Tomato curry

Tomato curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1/4 teaspoon fenugreek
1/4 teaspoon brown mustard seeds
10 curry leaves
1 cinnamon stick
10 cm piece rampe, (optional)
1 onion, chopped
1 green chilli, chopped
500g medium tomatoes, quartered
1 cup unsweetened coconut milk
1 cup water

Spice mixture

Quantity Ingredient
1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon brown sugar
1/2 teaspoon salt, (to taste)
2 teaspoons maldive fish flakes, (optional)
1 teaspoon chilli powder
or 1 teaspoon sweet paprika, for a milder sauce

Method

  1. Heat the oil in a pan over medium heat. Add fenugreek, mustard seeds, curry leaves, cinnamon, rampe, onion and green chilli and cook until golden brown – about 2 minutes. Add spice mixture ingredients and cook for a further minute, being careful not to let mixture burn.
  2. Add the tomatoes and cook for another 6–8 minutes, until they have softened. Add coconut milk and water, bring to the boil and simmer until the liquid thickens.
  3. Serve as a side curry to a main vegetable, fish or meat curry with bread or rice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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