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Creamy Tomato Curry




Source of Recipe


www.grouprecipes.com


Recipe Introduction


Delicately spiced


Recipe Link: http://www.grouprecipes.com/67919/other-side-of-the-pond-delicately-spiced-creamy-tomato-curry.html

List of Ingredients




1 1/2 pats butter
2 cloves of garlic, sliced
1 1/2 - 2 oz. fresh ginger, peeled and coarsely chopped
1 large hot green chilli, chopped (remove the seeds )
6-7 curry leaves
1 tsp ground cumin
Seeds from 5 cardamom pods
10 tomatoes, cored and split in two widthways
Salt
2 1/2 - 3 oz creamed coconut dissolved in 5-6 tbsp boiling water
Squeeze of lime juice, to taste
Freshly ground black pepper
Fresh coriander, chopped, to garnish


Recipe



Melt the butter in a heavy-bottomed shallow pot or frying pan.
Add the garlic, ginger, chilli, curry leaves, cumin and cardamom. Allow the spices to stew gently before laying the tomatoes on top, skin side down.
Lightly salt their surfaces and spoon over the coconut cream.
Loosely cover and set over an extremely low heat.
Much of the juice from the tomatoes will form a sauce, helped along by the creamed coconut.
When this is coming along nicely, baste the tomatoes with the sauce to blend in the coconut cream.
When the dish is ready - after about 30 minutes - the tomatoes should still have their shape and the sauce will be slightly separated but creamy in parts (if it seems too dry, add a little water). Squeeze over the lime juice, grind on the pepper and sprinkle with coriander.
It’s best served at room temperature.