Kashmiri Tomato Salad

Kashmiri in origin, this salad is a great accompaniment to grilled fish or meat. Naturally, it’s best during the summer when tomatoes are full of flavour. Try using different types of tomatoes together, such as truss and cocktail.

¼ cup vegetable oil

1 teaspoon mustard oil

1 teaspoon black mustard seeds

2 teaspoons nigella seeds

1 tablespoon finely shredded ginger

2 small green chillies, minced

1 teaspoon caster sugar

1 teaspoon ground turmeric

½ teaspoon ground chilli

1 teaspoon sea salt flakes, plus extra to taste

8 ripe tomatoes, unpeeled, cut into eighths

Heat both the oils in a frying pan over medium heat. Add the mustard and nigella seeds and cook until they start to pop. Add the ginger, green chilli and sugar and cook for 30 seconds or until softened. Stir in the turmeric, ground chilli and salt and stir to combine. Add the tomato and cook for 5 minutes or until tomato is just softened without breaking down. Remove from the heat and allow to stand for 15 minutes or until the juices emerge. Season with extra salt to taste and serve warm. Serves 4