TOMATO CURRY WITH COCONUT MILK

required:4 tsp-oil,mustard seeds-1/4 th tsp,dry red chilli broken-1,garlic clove-1 crushed lightly,curry leaves-few,cumin seeds-1/4 th tsp,turmeric pd-1/4 th tsp,onion-1 small thinly sliced,red chilli powder-1/4 th tsp,tomatoes-3 small-diced into cubes, water-1&1/2 cups,thick coconut milk-1cup,fennel powder-1/4 th tsp

method

heat a stock pot with 2 tsp of oil and tip in the onions,turmeric powder.fry until it slightly changes colour.then add the tomatoes,red chilli pd,salt,water and cover until the tomatoes are half cooked.pour the coconut milk,fennel powder and adjust any salt.cook further and let it reduce until slightly thick.

now prepare a tempering with the remaining oil.when the oil is warm; tip in mustard seeds,dry red chilli,garlic clove together.when the mustards pop, tip in cumin seeds,curry leaves.immediately add the tempering to the stock pot and cover for a min.

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