Curried Tomato Salad

• 8 oz. tomatoes
• 2 oz. butter
• 1 small onion

Cut the tomatoes into wedges. Melt the butter in pan and sauté the chopped onion until transparent. Add curry powder to the sautéed onion and cook for 3-4 minutes. Add the cooked rice and peas and blend thoroughly. Allow to cool. When cold add the wedges of tomatoes to the curried rice. Pile into a dish and garnish with sprigs of watercress.