Best Sri Lankan Curry Recipes

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

SRI LANKAN CASHEW CURRY

Steps:

• Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
• Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
• Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
• Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.

SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat the oil in a pan and fry the onions and green peppers till just soft.
• Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
• Add half of the pineapple juice to the pan and cook for 2 minutes.
• Add the sugar and coconut milk, simmer 2 minutes.
• Take off of the heat.
• Serve hot or cold as a side dish for your curry.

SRI LANKAN CHICKEN CURRY (KUKUL MAS CURRY)

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
• Add tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook, covered, over a low heat for 40 - 50 minutes.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Do not cover after adding coconut milk.
• Serve with rice.

SRI LANKAN CURRY POWDER

Steps:

• In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
• Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.
• I use this curry powder for fish curry, meat curry.
• [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.

SRI LANKAN POTATO & CASHEW CURRY

Steps:

• Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
• Garnish with parsley and cashews - enjoy with rice or naan.

EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI

Steps:

• For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
• Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
• Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
• Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
• Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
• Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
• Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.

KUKUL MAS CURRY - SRI LANKAN CURRY CHICKEN

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Put everything into the pressure cooker and the ingredients below.
• Add chicken, tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook for 15 minutes in pressure cooker.
• Release the pressure using the quick release.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Pressure cook for 1 minute.
• Let the pressure out naturally.
• Serve with rice.

SRI LANKAN RUNNER BEAN CURRY

Steps:

• In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
• Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.

EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT

Steps:

• Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
• Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
• When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
• Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
• Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
• Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
• Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.

"HARAK MAS CURRY" SRI LANKAN BEEF CURRY

Steps:

• Cut steak into 2 inch squares.
• Heat the ghee in a saucepan and gently fry the onions, ginger and garlic until just beginning to turn golden.
• Add curry powder, turmeric, mustard seeds and fry over a low heat for 2-3 minutes.
• Add salt and vinegar and stir well.
• Add steak and fry, stirring to coat meat well.
• Add chillies and tomatoes, cover pan and simmer on a very low heat for about 2 hours.
• If the gravy is too thin when the meat is tender, cook over a high heat, uncovered until reduced.
• Serve with rice.

SRI LANKAN EGGPLANT (AUBERGINE) CURRY

Steps:

• Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
• Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
• Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
• Drain thoroughly on kitchen paper.
• In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
• Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
• Stir and saute for 30 seconds.
• Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
• Bring slowly to the boil before adding the deep-fried eggplant cubes.
• Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
• Taste and season with a little more sugar and/or salt as desired.

SIMPLE SRI LANKAN PINEAPPLE CURRY

Steps:

• Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
• Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
• Add the chicken or pineapple, coconut milk and sugar.
• Cover and cook on a low heat for 10 minutes
• Serve with white rice.

SRI LANKAN POTATO CURRY

Steps:

• In a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off. Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more. Do not burn Grind the spices and leaves using a mortar and pestle or a clean coffee grinder. Set aside.
• Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
• In a large skillet, melt the ghee over medium heat. Cook the onion, garlic, and ginger in the ghee until golden and aromatic. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic. Cook, stirring, for 30 seconds. Stir in the potatoes, and cook for 3 minutes. Stir in the coconut milk, bring to a simmer, and then reduce heat to low. Cover, and cook until potatoes are tender, about 7 minutes. Season with salt to taste. Top with chopped fresh cilantro, and serve.

SRI LANKAN POTATO CURRY II

Steps:

• Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
• Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

SRI LANKAN BEEF CURRY

Steps:

• Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
• Cool and grind or crush with a mortar and pestle.
• Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
• Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
• Return the beef to the pan, along with the coconut cream, water and lime juice.
• Stir well and simmer slowly for about 2 hours or until the beef is tender.
• Stir occasionally and add a little water if the sauce begins to stick.

SRI LANKAN EGGPLANT/BRINJAL CURRY RECIPE

Steps:

• Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden. If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside. In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic. Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy. At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently. Uncover and let simmer on very low heat till the oil splits.

SRI LANKAN PRAWN AND TOMATO CURRY

Steps:

• Heat the oil in a pan and fry the onion till golden.
• Add all of the ingredients EXCEPT THE PRAWNS, simmer and cook till reduced by 1/3rd.
• Add the prwns and cook gently till they are cooked.

SRI LANKAN BLACK PORK CURRY

Steps:

• 1. To make roasted curry powder: Heat a frying pan over a moderate heat. Add all the ingredients except the curry leaves, pandanas and chillies. Dry roast all the spices until browned. Be careful not to burn the spices. Turn off the heat and let the mixture cool down. Transfer curry power into a grinder and grind the mixture until it turns into powder. 2. To make the curry: Chop onions, ginger and garlic in a food processor. Heat the oil in a large pan or wok and add the curry leaves. Stir for a few seconds then add the onion mixture. Fry the mixture for a minute, then add the cinnamon stick, cardamom pods and 3 tablespoons of the roasted curry powder. Fry for another minute. Add pork and stir until pork is well coated. Add vinegar and tamarind liquid and season with salt. Cover and simmer for about one hour until pork is very tender. Add coconut milk and cook in low heat for further 15 minutes. Serve with steamed rice.

SRI LANKAN CURRY

Steps:

• Fry the chicken just until the outside is golden. Then remove.
• Fry onion, garlic and giner until softened. Then add curry powder (add chilli powder/cayenne pepper if want spicier curry), paprika, paprika, bay leaves. Mix and cook for a few min until fragrant. Add tomatoes and 1 tsp sugar. Mix to coat. NB you could also add other vegetables here e.g carrot, pepper e.t.c.
• Add coconut milk, equal amount of water and vinegar. Bring to a boil and put in to a slow cooker on high for 3 hours.
• If you don't have a slow cooker follow the same steps but add the chicken (potentially cut up in to smaller pieces) with the onions, garlic e.t.c. chicken. Cook for 10 min before adding the coconut milk and then cook for 20 min with the lid on.