Curried Tomatoes

"This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Sandi From CA photo by Sandi From CA
photo by Sarah photo by Sarah
Ready In:




  • Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
  • Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
  • Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
  • Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.

Questions & Replies

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  1. Chef floWer
    This is the first time I've made curried tomatoes and I really enjoyed the recipe. The flavours were outstanding. The only thing I changed was I used raw sugar instead of palm and I used preserved kaffir lime leafs instead of fresh ones. Thank you Latch - Rest in Peace.
  2. ChefDebs
    How sad that i cant thank Latchy for this wonderful dish, A great way to use up late tomatoes, I subbed a piece of lime peel for the kaffir lime leaf, and also used light brown sugar, like Sandi did.
  3. Sandi From CA
    Oh Latchy... the first recipe of yours I've ever made and I can't even thank you. :o( It was sublime. I will think of you on each of the MANY occasions we enjoy this dish! Instead of chili paste, I used what I had: a ready-made curry paste. Mmmm! I also didn't have kaffir lime leaves, so I went out back and tore two lemon verbena leaves off my plant. Perfect! Just remember to remove them like the instructions say. ;o) For palm sugar, I used light brown sugar. I know, I know... lots of subs, but it was still a 5-star recipe all the way. Thank you, Latchy, wherever you are!
  4. The King
    Marvellous flavours. Used a red onion in lieu of a yellow one. (Never seen one of those.) The torn lime leaf was a bit chewy, will leave that out next time. My only regret was I did not make a double quantity !!
  5. Sarah
    Followed the recipe exactly as written (well I used red onion instead of yellow), and it turned out fabulous. Easy to make with ingredients I already had on hand. Another way to use tomatoes that I will definitely be doing again.


  1. ChefDebs
    How sad that i cant thank Latchy for this wonderful dish, A great way to use up late tomatoes, I subbed a piece of lime peel for the kaffir lime leaf, and also used light brown sugar, like Sandi did.


Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
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