Curry in no hurry

Spicy, lovely and garlicky. Sri Lankan style curries are all about the different taste and a homelike warmth in your belly. We are very happy to share what we learned in cooking class at the No.1 Dewmini Roti Shop. The indicated ingredients of the six curries are left as they were told. If you’re into garlic, go ahead. For all others we highly recommend to leave some of that smelly stuff out.

The yummy recipes below are for 4 people. Sri Lankans usually cook 3-4 curries per meal. We think it’s also a great deal if you just do one or two. Go get your dusty pans out and let’s talk ingredients.

thumb_IMG_0621_1024

PUMPKIN CURRY – TOP CHOICE!

Our favourite of the six curries. Can be made with all kinds of pumpkin. Sri Lankans use green pumpkin and don’t remove the skin. This prevents the chunks from dissolving and by the way the skin tastes quite nice too.

300g pumpkin
250ml coconut milk
125ml water
1/2 tsp sugar

Main ingredients:
1/2 chopped onion
4 chopped gloves garlic (or to taste)
8 dried curry leaves
1 green chilli cut in 3 pieces
1/2 tsp cinnamon powder or an equal piece

Spices:
1/4 tsp turmeric (aka kurkuma)
1 tsp ‘7 spices’ mixture from the Asia shop (vegetable untoasted curry powder)
1/4 tsp fenugreek (in German Bockshornklee)
1/4 tsp mustard powder
1/4 tsp ground black pepper
1/2 tsp salt or to taste

Method:
Remove pumpkin seeds but leave skin on. Cut pumpkin into chunks and place in saucepan. Add main ingredients and spices and cook with 125ml coconut milk and water on medium heat covered with lid until soft. Add the other 125ml coconut milk and cook for another 2 minutes with lid open. Add sugar and let it cook for 1 minute before taking the pan off the heat.

thumb_IMG_0601_1024

PINEAPPLE CHUTNEY – GOOD CHOICE!

This one’s also a favourite.

1/2 pineapple
50g palm tree sugar or brown sugar
Vegetable oil for frying

Main ingredients:
1/2 chopped onion
3 chopped gloves garlic
10 dried curry leaves
4 gloves cardamom squashed to break
1/2 tsp cinnamon powder or an equal piece

Spices:
1/4 tsp turmeric
1/4 tsp ground black pepper
1/4 tsp salt
1/4 tsp red chilli powder
1/4 tsp garam masala

Method:
Crush main ingredients in mortar. Peel pineapple, remove spine and cut into small chunks. Heat vegetable oil in a frying pan, add paste of main ingredients and cook with lid off while stirring regularly. Add spices, mix and cook for a moment. Add sugar and pineapple and cook with lid for 10-15 minutes on low heat.

thumb_IMG_0606_1024

DHAL

100g lentils
300ml coconut milk
150ml water

Main ingredients:
1/2 chopped onion
3 chopped cloves garlic
8 dried curry leaves
1 green chilli cut into 3
2 cloves cardamom squashed a little to break
1/2 tsp ground cinnamon or a piece cinnamon

Spices:
1/4 tsp turmeric
3/4 tsp vegetable untoasted curry powder (aka 7 spices mixture from the Asia shop)
1/4 tsp fenugreek
1/4 tsp mustard powder
1/4 tsp ground black pepper
1/4 tsp salt
1/2 tsp red chilli flakes

Method:
Wash lentils thoroughly until water is clear. Put them together with main ingredients and spices into saucepan. Add 150ml coconut and 150ml water and cook on medium heat covered until smooth. Stir every few minutes. Add 150ml coconut milk and cook for another 3 minutes without lid.

thumb_IMG_0614_1024

AUBERGINE CURRY

200g aubergines
150ml coconut milk
50ml water
Vegetable oil for deep-frying

Main ingredients:
1 chopped onion
3 chopped gloves garlic
8 dried curry leaves
2 gloves cardamom squashed to break
1 tomato
1.5-2 cm ginger
1/4 tsp tamarind paste
1/2 tsp cinnamon powder or an equal piece

Spices:
1/4 tsp turmeric
1/4 tsp fenugreek
1/4 tsp ground black pepper
1/2 tsp salt
1 tsp red chilli flakes
1/4 tsp red chilli powder
1/4 tsp garam masala

Method:
Cut aubergines into matchsticks of about 1cm wide and 2cm long. Place the cut aubergines into a bowl of cold water preventing them to turn brown. Heat enough vegetable oil for deep-frying the aubergines in a pan. Remove aubergines from water, squeeze water out and place on a dish. Mix aubergine sticks with a pinch of turmeric and 1/4 tsp salt. Fry the aubergines in hot oil until brown. Drain them on a kitchen towel.
Cook main ingredients, spices with 50ml coconut milk and water in a saucepan covered on medium heat for 5-10 minutes. Add fried aubergines and cook for a further few minutes. Add salt and more oil if needed.

thumb_IMG_0609_1024

BEANS CURRY

200g green beans
150ml coconut milk
50ml water

Main ingredients:
1/2 chopped onion
3 chopped gloves garlic
8 dried curry leaves
2 gloves cardamom squashed to break
1/2 tsp cinnamon powder or an equal piece

Spices:
1/4 tsp turmeric
1/2 tsp ‘7 spices’ (vegetable untoasted curry powder)
1/4 tsp fenugreek
1/4 tsp mustard powder
1/4 tsp ground black pepper
1/2 tsp salt
add some chilli flakes if you like it spicy

Method:
Top and tail the beans, cut diagonally into thin pieces and place in saucepan. Add all main ingredients and spices and cook with 50ml coconut milk and water on medium heat with lid on for 5-10 minutes. Stir every few minutes and be careful the beans do not dry out. If they do, add 100ml coconut milk and continue cooking until soft with lid on.

thumb_IMG_0613_1024

POTATO SAMBOL

300g potatoes
Vegetable oil for frying

Main ingredients:
1 1/2 chopped onion
3 chopped gloves garlic
8 dried curry leaves
1 green chilli sliced open and cut into two
2 gloves cardamom squashed to break
1/2 tsp cinnamon powder or an equal piece

Spices:
1/4 tsp turmeric
1/4 tsp ground black pepper
1/4 tsp salt
1 tsp red chilli flakes

Method:
Cook potatoes with skin until soft. Peel them and cut into chunks. Heat 1 tbsp vegetable oil in frying pan and add main ingredients. Fry until onions are cooked. Add spices and mix well while frying. Add cooked potatoes and fry and stir. Add salt to taste.

thumb_IMG_0616_1024

CHICKEN CURRY

300g chicken breast, cut into cubes
300ml water
1 tomato, cut into slices
2 green chillies, cut longways and then in half
Vegetable oil for frying

Main ingredients:
1/2 chopped onion
6 chopped gloves garlic (or to taste)
8 dried curry leaves
2 gloves cardamom squashed to break
2cm ginger
1/2 tsp cinnamon powder or an equal piece
1 leaf lemongrass

Spices:
1/4 tsp turmeric
1/4 tsp ground black pepper
1/2 tsp salt
1 tsp red chilli powder
1/2 tsp garam masala

Method:
Crush main ingredients in mortar. Heat 1 tbsp oil in a frying pan, add paste and mix. Add chicken, spices, water, tomato and chillies and mix well. Cook on good heat for 15-20 minutes or until chicken is done.

 

thumb_IMG_0617_1024

thumb_IMG_0610_1024

thumb_IMG_0620_1024

Thanks Gayani for teaching us and Lisa and Georg for the Austrian flavouring on top.

 

By the way, we’re also on Instagram. There you will find a picture a day that makes our travel super fantastic. Join us now on instagram.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s