Most of Sri Lankan recipes consists of coconut. The more when talking about this recipe. It is a delicate sauce pleasantly seasoned, which is used especially for string hoppers (rice noodles) or kottu roti (chopped bread).
Put all ingredients into a pot, pour in coconut milk and cook uncovered about 10 minutes.
To give some more proteins to the dish, Sri Lankans serve it with hard boiled eggs too, which they boil directly in the coconut curry.
String hoppers with coconut curry can feel a bit mild compared to other Sri Lankan dishes. Thats probably why we got it for lunch with picant onion sambal, which was a great combination by the way.
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For 4-6 portions:
- 1/2 red onion cut on tiny strings
- 3 green chilies cut on oblique slices
- 2 cloves garlic sliced
- 1 pandan leaf torn on small pieces (optional)
- 15 curry leaves
- 2 tomatos sliced
- 1 tsp turmeric powder
- 1 tsp mustard powder
- 2 tsp chili powder
- 2 tsp salt
- coconut milk and cream from 1 and 1/2 fresh coconut (mixed with 1-1,5l water)
Authentic tools needed:
- clay pot
- coconut scraper