Sri Lankan curry is usually heavily spiced and uses a blend of fresh spices and aromatics. This typically includes cumin, coriander, fenugreek seeds, mustard seeds, and curry leaves. The curry is usually prepared with coconut milk and commonly served with rice. If you can't find fresh curry leaves, use dried one or even pandan leaves. Don't like carrot? Use cauliflower, sweet potatoes, eggplants or green beans or a mixture of vegetables.
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- Heat the oil in a frying pan over a medium-high heat and add the curry leaves. Once sizzling, add the cumin, fenugreek and mustard seeds. Once they begin to pop, tip in the onion and cook for 8-10 minutes until golden.
- Add the ginger, garlic, chilli, black pepper, turmeric, curry and carrots, and stir to coat the pupkins in the spice mixture.
- Add salt, coocnut milk, and water. Bring it to a boil. Cover and lower the heat to medium-low and let it simmer for 20-25 minutes until the carrots are tender and cooked through. Squeeze in the lemon juice and served warm sprinkled with coriander or parsley.
12 comments:
Truly looks delightful! Awesome goodness in this recipe! Thanks so much! Thanks for your comments too!
This one looks fantastic. We will give it a try.
It is a nice contrast between orange carrots and grey plate.
che bontà!!
...such an exotic dish.
El curry nos gusta, pero no le pondría tantas especias, con verduras está muy rico.
I love a good curry, and I love all the options you've presented. Thanks!
That's some real orange goodness!
Yummy
Wow! I've not thought to make carrots like this. What a comforting and flavorful dish.
I don't think Americans cook with the variety of spices used in other countries. This looks absolutely delicious.
Must give it a try this winter.
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