Heat oil in a medium heat pan or deep skillet. Sauté shallots until they achieve a light brown hue.
Add garlic cloves and sauté for one minute. Continue to sauté green chilies for an additional minute.
Introduce curry leaves and cinnamon, and sauté for 30 seconds.
Stir in fenugreek seeds and turmeric powder, cooking for another 30 seconds.
Incorporate curry powder and cook for an additional 30 seconds.
Thoroughly combine the radish into the mixture. Pour in thin coconut milk and stir well. Cover and simmer until the radish is tender.
Season with salt and blend it evenly. Integrate the thick coconut milk and stir the mixture thoroughly.
Allow it to cook for an additional minute.
Your Sri Lankan Rabu curry is now prepared and ready to be served.
Ingredients
Directions
Heat oil in a medium heat pan or deep skillet. Sauté shallots until they achieve a light brown hue.
Add garlic cloves and sauté for one minute. Continue to sauté green chilies for an additional minute.
Introduce curry leaves and cinnamon, and sauté for 30 seconds.
Stir in fenugreek seeds and turmeric powder, cooking for another 30 seconds.
Incorporate curry powder and cook for an additional 30 seconds.
Thoroughly combine the radish into the mixture. Pour in thin coconut milk and stir well. Cover and simmer until the radish is tender.
Season with salt and blend it evenly. Integrate the thick coconut milk and stir the mixture thoroughly.
Allow it to cook for an additional minute.
Your Sri Lankan Rabu curry is now prepared and ready to be served.
Notes
Tips
- Choose Fresh Radishes: Select fresh radishes that are firm and free from blemishes. This ensures they have a good texture and flavor.
- Slice Radishes Evenly: Slice the radishes into thin, uniform rounds. This helps them cook evenly and absorb the flavors of the curry.
- Adjust Spice Levels: Sri Lankan cuisine can be quite spicy. Adjust the amount of green chilies and chili powder to suit your heat tolerance. Start with less if you prefer milder flavors.
- Use Fresh Curry Leaves: Fresh curry leaves add a distinct aroma and flavor to the curry. If possible, use fresh curry leaves rather than dried ones for the best results.
- Sauté Spices Well: When you add spices like mustard seeds, cumin seeds, and fenugreek seeds to the hot oil, allow them to sizzle and release their flavors before adding other ingredients. This enhances the overall taste of the curry.
- Simmer with Thin Coconut Milk: When you first add coconut milk, use the thin variety. Simmering the radishes in thin coconut milk helps them cook until tender without becoming too creamy too soon.
- Cover While Cooking: Cover the pan or skillet while simmering the curry to trap the steam and heat, which helps the radishes cook evenly and become tender.
- Season Gradually: Add salt in stages, tasting as you go. This prevents over-salting the curry accidentally.
- Finish with Thick Coconut Milk: The thick coconut milk is typically added towards the end to provide creaminess and richness to the curry. Don’t overcook it; just let it warm through.
- Serve Hot: Sri Lankan Rabu Curry is best enjoyed hot and is often served as a side dish with rice or bread.
FAQs
1. What are the main ingredients for Sri Lankan Rabu Curry?
A: The primary ingredients are radishes, onions, green chilies, curry leaves, coconut milk, and a variety of spices like turmeric, chili powder, and curry powder.
2. Can I adjust the spiciness of this curry?
A: Yes, you can adjust the spiciness to your preference by varying the number of green chilies and the amount of chili powder you use.
3. Is it necessary to use both thin and thick coconut milk?
A: Using both thin and thick coconut milk is traditional and adds depth of flavor and creaminess to the curry. However, you can adjust the ratios to achieve your desired consistency.
4. Can I make this curry with other vegetables?
A: Yes, you can customize this recipe by adding other vegetables like potatoes, carrots, or green beans for variation.
5. What can I serve Sri Lankan Rabu Curry with?
A: It’s commonly served with steamed rice, but you can also enjoy it with Sri Lankan flatbreads like roti or paratha.
6. How long does it take to cook the radishes until they’re tender?
A: Radishes typically take around 10-20 minutes of simmering to become tender. However, the exact time may vary depending on the size and thickness of the radish slices.