I posted my version and and the prawn tokku recipe in an earlier post. Here’s my granny’s (the original) version. This paste will keep well for months in the fridge as long as you use a clean dry spoon. It’s an absolute lifesaver for week night cooking. An easy way to get lot’s of flavour with minimal effort.
- 1/2 kg onions
- 1/2 kg tomatoes
- 3 tablespoons ginger garlic paste
- 10 dried chillies (soaked in hot water for about an hour)
- 1 cup Gingelly oil
Blend all the ingredients except the oil into a fine paste. Heat oil, add the blended mix, put the lid back on. Cook on a low flame until paste thickens. Remove from heat, let cool and store in small containers (divide in portions) in the fridge for up to 6 months.
To make fish tokku, fry fish with chilli powder and salt first and then drop into tokku paste. Tofu can be made the same way. Granny’s version doesn’t have masalas in it, so add flavourings to suit your taste.