Authentic Tomato Curry Recipe – Coconut, Chili & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Curry Recipe – Coconut, Chili & Spice Blend

Introduction

There’s just something about a perfectly made tomato curry, isn’t there? It’s comforting, versatile, and bursting with flavour. This isn’t just any tomato curry though – this is the one my grandmother used to make, a South Indian style tomato curry that’s rich, subtly sweet, and has a beautiful depth of flavour thanks to the coconut, fennel, and poppy seed paste. I first made this on my own when I was craving a taste of home, and it instantly transported me back to her kitchen. I’m so excited to share it with you!

Why You’ll Love This Recipe

This tomato curry is special. It’s a little different from your everyday tomato dal. The combination of spices creates a unique flavour profile that’s both warming and refreshing. Plus, it’s surprisingly easy to make, even though it tastes like you’ve been slaving away for hours! It’s perfect with a simple dosa, fluffy chapati, or even a bowl of steaming rice.

Ingredients

Here’s what you’ll need to create this delicious tomato curry:

• 1 tbsp cooking oil
• 2 cloves
• 0.5 inch cinnamon stick
• 1 bay leaf
• 1 sprig curry leaves
• 1 large onion, chopped
• 0.5 tsp ginger garlic paste
• 0.25 tsp turmeric powder
• 0.25 tsp red chili powder
• 3 red ripe tomatoes, chopped (about 400g)
• 0.25 cup grated coconut (about 30g)
• 3 green chilies
• 0.5 tsp fennel seeds
• 0.5 tsp poppy seeds
• 1 cup water (240ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh ingredients really makes a difference.

• Tomatoes: Ripe, red tomatoes are key. They provide the sweetness and body of the curry. Roma or plum tomatoes work particularly well.
• Coconut: Freshly grated coconut is amazing here, and really elevates the flavour. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.
• Spices: Don’t skip the fennel and poppy seeds! They add a unique nutty flavour that’s characteristic of South Indian cuisine. You can find poppy seeds (khus khus) at most Indian grocery stores.
• Green Chilies: Adjust the number of green chilies based on your spice preference. I usually use 3 for a good kick, but you can use fewer for a milder curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the cloves, cinnamon stick, bay leaf, and curry leaves. Sauté for just a few seconds until fragrant – you want to wake up those spices!
2. Add the chopped onion and sauté for about 4 minutes, until it becomes translucent and softened. Patience is key here; a well-sautéed onion forms the base of a great curry.
3. Stir in the ginger-garlic paste and cook for another 4 minutes, until the raw smell disappears.
4. Now, add the turmeric powder, red chili powder, and salt. Mix well to combine, ensuring the spices don’t burn.
5. Add the chopped tomatoes and sauté on low-medium heat for 9-10 minutes, covered with a lid. This allows the tomatoes to break down and create a lovely base for the curry. Stir occasionally to prevent sticking.
6. While the tomatoes are cooking, let’s make the magic paste! Grind the coconut, green chilies, fennel seeds, and poppy seeds into a smooth paste using a little water. A small blender or food processor works best.
7. Add the ground paste to the tomato mixture, along with 1 cup of water. Bring the curry to a boil, then reduce the heat to low.
8. Simmer on low heat for about 15-20 minutes, or until the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.

Expert Tips

• A heavy-bottomed pan is your friend! It ensures even cooking and prevents the curry from sticking.
• Don’t rush the sautéing process. Taking the time to properly sauté the onions and tomatoes builds flavour.
• If the gravy is too thick, add a little more water. If it’s too thin, continue to simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ⅛ tsp and use only 1 green chili.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ¼ tsp of red chili powder and use 4-5 green chilies.
• Regional Variations:
  • Kerala Style: Add a tablespoon of coconut oil along with the cooking oil for a richer flavour.
  • Tamil Nadu Style: Add a pinch of asafoetida (hing) along with the spices for a unique aroma.
• Festival Adaptations: This curry is a wonderful addition to a festive Onam or Pongal sadhya (feast).

Serving Suggestions

This tomato curry is incredibly versatile! Here are a few of my favourite ways to serve it:

• With crispy, golden dosas.
• Alongside fluffy chapati or roti.
• Served with a bowl of steaming rice.
• As part of a South Indian thali (platter).

Storage Instructions

Leftovers? Yes, please! This curry keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months. Just thaw it completely before reheating.

FAQs

• What type of tomatoes are best for this curry? Roma or plum tomatoes are ideal, but any ripe, red tomatoes will work.
• Can I use tomato puree instead of fresh tomatoes? Yes, you can! Use about 400g of tomato puree. You might need to adjust the cooking time slightly, as puree doesn’t need as long to break down.
• How can I adjust the thickness of the gravy? Add more water for a thinner gravy, or simmer for longer to thicken it.
• Can this curry be made ahead of time? Absolutely! The flavours actually develop even more overnight.
• What is the role of poppy seeds in this recipe? Poppy seeds add a subtle nutty flavour and help to thicken the gravy. They’re a key ingredient in many South Indian curries.