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Main Course

Coconut Tomato Curry

Rich, fragrant, and full-bodied — this coconut curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 5 servings

Coconut Milk : 1/2 cup
Dry red chillies(Vattal mulaku) : 3 nos(cut into pieces
Onion : 1 cup(chopped
Curry leaves : 1 strand
Mustard seeds : 1 tsp
Oil : 1/4 cup
Tomato : 4 nos(cut into chunks
Garam Masala : 1 tsp
Chili powder : 1/2 tsp
Turmeric powder : a pinch
Salt, to taste

Preparation

Step 1
Heat a pan and pour oil. When the oil is hot, add mustard seeds and let it allow to crackle.
Step 2
Add dry red chillies,curry leaves, onion, turmeric, garam masala and chilly powder and cook in medium heat.
Step 3
Once the onions are cooked, add the tomatoes to the mixture and close the lid for 5 minutes.
Step 4
Open the lid and mash some tomatoes and leave others as it is.
Step 5
Pour coconut milk and season with salt to your taste.
Step 6
Heat for 5 more minutes on low fire until the tomatoes are cooked.
Step 7
Coconut tomato curry is ready. Garnish it with Curry leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Coconut Tomato Curry

Rich, fragrant, and full-bodied — this coconut curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 5 servings

Coconut Milk : 1/2 cup
Dry red chillies(Vattal mulaku) : 3 nos(cut into pieces
Onion : 1 cup(chopped
Curry leaves : 1 strand
Mustard seeds : 1 tsp
Oil : 1/4 cup
Tomato : 4 nos(cut into chunks
Garam Masala : 1 tsp
Chili powder : 1/2 tsp
Turmeric powder : a pinch
Salt, to taste

Preparation

Step 1
Heat a pan and pour oil. When the oil is hot, add mustard seeds and let it allow to crackle.
Step 2
Add dry red chillies,curry leaves, onion, turmeric, garam masala and chilly powder and cook in medium heat.
Step 3
Once the onions are cooked, add the tomatoes to the mixture and close the lid for 5 minutes.
Step 4
Open the lid and mash some tomatoes and leave others as it is.
Step 5
Pour coconut milk and season with salt to your taste.
Step 6
Heat for 5 more minutes on low fire until the tomatoes are cooked.
Step 7
Coconut tomato curry is ready. Garnish it with Curry leaves.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.