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	Essential Ingredients

Curries

	Sun-dried, Salted Fish Curry (karola hodda)
	Creamy Cashew Curry
	Pepper-seasoned Creamy Jackfruit Curry
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	Mild Sweet-Potato Curry
	Sweet & Spicy Tempered Tomato Curry
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	Mild Tomato Curry
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	Mild Potato Curry
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	Creamy Cashew Curry
	Garlic Curry in Thick Spicy Coconut Cream
	Rhubarb Leaves in Pickled Curry
	Spicy Chicken Curry
	White Dhal Curry
	Tempered Potato Curry
	Potato in Mustard Curry
	Kohila Ala Curry

	The Mild Tomato Curry This mild curry is highlighted with cinnamon undertones and is wonderful with just white rice or crusty bread
Ingredients

1.	250g ripe tomatoes cut lengthwise
2.	1 onion, chopped
3.	3 - 4 green chilies, sliced, and if desired deseeded
4.	1 sprig curry leaves
5.	1” pandan leaf
6.	¼ tsp turmeric powder

Serves 6

Method

1.	Put all the other ingredients, except the thick coconut milk and bring to boil
2.	Reduce heat and allow to simmer
3.	Stir frequently until gravy thickens
4.	Add the thick coconut milk, bring to boil and remove from fire

Variation

Try the sweet and spicy tempered tomato curry

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