curry w/ coconut milk ( kerala style)

By foodiva

Ingredients

• 3 Tbsp oil – for authenticity I use Coconut oil
• ¹⁄8 tsp mustard seeds
• 2 Tbsp curry leaves
• 1 large onion, sliced
• 2 large tomatoes, chopped
• 1 small green chili left whole
• 1/4 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp coriander powder
• 1 1/2 cups medium coconut milk
• salt to taste- about 1/2 tsp
• 1 Tbsp finely chopped coriander leaves

Details

Servings 1
Adapted from recipesaresimple.com

Preparation

Step 1

Heat the oil in a wok / kadai.

Add the mustard seeds and allow to splutter.

Next add the curry leaves, followed by the onion and green chili.

Saute, stirring till the onions are softened and just changing color.

Now add the tomatoes and continue to cook down, stirring on medium heat till the tomatoes are mushy and reduced to a thickened saucy texture.

Add the spice powders ( turmeric, chili and coriander) now. Stir and cook till aromatic ( without burning).

Stir the coconut milk and add to the curry. Also add salt.

Bring to gentle simmer and stir for 1 minute. Remove from heat.

The coconut milk should should not be too thin nor should you use coconut cream. Stir continuously after adding the coconut milk and keep the flame on medium.

Add the coconut milk ONLY after you get the nice aroma of the cooked spices.

This curry reheats perfectly in the Microwave.

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