Tomato Curry

I have often eaten tomato chutneys and pickles but never an all tomato curry. This is a nice curry on the table for when you have a dry meat/fish, and vegetable on the side. Its also great when you have both vegetarians and non vegetarians over for a meal and don't want two curries on the table.

1. Grate 6 medium tomatoes, or blanch and peel and chop them up small.
2. Heat a tablespoon of oil. When hot add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds
3. When they crackle add 2 slit green chillies, 1/2 teaspoon finely chopped ginger, a few curry leaves and 2-3 finely chopped small red onions. Stir
4. Add the grated tomato and stir.
5. Put a pinch of turmeric, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala in a little water and make a paste. Add this paste to the cooking tomatoes. Add salt to taste.
6. Simmer and cover and stir occasionally. When the oil leaves the masala, add 2 tablespoons of coconut milk mixed with 1/2 a cup of water. Bring to a boil, simmer till gravy is of the desired consistency.

Tastes great with plain boiled rice and fried fish !