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Baked Tomatoes with Chilies and Coconut

4 garlic cloves, sliced thinly
1 tsp chili sauce
ginger – a thumb-sized piece, thinly sliced
6 Tbsp olive oil
2 tsp grount coriander
2 tsp ground tumeric
1 tsp cumin seeds
10 green cardamons
24 whole tomatoes
500 ml coconut milk
2 handfuls coriander leaves

warm the oil in a deep pan or pot, add the garlic, chili and ginger, letting them soften but not color. Stir in the ground coriander, tumeric and cumin seeds, then pop the cardamoms out of their husks and crush them lightly and stir them in. Once the spices have warmed through, chop up for of the baked tomato and stir them in to the spices along with the coconut. Bring to boil, then simmer for 10 minutes. Once the tomatoes are really tender, they are ready. Scatter them with the coriander leaves and serve with rice or bread.

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