Every once in a while I miss my Trini curry. I experience serious curry tabanca1. If you know me, my weakness is a good curry chicken dhalpuri roti, or GOAT, yeah curry goat too! Anyway, hubby and I got our hands on some Mauritian dhal puri roti skins. The Mauritian dhalpuri roti skins are much smaller than the Trini ones. Mauritians tend to have roti with a tomato sauce similar to Trini Tomato Chola (also known as choka) called Rougaille, as well as Indian curries, pickles, butter or plain. Recently, while on the school run I spotted some gorgeous ripe tomatoes at my local grocers to make Trini Tomato Choka.
Tomato Chola (or Choka)
I was inspired to make Trini Tomato Choka. There are slightly different ways of making a Tomato Choka. Some recipes start with roasting the tomatoes and a scotch bonnet pepper, usually on an open flame. We have an electric cooker and taking the little ones into consideration adding a hot pepper was not an option. I realise I’ve not posted a food blog in ages.
Here’s my how I made my tomato choka.
5 large tomatoes
1 medium onion
4 cloves garlic
3 tbsp vegetable oil
1 tsp salt 1 pinch black pepper
1 tsp fresh finely chopped coriander
Boil tomatoes until skin softens and begins to peel. Remove from water and peel off skin. Crush tomatoes into smooth paste On medium heat add oil, garlic and onions to pot, then, stir frequently.
When the onions are soft and clear add crushed tomatoes stir well then add the salt and pepper. Simmer on low heat 15-20 minutes if the sauce is too dry add water slowly.
You want consistency between a soup and relish. Add half the coriander just before turning off heat and the other half for garnish. Serve warm with the dhalpuri roti. You can add chilli sauce when serving to suit individual taste (NB the salt and pepper can be adjusted to personal taste) Bon Appetit!
So, what is tabanca, you ask? Tabanca is the Trini expression for love-sick and longing.
(updated 18th May 2020)