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Srilankan Ambarella Curry
Prep Time
25 mins
Cook Time
20 mins
Total Time
40 mins
 

Srilankan Ambarella Curry and Roasted Curry Powder Recipes

Recipe for Roasted curry powder is loosely adapted from theflavorbender.com

Cuisine: srilankan
Servings: 6 people
Ingredients
  • 7 Ambarella about 1/2 Kilo
  • 3/4 cup freshly grated coconut for thick and thin coconut milk
  • 3 tbsp coconut oil
  • 3-4 garlic cloves or 2 small organic garlic about 1 tsp of crushed garlic
  • 1 green chilli cut into 3-4 pieces
  • 1 stalk Curry leaves Karapincha in Sinhala, washed and dried well
  • 2-3 1 inch pieces Pandan leaves
  • 2 small red onions chopped
  • 1/2 stick cinnamon 2 inch long piece
  • 1/4 tsp turmeric powder
  • 1/2 tbsp red chilli powder
  • 2-3 tbsp roasted curry powder
  • 2 tbsp brown sugar
  • salt to taste
  • 2 cups water
For the Roasted Curry Powder (makes about 50 gms)
  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp  whole black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 2 inch long cinnamon stick
  • 6 cloves
  • 5 cardamom pods
  • 2 stalks curry leaves washed and dried well
Instructions
To make the Roasted Curry Powder
  1. Heat a kadai or skillet on low-medium heat. Pour coriander seeds and roast for couple of minutes on medium heat. Then add all the other ingredients except cloves and cardamon and roast while constantly stirring till the spices are aromatic and coriander seeds turn golden brown. Do not let them smoke or burn. Turn off the heat and add cloves and cardamom and fry for a couple of minutes to bring out the aroma of these two.
  2. When the roasted spices have cooled off, place in a spice grinder or small jar of the mixer and pulse-grind to a fine powder. Makes more than what is needed for this recipe.
  3. Store it in an airtight container and it will stay fresh for up to a month
For the coconut milk
  1. Grind freshly grated coconut (freshly grated is vital) in the small jar mixer with 1/2 cup water. Pulse it in intervals.
  2. Strain the first thick coconut milk into a bowl. Add the strained coconut pulp back to the jar with another 3/4 cup water and grind well pulsing in intervals.
  3. Strain the second thin milk. Set aside.
  4. Do not discard the ground coconut. Use it in any other dish like chutney or curry.
For the curry
  1. Wash Ambarella and towel dry. Peel and cut into lengthwise quarters. If the center is too tough and fibrous, cut around the center leaving the center out). Discard the peels.
  2. Heat coconut oil in a clay chatti or pan or kadai on medium heat. Do not let it smoke.
  3. When the oil is hot, add crushed garlic followed by green chillies. When garlic is beginning to brown, add cinnamon stick, curry leaves, pandan leaves, chopped onion, turmeric and a pinch of salt and stir fry till onions are soft.

  4. Add red chilli powder and roasted curry powder and mix well. Toss in Ambarella quarters. Sprinkle salt and give it a good stir to coat the spices well. Let it cook for 3-4 minutes till Ambarella begin to pale then add 1/2 cup water and cook covered until the Ambarella quarters are soft and translucent. Poke with the back of a spatula to test.

  5. Now add brown sugar, stir well and turn the heat to sim. Add the thick and thin coconut milk one after the other and stir well. Taste and adjust for salt and sugar. Simmer for couple of minutes and switch off. Do not let it boil. Otherwise the coconut milk will curdle. The curry should be semi thick.

  6. Serve hot with steamed red rice or Matta rice.
  7. I like to drizzle a few drops of Ghee on the rice.
Notes

Omit if you can't find Pandan leaves.