How to make it

  • 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.

Reviews & Comments 5

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  • mystic_river1 11 years ago
    If your tomato skins are tough. boil a pot of water ,drop who tomatoes in for about a minute...take out with a slotted spoon and removr the skins.let cool or put in fridge til cold and then slice. Hope you will try it again.
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  • glennmstr 11 years ago
    Just made this one for husband and he thought it unusual, but very tasty.My home-grown tomatoes have toughish skins (the British weather !) so take care.
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    " It was excellent "
    tilgidh ate it and said...
    Lots of flavor here. Thank you!


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    " It was excellent "
    minitindel ate it and said...
    wow !!! oh yummmmmmmmm i love it great post .....^5
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    " It was excellent "
    ambus ate it and said...
    Mmmmmmmmm....YUMMY.Thanks JM for sharing.
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