Baked Tomatoes with Chiles and Coconut

Name: Baked Tomatoes with Chiles and Coconut
Yield: enough for 4
Ingredients: garlic – 2 cloves; a hot red chile or two; ginger – a thumb-sized piece; olive or peanut oil – 3 tablespoons; chile flakes – half a teaspoon; ground coriander – a teaspoon; ground turmeric – a teaspoon; cumin seeds – half a teaspoon; green cardamom pods – 6; moderately large tomatoes – 12; creamed coconut – 1 3/4 ounces (50g); cilantro leaves – a handful

December 14, 2011

How a dish smells is important. It whets the appetite, brings us to the table, and opens up a host of pleasures. With coconut, cardamom, and coriander, this simple dish of baked tomatoes is heady and aromatic. It curdles a bit, but no matter. You will need some rice or bread to go with it. Creamed coconut, a block of pure dried coconut, is available at Asian markets and online.

Recipe notes

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