Curry fried green tomatoes with mango yogurt ralta
3 green tomatoes(about 8 ounces each), cut into ¼ inch slices
1 cup Greek yogurt
2 tablespoons mango chutney
2 tablespoons chopped fresh cilantro
1/8 teaspoon plus ¼ teaspoon cayenne pepper salt and pepper
2/3 cup cornmeal
1/3 cup all purpose flour
4 teaspoons curry powder
1 large egg
2/3 cup buttermilk
2 cups peanut or vegetable oil
- Place tomatoes slices on rimmed baking sheet lined with several layers of paper towels. Cover with additional paper towels and let sit 15 minutes. Meanwhile mix yogurt, chutney, 1 tablespoon cilantro, and 1/8 teaspoon ceyame pepper together in bowl. Season with salt and pepper and set aside.
- Grind 1/3 cup cornmeal in blender or spice grinder until it has consistendy of flour. Combine with remaining cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, curry powder, and remaining ¼ teaspoon cayenne in shallow dish. Beat egg in second shallow dish, add buttermilk, and whisk to combine.
- Dip tomatoes in buttermilk mixture, then transfer to dish with cornmeal mixture, pressing to adhere. Heat oil 350 degrees in 12 inch skillet.
- Line rimmed baking sheet with 3 layers of paper towels. Fry 4 to 5 tomato slices in skillet until golden brown, 2 to 3 minutes per side. Drain on paper towels. Bring oil back to 350 degrees and repeat with remaining tomato slices. Sprinkle tomatoes with remaining cilantro. Serve with mango yogurt raita.