Sweet and Sour Tomato

Kylie Kwong - the celebrity chef from Australia was doing a show about  "My China".
This recipe is from that show.
She served it with Omelette and my kids love this recipe. My husband approved it yesterday, so here goes!

I have deviated a bit form Kylie's recipe. I found replacements for many of her ingredients as specifics are not readily available here in my town.
I did not use peanut oil (do not like smell), cooking wine (did not have, so used ordinary wine), light soy sauce ( used ordinary soy sauce) and used ordinary vinegar instead of brown vinegar.

The only special ingredient you need is 'baby tomatoes'. I did try this recipe with ordinary tomato, but the 'look' was not great.

And another thing - your kitchen will become a mess with all the spluttering. The wine will catch fire too. Keep a lid handy to close the vessel and thus douse the flame. Be prepared for some serious cleaning.

Ingredients:

Baby tomatoes - 10
Ginger - 1 tbsp
Garlic - 1 tbsp
Wine - 2 tbsp
Soy sauce - 1 tbsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Pepper - 1 tsp
Salt ( not necessary , but do add if you want to)
Oil - 1 tbsp

Heat oil in a vessel with long handle and lid.
When it starts to smoke and add the ginger and garlic.
When it turns golden , add the tomato and cook till skin starts to peel.
Now add the wine and be prepared for it to catch fire. Keep the lid handy.
Keep moving the ingredients in the vessel.
After 1 minute add the sugar. It will caramelize.
Add the vinegar, soy sauce and pepper.
In a minute the whole curry will become thickish.
Taste and add salt only if necessary.
Turn off flame and serve topped on toasted bread or omelette.