Tomato Sheer

Tomato Sheer with steaming hot rice and fried prawns! PP comfort food, irrespective of the weather.

Tomato sheer is a mild curry made with coconut milk and tomatoes, as the name suggests. (Coconut milk also known as ‘Sheere’ is where it gets its name from, at least I think so. If you have any more information on the history or etymology of this dish do feel free to share your stories via the comments section.)

The vegetarian version, detailed here, is great but sometimes baby shrimps are added into the curry, taking it to a whole new level.

Simple and quick to make – it is delicious with rice but hot phulkas go well with it too. Add a  side dish of potatoes and fish or prawns and you have an amazing comfort meal ready.

This version serves 2-3.

Tomato sheer

Tomato sheer

Tomato sheer over hot rice

Tomato sheer over hot rice

 

Ingredients:

3 large tomatoes, chopped fine

1 large onion, chopped fine

4-5 fenugreek seeds

1 tablespoon oil

1 tablespoon besan (chickpea flour)

300 ml thick coconut milk

salt to taste

1 teaspoon sugar

1/2 teaspoon red chilli or paprika powder

Method:

  1. In a pan, heat the oil; add a pinch of asafoetida and the fenugreek seeds.
  2. Add in the chopped onion and sauté until transparent. Add the chopped tomatoes and cook till the onion and tomatoes combine to form a thick paste.
  3. In the meanwhile, dissolve the besan in a few tablespoons of coconut milk. Add in the salt, paprika powder and sugar and mix well.  Combine with the rest of the coconut milk and make sure that you have a homogeneous mixture.
  4. Add this coconut milk mix to the pan with onion and tomato paste. Whisk to combine it together. Simmer on a low heat to ensure it is cooked, consistent and that the coconut milk does not split.
  5. When it comes to a boil, taste to check for salt and sugar balance. The sugar is only intended to take the edge off the acidity of the tomatoes and should not overpower the taste of this curry.
  6. Turn off the gas and serve hot.

Note:

1. Since this is a mild curry it goes best with spicy side dishes such as Kurkureet batate or a garam masala mutton, fried prawns, spicy fried fish etc.

2. As mentioned in the introduction, you could even add baby shrimps (better known to the PP community as ‘karandi’) to this curry.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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