Sri Lankan Curry from Scratch
3 Easy Curries served with Rice, Papadums and Coconut Sambal
Servings: 2
Adjust servings here:
Equipment
- frying pan(s)
- pot
- Mixing bowl
Ingredients
RICE
- 200 grams basmati
- 1 tbsp vegetable oil
- a bit salt
CURRY 1: LENTIL DAHL
- 2 spring onions
- 200 grams lentils
- 10 curry leaves*
- 500 ml coconut milk
- 1 tbsp coconut oil
- 2 cloves garlic
- 1/2 tsp chili flakes
- 1/2 tsp turmeric
- a bit mixed pepper
- a bit salt
LENTIL DAHL TOPPING (OPTIONAL)
- 8 curry leaves*
- 1 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1 red onion
- 1/2 tsp chili flakes
CURRY 2: TOMATO EGGPLANT CURRY
- 1/4 pineapple
- 2 spring onions
- 1 eggplant aka aubergine
- 8 curry leaves*
- 3 tbsp tomato paste
- 3 red onions
- 60 ml water
- 1/2 lime
- 1/2 tsp chili flakes
- 3 garlic
- a bit ginger fresh or ground
- 1 tbsp coconut oil
- 1 tsp fenugreek
- 1/2 tsp fennel seed
- 1/2 tsp mustard seeds
- 1/4 cinnamon stick
- a bit salt
CURRY 3: OKRA CURRY
- 200 grams okra aka lady fingers**
- 1 spring onion
- 12 curry leaves
- 1 tbsp coconut oil
- 1 red onion
- 1 clove garlic
- 1/4 tsp chili flakes
- 60 ml coconut milk
- 1/4 tsp turmeric
- 1 tbsp roasted curry powder
- 1/2 tsp fenugreek
- a bit salt
COCONUT SAMBAL
- 90 grams shredded coconut
- 1 lime
- 2 garlic
- 1/2 tsp chili flakes
- 1/2 tsp chili powder
- a bit salt
- 1/4 tsp mixed pepper
PAPADUMS
- a bit coconut oil
- 6 papadums
Instructions
RICE
- Add the rice to a bowl and wash with water. Stir the rice with your fingertips and use a sieve to discard the water. Repeat this process 3 times until the water is clear.
- Add the rice to a cooking pot. Add enough water to cover all the rice, with the water level 1.5 cm (0.6 inches) above the surface of the rice. Add vegetable oil and salt, then simmer on low-medium heat for 8 to 10 minutes until all the water is evaporated. Stir occasionally to avoid burning. Set aside with a lid to keep the rice warm.
CURRY 1: LENTIL DAHL
- Wash the spring onions and remove the ends. Chop them into small rings.
- Heat a frying pan over medium heat and add coconut oil. Add the spring onions and curry leaves.
- Grate the garlic and add it to the pan. Then add chili flakes and coconut milk. Add ground turmeric, mixed pepper and salt. Let it simmer for a few minutes.
- Wash the lentils in a thin sieve and add them to the frying pan. Simmer for 10 to 12 minutes over medium-high heat. Check if the lentils are tender; if not, simmer for a few more minutes.
LENTIL DAHL TOPPING (OPTIONAL)
- Peel the red onions and slice them into quarters.
- In a saucepan or frying pan, heat coconut oil over medium-high heat. Add the onions, mustard seeds, curry leaves, and chili flakes. Sauté until the onions are soft. Add the topping to the lentil dahl when serving.
CURRY 2: TOMATO EGGPLANT
- Preheat the oven to 175°C (350°F).
- Wash the eggplant, cut it into thick slices, then into fries. Place the eggplant on a baking tray lined with baking paper. Brush with coconut oil and bake for 15-20 minutes or until golden brown, flipping halfway through.
- Peel and dice the pineapple into small pieces.***
- Peel the red onion and cut it into thin slices. Clean the spring onions, remove the ends, and slice them diagonally into 1.5 cm (0.6 inch) pieces.
- Heat a frying pan over medium-high heat and add coconut oil. Sauté the red onions until they become brown.
- Grate the garlic and ginger and add them to the pan. Stir and mix.
- Add the spring onions, curry leaves, chili flakes, fenugreek, mustard seeds, and fennel seeds. Mix and let it simmer for a few minutes.
- Add lime juice, tomato paste, cinnamon (broken into small pieces) and water. Add a bit of salt and let it simmer on low heat. If the sauce appears too thick, add a bit of water (check the video at 5:15 for the right consistency).
- Add the pineapple and eggplant to the pan. Mix for 30 seconds until all ingredients are well combined.
CURRY 3: OKRA
- Wash the okra in a sieve and place it on a chopping board. Remove the stems and cut diagonally into 1 cm (0.4 inch) chunks.
- Peel the red onion and dice it as small as possible. Clean the spring onions and cut into thin slices.
- Heat a frying pan over medium-high heat and add coconut oil.
- Add fenugreek, chili flakes, curry leaves, red onion, spring onion, and garlic. Stir until combined.
- Add roasted curry powder, turmeric, coconut milk, and salt to taste. Simmer for 8 to 10 minutes on low-medium heat, stirring occasionally.
- Add the okra and stir until combined. Simmer for a few more minutes, but do not overcook the okra.
COCONUT SAMBAL
- In a bowl, combine shredded coconut, chili flakes, mixed pepper, chili powder, and salt. Juice the lime, grate the garlic and add both to the bowl.
- Mix all ingredients with a spoon.
PAPADUMS
- Break the papadums into small pieces.
- Heat a frying pan over medium-high heat and add olive oil.
- Add the papadums to the pan, flipping them with a spatula. Place them on a plate covered with kitchen paper to remove excess oil.
Notes
When I first started making curry, I focused on mastering the Lentil Dahl. This simple curry provided a good foundation and allowed me to explore other flavour combinations. If you're new to making curry, I recommend starting with this recipe as it is the easiest one.
* There is a difference between curry leaves and curry powder. Curry leaves come from the curry tree and add a fresh flavour, while curry powder is a blend of various ground spices, so don't mix up the two. For this recipe, I'm using fresh curry leaves, but if you can't find them, dried curry leaves work as well. Check the video at 1:12 to see which brand I use.
** If you can't find okra, you can use green beans instead. I have tried it, and it is delicious as well (plus it is often cheaper). The preparation is similar, but you need to increase the simmering time at the end since green beans take a bit longer to cook.
*** Watch this video if you want to know how I cut a pineapple.