By Shireen Jamooji
October 25, 2023
Indulge in the rich and exotic flavours of this Sri Lankan Curry. This dish combines the creaminess of coconut milk with a burst of aromatic spices, creating a delightful treat for your taste buds.
3 cups of coconut milk 2 onions, chopped 4 cloves of garlic, chopped 4 green hot peppers, thinly sliced 8 curry leaves 1½ tbsp of methi seeds 3 lemongrass leaves cut in half 1 stick of cinnamon 1 tbsp of turmeric powder 4 tbsp of lime juice 4 tbsp of vegetable oil: 1½ tbsp umbalakada (smoked and dried Maldives fish)
Start by mixing the turmeric powder with the coconut milk and set it aside. Then heat the vegetable oil. Add the methi seeds, cinnamon, and chopped garlic. Stir well.
Add the curry leaves, green hot peppers, and lemongrass leaves. Mix well and then add the chopped onions. Sauté everything on medium to high heat for about 1 minute.
Add the umbalakada then pour in the turmeric-infused coconut milk and bring it to a boil. Allow the mixture to simmer for 5 minutes over low heat then remove it from heat and let it cool.
Season the curry with salt and lime juice. Serve this delectable curry hot, alongside coconut sambol and iddiyappam for a truly satisfying meal.