2 tbsp roasted fenugreek (soaked for 1 hour) Mustard powder Salt Black pepper Umbalakada (optional) Turmeric Miti Kiri Diya Kiri Garlic Red or green Chiles Rampe about 8 or so, 1 tbsp Cinnamon bark 1 inch 7 pieces Curry leaves 15 Half a lemon White onions 1. In a pan with fenugreek soaked in about a cup of water, add curry leaves, onion, minced garlic, rampe, green Chiles and cinnamon. 2. Add 1/2 tsp mustard powder, 1 tsp turmeric, 1 tsp salt, 1tbsp umbalakada. Add 1/2 cup of thinned coconut milk, diya Kiri. Mix with a spoon. 3. Cover and Boil for 10 minutes. 4. Add in the thick coconut milk, keep stirring otherwise the milk will congeal, don't cover with a lid. Let it come to a boil, stirring continuously and then turn off the stove. 5. Add in lime juice. About 1-2 tbsp. Stir it into the curry quickly otherwise the water and coconut milk might separate. Add in some black pepper.
@sunildahanayake3916
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Excellent. I learnt one point that is the adding Fenugreek (uluhal) after soaking.
@udulagabadage6272
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අද තමයි හරියටම කිරි හොද්ද හදන හැටි දැනගත්තෙ ස්
@hajeds768
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Thank you so much...long term waited for this recipe ..🎉
Chef I love your recipes n it’s so easy to cook I will be in Melbourne around October 7th I would like to visit you n can you please provide your restaurant address. Will come with few friends Thank you chef
@TravelWithChef
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Stay tuned with my all social media because my new restaurant coming soon in hart of Melbourne So i will see you there 👍
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