Coconut Based Tomato Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 - tomatoes, quartered
  • 1 - onion, sliced
  • 1/2 tsp -turmeric powder
  • 1/2 tsp -red chilli powder
  • Salt to taste
  • 1 tbsp - powdered dried shrimp
  • To be ground:
  • 3/4 cup - grated coconut
  • 2 - shallots
  • 2 - green chillies
  • 1/2 - ginger piece
  • For tempering:
  • 3 tsp - oil
  • 2 sprigs - curry leaves
  • 1/2 tsp - mustard seeds
  • 3 - shallots, thinly sliced

How to Make Coconut Based Tomato Curry

  • Grind all ingredients with water till you get a very fine paste.
  • Heat an earthen pot or a pan of your choice and put oil in it.
  • Once heated, add the sliced onions and saute till they are translucent.
  • Put in the tomatoes and stir till the tomatoes slightly soften.
  • Add the turmeric and chilli powder and mix well for a minute.
  • Add the ground paste and stir well.
  • Adjust the consistency by adding water.
  • Once it comes to a boil, add the shrimp powder, stir and turn off the heat.
  • In another pan, heat the oil and add mustard seeds.
  • Once it splutters, add the curry leaves and the shallots and mix till the shallots turn slightly brown in colour.
  • Turn off the heat and then add it to the curry.
  • Recipe Courtesy: Mareena's Recipe Collections