Kirugarudhiya ( yellow curry)

Kirugarudhiya ( yellow curry)
 
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by peanutts

 
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Ingredients

Ingredients
Method
 
  • 50g maldivian Smoked tuna fish , Cut into thick slices
  • 2 garlic cloves, sliced
  • 1 small onion ,sliced
  • ½ scotch bonnet , quartered OR
  • 3 green chillies ,
  • slit in half
  • 3-4 billinbi quartered /
  • 1 small unripe mango
  • ¼ tsp Tumeric,
  • 4 cardamon pods
  • ( ends snipped off)
  • 1” piece cinnamon
  • 1 sprig curry leaves
  • 1 rampe leaf ,
  • cut in to about 2”
  • 1 small piece ginger grated
  • 1 ½ ( 500ml )cups thin coconut milk
  • 1/3 cup thick coconut milk.
  • 5 fenugreek seeds(optional)
  • Vegetable of choice, use only one type: Either 1 medium potato peeled and cubed, or 6 drumsticks scraped and cut into 2 inches, or 1 cup breadfruit cut into cubes
1. Mix onion, fish, tumeric, whole spices, curry leaves, rampe, chillies , billinbi ginger , garlic , salt, and vegetable that you are using in a pot. 2. Add thin coconut milk, place over medium heat . 3. Simmer till vegetables are tender , do not let the coconut milk boil as it might curdle . If liquid reduces add add a little thin coconut milk . 4. Add thick coconut milk, stir and simmer for a minute . Taste , adjust salt if necessary , and switch off heat. Serve with plain rice with a salad and fihunumas, yummm!!! [b]Note [/b]: - [i]if bilinbi or mango is not available squeeze a little lime juice , about ½ lime just before switching off the heat. - If you don't have Maldivian smoked tuna , omit fish altogether or use canned tuna chunks well drained but add after the vegetables are cooked , mix in carefully so you don't flake the chunks .[/i] [u]I have noticed that there is a difference between commercially available coconut milk. Fresh coconut milk both thin and thick are thinner compared to slightly more creamer commercially made packets . So if you are making this with commercialy made coconut milk, use 1 cup coconut milk then add 3/4 cup water at step 2. then proceed as the same way[/u].

Kirugarudhiya ( yellow curry)

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This recipe was uploaded by peanutts

 
 

Method


1. Mix onion, fish, tumeric, whole spices, curry leaves, rampe, chillies , billinbi ginger , garlic , salt, and vegetable that you are using in a pot. 2. Add thin coconut milk, place over medium heat . 3. Simmer till vegetables are tender , do not let the coconut milk boil as it might curdle . If liquid reduces add add a little thin coconut milk . 4. Add thick coconut milk, stir and simmer for a minute . Taste , adjust salt if necessary , and switch off heat. Serve with plain rice with a salad and fihunumas, yummm!!! [b]Note [/b]: - [i]if bilinbi or mango is not available squeeze a little lime juice , about ½ lime just before switching off the heat. - If you don't have Maldivian smoked tuna , omit fish altogether or use canned tuna chunks well drained but add after the vegetables are cooked , mix in carefully so you don't flake the chunks .[/i] [u]I have noticed that there is a difference between commercially available coconut milk. Fresh coconut milk both thin and thick are thinner compared to slightly more creamer commercially made packets . So if you are making this with commercialy made coconut milk, use 1 cup coconut milk then add 3/4 cup water at step 2. then proceed as the same way[/u].
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