Curried tomato coulis

Curried tomato coulis

This tomato coulis is brimming with exotic flavors! It’s a marvelous variant of this classic tomato coulis. Serve it as a condiment for grilled vegetables, fish and meats, or as a dipping sauce for grilled cheese sandwiches and fritters.

Recipe: Beer-battered zucchini flower fritters with curried tomato coulis

Madras curry powder


Curried tomato coulis

makes 1 1/2 cups
active time: 30 min (20 min if using canned tomatoes)

  1. 2 tablespoons extra virgin olive oil
  2. 2 large shallots – skinned, quartered and thinly sliced (3/4 cup)
  3. 2 large garlic cloves – skinned and finely chopped
  4. 1 1/2 teaspoons finely grated fresh ginger (use a microplane grater)
  5. 1 1/2 teaspoons Madras curry powder
  6. 1/2 teaspoon turmeric
  7. 1/2 teaspoon ground coriander
  8. 1/2 teaspoon ground cumin
  9. 1/8 teaspoon ground cayenne
  10. 1 1/2 lbs (680 g) very ripe plum or beefsteak tomatoes – peeled, seeded (seeds strained and juices reserved) and puréed with the reserved juices in a food processor or 1 – 15 oz (425 g) can whole, peeled plum tomatoes plus 2 tablespoons spring water – puréed in a food processor
  11. 1 fresh bay leaf
  12. 1/4 teaspoon sea salt

  1. camera icon Heat a medium heavy-bottomed saucepan to medium-high heat. Add the olive oil and shallots and sauté for 1 to 2 minutes until softened. Add the garlic, ginger, curry, turmeric, coriander, cumin and cayenne. Stir well and continue to sauté for 1 minute until the spices are fragrant. Add the tomatoes (or the puréed canned tomatoes) and bay leaf and bring to a boil. Once boiling, reduce heat to medium/medium-low and slow-simmer for 20 to 25 minutes until the sauce has thickened, but is not dry. Add the salt, stir well and transfer to a bowl to cool slightly. Once cooled, remove the bay leaf and place the sauce in the bowl of a food processor and process until very smooth. Transfer to a container. Use the sauce right away, refrigerate for up to 3 days or freeze for up to 1 month.
  2. Cook’s note: If making a double batch of the recipe, use only 3 tablespoons of olive oil. All other ingredients can be exactly doubled. Your cooking time might double too, but this will depend on how fast you’re simmering the sauce.

Curried tomato coulis

dip, tomato, coulis, curry

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