Sri Lankan style curry
serves 4
800 g meat (chicken, lamb, pork or beef)
200 g chopped onion
1 chopped red chili
15 g grated fresh ginger
1-2 cloves of garlic (crushed or grated)
1 tbsp cinnamon
1 tbsp curry
2 tsp salt
2-3 tsp oil
1 can coconut milk
2 dl water
Dry rub
1 tbsp basmati rice
1 tbsp dried coconut
6 cloves
25 black peppercorns
4 cardamum pods
4 laurel leaves
4 cinnamon sticks
Cut the meat into bitesize cubes – don’t make them too small.
Mix the ingredients for the rub and toast them on a hot pan. Make sure they do not burn. Remove the laurel leaves and the cinnamon sticks and put the rest of the rub ingredients into a spice mill or mortar and turn them into a dry, finely “chopped” rub.
Mix the curry and ground cinnamon into the rub and rub the meat well. Add cinnamon sticks, laurel leaves, onion, ginger and garlic to the mix. Let it rest for ½ hour.
Heat the oil and brown the meat on all sides. Then add the coconut milk and water and let it simmer for app. 45 minutes – stirring occasionally.
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I served this with Madhur Jaffrey’s Salaad from Curry Easy and some rice. You could serve it with steam broccoli and cauliflower, a green salad etc. It has a very nice perfumed taste.
