PAN-FRIED CURRIED TOMATOES WITH MINT RAITA
Ingredients
- 2 plum tomatoes
- sliced
- 1 tbsp curry powder
- 1 tbsp plain flour
- 2 tbsp olive oil
- 200ml/7fl oz Greek-style yoghurt
- 4 tbsp chopped fresh mint
- 2 tbsp chopped fresh coriander
Directions
- For the tomatoes
- place the sliced tomatoes into a bowl and sprinkle over the curry powder and flour.
- Heat the oil in a frying pan over a medium heat and fry the tomatoes until lightly golden-brown on both sides. Remove the tomatoes from the pan and drain on kitchen paper while you make the raita.
- For the raita
- mix the yoghurt with the chopped herbs in a small bowl.
- To serve
- place the tomatoes onto a serving plate with the bowl of raita alongside.
