Long Beans Curry (Ma Karal)
Ingredients
250g long beans (If you can't find snake beans you can substitute with green beans or yellow beans.)
3 tbsp coconut oil or olive oil
1 onion, thinly sliced
10 curry leaves
10cm piece of rampe (pandanus leaf)
1 tomato, cut into quarters
1 tsp chilly powder
1 1/2 tsp Sri Lankan spices powder
1/4 tsp fenugreek
1/4 tsp ground turmeric powder
1 tsp salt
1 tbsp Maldive fish flakes (optional)
1/2 cup coconut milk
1/4 tsp roasted curry powder (optional)
Preparation:
String the beans, wash and cut into 3cm pieces.
Heat oil in a pan over medium heat and add onion, curry leaves and rampe. When it gets the fragrance, add beans & fry for few minute. Then add tomato. Add the rest of the ingredients apart from the coconut milk and roasted curry powder and toss for a few minutes.
Add the coconut milk, bring to the boil and simmer until cooked through, about 7 minutes.Adjust salt. Taste and sprinkle with the roasted curry powder if desired
250g long beans (If you can't find snake beans you can substitute with green beans or yellow beans.)
3 tbsp coconut oil or olive oil
1 onion, thinly sliced
10 curry leaves
10cm piece of rampe (pandanus leaf)
1 tomato, cut into quarters
1 tsp chilly powder
1 1/2 tsp Sri Lankan spices powder
1/4 tsp fenugreek
1/4 tsp ground turmeric powder
1 tsp salt
1 tbsp Maldive fish flakes (optional)
1/2 cup coconut milk
1/4 tsp roasted curry powder (optional)
Preparation:
String the beans, wash and cut into 3cm pieces.
Heat oil in a pan over medium heat and add onion, curry leaves and rampe. When it gets the fragrance, add beans & fry for few minute. Then add tomato. Add the rest of the ingredients apart from the coconut milk and roasted curry powder and toss for a few minutes.
Add the coconut milk, bring to the boil and simmer until cooked through, about 7 minutes.Adjust salt. Taste and sprinkle with the roasted curry powder if desired
Carrot Curry
Ingredients (for 2 person)
· 1 carrot
· 1 Cups thin Coconut milk (or water)
· 1 medium Onion, sliced
· 2 fresh green Chilies, sliced
· 5 cm Cinnamon stick
· 4 pieces Rampe (pandan leave)
· 8 Curry leaves
· 1/4 tsp turmeric powder
· 1 Cup thick Coconut milk
1 tsp salt
Method
Peal & cut carrot in small pieces. Add green chilly,onion,cinnamon,Rampe,Curry leave & thin coconut milk
Turn on heat & allow for cook.
After boil add the thick coconut milk and bring to boil on slow heat.
Adjust salt to taste.
· 1 carrot
· 1 Cups thin Coconut milk (or water)
· 1 medium Onion, sliced
· 2 fresh green Chilies, sliced
· 5 cm Cinnamon stick
· 4 pieces Rampe (pandan leave)
· 8 Curry leaves
· 1/4 tsp turmeric powder
· 1 Cup thick Coconut milk
1 tsp salt
Method
Peal & cut carrot in small pieces. Add green chilly,onion,cinnamon,Rampe,Curry leave & thin coconut milk
Turn on heat & allow for cook.
After boil add the thick coconut milk and bring to boil on slow heat.
Adjust salt to taste.
Kankung
Ingredients:
Kang kung leaves
2 green chilly (sliced)
1 onion (sliced)
Red chilly pieces
1 tsp salt
4 tsp vegetable oil
1tsp mustard seeds
Method:
Wash properly Kang kung leaves
Cut into very tiny pieces
Add oil to a pan & heat on
When oil heat,add mustard seeds
When mustard seeds frying,add kangkung,green chilly & onion
Mix well
Then add red chilly pieces & salt to taste
Mix well & cook for 5min in medium heat
turn off heat & serve
Kang kung leaves
2 green chilly (sliced)
1 onion (sliced)
Red chilly pieces
1 tsp salt
4 tsp vegetable oil
1tsp mustard seeds
Method:
Wash properly Kang kung leaves
Cut into very tiny pieces
Add oil to a pan & heat on
When oil heat,add mustard seeds
When mustard seeds frying,add kangkung,green chilly & onion
Mix well
Then add red chilly pieces & salt to taste
Mix well & cook for 5min in medium heat
turn off heat & serve