Tomato Curry In Fish Curry Style

Ingredientsfor 2 servings

• 2 nos Tomato — cut into medium sized pieces, medium
• 2 nos Green chillies slit lengthwise
• Kukum Star A small piece, Kudam (Puli)
• 1 tsp Ginger — grated
• 4 nos Small onions — chopped (Kunjulli)
• 11/2 cup Coconut — grated
• 1 tsp Cumin seeds (Jeerakam)
• 2 tbsp Oil preferably Coconut oil
• Salt, to taste
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 2 Stems Curry leaves
• 2 nos Dry red chillies (Kollamulaku)

Preparation

1. Step 1

   Set a pan over medium heat and pour in the oil or a kadai.

2. Step 2

   Add small onions, ginger and green chillies and fry, till the small onions turns pink.

3. Step 3

   Add tomato and continue stirring, till it becomes tender.

4. Step 4

   Add kudam puli and salt.

5. Step 5

   Pour just enough water to Put the lid on and cook the tomatoes.

6. Step 6

   When the tomatoes are cooked, take it off the heat.

7. Step 7

   Allow it to cool.

8. Step 8

   Grind together coconut and cumin seeds.

9. Step 9

   Add the coconut paste to the curry and keep on low heat.

10. Step 10

    Simmer for about 5 minutes to make the coconut paste blend into the curry.

11. Step 11

    Heat the oil in a small pan.

12. Step 12

    Let the mustard seeds crackle, dry red chillies and curry leaves.

13. Step 13

    Pour this over the curry.

14. Step 14

    Serve while still hot with rice.