douse with cold water. Peel and quarter the tomatoes. Remove the seeds and membrane and cut into slivers.
Chop the onion finely and put into a bowl with the tomatoes, cumin and chopped coriander. Season with salt and pepper and stir in the yogurt. Leave to stand for 15 minutes for the flavours to mingle.
Meanwhile heat the oil in a heavy based frying pan. Add the cumin and mustard seeds and fry until they begin to pop. Scatter a few whole coriander leaves on top of the raita. Pour the oil over the top and serve straight away.