Coconut Curry
Serves 415 mins prep20 mins cook
A popular coconut curry from Sri Lanka, best served with idiyappam or rice. This simple recipe combines various spices, coconut milk, and fresh vegetables to create a flavorful dish.
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What you need
Instructions
1: Blanch the babycorn and mushroom in salted water with some turmeric powder, strain and set aside. 2: Heat oil and add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves. 3: Add the sliced ginger and slit green chillies. Saute until aromatic. Add turmeric powder. 4: Add the blanched mushroom and babycorn. 5: Season with salt. 6: Add coconut milk and a mixture of water and cornstarch to thicken the gravy. Simmer for 2-3 mins. 7: Finish with fresh curry leaves and coconut oil.View original recipe