Bean and Potato Curry

Ingredients:

Potatoes medium sized 2

Beans 200g

Green chillie 1

Onion 1

Maldive fish 1 tsp

Fenugreek seeds 1/2 tsp

Cinnamon stick 1''

Oil 1tbsp

Turmeric powder 1/2 tsp

Curry powder 3/4tsp

Chillie powder 1 1/2 tsp

Salt 1tsp

Coconut milk 2 cups

Method:

Wash the potato, peel off skin and cut in to 1'' cubes.

Wash and string the beans and cut in slant ways in to 1'' long pieces.

Slice onion and chop green chilli.

Heat oil in pan and when hot add in onion and green chilli. Stir till onion are translucent. Add in the potato and stir for a minute. add in beans, Maldive fish, fenugreek seeds and spices and stir. Add salt.

Add coconut milk and cook till boiled on high heat then simmer until the gravy is reduced and potatoes are cooked.

Serve with plain rice as a side dish.

Kohila Stems Curried

Ingredients:

Kohila 500g

Onion 1

Green chillies 1

Fenugreek seeds 1/2 tsp

Goraka 1

Salt to taste

Coconut milk 300ml

Turmeric powder 1/2 tsp

Chillie powder 1 tsp

Curry powder 1/2 tsp

Mustard seeds 1tsp

Method:

Wash the stems. Break off the leaves and tender parts of the stems. Peel off skins from thinker stems and break in to pieces.Wash and squeeze out the water.

Slice onion and chop green chillies. 

Mix all ingredients together except mustard seeds.

Place in a cooking vessel with coconut milk and cook till boil and simmer till gravy is reduces and kohila is cooked.

While doing so, keep stiring the kohila curry with the handle of a spoon in rounds. The excess threads of kohila will spun around the handle of spoon. Remove these threads from the curry.

When the curry is almost done, heat a separate pan or wok and add mustard seeds. When they sputter remove from heat and ground/ crush them with the back of a spoon. Sprinkle the mustard over the kohila curry and simmer further for 5 minutes.

Serve as a side dish with plain rice.

Capsicum, Tomato and Dried Sprats Curry

Ingredients:

Capsicum 5

Tomatoes 2

Dried Sprats handful 

Onions 2

Fenugreek seeds 1/2 tsp

Chillie powder 2tsp

Curry powder 3/4 tsp

Coconut milk 2 cups

Little salt (becareful when adding as sprats are salty too)

Method:

Wash, drain and make splits in capsicums from the bottom upwards.

Cut the tomatoes in to quarters.

Remove heads and wash the sprats well.

Slice the onions

Add all ingredients together with coconut milk and cook until the capsicum and onions and tender and the tomatoes have just broken down.

Serve with plain rice

Snake Gourd with Dhal Curry

 

''This is a Sri Lankan dish to accompany Rice as a side dish''

Ingredients:

Snake Gourd 1

Red Dhal 3  tbsp

1 onion sliced

cinnamon stick 1''

2 green chillies chopped

1 tsp fenugreek seeds

1/2 tsp turmeric powder

3/4tsp chillie powder

1/2 Sri Lankan curry powder( unroasted)

Coconut milk 1 and 1/2 cups

1/2tsp salt (to taste)

Method:

Wash and peel the outer white skin of the gourd with a peeler. Just scrape lightly to remove only the top layer.

Cut the gourd in half and with the help of a spoon, scrap out the seeds.

Cut in to slices and keep in a cooking pan.

Wash the dhal well and drain excess water and put in the cooking pan with the gourd slices.

Add in onion, green chillies, cinnamon stick, fenugreek seeds, curry powder, turmeric, chillie powder and salt.

Add in the coconut milk.

Cook on a medium heat till boiled and simmer until the dhal is well cooked and gourd is tender.

Serve as a side dish with plain rice.