I was having a friend over for dinner whom i hadn't seen in eight years. I was going to make omelettes
, so i didn't make them ahead of time, just prepared the veggies
. But he was late, so i distractedly made up this sauce, to pass the time. Turned out he was the same pleasant goofy
guy as before, still had horrible taste in music but good stories
, and made good omelettes. And he loved the sauce
. So i'll try to remember what went into it.
I used canned whole tomatoes, because it was well before tomato season, and the hothouse ones are more expensive and less good (mealy and bland). Drained and diced them.
Then i added:
- shredded coconut, chopped up a little finer
- nutmeg, just enough: i used powdered, but if you have whole ones, freshly grated would be excellent.
- cumin - i love cumin!
- fresh ginger, chopped very very fine
- coarse ground black pepper
Put it in a bowl, stirred it up, and chilled it briefly while dinner was cooking. It smell
s really good, looks pretty on eggs, and my ex-"boyfriend" even liked it, despite his rabid hatred for coconut. So there you are.
Sensei's serving suggestions, yay!
I would plate this with the sauce first, the omlette on top, garnished with a dab of the sauce, a few toasted cumin seeds and a twist of black pepper. Some creme fraiche on the side and a stack of crostini or toast made with a rustic bread. Perhaps a few leaves of greens on one side of the omlette.
Mustard greens, would be my bet, or rocket. Sensei also suggests oregano or basil in the sauce.