Decidedly different from Indian curries, Sri Lankan curries have a distinctive flavour profile. This is just one version, but I hope it will inspire you enough to want to discover more.
Ingredients 27
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Method 4
Warm the in a large heavy-based saucepan over a medium heat, add the and and cook until they begin to colour.
Place the , , and in a blender and blitz to a purée. Pour into the pan, reduce the heat to low and cook, stirring, for 10 minutes, or until slightly golden.
Add the , , , , , and and cook for 1 minute, then stir in the . Drop in the and and stir to coat in the spice mix. Add the , , and , season with pepper, add the and stir well. Cover and cook for 20 minutes, stirring often.
Remove the lid and stir through the , and . Cook, uncovered, for another 5 minutes, or until the potato is tender. Garnish with (if using) and serve with rice.
