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1
Peel and thinly slice the garlic.
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2
Halve the chiles and discard their seeds, then chop finely.
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3
Peel the ginger and slice it finely.
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4
It should be thin enough to see through.
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5
Warm the oil in a deep frying pan, then add the garlic, chile, and ginger, letting them soften but not color over medium heat.
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6
Stir in the chile flakes, ground coriander, turmeric, and cumin seeds, then pop the cardamom seeds out of their husks, crush the seeds lightly, and stir them in.
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7
Once the spices have warmed through, chop four of the tomatoes, stir them into the spices, and pour in 1 1/4 cups (300ml) water.
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8
Bring to a boil, then slice each of the remaining tomatoes horizontally in half and lay them, cut side down, in the sauce.
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9
Cook for seven or eight minutes, until they are starting to soften.
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10
Turn each tomato over and continue to cook for a few minutes, until they are thoroughly tender.
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11
Add the creamed coconut to the pan in small pieces, letting it dissolve into the sauce.
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12
A helpful stir with a teaspoon will work wonders here.
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13
From this point on, the sauce shouldnt boil, just simmer very gently until it is thick and the tomatoes are soft.
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14
Once the tomatoes are tender to the point of collapse, they are ready.
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15
Scatter them with cilantro leaves and eat with a little rice or bread to mop them up.
