SRI LANKA CURRY STYLE

 

2 Sri Lankan recipes featuring curry:

**1. Sri Lankan Chicken Curry:**

Ingredients:

- 1 kg chicken, cut into pieces

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, sliced (adjust according to spice preference)

- 1 sprig curry leaves

- 2 tablespoons Sri Lankan curry powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (optional, adjust to taste)

- 1 can (400ml) coconut milk

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, grated ginger, sliced green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.

3. Add the Sri Lankan curry powder, turmeric powder, and chili powder (if using). Stir well to coat the onions and spices.

4. Add the chicken pieces to the pan and cook until they are browned on all sides, about 5-7 minutes.

5. Pour in the coconut milk and stir to combine. Bring the curry to a gentle simmer.

6. Cover the pan and cook the chicken curry over low heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

7. Taste and adjust the seasoning with salt as needed.

8. Garnish the Sri Lankan chicken curry with fresh coriander leaves before serving.

9. Serve hot with steamed rice or Sri Lankan roti.

**2. Sri Lankan Fish Curry:**

Ingredients:

- 500g firm white fish fillets (such as snapper or cod), cut into chunks

- 2 tablespoons vegetable oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, sliced (adjust according to spice preference)

- 1 sprig curry leaves

- 2 tablespoons Sri Lankan curry powder

- 1 teaspoon turmeric powder

- 1 teaspoon chili powder (optional, adjust to taste)

- 1 can (400ml) coconut milk

- Juice of 1 lime

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic, grated ginger, sliced green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.

3. Add the Sri Lankan curry powder, turmeric powder, and chili powder (if using). Stir well to coat the onions and spices.

4. Add the fish chunks to the pan and gently stir to coat them with the spice mixture.

5. Pour in the coconut milk and lime juice. Stir gently to combine.

6. Bring the fish curry to a gentle simmer and cook uncovered for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

7. Taste and adjust the seasoning with salt as needed.

8. Garnish the Sri Lankan fish curry with fresh coriander leaves before serving.

9. Serve hot with steamed rice or Sri Lankan bread.