Green Tomato 'Paal' Curry
This is a simple பால் (paal) , or milk curry, cooked the way it has been made in many Sri Lankan homes for generations. I learned this recipe from my mother-in-law, whose cooking always comes from the heart. She taught me patiently, and when she cooks, even the simplest meal feels special. This is one of the dishes she passed down to me, and it is still cooked the same way in my kitchen today. Back at her home in Jaffna, she uses freshly squeezed coconut milk. I do the same whenever I can. On busy days, I reach for canned coconut milk, choosing a thick, creamy one that gives the curry a soft, velvety finish—just the way a good paal curry should be. A small pinch of black pepper brings a gentle warmth, while green tomatoes add their natural tang. There is no heavy spicing here—just a few ingredients coming together quietly, letting the coconut milk do most of the work. Green Tomatos from my garden Ingredients 6 medium green tomatoes, cut into chunks ½ medium red onion, cho...
