425 gms canned peeled tomato roughly chopped 2 tsp oil 1/2 tsp turmeric 1 1/2 tsp chilli powder 1 1/2 tsp good quality curry powder 3 cloves garlic, peeled and crushed 1" piece of ginger crushed 2" piece of cinnamon 1 tblsp fenugreek seeds sprig of curry leaves 1" piece rumpe 2 tblsp maldive fish 2-3 cardamoms and cloves crushed together 1/4 cup coconut cream 3 meduim onions chopped 1 green chilli salt and sugar to taste
Method
Heat the oil and gently fry the onion until golden brown. Add fenugreek, curry & rumpe leaves and cinnamon stick to the oil, then fry for 2-3 minutes. Add chilli powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water. Fry this on low fire until this become fragrant. Then add Maldive fish, chopped tomatos and coconut cream to the mix. Let this simmer until oil float on top. Adjust the seasonings with sugar and salt. Serve hot. Serving suggestions: String hoppers and pol mallum goes well with this delicious curry.
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