2 tbsp vegetable oil
1/4 to 1/2 cup chopped onion
2 green cayenne chilis, seeded and chopped
6-8 fresh or frozen curry leaves
1 tsp Maldive fish, or substitute bonito flakes, finely ground (optional)
1/4 tsp ground fenugreek
pinch of tumeric
1 lb green or semi-ripe tomatoes, coarsely chopped (2 cups)
2 tsp salt
3/4 cup canned or fresh coconut milk (we used slightly less)
Heat the oil in a medium heavy pot over medium-high heat. When the oil is hot, add the onion, chili and curry leaves. Cook until the onion is light brown, about 8-10 minutes. Add the Maldive fish or bonito flakes, if using (we used bonito flakes), the fenugreek, turmeric, tomatoes and salt. Cook for about 15 minutes, or until the tomatoes are very soft.
Add the coconut milk and bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 5 minutes.
Serve hot or at room temperature.