This recipe is adapted from Madhur Jaffrey's World Vegetarian. At the end of this book, there are some recipes for spice mixtures including the Sri Lankan curry powder. This is the first time I am making this curry powder and I loved it. I used it in this egg curry and the sauce was wonderful. Instead of eggs, vegetables like potatoes, mushrooms, or okra can be cooked in it.
Sri Lankan Curry Powder
2 tbsps coriander seeds
1 tbsp fennel seeds
1 1/2 tbsps cumin seeds
1 tbsp fenugreek seeds
3 sprigs fresh curry leaves
1 tbsp dessicated coconut
1 1/2 tsps raw rice
1/2 tsp brown mustard seeds (I used black)
Spread the seasonings on a pan and roast lightly on medium flame till the spices are a shade darker. Cool and grind to a fine powder. Store in a tightly lidded jar.
Sri Lankan Egg Curry
3 hard-boiled eggs
1 big onion, sliced
2 tomatoes, peeled and chopped
1 cup coconut milk
1 sprig curry leaves
1 tbsp Sri Lankan curry powder
salt, to taste
turmeric powder, pinch
red chili powder, to taste
oil
coriander leaves for garnishing
Heat oil in a pan. Saute sliced onions and curry leaves. Add salt, curry powder, turmeric powder and red chili powder and fry for 1 minute. Add tomatoes, and coconut milk and simmer for 2-3 minutes. Meanwhile, peel the eggs and make 4 lengthwise slits in the eggs without cutting them fully. Slip the eggs into the gravy, and carefully spoon the sauce over the eggs. Serve hot with rice.
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