Sri Lankan Curry

Spice BlendsSri Lankan CurryCurryAsian
Written By Guest User

So how did this Sri Lankan Curry Blend come into my world - and now yours?

A customer contacted me and said she and her husband had eaten an incredible curry while in Sri Lanka. She then bought a packet of the spice blend before she finished her holiday, came home, cooked it up and then couldn’t find the blend here in Australia. She brought me the empty packet and I went to work translating ingredients and then experimenting with amounts until I got it right. She and her husband loved it and I hope you do too!

PS: This is her recipe ❤️

SriLankan01.jpg

INGREDIENTS

800 gm chicken or other meat

2 red onions sliced

2 – 4 cloves garlic chopped

6 curry leaves

1tsp mustard seeds

½ tsp fenugreek

2 tbsp Salivate! Spice Blend

1 can 400gm coconut cream

2 tomatoes cut into wedges

 

METHOD

  • Dice your meat, place into a bowl, add the spice mix and rub into the meat. Set aside for at least 30 minutes

  • Slice onions and garlic and mix them with the curry leaves and mustard seeds

  • Heat vegetable to hot and add the onion mix. Stand back as it will spit! Fry thoroughly stirring to stop it from burning

  • Add meat and brown each side

  • Turn the heat down and simmer for about 10 minutes, stirring regularly

  • Add coconut cream and stir through and cook to make sure the meat is done

  • Add the tomato wedges

  • Put a lid on the pot, turn off the heat and let your curry sit until ready to serve.

  • Serve with Basmati rice and Asian greens

Guest User
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