Trung cấp

Sri Lankan Rice and Curry

Name: Sri Lankan Rice and Curry
Total time: 1 h 10 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 400 g Red or white rice; 200 g Red lentils; 400 ml Coconut milk; 2 Onion, sliced; 4 cloves, 3 cm Garlic and ginger, crushed; 2 sprigs Curry leaves; 1 piece Pandan leaf (rampe); 3 tbsp Sri Lankan curry powder; 1 tsp Turmeric; 3 Green chillies; 600 g Mixed vegetables — beans, pumpkin, aubergine; 2 tsp Salt

Not one dish but a plateful: rice ringed by a dal, a vegetable curry, a coconut sambol and something crisp — the meal most Sri Lankans eat most days.

Nguồn

Công thức của Sri Lankan home kitchens · 🏺 Truyền thống · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.

Sri Lankan · everyday plate — An ownerless traditional meal, so no cook is credited. The cited article is the Sri Lankan cuisine overview — rice and curry is the meal structure rather than a single dish, and no dish article exists for it. It confirms the rice-plus-several-curries format, the coconut base and the roasted/unroasted curry powder distinction. Quantities and method here are this book's own.

Background on Wikipedia ↗

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Các bước

Cook the rice and set it aside covered. Everything else is built around it.
For the dal, simmer the lentils with turmeric and 500 ml water for 15 minutes, then add half the coconut milk and salt.
💡 Coconut milk goes in at the END. Boil it hard from the start and it splits into oil and grain.
In a second pan, fry one onion with curry leaves, pandan, garlic, ginger and chillies until soft and fragrant.
Add the curry powder, cook 1 minute, then the vegetables and 200 ml water. Simmer 15 minutes.
Finish the vegetable curry with the rest of the coconut milk and take it off the heat as soon as it warms through.
Serve rice in the middle of each plate with the dal, the vegetable curry and a spoon of pol sambol around it.

💡 Mẹo

Three curries is the honest minimum; four or five is a normal home lunch. Cook the dal first — it forgives being kept waiting.
Curry leaves and pandan are the two things you cannot fake. Frozen curry leaves beat dried by a distance.
Sri Lankan heat is real. Three green chillies is a mild home plate — adjust once, then trust it.