Ingredients:

  • 1/2 cup (60g) fresh grated coconut or coconut cream
  • 2 tbsp (10g) ginger, peeled and roughly chopped
  • 4 cloves (12g) garlic, peeled
  • 1 tsp (2g) coriander seeds
  • 3 dried Kashmiri red chilies, soaked in warm water for 10 mins
  • 2 tbsp (30ml) coconut oil or ghee
  • 1 tsp (5g) brown mustard seeds
  • 1/2 tsp (2g) cumin seeds
  • 1 sprig (2g) fresh curry leaves
  • 1 medium (110g) red onion, finely diced
  • 2 cups (300g) cherry tomatoes, left whole
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (5g) salt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (4g) fresh cilantro, chopped
  • 1/2 tsp (2g) sugar

Instructions:

  1. Combine the grated coconut, ginger, garlic, coriander seeds, and soaked red chilies in a blender. Pulse with 1-2 tbsp of water until a thick, velvety paste forms. Set aside.
  2. Heat coconut oil or ghee in a heavy-bottomed skillet over medium heat until shimmering.
  3. Add mustard seeds; once they begin to pop, stir in the cumin seeds and curry leaves.
  4. Add the diced onion and sauté for 3-4 minutes until the edges are translucent and just starting to turn golden.
  5. Stir in the turmeric powder and the prepared aromatic paste, cooking for 2 minutes until fragrant.
  6. Add the whole cherry tomatoes and salt. Cook over medium-high heat, stirring occasionally, until the tomatoes burst and emulsify into a thick, jammy glaze.
  7. Stir in the lime juice and sugar to balance the acidity. Remove from heat.
  8. Garnish with chopped fresh cilantro before serving.