This is a really easy, spicy tomato soap that goes well with steamed rice and a protein or just by itself.
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 12 garlic cloves, finely chopped
- 40 g ginger, grated
- 1 tbsp chilli powder
- 1 tbsp ground turmeric
- 2 tsp ground coriander
- 4 large tomatoes, roughly chopped
- 1 litre water
- salt, to taste
- steamed basmati rice, chopped green chillies, coriander sprigs and lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and stir for 5-6 minutes or until softened. Add the spices and stir until fragrant.
- Add the chopped tomatoes, water and season with salt. Bring to the boil, then simmer for 7-10 minutes or until slightly thickened.
- Serve scattered with chopped green chillies and coriander, with lime wedges and steamed rice on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.