Tomato Curry

(4 reviews)

• Serves: 2 people
• Cooking: 10 minutes
• Views: 111
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Made with ripe tomatoes, this side dish is a delight to enjoy because of its comforting flavours. The slight sweetness from the coconut milk coalesces perfectly and complements the tanginess of the tomatoes and spiciness of the spice powder to create this tasty dish, which is much loved across generations.

Ingredients

• Coconut Milk - 1 Cup
• Vinegar - 1 teaspoon
• Ginger - 1 small chopped finely piece
• Big Onion - 1 chopped finely number
• Salt - To Taste
• Chili Powder - 2 teaspoon
• Green Chilli - 2 sliced number
• Coriander Powder - 1 teaspoon
• Tomato - 2 cut into four number

Directions

1. Combine the chili powder and coriander powder in a small saucepan and dry roast for a minute or two.
2. In another saucepan, place green chilies, ginger, small onions, salt, tomatoes, coconut milk, and the mixed masala powder. Stir it well and bring it to a boil. Add vinegar if needed. Sauté the mixture until done.

Cooking Tips

1. Make sure the tomato curry is simmered for at least 10 to 15 minutes so that there is no raw taste of tomatoes in the curry.

2. Cover the saucepan partially with a lid while simmering so that there is not much moisture loss.

3. For a smoother curry, you can blend the mixture in a mixer grinder.

How to Serve

Tomato curry can be served along with plain steamed rice or with Indian flatbreads like chapathi, roti, or paratha, appam, or even dosa.

The Story Behind Tomato Curry

I like tomatoes for their tangy and sweet notes, and for that reason alone, I love this tomato curry too much. This tomato curry is a basic side dish made with the ingredients that we have at our home at all times, yet the taste and flavour are on another level. They are the best for those days when I don't have any veggies at home or when I have an excess of tomatoes due to my grocery shopping mismanagement. On top of that, it's quick, budget-friendly, and deeply comforting. Whatever the situation may be, the end product of this cooking session is simply an awesome curry.

This easy tomato curry was introduced to the subcontinent by Portuguese traders in the 16th century.

Pro Tips for Perfect Results

1. This Kerala tomato curry taste can be further elevated when you use fully ripe red tomatoes. Mash them slightly onto the sides of the pan for a smoother texture.

2. For a silky smooth curry, strain the curry through a strainer.

Tomato Curry Variations

1. To bring a variety to the basic version, you can add boiled eggs, peas, or veggies of your choice and simmer them in the curry for 5 to 7 minutes.

2. For a spicier version, spoon in crushed black pepper at the end.

3. Tomato-Kadala Curry, in which cooked black chickpeas are added for a protein punch.

Storing & Reheating Tips

Store the leftover homemade tomato curry in airtight containers for up to 3 to 4 days. To reheat, cook gently with a splash of water if needed. The curry can also be frozen for 3 months.

Common Mistakes to Avoid

1. Roast the spices only at low heat to avoid burnt spices, and then increase to medium heat for the remaining cooking.

2. Do not use unripe tomatoes for this tomato-based curry, as it adversely affects the taste and texture.

3. Overroasting the spices can cause bitterness.

4. Adding more water than needed can dilute the taste and also make it watery.

Frequently Asked Questions

1. What to do when my spiced tomato curry is watery? Cook uncovered for a longer time to evaporate excess moisture, or you can stir in tomato paste to thicken.

2. What can I do to reduce the acidity in tomato curry? Stir in a pinch of sugar or baking soda while cooking, or top it with cream to neutralize the acidity.

3. Can canned tomatoes be used instead of fresh? A: Yes, you can use canned crushed tomatoes. But reduce the cooking time, as they're already broken down.

Equipment Needed

Heavy-bottomed saucepan Wooden spoon or spatula

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