The Mild Tomato Curry
This mild curry is highlighted with cinnamon undertones and is wonderful with just white rice or crusty bread |
| 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 |
|
| 7. |
½ tsp salt |
| 8. |
¼ tsp fenugreek |
| 9. |
1” cinnamon |
| 10. |
¼ cup thick coconut milk |
| 11. |
¼ cup thick coconut milk |
|
| Serves 6 |
| Method |
- Put all the other ingredients, except the thick coconut milk and bring to boil
- Reduce heat and allow to simmer
- Stir frequently until gravy thickens
- Add the thick coconut milk, bring to boil and remove from fire
|
| |
| Variation |
| Try the sweet and spicy tempered tomato curry |
|
|
