| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Hakka | Main dish | 1 | Servings |
INGREDIENTS
| 450 | g | Tomatoes |
| 25 | g | Onion |
| 1 | Fresh chilli | |
| 50 | ml | Oil sprig curry leaves |
| 1/4 | ts | Fenugreek |
| 1/2 | ts | Cimin |
| 1 | ts | Salt |
| 1 | Cm cinnamon stick | |
| 1/2 | ts | Turmeric |
| 1/4 | ts | Chilli powder |
| 1 | ts | Paprika |
| 100 | ml | Thick coconut milk |
INSTRUCTIONS
Wash and cut the tomatoes into quarters. Chop the onion and chilli. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chilli powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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