Tomato coconut milk korma recipe

INGREDIENTS:

1. Ripe tomato - 5 or 6
2. Chopped Onion - 2
3. Fennel seed powder - 1/2 teaspoon (tsp.)
4. Turmeric powder - 1/2 teaspoon (tsp.)
5. Chili powder - 1 teaspoon (tsp.)
6. Chopped Green chili - 2
7. Coconut milk - 1 cup
8. -- For tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Curry leaf - 1 sprig
   3. Oil - as needed
9. Salt - as needed

PREPARATION:

1. Place the tomato in hot water for 5 minutes. Peel the skin and grind into a puree.
2. In a pan heat oil add mustard seeds, curry leaves; once the mustard seeds stop splattering add onion, green chili and sauté until they become translucent.
3. Now add the tomato puree and sauté until the tomato raw smell is gone.
4. Now add fennel seed powder, turmeric powder, chili powder, salt, little water and bring to boil. After few minutes of boiling add coconut milk simmer and bring to boil.
5. Once it starts boiling garnish with coriander leaves and remove from heat and serve.

NOTES:

1. Instead of coconut milk you can add grind fresh coconut.