Tamarind Shallots (Side)

Serve with the jersey royal potato dish on my profile.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 180 degrees and line two large baking trays with foil

Step 2

Top and tail the shallots. Cut them in half lengthways and peel off the skin. Place the shallots on one of the trays (don’t let the shallots sit on top of each other. Unfurl the onions to cover the whole tray) Half the tomatoes and place in the other tray

Step 3

Using a pestle and mortar,grind together the cumin and mustard seeds until you have a coarse powder. Add the oil and salt. And pour over the shallots and tomatoes and mix with hands. Make sure the vegetables are well coated.

Step 4

Bake for 25 minutes. Turn the trays half way round when cooking. Remove from oven and tip shallot tray into tomatoes. Add the tamarind, curry leaves and chilli. Carefully mix using wooden spoon. Bake for another 8 minutes until they’re starting to blacken and char in places. Transfer to bowl to serve.