Tomato With Coconut Milk Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 small: Tomatoes,
1/4 tsp: Cayenne,
1 tbsp: Rice four,
1/2 tsp: Salt,
1 cup: Coconut milk,
1/8 tsp: Sugar,
1 tbsp: Vegetable oil,
Freshly ground black pepper,
1/4 tsp: Cumin seeds, whole
1 tbsp: Cilantro, chopped
1 each: Fresh green chile, 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
Source from luhu.jp
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
Source from luhu.jp