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Coconut Tomato Curry


Coconut Milk : 1 cup
Onion : 2
Green chillies : 2 chopped
Curry leaves : 1 strand
Mustard seeds : 1 tsp
Oil : 1/4 cup
Tomato : 4
Red chilli powder : 1 tsp
Coriander Powder : 1 tsp
Turmeric powder : a pinch
Salt - As required
Coriander leaves - a few chopped


Heat a pan and pour oil. When the oil is hot, add mustard seeds and let it splutter. Then add curry leaves. Add chopped green chillies and saute in medium heat. Add thinly sliced onions and fry till transparent. Add sliced tomatoes and fry for a minutes. Add red chilly powder, coriander powder and turmeric powder. Mix everything together. Let the tomatoes cook on medium heat about 5-7 minutes until most of the tomatoes have broken down. Add enough salt and then the coconut milk. Warm through but turn off the heat before it comes to a boil. Add chopped coriander leaves. Serve hot with chapathies and roties.

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