SRI LANKAN MALAY COOKING, Vegetable Dishes

  

KALIYA

INGREDIENTS

250 gr.Brinjal
200 gr, Ash Plantain or Potato
A few Red Onions sliced
3 Green Chillies chopped
2 in. Rampe
1 sprig Curry Leaves
1 tsp. Garlic ground
1 tsp. Ginger ground
1 tsp. Turmeric
1 dstsp. Chilly Powder
½ dstsp. Curry Powder
½ cup thick coconut milk
1 cup thin coconut milk
Salt to taste
Oil for frying

METHOD

Wash and cut the brinjals and ash plantains or potatoes lengthwise into four  and then into 1 in. cubes. Mix it well in a little salt and turmeric and deep fry
separately. Heat a little oil and temper the curry leaves, rampe, garlic, ginger and onions, Add the thin milk and chilly and curry powders, green chilly and salt. When the gravy starts to boil, add the fried brinjal and ash plantains or potatoes and the thick coconut milk. Let it simmer over a slow fire until gravy is thick.

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KOLAK CURRY

Ingredients

250 gr. Sweet Pumpkin
250 gr. Sweet Potato
200 gr, Spinach
The bone of the dry fish (Seer or Katta)
1 big onion
2 tsp. ground garlic
2 tsp. ground ginger
1 dstsp. Chilly powder
½ dstsp. Curry powder
Rampe & Curry leaves
3 cups thin coconut milk
1 ½ cups thick coconut milk
Oil for tempering
Salt

METHOD

Wash and cut up the vegetables. Break the Spinach leaves and wash them. Boil the vegetables in the thin milk together with the chilly and curry powders, turmeric and salt. Next temper the rampe, curry leaves, ground garlic & ginger.Add this to the vegetable mixture and add the thick milk.At this stage add the Spinach leaves and simmer over a slow fire. The Spinach should be underdone and have a nice green colour.

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MANGO CURRY

Ingredients

2 semi-ripe mangoes
1 oz. onions chopped
3 green chillies chopped
1 sprig curry leaves
Rampe
1 dstsp. Chilly powder
A pinch of turmeric
1 tsp. mustard
2 cups coconut milk (thick & thin)
Oil for tempering
Sugar and salt to taste

METHOD

Peel and cut the mangoes into pieces. Add turmeric, chilly powder & salt and boil. Heat oil and temper the curry leaves, rampe,onions and mustard seeds. Add the thick coconut milk and sugar and simmer over a slow fire.

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PINEAPPLE CURRY

Ingredients

1 Pineapple
1 tblsp.sliced onions
1 tsp. chilly powder
A pinch of turmeric powder
2 green chillies sliced
1 sprig curry leaves
Rampe
1 cup coconut milk
Oil
Salt

METHOD

Clean and cut the pineapple lengthwise, removing the core from each piece. Slice the pieces. Heat oil and temper the rampe, curry leaves and onions. Add the pine, chilly powder and salt and boil in the coconut milk. Simmer until done.


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                                              POTATO CURRY

Ingredients

500 gr. Potatoes                            ½ tsp. garlic & ginger ground
A few red onions                            1 tsp. chilly powder
3 green chillies                               ½ tsp. curry powder
2 cups thin coconut milk                  Salt to taste
1 ½ cups thick coconut milk              ½ tsp. fenugreek seeds
1 sprig curry leaves,                         Oil for tempering
1 in. Rampe

METHOD

Boil the potatoes and peel them. Cut each potato into 2 or 4 large pieces. Slice the red onions and green chillies. Heat a little oil and temper the curry leaves, rampe, garlic & ginger ground, onions and fenugreek seeds. Add the thin milk and salt, chilly powder and curry powder & simmer until it boils while stirring now and again. Next add the thick milk and the potatoes and simmer over a slow fire until the gravy is thick.


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                                     FRIED BREADFRUIT CURRY
Ingredients

1 Breadfruit
1 dstsp. Chilly powder
1/2 dstsp. Curry powder
1 tsp.Saffron powder
1 dstdp. sliced onions
4 Green chillies cut lengthwise 
Curry leaves & Rampe
1 tsp.ground garlic & ginger
2 cups Coconut milk
Salt
Oil

Method

Peel the breadfruit and wash well. Cut into one inch slices. Mix in salt and saffron and deep fry till golden brown.Temper the curry leaves, garlic & ginger ground and onions. Add coconut milk, chilly powder, currry powder and salt and once it boils, add the fried breadfruit slices. Simmer on a slow fire.

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                                              POTATO CURRY

Ingredients

500 gr. Potatoes                            ½ tsp. garlic & ginger ground
A few red onions                            1 tsp. chilly powder
3 green chillies                               ½ tsp. curry powder
2 cups thin coconut milk                  Salt to taste
1 ½ cups thick coconut milk              ½ tsp. fenugreek seeds
1 sprig curry leaves,                         Oil for tempering
1 in. Rampe

METHOD

Boil the potatoes and peel them. Cut each potato into 2 or 4 large pieces. Slice the red onions and green chillies. Heat a little oil and temper the curry leaves, rampe, garlic & ginger ground, onions and fenugreek seeds. Add the thin milk and salt, chilly powder and curry powder & simmer until it boils while stirring now and again. Next add the thick milk and the potatoes and simmer over a slow fire until the gravy is thick.


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                                   DHAL CURRY (LENTIL)

Ingredients

8 ozs. Mysore Dhal or lentils
½ tsp. Saffron powder
½ tsp. Chilly powder
1 dstsp. sliced onions,
2 green chillies sliced
Rampe & Curry leaves
½ tsp. Mustard seeds
½ tsp. garlic & ginger paste
2 tsps.Oil
Salt
2 cups thin coconut milk
1 cup thick coconut milk

Method

Wash lentils well, add saffron, chilly powder & green chillies and boil in sufficient water until the lentils are soft. Next add the thin milk and let it boil down a little.
In another pan, temper the rampe, curry leaves, garlic & ginger paste, onions
and mustard seeds.When onions are a golden colour, add a little chilly powder or chilly pieces. Turn in the boiled lentil mixture and add the thick milk and salt. Simmer over a slow fire until done.


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