Kirugarudhiya ( yellow curry)
Added by peanutts | Wed 28 Jan 2009 @ 12:03
50g maldivian Smoked tuna fish , Cut into thick slices
2 garlic cloves, sliced
1 small onion ,sliced
¬Ĺ scotch bonnet , quartered OR
3 green chillies ,
slit in half
3-4 billinbi quartered /
1 small unripe mango
¬ľ tsp Tumeric,
4 cardamon pods
( ends snipped off)
1‚ÄĚ piece cinnamon
1 sprig curry leaves
1 rampe leaf ,
cut in to about 2‚ÄĚ
1 small piece ginger grated
1 ¬Ĺ ( 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 Ĺ lime just before switching off the heat.
- If you donít 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 donít 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].