Spicy Tomato Rice

Bring the cooking oil to a shimmering heat in a heavy-bottomed pan. Introduce the mustard seeds and allow them to crackle to release their essential oils. Follow promptly with the fennel seeds and fresh curry leaves.

Incorporate the finely chopped onions. Sauté with professional patience until they caramelize into a delicate, translucent light brown hue.

Add the ginger-garlic paste to the aromatic base. Stir vigorously for a minute to cook out the harsh, raw allium notes.

Fold in the chopped tomatoes, then the turmeric, red chilli powder, garam masala and salt.

Cover and braise the mixture over medium heat. Allow the tomatoes to break down completely into a rich, robust reduction where the fat visibly separates from the masala at the edges.

Gently fold the thoroughly cooled cooked rice into the simmering pan. Employ a delicate tossing technique to ensure every grain is uniformly enrobed in the tangy tomato reduction without fracturing.

Cover and steam on the lowest heat for 2 minutes, so the rice takes up the spices and comes to serving temperature.

2 min

Finish with plenty of freshly chopped coriander and serve at once.