Course : Main

Cuisine: Sri Lankan

Servings: 3-4 pax

Prep Time: 10 minutes

Cook Time : 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 no chopped onion or 6-7 small onions (shallot )

• 4 nos small chopped tomatoes into big cubes

• 1 no chopped green chilli

• 5-6 curry leaves

• 1 inch ginger piece

• 2 garlic pods

• 2 nos kokum

• 1 cinnamon stick

• 1 no small lemon grass stick

• 1 tsp methi/fengureek seeds

• 1 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp coriander jeera powder

• salt as per taste

• 1 tin/can 400 ml coconut milk

• 2 tbsp coconut oil preferably

Method:

1. Crush roughly the ginger, curry leaves and garlic with a pestle.Keep aside for future use.

2. In a kadai heat the oil then add the methi seed , cinnamon stick , green chilli and the crushed ginger, curry leaves and garlic paste. Saute for a second then add the chopped onion and cook till translucent. To it add the turmeric, chilli, corainder jeera powders, kokum and lemon grass. Saute for a second then add the chopped tomatoes and salt .Cook till slightly soft and mushy.

3. Add the coconut milk and cook for just 5 minutes on low flame stirring at interval.

4. Remove in a serving dish.

Serve this yummy curry with idiyappam or steam rice.