Coconut Tomato Curry
4 tsp of mustard seeds (divided in half)
5 thai green chilis
1/2 cup of water
2 tsp of Kashmiri red chili powder or paprika (divided in half)
1 tsp tumeric (divided in half)
4 tsp of coconut oil
1/2 cup of yogurt (whip it in a separate bowl)
Salt to taste
Curry leaves (optional)
In a blender add the pieces of coconut (preferably Half of it), green chilis, mustard seeds, a little water (don’t add a lot of water, it should be enough to make a thick consistency). Make a puree and set it aside.
In a pan add water. Dice your tomatoes into quarter size. Add half of the red chili powder, half of the turmeric, and salt to taste. Cover it with the lid and cook it until it turns soft on medium high heat. Adjust the water if it dries too much. (Else it should be more like Tomato soup consistency.)
Add the Coconut puree to it. Give it a 5 mins boil on medium high heat. Once done, turn off the gas (or the stove).
In a separate pan (preferably a small one) Add coconut oil (or any refined oil of your choice). Once the oil is hot and smoking, then add other half of the mustard seeds. Let is splutter (cover it with a lid if it splashes all over, which it will).
Turn off the stove and move the pan to a different stove (which is not hot). Add some curry leaves (if using), and the other half of the red chili powder. Quickly transfer it to the pot having Coconut + tomato curry. Mix it well.
After the curry has cooled off a lit bit, Add 1/2 cup of Yogurt to it.
Mix it again.
If you add yogurt in a hot curry, it will curdle. The key is either add it when it cooled off. Or when the curry is mildly hot, add yogurt and keep stirring it for couple mins