SRI LANKA FISH CURRY DISHES

 

Sri Lankan cuisine boasts a rich variety of flavors, and fish curry is a staple dish enjoyed by many. Here are three traditional fish curry recipes from Sri Lanka:

Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients:

- 500g fish (preferably tuna or mackerel), cut into chunks

- 2 tablespoons goraka (dried Malabar tamarind)

- 1 onion, sliced

- 2-3 green chilies, sliced

- 2 teaspoons fenugreek seeds

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 5-6 cloves garlic, minced

- 1-inch piece ginger, minced

- Curry leaves

- 1 tablespoon chili powder

- 1 teaspoon turmeric powder

- Salt to taste

- 1 cup thick coconut milk

- 2 tablespoons coconut oil

Instructions:

1. Soak goraka in warm water until it softens, then extract the juice.

2. Heat coconut oil in a pan and add fenugreek seeds, mustard seeds, and cumin seeds. Fry until they splutter.

3. Add sliced onion, green chilies, garlic, ginger, and curry leaves. Sauté until onions turn translucent.

4. Mix in chili powder and turmeric powder. Cook for a minute.

5. Add fish pieces and goraka juice. Season with salt. Stir gently to coat fish with the spices.

6. Pour in thick coconut milk and let it simmer until fish is cooked through and the curry thickens.

7. Adjust seasoning if needed and serve hot with rice.

Sri Lankan Fish Curry with Coconut Milk

Ingredients:

- 500g fish (any firm white fish), cut into pieces

- 1 onion, finely chopped

- 2 tomatoes, chopped

- 2 green chilies, sliced

- 1 tablespoon ginger-garlic paste

- 1 teaspoon mustard seeds

- 1 teaspoon fenugreek seeds

- 1 teaspoon turmeric powder

- 1 tablespoon chili powder

- 1 cup thick coconut milk

- Curry leaves

- Salt to taste

- 2 tablespoons coconut oil

Instructions:

1. Heat coconut oil in a pan. Add mustard seeds and fenugreek seeds. Fry until they splutter.

2. Add chopped onion, green chilies, and curry leaves. Sauté until onions are golden brown.

3. Stir in ginger-garlic paste and cook for a minute.

4. Add turmeric powder and chili powder. Mix well.

5. Add chopped tomatoes and cook until they soften.

6. Place fish pieces into the pan and gently coat them with the spice mixture.

7. Pour thick coconut milk over the fish. Season with salt.

8. Simmer gently until the fish is cooked through and the curry thickens.

9. Serve hot with rice or bread.

Sri Lankan Jaffna Fish Curry

Ingredients:

- 500g fish (preferably tuna or kingfish), cut into chunks

- 2 onions, sliced

- 4 cloves garlic, minced

- 1-inch piece ginger, minced

- 2 tomatoes, chopped

- 2-3 green chilies, sliced

- 1 tablespoon chili powder

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- 1 teaspoon fennel seeds

- 1 teaspoon cumin seeds

- Curry leaves

- 1 cup thin coconut milk

- 1 cup thick coconut milk

- Salt to taste

- 2 tablespoons coconut oil

Instructions:

1. Heat coconut oil in a pan. Add fennel seeds and cumin seeds. Fry until aromatic.

2. Add sliced onions, minced garlic, ginger, green chilies, and curry leaves. Sauté until onions are soft and golden brown.

3. Stir in chili powder, turmeric powder, and coriander powder. Cook for a minute.

4. Add chopped tomatoes and cook until they become soft.

5. Place fish pieces into the pan and gently mix with the spices.

6. Pour in thin coconut milk and season with salt. Simmer until fish is almost cooked.

7. Add thick coconut milk and simmer for a few more minutes until the curry thickens and the fish is cooked through.

8. Adjust seasoning if needed and serve hot with rice.

Enjoy Sri Lankan fish curry recipes!

HOW TO PREPARE TRADITIONAL CURRY DISHES

 

Here are three traditional curry recipes from different Asian countries:

1. Indian Chicken Curry:

Ingredients:

- 500g chicken, cut into pieces

- 2 onions, finely chopped

- 2 tomatoes, pureed

- 3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1/2 cup plain yogurt

- 2 tablespoons vegetable oil

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.

4. Add tomato puree and cook until the oil separates from the mixture.

5. Add coriander powder, turmeric powder, and red chili powder. Mix well and cook for 2-3 minutes.

6. Add chicken pieces and coat them well with the masala mixture.

7. Whisk the yogurt until smooth and add it to the pan. Stir gently to combine.

8. Cover the pan and simmer for 20-25 minutes or until the chicken is cooked through and tender.

9. Adjust salt according to taste and garnish with fresh coriander leaves.

10. Serve hot with steamed rice or naan bread.

2. Thai Green Curry with Vegetables:

Ingredients:

- 1 can (13.5 oz) coconut milk

- 2 tablespoons green curry paste

- 1 cup mixed vegetables (such as bell peppers, carrots, broccoli, and snap peas)

- 200g firm tofu, cubed

- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)

- 1 tablespoon palm sugar (or brown sugar)

- 1 kaffir lime leaf, torn into pieces

- Thai basil leaves for garnish

- Cooked jasmine rice for serving

Instructions:

1. In a saucepan, heat half of the coconut milk over medium heat until it starts to bubble.

2. Add green curry paste and stir well until fragrant, about 1-2 minutes.

3. Add the remaining coconut milk, mixed vegetables, and tofu. Stir to combine.

4. Season with fish sauce and palm sugar. Stir until the sugar is dissolved.

5. Add torn kaffir lime leaf and simmer for 10-15 minutes until the vegetables are tender.

6. Taste and adjust the seasoning if needed.

7. Remove from heat and garnish with Thai basil leaves.

8. Serve hot with jasmine rice.

3. Japanese Chicken Katsu Curry:

Ingredients:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- 1/2 cup all-purpose flour

- 2 eggs, beaten

- 1 cup panko breadcrumbs

- Vegetable oil for frying

- Cooked Japanese rice for serving

For the curry sauce:

- 2 onions, thinly sliced

- 2 carrots, diced

- 2 potatoes, diced

- 2 cloves garlic, minced

- 2 tablespoons vegetable oil

- 2 tablespoons curry powder

- 2 tablespoons all-purpose flour

- 3 cups chicken or vegetable broth

- 2 tablespoons soy sauce

- 1 tablespoon honey

- Salt to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs, pressing gently to adhere.

2. Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels and set aside.

3. In a separate pot, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

4. Add sliced onions and cook until softened and caramelized, about 10 minutes.

5. Add diced carrots and potatoes. Cook for another 5 minutes.

6. Sprinkle curry powder and flour over the vegetables. Stir well to combine.

7. Gradually pour in chicken or vegetable broth, stirring constantly to avoid lumps.

8. Add soy sauce and honey. Season with salt to taste.

9. Simmer the curry sauce over low heat until thickened, about 15-20 minutes.

10. To serve, slice the chicken breasts and place them over cooked Japanese rice. Ladle the curry sauce over the chicken and rice.

11. Enjoy your Japanese chicken katsu curry hot!

These recipes offer a taste of the diverse flavors and culinary traditions associated with traditional curry dishes from India, Thailand, and Japan. Feel free to adjust the ingredients and spices according to your taste preferences and dietary restrictions.

HOW TO PREPARE CURRY SPICE

 

Preparing curry spice is relatively simple and allows for customization based on personal taste preferences. Here's a basic recipe for making curry spice at home:

Ingredients:

- 2 tablespoons ground coriander

- 1 tablespoon ground cumin

- 1 tablespoon ground turmeric

- 1 teaspoon ground ginger

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground cardamom

- 1/2 teaspoon ground cloves

- 1/2 teaspoon ground black pepper

- 1/4 teaspoon ground nutmeg

- Optional: chili powder or cayenne pepper for heat (adjust according to preference)

Instructions:

1. Gather your spices: Measure out all the spices listed above. You can adjust the quantities based on your taste preferences and the intensity of flavor you desire.

   

2. Toast whole spices (optional): If you have whole spices on hand, you can toast them in a dry skillet over medium heat until fragrant. This step helps to enhance the flavors of the spices but is optional if you're using pre-ground spices.

3. Combine the spices: In a mixing bowl, combine all the ground spices together. Mix well until thoroughly combined. You can also use a spice grinder to ensure a uniform texture, especially if some of your spices are not already ground.

4. Store in an airtight container: Transfer the curry spice blend to an airtight container, such as a glass jar or a spice container with a tight-fitting lid. Store the spice blend in a cool, dry place away from direct sunlight.

5. Label and date: Don't forget to label your curry spice blend with the date it was made. This helps you keep track of its freshness and ensures that you use it before it loses its potency.

6. Use in recipes: Your homemade curry spice blend is now ready to be used in a variety of recipes! Whether you're making a classic curry dish, seasoning meat or vegetables for grilling, or adding flavor to soups and stews, your homemade curry spice blend will add depth and complexity to your dishes.

Feel free to adjust the ingredients and proportions of the spices in this recipe to suit your taste preferences. You can also experiment with adding other spices or herbs to create your own signature curry spice blend. Enjoy exploring the world of flavors that homemade curry spice has to offer!

IN WHICH ASIAN COUNTRIES IS CURRY PREPARED AS A FOLKLORIC AND TRADITIONAL DISH?

 

Curry is prepared as a folkloric and traditional dish in several Asian countries, each with its own unique variations and culinary traditions. Some of the Asian countries where curry holds significant cultural and historical importance include:

1. India: As the birthplace of curry, India boasts a rich and diverse culinary heritage with countless regional variations of curry dishes. From the fiery vindaloo of Goa to the creamy korma of North India and the aromatic biryani of Hyderabad, curry is an integral part of Indian cuisine, enjoyed by people of all backgrounds and social classes.

2. Thailand: Thai cuisine features a variety of curry dishes, including the famous green, red, and yellow curries made with coconut milk, Thai herbs, and spices. Each curry has its own distinctive flavor profile, with green curry known for its spiciness, red curry for its richness, and yellow curry for its mild, aromatic flavors.

3. Japan: While not traditionally associated with curry, Japan has adopted curry as a beloved comfort food known as "kare." Introduced to Japan by British merchants in the late 19th century, Japanese curry is characterized by its thick, savory sauce made with a blend of spices, vegetables, and meat or seafood. It is often served over rice or noodles and enjoyed by people of all ages.

4. Indonesia: Indonesian cuisine features a variety of curry-like dishes known as "gulai" or "kari." These dishes are made with a rich, aromatic sauce flavored with a blend of spices such as turmeric, ginger, lemongrass, and galangal, along with coconut milk for richness. Gulai is typically served with rice and is enjoyed throughout the country.

5. Malaysia: Malaysian cuisine showcases a diverse array of curry dishes influenced by Malay, Chinese, Indian, and indigenous culinary traditions. From the spicy rendang of Malay cuisine to the creamy chicken curry of Indian-Malaysian cuisine and the aromatic fish head curry of Chinese-Malaysian cuisine, curry is an integral part of Malaysian culinary culture.

6. Sri Lanka: Sri Lankan cuisine features a variety of curry dishes known for their bold flavors and spicy heat. These dishes often incorporate a wide range of spices such as cinnamon, cardamom, cloves, and curry leaves, along with coconut milk for richness. Popular Sri Lankan curries include chicken curry, fish curry, and dhal curry, all served with rice or roti.

7. Bangladesh: Curry is a staple of Bangladeshi cuisine, with countless variations of dishes made with meat, fish, vegetables, and lentils. Bengali curries are known for their complex flavors and aromatic spices, often featuring mustard oil, nigella seeds, and fenugreek seeds for added depth of flavor.

These are just a few examples of the Asian countries where curry is prepared as a folkloric and traditional dish, reflecting the rich diversity of flavors, ingredients, and culinary traditions found across the continent.

EXPLORING THE FLAVORS OF CURRY SPICE ORIGINS

 

Curry spice, renowned for its aromatic blend of flavors and vibrant colors, has long been a staple in kitchens around the world. Originating from the Indian subcontinent, curry spice is a versatile seasoning that adds depth and complexity to a wide range of dishes. From aromatic curries to savory stews and fragrant rice dishes, curry spice has become synonymous with bold, exotic flavors and culinary creativity.

The term "curry" itself is a Western invention, derived from the Tamil word "kari," which means sauce or gravy. In its native India, curry spice refers to a diverse range of spice blends, each reflecting the regional flavors and culinary traditions of its origin. The exact composition of curry spice varies widely depending on the recipe and the preferences of the cook, but common ingredients include turmeric, cumin, coriander, fenugreek, ginger, garlic, and chili peppers.

One of the key ingredients in curry spice is turmeric, a bright yellow-orange spice prized for its earthy flavor and vibrant color. Turmeric not only lends its distinctive hue to curry spice but also boasts anti-inflammatory and antioxidant properties, making it a popular ingredient in traditional medicine.

Cumin, another essential component of curry spice, adds warmth and depth to the blend with its earthy, slightly nutty flavor. Coriander seeds, with their citrusy and floral notes, complement the cumin, while fenugreek seeds contribute a subtle bitterness and maple-like sweetness.

Other spices commonly found in curry spice blends include ginger, garlic, mustard seeds, cardamom, cloves, cinnamon, and black pepper, each adding its own unique flavor profile to the mix. Chili peppers, whether in the form of powder, flakes, or fresh, provide the characteristic heat and spice that define many curry dishes.

Preparing curry spice is a straightforward process that involves toasting whole spices and grinding them into a fine powder. This helps to release the aromatic oils and enhance the flavors of the spices, resulting in a more robust and flavorful blend.

To make curry spice at home, start by toasting whole spices such as cumin, coriander, fenugreek, and mustard seeds in a dry skillet over medium heat until fragrant, being careful not to burn them. Once toasted, allow the spices to cool before grinding them into a fine powder using a spice grinder or mortar and pestle.

Next, add ground turmeric, ginger, garlic, chili powder, and any additional spices or herbs of your choice to the mix, adjusting the quantities to suit your taste preferences. Blend the spices thoroughly to ensure a uniform consistency, then store the curry spice in an airtight container away from heat and light to preserve its freshness and flavor.

Curry spice is incredibly versatile and can be used in a wide range of dishes, from traditional Indian curries and stews to soups, sauces, marinades, and even baked goods. Experiment with different combinations of spices and ingredients to create your own unique curry spice blend, tailored to your personal taste preferences and culinary creations.

Whether you're a seasoned chef or an adventurous home cook, curry spice offers endless possibilities for exploring new flavors, textures, and culinary traditions. So why not spice up your next meal with the bold, exotic flavors of curry spice and embark on a culinary journey that's as diverse and vibrant as the spice itself?