By Home cook Sharmini Jayawardena
This Sri Lankan (Sinhala) dish is an ideal side dish for a delicious rice and curry meal with plain steamed rice and other accompaniments. It goes well together with dhal curry, potato curry, chicken curry, mutton curry or wild boar curry, tempered ladies finger, French bean curry, brinjal curry, pol sambol, seenisambol and other side dishes.
Tomato curry goes well with string hoppers, pol roti or even hoppers and pittu.
Ingredients
10 small tomatoes
½ medium size onion sliced
3 medium size green chilies cut in half
2 large curry leaves cut in two
2 tsps spice mix
½ tsp turmeric powder
1-2 tsp chili powder
¼ tsp Maldive fish shavings (Optional)
¼ cup coconut cream
¼ cup water
¼ coconut cream
Sea salt
Sugar
Method
- Wash, remove tops and quarter tomatoes.
2. Place in a pot or pan and add all ingredients to the pan.
3. Eadhanna or marinade the tomatoes by mixing all the ingredients together. Cover and keep for about five minutes. Meanwhile you get on with another dish. I’m prepping for a tempered ladies finger.
4. Add the thin coconut milk, (by mixing the coconut cream with the given quantity of water in the Ingredients), or the second squeeze, if you’re using freshly scraped coconut to extract the milk.
5. Mix and cook at slow to medium heat.
6. When the tomatoes are almost soft, add the coconut cream or the first squeeze of coconut milk and give it a stir.
7. Add sea salt to taste and add some sugar if the tomatoes are not sweet by themself.
8. Remove from fire, cover and set aside until ready to serve.
