18 August 2011

SRI LANKAN CURRIES

MOUNT LAVINIA HOTEL POTATO & FISH CURRY

• 1 stalk lemongrass, finely chopped
• 2 tbsps tamarind pulp
• 2 large onions, finely sliced
• 2 tbsps mild curry powder (see below)
• 2 tsps turmeric
• 2 cloves garlic, crushed
• 1 tbsp salt
• 1 green chilli, chopped
• 6-8 curry leaves
• 1 tbsp mustard seeds, soaked in water
• 1 stick cinnamon
• 2 cups water
• 2 cups coconut milk
• 1 kg baby potatoes
• 600g firm white fish, cut into chunks (Hapuku, groper) 8 2 limes, juice only
• Fresh coriander sprigs for garnish For the mild curry powder:
• 30g coriander seeds
• 15g cumin seeds
• 10g fennel seeds Place all seeds in a spice grinder and grind until very fine. Store in an airtight tin.

Place the lemon grass, tamarind paste, onions, curry powder, turmeric and garlic in a heavy pan or wok, and toss over a high heat. When you can smell the aromas as the spices start to toast, add the chilli, curry leaves, mustard seeds, cinnamon stick and the water. Bring to a simmer, stirring well and add the coconut milk. When the liquid comes back to simmering point, add the baby potatoes. Allow to simmer for about 20 minutes or until the potatoes are tender. Taste and add salt as required. (The curry can be prepared ahead to this point.) When ready to serve, return the curry to a simmer and add the fish. Simmer for about 2-3 minutes until it turns opaque, season with more salt and the lime juice, garnish with coriander sprigs and serve. Serves 6 or 8 as part of a meal Wine match: rose or an icy cold beer

CASHEW NUT, CUCUMBER AND PUMPKIN CURRY

• 3 cups thin coconut milk
• 1 fresh green chilli, seeded and split
• ½ tsp turmeric
• 1 small knob of ginger, finely chopped or grated
• 6cm cinnamon stick
• 1 stalk lemongrass
• 8 curry leaves
• 1 medium onion, finely sliced
• 250g raw cashews, soaked overnight in water
• 400g pumpkin, cut into 1cm dice
• 1 cucumber, peeled and cut into 5cm thin batons
• 2 limes 8 Salt to taste

Place the coconut milk, chilli, turmeric, ginger, cinnamon stick, lemongrass and curry leaves in a heavy-based saucepan and bring to a boil. Turn the heat down and allow the mixture to simmer gently for ten minutes. Add the onion, soaked cashews, pumpkin and cucumber and continue to simmer until the vegetables are tender, adding a little water if the mixture reduces too much. Season with salt and the juice of 1 lime. Serve with lime wedges and steamed rice.
Serves 6-8 as a part of a curry meal. Wine match; riesling

FRESH COCONUT & MINT SAMBAL 1 cup fresh grated coconut (or 1 cup desiccated coconut soaked in hot water for an hour, then squeezed dry), 1 tsp salt, 1 fresh red chilli, finely diced. 2 tbsps lime juice, ½ red onion, finely chopped, ½ cup freshly chopped mint

Combine all ingredients and stir well together. Serve with curries to add flavour.