Friday Night Curry
Non-Vegetarian Box

Due to be sent from 27/05/12

Sri Lankan Coconut Curry, Thakkali, Mint Chutney & Seeni Sambal

You can use either fish or chicken in this delicious curry flavoured with a roasted curry powder that's unique to Sri Lanka. The spices are roasted individually, and very darkly giving the curries their characteristic dark colour and deep flavour. Cinnamon is a prominent flavour in Sri Lankan food, and here we use ground and whole cinnamon in the curry, cinnamon in the tangy tomato thakkali and a pinch of ground cinnamon in the sweet coconut sambal. It's a lovely fresh-tasting spread with the simply cooked greens and a spicy mint chutney on the side

You Need:

3 red onions – 2 thinly sliced, 1 finely diced
5 cloves garlic – finely chopped
A small piece of ginger – peeled and finely diced – to make 2 tbsp
1 x 400ml tin of full fat coconut milk/ creamed coconut made up the 400ml with water
5 heaped tbsp desiccated coconut
Sugar
500g good quality cherry tomatoes - halved
2 heads/ 300g Dark leafy greens (kale, spring greens, dark green cabbage) – finely shredded
1 lime
2-3 green chillies – (de-seeded for less heat) and finely chopped
4 pieces firm fleshed fish, (such as tilapia/ mahi mahi) OR use 600g diced chicken
300g basmati rice

Spices included:

WHOLE CURRY SPICES: green cardamon, curry leaves, cinnamon quill, mustard seeds.
GROUND CURRY SPICES: Sri Lankan curry powder.
THAKKALI WHOLE SPICES: cinnamon quill, curry leaves, green cardamon.
THAKKALI GROUND SPICES: coriander, cumin, chilli powder, turmeric, fenugreek leaves, cloves.
GREENS SPICES: black pepper, fennel, mustard seeds. curry leaves.
MINT CHUTNEY SPICES: parsley, mint, coriander, black pepper, ginger.SEENI SAMBAL SPICES: tamarind powder, cinnamon, black pepper, ginger, cloves, cardamon

Heat rating: 3/5

Preparation time: 30 minutes plus 1 hour cooking time