Tomato curry with Malabar tamarind


A tomato curry is seldom made with Malabar tamarind, which is an irreplaceable ingredient in seafood. Get the drift? Try out this wonderful vegetarian dish that hoodwinks you to feel you're tasting Kerala's delectable seafood curries.


3-4 tomatoes, each cut into four pieces

1 cup of water mixed with a lemon sized ball of Malabar tamarind and sieved clear

1 tsp mustard seeds

½ tsp fenugreek seeds

2 tbsp shallots, chopped

1 tsp ginger, chopped

1 tsp garlic pods

1 dsp chilli powder

1 tsp pepper powder

1 sprig curry leaves

Oil, as required

Salt, as required


Heat oil in a pan and let the mustard seeds splutter

Add the fenugreek seeds, shallots, ginger, garlic and curry leaves, and saute well

Add the chilli powder, pepper powder and salt. Combine well

Pour in the tamarind water and mix well

Once the gravy boils, add the chopped tomatoes

Delicious tomato curry is ready to be served

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