Skip to content
LumaxisLumaxis
All recipes

Indian-Inspired·Main Course

Tamarind-Spiced Fresh Tomato Curry

A vibrant, versatile curry sauce made from peak-season summer tomatoes, balanced with tangy tamarind and aromatic Indian spices. While Chef John demonstrates the recipe with quick-searing thin pork chops, this silky, strained sauce pairs perfectly with everything from shrimp and chicken to simple basmati rice.

Prep

15m

Cook

25m

Total

40m

Serves

4

Method

  1. 01

    If using thin pork chops, use scissors to make 4 or 5 small snips around the edges to prevent curling. Season the protein generously with salt, black pepper, and cayenne.

    Step 1
    Watch · 0:46
  2. 02

    Heat oil or clarified butter in a skillet over high heat. Sear the protein until browned on both sides (about 90 seconds per side for very thin chops). Remove the meat from the pan and set aside.

    Step 2
    Watch · 1:45
  3. 03

    Reduce heat to medium. Add the diced onions, ginger, jalapeño, and sliced garlic with a pinch of salt. Sauté, stirring frequently, until the onions soften and become translucent.

    Step 3
    Watch · 2:38
  4. 04

    Add the garam masala, turmeric, and cumin to the aromatics. Cook for about 1 minute to 'wake up' the spices in the fat before adding the cut-up fresh tomatoes and tamarind paste.

    Step 4
    Watch · 3:02
  5. 05

    Add a splash of water and simmer the mixture on medium heat, stirring occasionally, for about 10 minutes or until the tomatoes have completely collapsed and liquefied.

    Step 5
    Watch · 3:52
  6. 06

    Pass the tomato mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract all the juice. Discard the seeds, skins, and fibrous bits, then return the smooth sauce to the skillet.

    Step 6
    Watch · 4:46
  7. 07

    Return the browned meat and any accumulated juices to the sauce. Simmer gently until the protein is cooked to your desired doneness, adding more water if the sauce becomes too thick. Taste and adjust seasoning with salt and cayenne.

    Step 7
    Watch · 5:20
  8. 08

    Serve the curry with rice or naan. Garnish with a dollop of yogurt, thinly sliced red onions, roasted cashews, and fresh cilantro leaves.

    Step 8
    Watch · 6:24

From Chef John

  • “You are, after all, the Caesar of your curry.”
  • “If you throw those away, you officially don't know how to cook.”
  • “Wake up the spices.”