Recipes Fruits and Vegetables Vegetables Tomatoes Fresh Tomato Curry Sauce 4.0 (2) 2 Reviews 1 Photo This fresh tomato curry sauce is the best thing to make with sweet, vine-ripened tomatoes after you've eaten your fill of them in their raw state. Simple, beautiful, and amazing, it's shown here with pork, but you can make this sauce for just about anything - chicken, beef, lamb, vegetables, or even pasta. All you need to do is adjust the simmering time. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 12, 2024 Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 thin-cut pork chops salt and freshly ground black pepper to taste 1 pinch cayenne, or to taste 1 tablespoon avocado oil or clarified butter 3/4 cup diced yellow onion 2 tablespoons finely diced jalapeno pepper 1 tablespoon minced ginger 3 cloves garlic, sliced 1/2 teaspoon salt, plus more to taste 1 teaspoon garam masala 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric 2 cups roughly chopped fresh tomatoes 1 teaspoon tamarind paste, or to taste 1/3 cup water Garnish (optional) 2 tablespoons plain yogurt 1/4 cup sliced red onion 1/4 cup chopped roasted salted cashews 1/4 cup freshly torn cilantro leaves Directions Use scissors to snip 4 or 5 small cuts around the edge of each chop to prevent curling. Season chops on both sides with salt, pepper, and cayenne. Add oil to a nonstick skillet over high heat, and sear pork chops on both sides until lightly browned, about 1 1/2 minutes per side. Remove meat to a plate, and reduce heat to medium. Add onions, jalapeno, ginger, garlic, and the 1/2 teaspoon salt to the pan. Cook, stirring, until onions start to turn translucent, 3 to 5 minutes. Add garam masala, cumin, and turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and tamarind, and stir everything together. Add water; simmer until tomatoes completely soften and collapse, about 10 minutes. Place a mesh strainer over a bowl, and pour in the tomato mixture. Press and scrape with the back of a spoon or ladle until only the tomato seeds and skins remain in the strainer. Transfer the strained sauce back into the pan, and add the meat, and any accumulated juices back in. Bring to a gentle simmer over medium heat; then reduce heat to maintain a low simmer, and cook until meat is tender, about 5 minutes. Taste sauce for seasoning, and if desired, serve topped with yogurt, red onion, cashews, and cilantro leaves. John Mitzewich Chef's Note: This recipe is all about the sauce, and can be done with any pan-fried meat or vegetable, or even pasta. The only change would be how long to simmer the dish to finish, which will depend on the type and cut of meat. For long simmering times, you may need to add additional water or some broth. I Made It Print Nutrition Facts (per serving) 157 Calories 8g Fat 10g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 157 % Daily Value * Total Fat 8g 11% Saturated Fat 2g 9% Cholesterol 33mg 11% Sodium 368mg 16% Total Carbohydrate 10g 4% Dietary Fiber 2g 7% Total Sugars 5g Protein 12g 23% Vitamin C 18mg 20% Calcium 40mg 3% Iron 1mg 7% Potassium 445mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.