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Kadomaties (Curried Green Tomatoes)
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Description
A classic Cape Malay side dish. Unripe (green) tomatoes are cooked down in a sweet, sour, and mildly spicy curry sauce. It's a wonderful relish or accompaniment to rich meat dishes.
Ingredients
- 1kg firm green tomatoes, quartered or sliced
- 30ml (2 tbsp) oil
- 1 large onion, finely sliced
- 2 cloves garlic, crushed (optional)
- 15ml (1 tbsp) grated fresh ginger (optional)
- 30ml (2 tbsp) mild curry powder
- 5ml (1 tsp) turmeric
- 125ml (1/2 cup) brown vinegar
- 60ml (4 tbsp) brown sugar (or white sugar)
- 5ml (1 tsp) salt
- A few dried chillies (optional, for heat)
Instructions
- Heat oil in a large pot or deep frying pan over medium heat. Add sliced onion and sauté until soft and translucent. Add garlic and ginger (if using) and cook for 1 minute.
- Stir in curry powder and turmeric. Cook for 30 seconds until fragrant.
- Add the quartered green tomatoes, brown vinegar, brown sugar, salt, and dried chillies (if using). Stir gently to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until the tomatoes are tender but still hold their shape, and the sauce has thickened. Stir occasionally.
- Adjust sugar or vinegar to taste if needed.
- Serve warm or at room temperature as a relish or side dish.