Mar 10, 2013 in curries (kaalvan varan sambhare etc), coconut milk, shrimp, tomato and coconut milk curry, tomato curry, tomato sheer, tomatoes. Read the original on: Varan Bhaat
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 âSheereâ 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 â 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.
Â
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:
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 âkarandiâ) to this curry.
Filed under: Curries (Kaalvan, varan, sambhare etc.) Tagged: coconut milk, shrimp, tomato and coconut milk curry, tomato curry, tomato sheer, tomatoes
Read the original on: Varan Bhaat
Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks, traditional recipes and articles on baking and cooking. Blogging at varanbhaat.wordpress.com and also at ovengoodies.wordprss.com. Stop by and say Hello!