Simple and delicious. Have it as a side with fish or meat or just on its own with some rice.

Tomato Curry

Easy to make and delicious as a side dish with grilled fish.
Course Main Course
Cuisine Sri Lankan
Prep Time 30 minutes
Cook Time 1 hour


  • 500 g Very ripe tomatoes I made this with baby tomatoes but it will work as well with cherry tomatoes
  • 1 dstsp Maldive fish or dried prawns
  • 4 cloves Garlic
  • 2 Shallots or small onions
  • 1 stem Curry leaf Curry leaves are grown along a stem. It's the whole stem you want. You can also use dry curry leaves but they are nowhere near as good.
  • 1 inch Pandanus leaf Optional
  • 1 tbsp Grated coconut Optional
  • 1 tsp Chille or cayenne
  • 1 pinch salt
  • 2 tbsp Cooking oil or ghee
  • Water


  • Finely chop the shallot or onion.
  • Finely chop the garlic
  • Pull the leaflets off the curry leaf stem
  • Finely grind the Maldive fish or dried prawns
  • Put the oil in the saucepan and let it heat up for a couple of minutes
  • Add the chopped onion, chopped garlic, ground Maldive fish or prawns, chilli, salt, coconut, pandanus leaf to the saucepan. Fry till the shallots are limp.
  • Add the whole baby tomatoes to the saucepan. Let it all fry up again for a few minutes. Turn the flame low and let the mixture simmer until the tomatoes have begun to break up. Let it simmer for about another half an hour If it starts to get dry add a little water.
  • Serve