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SunHouse045

Hey all,
We thoroughly enjoyed our stay at the Sun House in Galle, Sri Lanka. One highlight of the stay had to be the Sunday Curry Night. Our hosts were gracious enough to not only show us the kitchen during their preparations but also to share a few recipes to pass along to our readers.

Fish Curry
4 tps vegetable oil
3 tbs chopped ginger
3 tbs chopped garlic
2 tps fenugreek
2 tbs scraped coconut
20 curry leaves
1 kg dried fish cut into 1” dices (swordfish or mahi mahi)
5 tbs tomato paste
3 tbs curry powder
2 tps salt

  1. Mix all ingredients in a mixing bowl.
  2. Heat the oil in a saucepan and add the curry mixture
  3. Fry few mins
  4. Add water and make thick curry and bring to the boil
  5. Add fish and cook until just cooked.

Serves 8 people

Snake Gourd Curry
1 g snake gourd
3 green chilis
5 red onion
Pinch of turmeric powder
1 cup or 250 ml of coco milk
1 teaspoon fenugreek
1 tsp salt
½ inch stick of cinnamon

  1. Scrape skin from gourd and remove seeds, wash and cut into slices
  2. Chop green chili and onion
  3. Mix al the ingredients with the snake gourd.
  4. Add the thin coco milk and cook on a med heat.
  5. When the snake gourd is cooked add the thick milk and bring to the boil.

Serves 8 people

Pineapple
Curry

1 unripe pineapple chopped into 1” pieces
3 green chilli
10 curry leaves
3 tbs roasted curry powder
2 medium onion sliced
4 garlics chopped
2 tsp chilli powder
250ml or 2 cups of coco milk (thick)
2 tbs vegetable oil

  1. Add oil to the pan and ensure when oil is hot add garlic, onion, curry leaves.
  2. Add remaining ingredients to the onion and garlic mix and stir vigorously
  3. Add roasted curry powder, salt and pepper. Add coco milk and cook until pineapple is cooked

Serves 5 people

Moju / Brinjal (deep fried egg plant)
500 g Brinjal
100g red onion (shallot)
2 tsp Ground Ginger
10 Curry Leaves
75ml Cocoa Vinegar
1 tbs salt
½ tsp turmeric powder
5 green chilli
5 cloves of chopped garlic
2 tsp chilli powder
1/2tsp fenugreek
2 tbs sugar

Olive Oil for frying brinjal

  1. Wash and cut brinjal into strips about 2” round.
  2. Deep fry brinjal until golden brown
  3. Slice red onion into two
  4. Cut chillies into two lengths
  5. Mix together ginger and garlic
  6. Heat the oil in a saucepan. Temper onion, chillies, curry leaves and fenugreek.
  7. Mix fried brinjal with chilli powder, garlic, ginger, sugar, vinegar, and salt. Add to tempered onion etc. Simmer for a few mins.

Serves 6 people

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