[CH] Sri lankan curries: egg curry and leek curry

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Tara Deen: "[CH] sri lankan curries: mas rathu curry"
• Previous message: Tara Deen: "[CH] Sri lankan curries: sour curry of fish"

Egg curry

6 eggs hard boiled
oil for deep frying
1 small onion sliced
1-3 small hot green chillies sliced
1 tomato, chopped
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1/4 tsp fennel seeds, ground
1/4 tsp turmeric
1 clove garlic (but I always use more...love it!)
1/2 tsp black mustard seeds, ground
1/2 inch piece cinnamon
1 tsp red chilli powder
few curry leaves and rampe
salt to taste
1/2 coconut milk

remove shells from hard boiled eggs and deep fry until the eggs turn
light brown. Drain the oil from the eggs, rest on kitchen paper.
In a saucepan, heat a small amount of oil and gently fry onion and
garlic, spices and add enough water to cover the contents halfway.
Heat the ingredients for a few minutes and then add the eggs. Simmer a
few minutes longer, add coconut milk, simmer for a few
minutes. Taste and adjust salt. Serve as an accompaniment with other
curries and rice.


Leeks Mirisata (Leeks fried with chilli)

4 medium sized leeks
1/4 cup oil
1/2 tsp ground turmeric
1 tsp chilli powder, or to taste
2 tbsp Maldive fish or dried prawns
1 tsp salt

Wash leeks very well, taking care to remove all sand and grit. Discard
any tough or withered leaves but use the green portions as well.
With a sharp knife slice very thinly.
    Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5

minutes, then add the remaining ingredients and stir well. Cover
and cook over low heat for 30 minutes, stirring occasionally. The leeks
will considerable reduce in volume. Uncover and cook until liquid
evaporates and leeks have an oily appearance. Serve as an accompaniment
to a rice meal.

Mallung (Shredded green leaves with coconut)
This is what Sri Lankans use to get their vitamins. Several mallungs are

served with every meal. Many common plants are used, for
example the yellow flowered cassia, tender passionfruit leaves, parsley,

or Gotu Kola, also known as pennyroyal or the 'arthritis 'herb'.
Spinach also makes a good mallung. I love this stuff, it's delicious.

2 cups finely shredded green leaves
1 medium onion, finely chopped
2 green chillies, chopped
1/2 tsp ground turmeric
2 tsp Maldive fish or dried prawn powder
2 tbsp lemon juice
1 tsp salt
2-3 tbsp freshly grated or desiccated coconut, toasted.

Heat a small amount of oil in a pan and gently fry onion. Add leaves and

all other ingredients except coconut to the onion. If there is not
much water clinging to the leaves after washing, add a sprinkling of
water. Stir well, cover and cook over medium heat, about 6 minutes.
Uncover, ass coconut and toss over low heat until the coconut absorbs
all the liquid. Remove from heat. Serve hot or cold as an
accompaniment to rice and curry.


--
_____________________________________________________
Tara Deen                         Phone: 61-2-9351 4271
School of Geosciences             Fax:   61-2-9351 0184
Building FO5                      Mobile: 061 410 538 655
University of Sydney NSW 2006     email: tara@es.usyd.edu.au
AUSTRALIA

http://www.es.usyd.edu.au/geology/people/postgrad/Tara/tara.htm
______________________________________________________

• Next message: Tara Deen: "[CH] sri lankan curries: mas rathu curry"
• Previous message: Tara Deen: "[CH] Sri lankan curries: sour curry of fish"