RECIPES OF SRI LANKA

Thakkali Curry (Tomato Curry)

Ingredients

450 gm

2 tsp

1/2 tsp

1 1/2 tsp

1 1/2 tsp

4 cloves

1 inch piece

2 inch piece

1 tbsp

1 inch piece

2 tbsp

2-3

1/4 cup

3 medium

1

Canned peeled tomato (roughly chopped)
Oil
Turmeric
Chilli powder
Good quality curry powder
Garlic (peeled and crushed)
Ginger (crushed)
Cinnamon
Fenugreek seeds
Rumpe
Maldive fish (or dried anchovies)
Cardamoms and cloves (crushed together)
Coconut cream
Onions chopped
Green chilli

Sprig of curry leaves
Salt (adjust to taste)

Sugar (adjust to taste)

1. Heat the oil and gently fry the onion until golden brown
2. Add fenugreek, curry and rumpe leaves and cinnamon stick to the oil, then fry for 2-3 minutes
3. Add chilli powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water
4. Fry this on low fire until this become fragrant
5. Then add Maldive fish (or dried anchovies), tomatoes and coconut cream to the mix
6. Let this simmer until oil float on top
7. Adjust the seasonings with sugar and salt
8. Serve hot with string hoppers and pol mallum