Fruity And Spicy Appetizers - cooking recipe

Ingredients

Curried tortilla chips (can be prepared up to a week in advance)
4 flour tortillas
2 tablespoons indian curry paste (levelled tablespoons, preferably Madras, Korma, or a paste that you know and like) or 2 tablespoons caribbean curry paste
2 tablespoons cooking oil
Sour cream mixture (can be prepared a day in advance)
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground cumin
Salsa (can be prepared a day in advance) ingredients
1 cup finely chopped deseeded and peeled tomatoes (2-3 tomatatoes, to peel place cored tomatoes into boiling water for 15 to 30 seconds until skins spl)
1 cup finely chopped fresh ripe mango (but not too ripe)
1 red chile (deseeded and finely chopped, I use a Thai chili)
4 tablespoons finely chopped red onions
4 tablespoons finely chopped cilantro (=fresh coriander, chop leaves and stems)
Salsa dressing
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt

Preparation

Curried tortilla chips: Preheat oven to 350\u00b0F/180\u00b0C.
Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat.
Spread curry paste mixture on tortillas, then cut each tortilla into eight wedges. Arrange wedges in a single layer on a large lined baking sheet. Bake for 10 minutes (slightly below middle of oven). Let cool. Store in airtight container if not used the same day.
Sour cream mixture: Mix together. Refrigerate.
Salsa and salsa dressing: Mix salsa ingredients and salsa dressing separately. Combine. Salsa is best when made a few hours in advance and served at room temperature.
Assembling (has to be done just before serving): Spread sour cream mixture on each wedge, ca 1 heaped tsp per wedge. Drain salsa using a sieve. Scatter each wedge with ca 1 heaped tsp salsa. Serve immediately.