DISH NAME : TOMATO CURRY

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

Coconut milk is derived from the creaming/ grinding or pressing of the flesh of the brown coconut and not the tender green ones. After grating the coconut, coconut meat is squeezed to release fresh, thick first extract coconut milk. After this add a little bit of hot water and repeat the step of squeezing the milk out. 3 rounds of this should provide you with coconut milk of varying thickness. When making stews, soups and curries, first use the thinner coconut milk before rounding it off with the thickest batch of coconut milk. This ensures that the coconut milk does not split. Now canned, tetra packs and powdered forms of coconut milk are available. Though these are easy to use, it is advisable to make it the old fashioned way, giving freshly pressed coconut milk which is fragrantt and full of flavour.

Note

1) Do not let the curry boil. It may split.

Method

1) Heat oil. Splutter mustard seeds. Add curry leaves and green chillies.
2) Add onions, garlic and ginger. Saute till golden brown.
3) Add tomatoes and let it cook till well done.
4) Add turmeric powder, corriander powder and chilli powder. Fry.
5) Now add coconut milk and salt to taste.Let it come to a simmer. Do not boil. Remove from fire.

Serving Suggestions

Serve with string hoppers, hoppers etc.