Tomato Curry
Equipment
- Pot and Spoon
- Hand blender or food blender
- Chopping board and knife
Ingredients
- 1 tin chopped tomatoes I have used a 400 gms tin
- 2 fresh tomatoes
- 1 medium onion
- 2 tbsp vegetable oil
- 3 green chillies
- 5-7 curry leaves
- 1 tbsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 3/4 tsp garam masala
- 1 tsp sugar
- 300-400 ml water
- Salt to taste
Instructions
- Blend the tomatoes and onion to make a thick puree.
- Heat oil in a pot, add mustard seeds and cumin to this. Once the seeds splutter, you can put in the garlic, ginger, green chillies and curry leaves. Stir and let this fry for a minute or 2. It's now time to add all the powdered spices along with a splash of water. The water will help bring the temperature down and avoid the spices from burning.
- In 2 minutes pour in the puree and cook this for 5-7 minutes stirring occasionally. Add the water, sugar and salt and continue to bring to a boil for another 10 minutes on low heat.
Notes
The humble tomato curry is ready to serve. Back home we always had this with rice and a side of fried fish or a fish salad or an omelette.