Tag Archives: curry

Salmon Curry with Coconut Milk

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A few weeks ago, Seattle got a shipment of Copper River Salmon, it made the news. The Pacific North-West makes a huge fuss over this firm red fleshed fish. So much so that when I saw a piece of salmon, frozen in the deep freeze I contemplated getting rid of it. What was I doing not eating the freshest tastiest salmon from the markets? Especially the markets that were teasing me with loud, in your face signs telling me that they had “Copper River Salmon”. Instead I decided to make a curry with this salmon, something a little different!

Ingredients

  • 1 tbsp. oil
  • 1 small white onion finely chopped
  • 2 green chillies sliced (optional)
  • 1 clove garlic chopped
  • curry leaves
  • 2 tomatoes finely chopped
  • 1 tsp. turmeric
  • 1/2 tsp. unroasted curry powder
  • 1 cup coconut milk
  • 200g salmon cut into 2 cm cubes
  • 1/2 lime juiced

Preparation

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In a small saucepan, add the oil and wait until heated. To the oil  add the onion, green chillies, garlic and curry leaves. Saute until the onions and garlic are soft and fragrant.

To this fragrant mixture add the turmeric, curry powder and tomatoes. Keep cooking until the tomatoes begin to break down.

At this point add the coconut milk, stir  and  bring the whole mixture to  boil.

When the curry is boiling, turn the heat down to a simmer and add the cubed salmon. Simmer for about 5 minutes until the salmon is just cooked (firm to the touch) and finish with the lime juice.

Serve immediately over lots of soft, fluffy white rice.

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Filed under Fish, Meat/Fish Dishes, Sri Lankan Food, Uncategorized

Beetroot Curry

 

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I still remember walking into my grandmother’s kitchen and finding my Aunty chopping beetroot. I was fascinated by the red stains it left on her hands. She tried to convince me it was blood, I wasn’t so easily fooled. Besides, I remember I was wearing my twirly dress and being able to twirl out of the kitchen and back outside.

Beetroot has always been a favourite of mine. Not least because of the lovely red colour it stains your rice. Beetroot curry feels uniquely Sri Lankan to me, I’ve never seen it in any other cuisines. Feel free to adjust the level of gravy in this curry, you can simmer it a little longer to make a drier curry or add more than the recommended coconut milk to make more gravy for spooning over your rice.

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Ingredients

  • 1 tbsp. oil
  • 3 small beetroot cut into thin batons
  • 1/2 a small onions chopped
  • 2 cloves of garlic chopped
  • 1/2 a stick of cinnamon
  • 1/2 a green chilli chopped
  • 1 teaspoon of mustard seeds
  • Sprig of curry leaves
  • 2 teaspoons unroasted (vegetable) curry powder
  • 1 tsp. chilli powder (or to taste)
  • 1 teaspoon salt
  • 1/3 cup of coconut milk (or water)

Preparation

In small to medium pot heat the oil and add the mustard seeds. Once they begin spitting add the cinamon and curry leaves . This should render the oil lovely and fragrant. At this point add the onions and garlic and cook until they are soft.

To the softened onions add the the curry and chilli powder and cook until the rawness of the curry powder is gone. The curry powder will smell lovely and fargrant when it is ready.

Now add the beetroot and coconut milk and stir well until all the ingredients are combined.

Simmer on a medium heat until the beetroot is tender, it should still have a little bite.

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Season with salt and adjust as necessary. Serve hot with lots of steamed white rice.

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Filed under Sri Lankan Food, Uncategorized, Vegetarian Curries

Sri Lankan Beef Curry

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I was an incredibly fussy eater as a child. The list of foods I didn’t eat was a lot longer than those that I did. I was very anti tomato. I despised mushrooms and if there was anything in my rice; turmeric, vegetables or sultanas (ahhh) my poor parents would have to ask for plain.white.rice. I think they especially enjoyed this when we were at friends places for dinner. I was fussy with fruit, I only liked crunchy, sour types like granny smith apples. I did not eat bananas and okra and eggplant were a bit contentious.

I’m well and truly getting my come-uppance now, Mister C’s tastes change almost daily. Yesterday and today he ate a kiwifruit in a sitting, and now that I’ve gone and bought a bag of the really nice expensive, organic variety, I bet you he’s not going to try any of it.

As I got older I thankfully got over most of these ‘issues’, nowadays there are only a few things I don’t eat, bananas being one of them. I did however stop eating red meat as I finished Uni.  We didn’t eat it much at home, except for mince, and therefore I couldn’t cook it well. By the time I got married I didn’t eat it at all and it was only moving to the US that got me eating it again. Beef is huge here, where you’re likely to get pork or lamb in Australia, Washington especially prides itself on beef (with the animal’s name and favourite variety of grass printed on the menu) and fish. So if you’re not eating much fish, it’s mushrooms for you! When I was pregnant there was a limit to the amount of fish I could eat, I couldn’t eat a lot of cheese (common in the vegetarian meals) and so beef it was.  Now that I started, I’ve been enjoying learning to cook it better and identifying different cuts and of course learning to cook the perfect steak.

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Ingredients

  • 1kg (a little over 2 pounds) of beef stewing meat cut into 2.5 cm (1 inch) chunks
  • Salt and pepper
  • 1 tsp. chilli powder
  • 2 tbsp. vinegar
  • 1 medium red onion, roughly chopped
  • 1tbsp. ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 red bird’s-eye chilli, roughly chopped
  • 2 tablespoons ghee
  • 4 cloves
  • 4 cardamon pods bruised
  • 1 cinnamon stick
  • curry leaves
  • 1 tbsp roasted curry powder
  • 1/2 tbsp. curry powder
  • 1 teaspoon ground turmeric
  • 1 tsp. of chilli powder (or to taste)
  • 4 large vine-ripened tomatoes pureed in the food processor or 1 tin chopped tomatoes
  • 1 tbsp. sugar

Preparation

Marinate the  beef with the salt, pepper and vinegar. Set aside for at least 1/2 an hour.

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In a food processor chop the onion, chilli, ginger and garlic. If you don’t have a good processor just chop all of these up finely.

In  a large heavy bottomed saucepan add the ghee, curry leaves, cloves, cardamon and cinnamon. Wait till the spices start getting lovely and fragrant and add the chopped onion mixture.

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Cook this mixture off until the onions are soft and sweet. Add the spices (chilli, curry powders, turmeric) to the oil and onions and fry until the spices are no longer “raw” .

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Now add the marinated beef and coat evenly with the spice mixture. Finally add the tomatoes and the sugar to the curry. Simmer the curry on medium heat with the lid on for at least an hour or until the sauce is thick and the meat is lovely and tender.

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Filed under Beef, Meat/ Fish Curries, Meat/Fish Dishes, Sri Lankan Food, Uncategorized