2 pounds ripe tomatoes, halved
1/2 cup yellow cornmeal
1/2 cup shortening
3/4 cup water
5 tablespoons curry powder
2 tablespoons shortening
2 cups water
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
3 tablespoons olive oil
In a saucepan bring water to a boil, stir in tomatoes, cornmeal, 1/2 cup shortening, water, curry powder, shortening and 2 cups water to a boil. Reduce heat and simmer, stirring constantly for 3 minutes. Stir in salt and cayenne pepper. Heat oil to 350 degrees F (175 degrees C) and add tomato paste to saucepan. Heat mixture to medium-low heat and increase heat, stirring constantly for 2 to 3 minutes.
Remove from heat. Wash tomatoes, neck and all.
Add curry paste to tomato paste, increase heat, and simmer, stirring constantly for 2 to 3 minutes. Serve hot.