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Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Curries Sun-dried, Salted Fish Curry (karola hodda) Creamy Cashew Curry The Pepper-seasoned Creamy Jackfruit Curry Spicy Crab Red Curry The Mild Sweet-Potato Curry The Sweet & Spicy Tempered Tomato Curry The Mild Bean Curry Mildly Spicy Carrot Curry The Mildly Spicy Lotus Root Curry The Mild Brinjal Curry The Spicy Bilin Red Curry The Tempered Dhal Curry The Spicy Pineapple Curry Pumpkin in Mustard Curry Seer Fish in Scallion & Cherry Tomato White Curry The Sweet & Spicy Mango Curry Green Peas and Cashew Curry The Mild Drumstick Curry The Mild Tomato Curry The Spicy Cabbage Curry Cucumber in Mustard Curry The Fried Brinjal Curry The Mild Potato Curry The Spicy Polos Curry The Creamy Cashew Curry The Garlic Curry in Thick Spicy Coconut Cream Rhubarb Leaves in Pickled Curry The Spicy Chicken Curry The White Dhal Curry     Pumpkin in Mustard Curry This is a very mild curry with sharp garlic and mustard flavors. A popular combination is white rice, pumpkin in mustard curry, mallum and karawala (a salted, sun-dried fish) badun.   Ingredients 1. Quarter of a pumpkin 2. 1 onion, chopped 3. 3 - 4 green chilies, sliced 4. 3 - 4 fenugreek seeds 5. A sprig of curry leaves 6. 2" pandan leaf 7. Salt 8. Chili Powder 9. ¼ tsp turmeric powder 10. ½ cup weak coconut milk or water 11. 2 - 3 tbsp grated, coconut 12. 5 - 6 black pepper seeds 13. 3 - 4 garlic cloves 14. 1 tsp mustard seeds 15. ½ cup thick coconut milk Serves 6 Method 1. Cube the pumpkin with the skin into 2" x 2" pieces and put it into a saucepan. Add onion, green chili, fenugreek seeds, curry leaves, pandan leaf, salt, chili powder, turmeric powder and boil in weak coconut milk or water. 2. With a motor and pestle (or electric grinder), first grind the grated coconut, black pepper seeds and the garlic cloves. When mixed into a paste add the mustard seeds. 3. Add the paste into the pumpkin and add the thick coconut milk and bring to boil. Adjust seasoning and remove from fire. Want expert help? Come! Cook one-on-one with our top chefs

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