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Ingredients
- 1/4 cup, plus 2 tablespoons sunflower oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons chili powder
- 3 tablespoons finely minced garlic
- 1 Thai chile pepper, finely chopped
- 2 tablespoons malt vinegar, plus 1/2 cup
- One 28-ounce can crushed tomatoes
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
Details
Servings 2
Preparation time 10mins
Cooking time 55mins
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
1. In a medium skillet over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, mustard seeds and chili powder and cook, stirring often, until fragrant, 2 to 3 minutes. Add the garlic, Thai chile and 2 tablespoons of the vinegar. Cook until the vinegar has evaporated and the pan is dry, 4 to 5 minutes.
2. Add the tomatoes, brown sugar, salt and remaining ½ cup of vinegar and cook, stirring often with a rubber spatula, until thickened and dark in color, 40 to 50 minutes. Let cool before serving.
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