Tomato with coconut milk
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Tomatoes |
| 1 | tablespoon | Rice four |
| 1 | cup | Coconut milk |
| 1 | tablespoon | Vegetable oil |
| ¼ | teaspoon | Cumin seeds, whole |
| 1 | each | Fresh green chile, chopped |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Sugar |
| Freshly ground black pepper | ||
| 1 | tablespoon | Cilantro, chopped |
Directions
Drop tomatoes into boiling water for 15 seconds, remove & slip off skins. Chop up tomatoes & put them into a small pot. Bring to a boil & simmer, covered, for 15 minutes. Blend until smooth.
Put the rice flour into a bowl. Slowly add coconut milk, mixing as you go to make it smooth. Blend with the tomatoes.
Heat oil in a skillet. When hot, put in the cumin seeds, followed a few seconds later by the chiles. Stir once & add the tomatoes, cayenne, salt, sugar & black pepper. Stir & bring to a boil. Cook, uncovered, over a low flame for 5 minutes. Stir every now & again.
Sprinkle with cilantro just before serving.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 04-27-95