Monday, September 6, 2010

Carrots White Curry (Sri Lankan)

''This is a simple comfy curry with mild and creamy taste ''

200g Carrots
1 onion sliced
2 green chillies chopped
1/2 tsp fenugreek seeds
Curry leaves 5-6
1/2 tsp Maldives fish
1/2tsp turmeric powder
1/2 tsp sweet cumin
1'' cinnamon stick
1 tsp salt
2nd and 3 extract coconut milk 1 cup
1st extract coconut milk 1/2 cup

Wash, dry and peel the skin off the carrots and cut them to julienne pieces.
Keep them in the cooking pan. add onion, green chillies, salt, turmeric, cinnamon stick, fenugreek seeds, sweet cumin seeds, curry leaves, 2nd and 3rd extracts of coconut milk, Maldive fish  and mix well
Keep on medium heat on fire and bring to boil and simmer till carrots are tender.
Add remaining 1st extract coconut milk and bring to boil and take off fire.
Serve as a side dish with rice.

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