Spicy Tomato Curry (Sugo all'arrabbiata) - Newari Style

Ingredients

In this Newari adaptation, we incorporate traditional Newari spices and herbs to enhance the flavors of the original Italian dish. The addition of local spices adds a unique twist, infusing the curry with a distinct Newari taste. The cooking technique remains similar, but the choice of spices and flavor profiles are tailored to the Newari cuisine. We alse have the original recipe for Sugo all'arrabbiata, so you can check it out.

• 500g (1.1 lb) ripe tomatoes, diced 500g (1.1 lb) ripe tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon timur (Szechuan pepper) 1 teaspoon timur (Szechuan pepper)
• 1 teaspoon jimmu (Himalayan herb) 1 teaspoon jimmu (Himalayan herb)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add fenugreek seeds, mustard seeds, timur, and jimmu. Sauté for a minute until the spices release their aroma.
2. 2.
   Add chopped onions and sauté until they turn golden brown.
3. 3.
   Stir in minced garlic and ginger paste. Cook for another minute.
4. 4.
   Add diced tomatoes, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook until the tomatoes soften and release their juices.
5. 5.
   Season with salt and simmer the curry for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or Newari breads.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
• Timur (Szechuan pepper) — If you can't find timur, you can substitute it with black pepper for a similar taste.
• Jimmu (Himalayan herb) — Jimmu is a unique herb from the Himalayan region. If unavailable, you can omit it or substitute with a small amount of dried oregano.

Tips & Tricks

• Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder according to your preference.
• For a richer flavor, you can add a splash of lemon juice or a teaspoon of tamarind paste to the curry.
• Serve the curry with a side of traditional Newari pickles for an authentic experience.
• If you prefer a smoother texture, you can blend the curry using an immersion blender before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Spicy Tomato Curry hot with steamed rice or traditional Newari breads like bara or yomari. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Spicy Tomato Curry in a traditional Newari brass or clay bowl for an authentic touch. Sprinkle some crushed timur on top for an extra burst of flavor and visual appeal.