The young hero-prince Dutugamunu after sending His father lady’s
garments for not confronting Chola invaders escaped to the hills,
where His true love-to-be, Ranmanika prepared her Prince Rhubarb
Leaves in Pickled Curry.
Earls Regency, one of Kandy’s grandest hotels nestles
comfortably on city’s outskirts, overlooking Knuckles
Mountains and Mahaweli River. True to the region, this graceful
establishment is renowned for its cuisine. Earls Regency’s
Chef Siva and his very talented team uncovered this wonderfully
tangy dish that adds zest to the meanest meal – a testament
to their culinary skills. After all, it did stir a prince’s
heart.
Ingredients
1.
3 cups water
2.
5 tsp curry powder
3.
1 tsp chili powder
4.
2 pcs gamboge
5.
1 large onion, sliced
6.
4 – 5 garlic cloves, chopped
7.
400 g tender rhubarb leaves
8.
For curry powder:
50 g
coriander seeds
50 g
cumin
50 g
sweet cumin
9.
5 ml coconut oil
10.
2 pcs dry, red chili, whole
11.
½ tsp mustard seeds
12.
1 sprig curry leaf
13.
1 ½” pandan leaf
14.
5 g grated coconut
15.
salt & pepper to taste
Serves 4
For the curry powder, put all ingredients into
a heated wok and toss until fragrant. Grind to a fine powder.
Method
1.
Boil water with curry powder, chili powder, gamboge,
onion and garlic.
2.
Thinly slice the rhubarb leaves and add to the boiling
mixture. Cook until the leaves wilt.
3.
Heat the oil in a clay pan and temper the dry chili,
mustard seeds, curry leaf and the pandan leaf.
4.
Add the rhubarb leaf mixture with the grated coconut and
toss until well mixed. Season with salt and pepper.
5.
Remove from fire and serve with red, country rice.
Chef’s
tip:
Prepare plenty of rice as pickled
curries, known as ambula are wicked ‘rice-pullers’,
enticing one to indulge more and more.
Curries
Chef’s
tip: