Sri Lankan Rabu Curry

2 tbsp Coconut Oil

5-6 Small Shallots, Sliced

6 Garlic Cloves, Sliced

3 Green Chillies, Slit

10 Curry Leaves

1-2 Inch Cinnamon

1/8 Tsp Fenugreek Seeds

1/2 Tsp Turmeric Powder

1 tsp Curry Powder

2 Radish, Peeled and cut into thick julienne

1.5 Cups Thin Coconut Milk

Salt, To Taste

1 Cup Thick Coconut Milk

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214

% Daily Value *
Total Fat 21.8g34%

Saturated Fat 19.1g96%
Cholesterol 0mg
Sodium 52mg3%
Potassium 209mg6%
Total Carbohydrate 6.1g3%

Dietary Fiber 1.9g8%

Sugars 2.2g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.