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.
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.
