Fried cabbage & tomato curry recipe | Woolworths TASTE

Ingredients

• For the tomato curry:
• 3 T oil
• 2 T Cape Malay curry spice
• 1 t cumin seeds
• 1⁄2 t fennel seeds
• 1 T dried curry leaves
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 t fresh ginger, grated
• 1 x 400 g can, chopped tomatoes
• 4 T tomato paste
• 1 T brown sugar
• 1 T tamarind pulp, dissolved in 1⁄2 cup hot water
• sea salt and freshly ground black pepper, to taste
• For the salsa:
• 2 tomatoes, seeded and diced
• 1 t pickled onions, chopped
• 1 T lemon juice
• 2 T olive oil
• 1 t honey
• 1⁄4 t salt
• For the fried cabbage:
• 2 baby cabbages, quartered with the core holding the leaves together
• 1 1⁄2 litres water
• 1 t salt
• For the batter:
• 120 g flour
• 1 T cornflour
• 1 cup ice-cold sparkling water
• 1 t pepper
• 1 ice cube
• For the basmati rice foam:
• 160 g cooked basmati rice
• 2 cups water
• 1 T sunflower oil
• To cook and garnish:
• 1 cup sunflower oil, for deep-frying
• 30 g crispy onions, for serving
• 10 fresh curry leaves, sliced and deep fried
• 20 g microgreens, for serving