Tomato and coconut curry recipe And Books
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Tomato and coconut curry recipe and books|
So you would like to know how to make Tomato and coconut curry recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
tomato and coconut curry
300g coconut grated
2 tablespoons sunflower oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
large pinch of asafoetida
10 curry leaves
300g tomatoes chopped finely
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon sugar
2 tablespoons coriander leaves chopped
Add a little water to the coconut and grind to a coarse paste in the blender.
Heat the oil in a kadai or wok.
Add the mustard seeds.
When they crackle add the cumin asafoetida and curry leaves.
Stir 2 or 3 times and add the tomatoes powder spices sugar and salt and mix well.
Cook until the tomatoes can easily be mashed to a pulp.
Reduce the heat.
Stir in the coconut paste simmer for 2 minutes taking care not to boil the curry and take off the heat.
Serve hot sprinkled with coriander
This dish comes from southern India and is a happy blend of coconut tomatoes and spices. It can also be served as an unusual version of tomato soup. As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dried leaves can be used in this recipe.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Tomato and coconut curry recepie. Check out these great recipe books and learn how to make Tomato and coconut curry!
View Recipe Books - Tomato Recipe
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