A common dinner in Sri Lankan cuisine is rice and curry, which comes in numerous iterations. Here is a basic recipe for rice and curry from Sri Lanka:
Ingredients:
Rice, basmati, two cups
2 glasses of water
one coconut milk can
one sliced onion
2 to 3 minced garlic cloves
1-2 sliced green peppers
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander seeds
Paprika, 1 teaspoon
a pinch of salt
1-stick of cinnamon
2-4 pods of cardamom
2 to 3 cloves
2 tablespoons of vegetable oil and 1 sprig of curry leaves
To make the curry:
1 lb. of beef or chicken, diced up tiny.
1 diced onion, 2 or 3 minced garlic cloves
1-2 sliced green peppers
1/fourth cup of curry powder
1 teaspoon of cumin powder
1 teaspoon of coriander seeds
Paprika, 1 teaspoon
One can of coconut milk and one teaspoon of salt
Vegetable oil, 1 tablespoon
one curry leaf sprig
Instructions:
The rice should be thoroughly rinsed before soaking for 30 minutes.
Vegetable oil should be heated in a sizable pot over medium heat.
Sauté the onion in the pot with the minced garlic and green chilies until the onion is transparent.
Add the salt, cinnamon stick, cardamom pods, cloves, ground turmeric, ground cumin, ground coriander, and paprika to the pot and continue to sauté for a few more minutes.
Drain the rice, then add it to the pot and stir until the rice is evenly coated.
Stir together the coconut milk and water after adding them to the pot.
After bringing the mixture to a boil, turn the heat down to low and put a lid on the pot.
Cook the rice for 15 to 20 minutes, or until it is soft and the liquid has been absorbed.
To make the curry:
Vegetable oil is heated in a different pan over medium heat.
When the onion is transparent, add it to the pan along with the minced garlic and thinly sliced green chilies.
For a few more minutes, add the curry powder, salt, paprika, ground cumin, and ground coriander to the pan.
The meat should be added to the pan and cooked until browned on all sides.
Stir in the coconut milk can after adding it to the pan.
Stir in the curry leaves, and boil the stew for 15 to 20 minutes, or until the meat is thoroughly cooked.
If desired, top the rice and curry with more curry leaves before serving. Enjoy!
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