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Tomato Coconut Masala
Spicy tomato and coconut curry served with steamed basmati rice. This beautifully spiced vegetarian curry is the perfect way to add a kick of flavour to your dinner.
Method
- Add the cumin seeds, coriander seeds, and fennel seeds to a large dry frying pan until lightly toasted. Remove from the pan, lightly crush with a pestle and mortar, and set aside.
- Heat the oil in the pan over a medium heat and tip in the onions and curry leaves. Fry for 5 minutes until the onions are starting to turn golden brown. Add the mustard seeds, toasted crushed seeds, turmeric, garlic paste, and chopped chilli. Fry for a further 2 minutes.
- Add the tomato wedges and cherry tomatoes and fry for one minute before adding the coconut cream, tamarind, water, and sugar.
- Simmer for 25-30 minutes, stirring occasionally, until the tomatoes are soft. Season to taste with more salt and sugar. Serve with rice, lemon wedges, and a sprinkle of fresh coriander.
