Tomato Curry with Coconut milk

Tomato curry with coconut milk

This recipe is from Lakshmi Nair’s magic oven cookery books. I have modified the recipe a bit; I haven’t used garam masala as suggested in the original recipe but used few fresh curry leaves instead. It tasted great with rice.

Ingredients:-

Tomato – 4 medium ( I used 2 big beef tomatoes), cut each tomato into 6 pieces

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Onion -1 medium, chopped long & thin

Ginger – a small piece, chopped

Garlic – 2 big cloves, chopped

Curry leaf – 2 sprigs

Red chilly powder – 11/2 tsp / to taste

Turmeric powder – 1/2 tsp

Coriander powder – 11/2 tsp

Coconut oil – 2 tbsp

Water – 11/4 cups

Coconut milk powder – 2 tbsp ( bit heaped)

Sugar – a generous pinch

Method:-

Heat the oil & splutter the cumin seeds, add the fenugreek seeds & fry.

Stir in the chopped onions, ginger, garlic & a sprig of curry leaves. Saute till the onion turns brown. Add all the masala powders & fry for a minute.

Add the tomatoes  & 1/2 tsp of salt; fry on medium high heat for 2 minutes. Add the water & bring to a boil. Check for salt & add more if needed. Cover cook on medium low heat for 7 minutes.

Mix the coconut milk powder with 1/8 cup of water & pour  this into the curry. Bring to a slow boil & cook for 2 minutes more. Finally add the remaining sprig of curry leaves, & sugar; remove from heat.

Keep covered so that the gravy will absorb the flavour of the curry leaf.

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This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

One Response to Tomato Curry with Coconut milk

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