Thursday, July 19, 2012

Tomato Curry with Coconut Milk

 I saw this dish being made on an episode of Taste of Kerala a few months back and have been making it regularly since then.  

 This preparation is simple and delicious, and it only takes about 20 minutes from start to finish. It goes well with rotis or parathas. 

Tomato curry2


  • 1 Tbsp coconut oil
  • 1 tsp mustard seeds
  • A pinch of asafoetida
  • A sprig of curry leaves
  • 2-3 green chillies, minced 
  • 8-10 shallots or 1 medium onion, thinly sliced
  • 3 tomatoes, chopped
  • ½  tsp red chilli powder
  • 1 tsp coriander powder
  • 6 Tbsp coconut milk powder mixed in 1-1 1/2 cups of water
  • Salt to taste


In a large pan, heat the coconut oil. Temper it with the mustard seeds, asafoetida and curry leaves. Add the green chillies and onions and cook till the onions soften. Add the tomatoes and cook for a few minutes.

Stir in the chilli powder and coriander powder and fry for a minute. 

Add the prepared coconut milk and mix well. Simmer for 5-10 minutes.

Tomato curry1

2 Burps:

Tim Bruns said...

Made this for the first time tonight as it is tomato season. Excellent, simple, and yet fast. Well done!

TBC said...

Tim Bruns- Thnak you for your feedback; I'm glad you liked it. It is a favorite in my home.

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