Ingredients for Sri Lankan Cassava Curry

Directions for Sri Lankan Cassava Curry

Main Ingredients for Cassava Curry

• Cassava Roots: Cassava, also known as manioc or yuca, is the star ingredient of this curry. It’s a starchy root vegetable widely used in Sri Lankan cuisine. Cassava provides the hearty base for the curry, adding texture and substance to the dish. It’s rich in carbohydrates and dietary fiber, making it a filling and satisfying ingredient.
• Coconut Milk: Coconut milk adds a creamy and luscious texture to the curry, balancing out the earthiness of the cassava and enhancing its flavors. In Sri Lankan cuisine, coconut milk is a staple ingredient used in many dishes for its richness and sweetness. It also serves as a base for the curry sauce, binding the spices and ingredients together while imparting a subtle coconut flavor.
• Spices (Fenugreek Seeds, Turmeric Powder, Red Chilli Powder, Unroasted Curry Powder): These spices are essential for flavoring the curry and giving it its distinctive taste profile. Fenugreek seeds add a subtle bitterness and depth of flavor, while turmeric powder provides a vibrant yellow hue and earthy undertones. Red chilli powder adds heat and spice to the dish, while unroasted curry powder offers a complex blend of spices that are characteristic of Sri Lankan cuisine.
• Curry Leaves and Pandan Leaves: Curry leaves and pandan leaves are aromatic herbs that are commonly used in Sri Lankan cooking. They impart a unique fragrance and flavor to the curry, adding depth and complexity. Curry leaves offer a slightly bitter and citrusy flavor, while pandan leaves contribute a subtle floral aroma.
• Red Onion and Shallots: These aromatic vegetables provide a savory base for the curry, adding depth of flavor and sweetness. Red onion adds a mild pungency, while shallots offer a delicate sweetness and depth. They also help to balance out the spiciness of the curry and enhance its overall taste.
• Coconut Oil: Coconut oil is used for tempering and adds a rich and nutty flavor to the curry. It also helps to infuse the dish with the aroma of coconut, complementing the coconut milk used in the curry sauce.

Tips for Cassava Curry

• Choose Fresh Cassava: Opt for fresh cassava roots for the best flavor and texture. Look for roots that are firm and free from any soft spots or blemishes.
• Proper Peeling Technique: When peeling the cassava, make sure to remove all the outer skin as it can be tough and fibrous. Use a sharp knife to carefully peel off the skin, ensuring you remove any brownish layers underneath.
• Soak Cassava: Soaking the diced cassava in water for about 10-15 minutes after cutting helps to reduce its starchiness and enhances its texture when cooked.
• Use Authentic Spices: To truly capture the authentic flavors of Sri Lankan cuisine, use high-quality spices such as fenugreek seeds, turmeric powder, and curry leaves. These spices contribute to the rich and aromatic profile of the dish.
• Adjust Spice Level: Adjust the amount of red chili powder according to your spice preference. You can increase or decrease the quantity to suit your taste buds.
• Don’t Overcook Cassava: Be cautious not to overcook the cassava as it can become mushy and lose its texture. Test for doneness by piercing it with a fork; it should be tender yet firm.
• Tempering Technique: Pay attention to the tempering process as it adds layers of flavor to the curry. Ensure the oil is hot enough before adding the cumin seeds, mustard seeds, shallots, dried red chilies, and curry leaves to release their aromas.
• Serve Hot: Sri Lankan Cassava Curry is best enjoyed when served hot with steamed rice or roti. The warmth of the curry enhances the flavors and makes for a comforting meal.

People Also Ask About Cassava Curry

Can I use frozen cassava instead of fresh?
While fresh cassava is preferable for the best flavor and texture, you can use frozen cassava as a substitute if fresh is not available. Just make sure to thaw it completely before using it in the recipe.

What can I serve with Sri Lankan Cassava Curry?
Sri Lankan Cassava Curry pairs well with steamed rice, roti, naan, or even crusty bread. The mild, creamy flavors of the curry complement the starchiness of these accompaniments.

Is it necessary to soak the cassava before cooking?
Soaking the diced cassava in water before cooking is recommended as it helps to reduce its starchiness and improves the texture. However, if you’re short on time, you can skip this step, but the texture of the cooked cassava may be slightly different.

Can I adjust the spice level of the curry?
Yes, you can easily adjust the spice level of the curry according to your preference. Increase or decrease the amount of red chili powder to make it spicier or milder. You can also add fresh green chilies for extra heat if desired.

Can I make this curry ahead of time?
Yes, you can make the Sri Lankan Cassava Curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.

What can I do if my curry is too thick?
If your curry turns out thicker than desired, simply add a little more water or coconut milk to adjust the consistency to your liking. Alternatively, you can thin it out with some vegetable or chicken broth.

Recipe Suggestions

• Sri Lankan Rabu Curry
• Sri Lankan Kiri Hodi
• Sri Lankan Dal

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Tips

1. Choose Fresh Radishes: Select fresh radishes that are firm and free from blemishes. This ensures they have a good texture and flavor.
2. Slice Radishes Evenly: Slice the radishes into thin, uniform rounds. This helps them cook evenly and absorb the flavors of the curry.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Season Gradually: Add salt in stages, tasting as you go. This prevents over-salting the curry accidentally.
9. 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.
10. 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.

Serving Suggestions

1. Rice: Kiri Hodi pairs exceptionally well with steamed white rice. Place a generous ladle of Kiri Hodi over a mound of rice, allowing the flavors to meld together.
2. Bread: You can also serve Kiri Hodi with Sri Lankan-style roti, paratha, or any flatbread of your choice. Tear off a piece of bread and use it to scoop up the creamy curry.
3. String Hoppers: String hoppers, a type of steamed rice noodle, are another popular accompaniment for Kiri Hodi. Arrange a few string hoppers on a plate and pour the curry over them.
4. Pittu: Pittu is a cylindrical-shaped steamed rice dish often enjoyed with Kiri Hodi. Slice the pittu and serve it alongside the curry.
5. Sambol: Add some heat and texture to your meal with Sri Lankan sambols, such as coconut sambol or pol sambol (a spicy coconut condiment). These sambols complement the mildness of this dish.
6. Fried Fish or Chicken: If you’d like to include a protein component, serve this dish with fried or grilled fish or chicken on the side.
7. Vegetable Side Dishes: Complement the curry with vegetable side dishes like stir-fried greens, okra, or eggplant for a well-balanced meal.
8. Lime or Lemon Wedges: Provide lime or lemon wedges on the side for a burst of citrusy flavor. Squeezing some fresh lime juice over this curry can enhance its taste.
9. Chutneys: Accompany the meal with various chutneys, like coconut chutney or mango chutney, to add extra flavors and textures.
10. Pickles: Some people enjoy Kiri Hodi with pickles, such as lime pickles or mango pickles, to introduce a tangy and spicy element to the meal.

Tips

• Use Fresh Coconut Milk: Whenever possible, use freshly squeezed coconut milk for the best flavor and creaminess. You can also use canned coconut milk, but make sure to choose a good-quality one with no additives.
• Balance Spices: Adjust the amount of green chilies and spices like turmeric, fenugreek seeds, and mustard seeds to suit your preferred level of spiciness and flavor intensity.
• Avoid Boiling Coconut Milk: Be cautious not to let the coconut milk come to a rolling boil, as it can cause it to curdle or separate. Keep the heat low and allow the mixture to simmer gently.
• Stirring: Stir the curry gently while it’s simmering to prevent the coconut milk from sticking to the pan or curdling. Use a wooden spoon or spatula for this purpose.
• Seasoning: Taste the curry and adjust the salt and other seasonings as needed. The seasoning should enhance the overall flavor of the dish.
• Protein Options: You can customize this curry by adding your choice of protein like chicken, fish, shrimp, or tofu. If using meat or seafood, cook it before adding the coconut milk.
• Vegetable Variations: Feel free to incorporate vegetables like potatoes, carrots, green beans, or eggplant into the curry for added texture and nutrition.
• Lime or Lemon Juice: Add lime or lemon juice just before serving to brighten up the flavors. This step adds a pleasant tang to the creamy curry.
• Serve Hot: This curry is best enjoyed when it’s freshly prepared and served hot. Reheating can sometimes affect the texture of the coconut milk.

FAQs

Q: What is Kiri Hodi?
A: Kiri Hodi is a traditional Sri Lankan coconut milk-based curry. It’s known for its creamy texture and mild, flavorful taste.

Q: Is this a spicy dish?
A: Kiri Hodi is typically not very spicy, but the level of spiciness can be adjusted by varying the number of green chilies used in the recipe.

Q: Can I use canned coconut milk for this recipe?
A: Yes, you can use canned coconut milk if fresh coconut milk is not available. However, fresh coconut milk is often preferred for better flavor.

Q: How do I prevent coconut milk from curdling?
A: To prevent coconut milk from curdling, simmer it gently over low heat and avoid bringing it to a rolling boil. Stirring gently also helps.

Q: What are some common side dishes to serve with Kiri Hodi?
A: Popular side dishes include rice, bread, string hoppers, sambols, pickles, and vegetable curries.

Q: How long does Kiri Hodi last in the refrigerator?
A: Kiri Hodi can be stored in the refrigerator for up to 2-3 days in an airtight container. Reheat it gently on the stove or in the microwave before serving.

Q: Can I freeze Kiri Hodi for later use?
A: While it’s best enjoyed fresh, you can freeze Kiri Hodi for up to a month in a freezer-safe container. Thaw and reheat gently before serving.

Q: Is Kiri Hodi a vegan dish?
A: Kiri Hodi can be vegan if you use vegetable oil and omit any animal products. It’s traditionally a vegetarian or vegan dish.

Q: Can I adjust the spiciness of Kiri Hodi to my liking?
A: Yes, you can control the spiciness by varying the number of green chilies used. Start with a small amount and add more if needed.

Recipe Suggestions

• Sri Lankan Rabu Curry
• Sri Lankan Dal
• Sri Lankan Devilled Potatoes

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Tips

Toast the whole seeds: Before grinding the spices for the curry powder, consider toasting the whole seeds in a dry skillet for a few minutes. This process will enhance their flavors and aromas.

Experiment with spice levels: If you enjoy spicier food, you can increase the amount of green chillies or red chilli powder. Conversely, if you prefer milder flavors, reduce the amount of these ingredients accordingly.

Adjust consistency: While simmering the dal, monitor its consistency. If it becomes too thick, you can add a little more water to achieve the desired thickness.

Use fresh ingredients: Whenever possible, opt for fresh ingredients like shallots, garlic cloves, and curry leaves to enhance the overall taste and aroma of the dish.

Garnish creatively: Consider garnishing the dal with fresh cilantro leaves or a squeeze of lime juice just before serving. This adds freshness and a burst of flavor to the dish.

Let the tempering sizzle: When adding the tempering to the dal, ensure that the oil is hot enough to sizzle when the ingredients are added. This helps to release the flavors and aromas of the spices in the tempering.

Make it ahead: Dal often tastes even better when prepared in advance and allowed to sit for a few hours or overnight. This allows the flavors to meld together, resulting in a more delicious and well-rounded dish.

Serve with accompaniments: Serve the dal with steamed rice or naan bread for a complete and satisfying meal. You can also consider pairing it with pickles, yogurt, or a side of roasted vegetables for added variety.

Store and reheat properly: If you have leftovers, store the dal in an airtight container in the refrigerator. When reheating, add a splash of water or coconut milk to maintain its creamy consistency.

FAQs

Q. Can I use store-bought curry powder instead of making my own?
A: Yes, you can use store-bought curry powder as a substitute for making your own.

Q. Can I substitute the red lentils with a different type of lentil?
A: Yes, you can substitute the red lentils with a different type of lentil if desired.

Q. Is there a substitute for pandan leaf if I can’t find it?
A: If you can’t find pandan leaf, you can omit it.

Q. Can I adjust the spiciness level of the dal?
A: Yes, you can adjust the spiciness level of the dal by adding more or fewer green chillies or red chilli powder according to your preference.

Q. Can I use canned coconut milk instead of fresh coconut milk?
A: Yes, you can use canned coconut milk as a substitute for fresh coconut milk.

Q. How long should I let the tempering cook for?
A: You should cook the tempering until the shallots turn light brown.

Q. Can I make this recipe in advance and reheat it later?
A: Yes, you can make this recipe in advance and reheat it later. Just make sure to store it properly in the refrigerator.

Recipe Suggestions

• Sri Lankan Rabu Curry
• Sri Lankan Kiri Hodi
• Sri Lankan Devilled Potatoes

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Serve pol sambol as a side dish with rice and curry, use it as a condiment for sandwiches or wraps, use it as a dip for fried foods like fish or meat, or add it to soups and stews for extra flavor.

It is a very traditional condiment in Sri Lanka and often is a must have in any Sri Lankan meal.

It’s also worth noting that, like most condiments, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.

Main Ingredients

Coconut: Freshly grated coconut is the main ingredient in pol sambol, providing a mild sweetness and a creamy texture to the condiment.

Chili peppers: Pol sambol gets its heat from chili peppers, which can be added in the form of dried red chilies or fresh green chilies, or a combination of both.

Lime juice: Lime juice is added to provide a tangy and acidic balance to the dish and to preserve the color of the coconut.

Salt: Salt is added to enhance the flavor and to balance out the sweetness and acidity of the other ingredients.

Shallots: Shallots are an optional ingredient that can be added to bring a nice depth of flavor and a slightly sweeter taste to the pol sambol.

Tips

• Adjust the level of heat to your preference by adjusting the amount of chili flakes, green chili pepper, and black pepper powder.
• For best results, use freshly grated coconut. Its texture and flavor are superior to that of frozen or packaged grated coconut.
• Balance out the flavors by adding a pinch of sugar or palm sugar if you find the sambol too spicy or sour.
• The lime juice helps balance the flavors and preserve the sambol for longer.
• Make the sambol in advance and store it in an airtight container in the refrigerator for up to a week.
• Customize the flavor to your liking by experimenting with adding different ingredients such as ginger, curry leaves, or cumin powder.
• While the traditional method is using a mortar and pestle, you can also use a food processor to make the sambol, but the texture will be different.
• Taste the sambol before serving and adjust the seasoning as necessary.
• Be careful when working with chili peppers. Wear gloves and avoid touching your eyes or face to prevent irritation.
• If you don’t have a mortar and pestle, you can use a large bowl and the back of a spoon as a substitute.

FAQs

Q: What is pol sambol?
A: Pol sambol, also known as coconut sambol, is a traditional Sri Lankan condiment that you make by freshly grating coconut, chili peppers, adding lime juice, and salt and then grinding or pounding them together in a mortar and pestle to create a flavorful and spicy paste.

Q: How do you typically serve pol sambol?
A: Pol sambol can be used as a side dish with rice and curry, as a condiment for sandwiches or wraps, as a dip for fried foods like fish or meat, or added to soups and stews to enhance the flavor.

Q: Can I adjust the recipe to my taste?
A: Yes, you can adjust the recipe to your taste by adjusting the amount of chili peppers, lime juice, and salt to your preference.

Q: How long does pol sambol last in the fridge?
A: Pol sambol can last for up to a week in the refrigerator if you store it in an airtight container. The acidity in the lime juice helps preserve the color of the coconut, but over time the texture of the coconut will change.

Q: Is pol sambol vegan?
A: Yes, You can make pol sambol vegan by using only plant-based ingredients.

Q: Can I make pol sambol without a mortar and pestle?
A: While a mortar and pestle is the traditional method for making pol sambol, you can also use a food processor or a blender to grind the ingredients together. However, the texture may be slightly different and the taste may not be as authentic.

Main Ingredients

• Young Green Jackfruit: Also referred to as baby jackfruit, it is the primary ingredient. The jackfruit is cut into small chunks and serves as the main component of the curry.
• Tamarind/Goraka Paste: Goraka or tamarind paste – Adds a tangy flavor to the curry. If goraka is not available, tamarind can be used as a substitute.
• Coconut Milk: Adds richness and creaminess to the curry, a common element in Sri Lankan cuisine.

Tips

• Use young green jackfruit: Make sure to use young, unripe jackfruit for this dish. The young fruit has a firm texture and a neutral taste that takes on the flavors of the spices and curry sauce.
• Utilize a clay pot or “polos”: Cook Polos curry traditionally by placing a clay pot or “polos” over an open fire. This imparts a unique smoky flavor to the curry. If you don’t have a clay pot, you can use a Dutch oven or a heavy pot with a tight-fitting lid.
• Use traditional Sri Lankan spices: The key to the flavor of Polos curry is the combination of traditional Sri Lankan spices such as cumin, coriander, turmeric, chili powder, and curry leaves. These spices can be found at most ethnic grocery stores or online.
• Cook over low heat: Cook Polos curry traditionally by placing it over low heat for an extended period. This allows the flavors of the spices and jackfruit to meld together and creates a rich, flavorful curry.
• Serve with rice: Serve Polos curry with rice, allowing the delicious curry sauce to be absorbed and creating a hearty and satisfying meal.
• Experiment with other meats: While traditionally made with jackfruit, you can also prepare Polos curry with other meats such as chicken, lamb, or beef.
• Adjust the spiciness to your taste: The level of spiciness in Polos curry can vary depending on personal preference. You can adjust the amount of chili powder or other spicy ingredients according to your taste.

FAQs

Q. What are the main ingredients in Polos curry?
A: The main ingredient in Polos curry is young green jackfruit, cooked with a variety of spices, including cumin, coriander, turmeric, chili powder, and curry leaves. Additionally, coconut milk is added to provide a rich and creamy texture.

Q. What is the traditional method of cooking Polos curry?
A: The traditional method of cooking Polos curry involves placing a clay pot or “polos” over an open fire, imparting a unique smoky flavor to the curry.

Q. Can I make Polos curry with other meats?
A: While traditionally made with jackfruit, you can also prepare Polos curry with other meats like chicken, lamb, or beef.

Q. Is Polos curry spicy?
A: The level of spiciness in Polos curry can vary depending on personal preference. You can adjust the amount of chili powder or other spicy ingredients according to your taste.

Q. How do I serve Polos curry?
A: Typically, serving involves pairing Polos curry with rice, allowing the delicious curry sauce to be absorbed, creating a hearty and satisfying meal.

Q. Can I find Polos curry in restaurants?
A: Polos curry, a traditional and authentic Sri Lankan dish, is often enjoyed during special occasions and celebrations. While it may be hard to find in regular restaurants, you can locate it in Sri Lankan restaurants around the world.

Recipe Suggestions

• Sri Lankan Devilled Potatoes
• Sri Lankan Rabu Curry
• Sri Lankan Kiri Hodi

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

FAQs

Q. What is the role of Roasted Curry Powder in this recipe?
A: Roasted Curry Powder plays a crucial role in imparting a deep and aromatic flavor to the chicken curry. To make it, dry roast coriander seeds, cumin, fennel seeds, cinnamon, cardamom pods, cloves, curry leaves, white rice, and black pepper powder until aromatic. Afterward, grind the roasted ingredients into a fine powder.

Q. Can I use any type of red chilli powder for the Roasted Red Chilli Powder?
A: Yes, you can use any mild red chilli powder for the Roasted Red Chilli Powder. The powder is created by dry roasting the chilli powder until it turns brown, enhancing its flavor profile.

Q. Why does the Roasted Curry Powder include white rice?
A: The inclusion of white rice in the Roasted Curry Powder aims to enhance the texture and consistency of the spice blend, contributing to a smoother and more balanced powder.

Q. Can I adjust the level of spiciness in the curry?
A: Yes, you can adjust the spiciness by controlling the amount of red chilli powder and black pepper powder. Taste the curry and add more spices if desired.

Q. Is Pandan leaves necessary for the recipe, and what does it add to the flavor?
A: Pandan leaves contribute a unique aroma to the Sri Lankan Black Chicken Curry. While not mandatory, they enhance the overall flavor profile of the dish, providing a subtle, fragrant note.

Q. What is the suggested serving for Sri Lankan Black Chicken Curry?
A: This flavorful curry pairs well with steamed rice or traditional Sri Lankan accompaniments like roti or naan. Enjoy it hot for a delicious and satisfying meal.

Recipe Suggestions

• Sri Lankan Chicken Curry
• Sri Lankan Dal
• Sri Lankan Devilled Potatoes

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Sri Lankan Devilled Potatoes can be enjoyed as a side dish, appetizer, or even as a main course when paired with rice or flatbreads. The versatility of this dish allows for variations in spice levels, making it adaptable to individual preferences. Overall, this flavorful and spiced potato preparation is a popular choice for those seeking a taste of Sri Lankan culinary delights.

FAQs

Q. Can I use any other oil instead of coconut oil?
A: While coconut oil adds a distinct flavor, you can substitute it with a neutral cooking oil if preferred.

Q. Are pandan leaves essential for this dish?
A: Pandan leaves contribute to the aroma but can be optional if unavailable. Adjust the quantity based on personal preference.

Q. Can I use store-bought tamarind extract for this recipe?
A: Yes, store-bought tamarind extract or puree can be used as a convenient alternative.

Q. Can I prepare the potatoes in advance?
A: Yes, you can boil and cut the potatoes in advance for a quicker cooking process when preparing the dish.

Q. Can I store leftovers of Sri Lankan Devilled Potatoes?
A: Yes, store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Q. What can I serve with Sri Lankan Devilled Potatoes?
A: They can be enjoyed on their own or paired with rice, roti, or flatbreads as a flavorful side dish.

Recipe Suggestions

• Sri Lankan Jackfruit Curry
• Sri Lankan Rabu Curry
• Sri Lankan Kiri Hodi

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Also Known As

• Kozhi Curry (கோழி கறி) in Tamil
• Kukul Mas Curry (කුකුල් මස් කරි) in Sinhala

Ingredients for Sri Lankan Chicken Curry

Directions for Sri Lankan Chicken Curry

Main Ingredients for Sri Lankan Chicken Curry

• Chicken Thigh Pieces or Curry Cut Chicken: Primary protein source, forming the base of the dish.
• Onion: Adds sweetness and texture, creating a flavorful base.
• Ginger and Garlic cloves: Infuses rich aromatic flavor, enhancing overall taste.
• Dried Red Chilli: Contributes heat and color, providing a spicy element.
• Curry Leaves: Imparts a distinct citrusy flavor, characteristic of Sri Lankan cuisine.
• Fennel Seeds, Black Pepper Powder, Cumin Seeds, Cardamom, Cinamon, Coriander seeds: Dry-roasted and ground to form a crucial spice blend, offering depth and complexity.
• Lite Coconut Milk: Adds creamy texture without overpowering with coconut flavor, ensuring a lighter dish.
• Turmeric Powder: Contributes color and imparts a warm, earthy flavor.
• Mustard Seeds: Sautéed with onions, providing a unique flavor and depth.
• Coconut Oil: Used for cooking, enhances the tropical flavor and complements the light coconut milk.

Frequently Asked Questions

Can I adjust the spice level in this recipe?
Yes, you can customize the spice level by controlling the quantity of Dried Red Chilies and Black Pepper Powder according to your preference.

How important is the marination step?
Marinating the chicken with Salt and Turmeric is crucial, as it enhances the flavor and tenderness of the chicken pieces.

Why dry roast the spices before grinding?
Dry roasting Dried Red Chillies, Curry Leaves, Fennel Seeds, Black Pepper, Cumin Seeds, Cardamom, Cinnamon, and Coriander seeds intensifies their flavors, contributing to a more aromatic spice blend.

Why is Lite Coconut Milk used in the recipe?
Lite Coconut Milk adds a creamy texture without overpowering the dish with coconut flavor, offering a lighter alternative.

What is the suggested serving for Sri Lankan Chicken Curry?
Serve this flavorful curry with rice or traditional Sri Lankan accompaniments for a satisfying and authentic meal.

Sri Lankan Recipe Suggestions

• Sri Lankan Black Chicken Curry
• Sri Lankan Dal
• Sri Lankan Devilled Potatoes

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

“Meen Kulambu” is a traditional Sri Lankan fish curry that is known for its rich and flavorful taste. The word “Meen” means fish, and “Kulambu” refers to curry or stew in Tamil, the language spoken by the Tamil ethnic group in Sri Lanka. This curry is a staple in Sri Lankan cuisine and is often enjoyed with rice, bread, or string hoppers.

Tips

• Marination: Marinate the fish for at least 30 minutes with salt and turmeric. This step enhances the flavor of the fish.
• Choice of Fish: Choose fresh and firm fish for better results. Recommend Spanish mackerel for Sri Lankan Meen Kulambu, but you can use other varieties according to your preference.
• Use of Mud Pot: If available, using a mud pot can add a traditional touch to the dish. However, a regular pan works well too.
• Sauteing Aromatics: Take care not to burn the crushed ginger and garlic. Saute them just until aromatic for about 10 seconds.
• Goraka/Tamarind: Adjust the quantity of Goraka or tamarind paste according to your preferred level of tanginess.
• Coconut Milk Timing: Add coconut milk after the initial spice powders have been cooked to avoid curdling. Stir well to incorporate.
• Cooking Time for Fish: Cook the fish on a medium flame to ensure it’s cooked evenly without overcooking.

FAQs

Q. Can I use a different type of fish for Sri Lankan Meen Kulambu?
A: Yes, you can use your preferred fish. Ensure it is fresh and firm for the best results.

Q. Can I use tamarind instead of Goraka?
A: Absolutely. If Goraka is not available, tamarind paste makes for an excellent substitute.

Q. Can I make Sri Lankan Meen Kulambu curry less spicy?
A: Adjust the quantity of green chilies and chili powder according to your spice preference.

Q. How can I determine when the fish is cooked?
A: You can determine when the fish is cooked by checking if it flakes easily with a fork. Ensure you cook it on a medium flame to prevent overcooking.

Q. Can I prepare this curry in advance?
A: Yes, the flavors often improve when allowed to sit for a while. Reheat gently before serving.

Recipe Suggestions

• Sri Lankan Maalu Kirata
• Sri Lankan Pol Sambol

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes