Ingredients:

  • 120g plain Greek yogurt
  • 30ml lemon juice
  • 5g curry powder
  • 1.5g salt
  • 140g shredded green cabbage
  • 30g finely diced cucumber
  • 125g self-rising flour
  • 6g curry powder
  • 3g garlic powder
  • 3g salt
  • 1g black pepper
  • 2 large eggs
  • 60ml whole milk
  • 600g green tomatoes
  • 4 onion rolls
  • 120ml vegetable oil

Instructions:

  1. Whisk together the Greek yogurt, lemon juice, 5g curry powder, and 1.5g salt in a small bowl until velvety.
  2. Fold shredded cabbage and diced cucumber into the yogurt mixture, cover, and refrigerate.
  3. Prepare the dredging station: In Bowl 1, whisk together self-rising flour, 6g curry powder, garlic powder, 3g salt, and black pepper. In Bowl 2, beat the eggs and milk. In Bowl 3, place a small amount of the flour mixture from Bowl 1.
  4. Pat each green tomato slice thoroughly with paper towels until the surface is tacky and dry.
  5. Heat vegetable oil in a cast-iron skillet over medium heat until it reaches approximately 350°F (175°C).
  6. Dredge each tomato slice using the three-stage system: dip in flour (Bowl 1), then egg mixture (Bowl 2), and finally a light dusting of flour (Bowl 3).
  7. Fry the tomato slices in the hot oil until they develop a mahogany-colored, crispy exterior, then drain on a wire cooling rack.
  8. Assemble the sandwiches by placing the fried tomatoes on the rolls and topping with the chilled curry-raita slaw.