Assamese-style Pomarola Curry

Ingredients

In the Assamese-style Pomarola Curry, the original Italian Pomarola sauce is adapted to incorporate Assamese spices and flavors. The traditional Italian herbs like basil and oregano are replaced with Assamese spices such as panch phoron, ginger, and garlic. The curry has a tangier taste compared to the original, and the texture is slightly thicker with small chunks of tomatoes. We alse have the original recipe for Pomarola, so you can check it out.

• 500g ripe tomatoes, chopped (2 cups) 500g ripe tomatoes, chopped (2 cups)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds) 1 teaspoon panch phoron (a blend of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds)
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 green chili, slit 1 green chili, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add panch phoron and let it splutter.
3. 3.
   Add grated ginger, minced garlic, and slit green chili. Sauté for a minute.
4. 4.
   Add the chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add turmeric powder, red chili powder, sugar, and salt. Mix well.
6. 6.
   Cook the curry on low heat for about 15-20 minutes, stirring occasionally, until it thickens to a desired consistency.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or Assamese bread.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the curry. If you cannot find mustard oil, you can substitute it with any other vegetable oil, but the flavor will be slightly different.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add more green chilies.
• Adjust the sugar and salt according to your taste preferences.
• To make the curry more flavorful, you can add a pinch of roasted cumin powder.

Serving advice

Serve the Assamese-style Pomarola Curry hot with steamed rice or traditional Assamese bread like pitha or luchi.

Presentation advice

Garnish the curry with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Assamese brass utensil for an authentic touch.