Try this easy and tasty tomato curry that could be the perfect replacement for fish curry during the lockdown.
Ingredients
2 big tomatoes
1 small onion
1 small piece ginger
4 green chillies
½ tsp turmeric powder
1 ½ coriander powder
2 ½ tsp chilli powder
½ cup first extract of coconut milk
1 ½ cups second extract of coconut milk
3 bulbs of tamarind
5 shallots
3 dried chillies
Curry leaves
Coconut oil
Salt as required
Water as required
Preparation
Take the tomatoes, onion, ginger, green chillies, curry leaves, turmeric powder, coriander powder, chilli powder, salt, tamarind and some coconut oil in an earthen chatty
Mix well using your fingers
Pour 1 cup water and place it on heat
Add the second extract of coconut milk when the tomatoes are nicely cooked
Stir the curry gently in intervals until the gravy boils (so that the coconut milk wouldn’t be curdled)
When the gravy boils rapidly and turns thick, add the first extract of coconut milk
Stir in intervals until the gravy begins to bubble up
Turn off the heat before the gravy boils rapidly
Heat coconut oil in a pan
Sauté the shallots
Add the dried chillies, curry leaves and ½ tsp chilli powder
Roast well
Add this tempering into the curry
Mix well
This tomato curry tastes exactly like the gravy in a fish curry.
