My husband do not like eating fresh tomatoes and as I always challenged myself to make him eat his words, literally so – hahahaha I am thus am quite happy that he not only licked his lunch plate cleaned but asked if there is any leftover for dinner. I think I have won!

I harvested my tomatoes that are red and racked my brains as to how to make him eat by cooking something he likes. I have cod cheeks in my freezer as after coming back from Devon I have stocked up lots of seafood and I also made some onsen style eggs with my Sousvide machine. So this dish is born.

I would not be giving an exact measurements of recipe as I used 2 large onions and double the amount of tomatoes. I used a whole bulb of garlic and the ginger was same size as a bulb of garlic and no, I did not weight it! Recipe like this don’t need a hard and fast rules. It’s not baking a cake. Just cook, taste and taste and season to your liking.

Sometimes we just have to use what is on hand. For example, I would have preferred to use green chillies for the contrasting colours but I only had red. (I forgot I have green chillies still growing in my little kitchen garden! Alamak!

I have also added some king prawns because my daughter loves prawns but the hubby called them scavenger of the sea. The recipe is a guide to making a basic masala onion base.

I have saved half for another day because I have aubergines incoming from my garden soon. It is a good TIP to remember when you make paste from scratch, always make a tad more to keep.

Have fun and enjoy cooking.

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Tomatoes onions masala cod cheeks with added onsen eggs

Ingredients

A basic Tomato Masala

• Tomatoes
• Onions
• Ginger
• Garlic
• Chilli
• Oil
• Masala powder
• Chilli powder
• Turmeric
• Salt
• Sugar

I used ghee then blend my onions to fry, adding the ginger, garlic and chilli. Washed and even peeled my tomatoes, as so fresh and firm very easy to peel before blending and adding in.

While the tomato masala is cooking down let’s prepare the cod cheeks. Remove the sinew from the cod cheeks then seasoned and floured. I used salt, turmeric powder and freshly ground black pepper. Lastly dusted with rice flour. Shallow fry in oil for a few minutes then add to your prepared tomato and onions masala paste.

I then cracked in 3 onsen styled eggs cooked in my Sousvide. Braved the drizzle outside and harvested some laksa leaves to add in because I have and because I love the taste.

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