Tomatillo? What’s that I here you cry… Well the official answer is the Mexican relative of a cape gooseberry and here are some examples:
Now I know they look under ripe and not very tempting, but after a couple of weeks of experimenting due to their arrival in our veg box, I think I might have the measure of them.
We started off trying them raw in a salad, always a good place to start I think. They are fairly hard and quite sour so whilst that was fine, we moved on to incorporating them in a guacamole style salsa to go with a chilli.
Now that worked really well: into a bowl combine some chopped avocado and equal quantities of chopped tomato and tomatillo. Mash together a little and add some chopped coriander and a little salt and pepper. The sourness of the tomatillos removes the need for lime juice.
Then last night I thought they might work well in a curry and so made my version of Cornish Chicken Curry. Cornish Chicken Curry!! What can be Cornish about Mexican fruits or Indian Curry. Ah well, Cornish Chicken Curry is by definition a dish of ‘using up stuff’ and what do we all have half a jar of in the fridge? A jar of curry paste, along with a few bits and pieces of veg which are looking long past their sell by date and the omnipresent store cupboard staple, a tin of tomatoes.
So this version of the curry went something like this (for 4): fry off a couple of smallish thinly sliced onions in a slug of oil for 5 minutes or so until soft and then add 2 cloves of chopped garlic, a sliced green chilli and 1 cm or 2 of grated fresh ginger. Stir all that around for 2 or 3 minutes, add some diced chicken (around 400-500g) and stir frequently until the chicken has coloured on all sides and then add a couple of tablespoons of curry paste, the tomato based ones work best like Balti or Rogan Josh. Add a diced pepper, 5 or 6 chopped tomatillos and any other veg you fancy, a tin of tomatoes and a cup of water, allow to come to the boil and simmer until the chicken and veg are cooked through. Season if required and serve with rice. The tomatillos again give a lovely sharp tang to the dish and do retain their form like peppers, a real winner.
Chicken curry essentially all looks the same so I haven’t taken a picture of that, but here’s the salad we tried: baby beetroot, potato, smoked salmon, samphire, dill and goat’s cheese. The tomatillos were superfluous frankly but the rest was nice enough. Top with a sprinkling of toasted flaked almonds.