Milk, Spice and Curry Leaves by Ruwanmali Samarakoon-Amunugama

Author:Ruwanmali Samarakoon-Amunugama
Language: eng
Format: epub, pdf
ISBN: 9781771513302
Publisher: Touchwood Editions

Once I asked my mother about the availability of cauliflower in Sri Lanka because it seemed unusual to me that it should grow so freely in the tropics. She was almost dismayed by my question and explained that her father grew an abundance of fresh cauliflower in the family’s vegetable garden while he was the agricultural curator for the King’s Pavilion in Kandy. I can only imagine how delicious every meal must have tasted, not only because the food was fresh, but also because the vegetables were nurtured by my grandfather’s hands.

This curry is a nice option for larger dinner parties because the mild flavour balances well with a variety of dishes and curries. For a colourful spread, serve it with fancy yellow rice (page 53), chicken curry (page 111), beetroot curry (page 71), and fried fish cutlets (page 161).

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This dish may take some practice to achieve the right consistency, so you may wish to begin with 3/4 of a cup of the coconut milk and add a 1/4 cup more toward the end of cooking.

Cut the cauliflower into bite-sized pieces and set aside.

Peel the potatoes, cut them into 1½-inch cubes.

In a large pot over medium-high heat, place the potatoes, onion, chili, curry leaves, pandanus leaf, turmeric, fenugreek, salt, and 3/4 cup of the coconut milk. Let cook, covered, until the potatoes are parboiled, 5 to 7 minutes.

Add the cauliflower, turn down the heat to medium-low, and cover again. Let simmer, stirring occasionally, until the cauliflower is tender, approximately 15 minutes.

Add the remaining 1/4 cup of coconut milk, if needed, and/or 1/4 cup water, if you wish to thin the gravy slightly. Add salt to taste, and add the peas, and let cook, uncovered, for 2 minutes.

Squeeze the lime over the curry, stir to combine flavours, and remove the pot from the heat. Let sit, partially covered, for 10 to 15 minutes to blend the flavours. Remove the pandanus leaf before serving.

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