This tropical fruit makes one of the most popular Sri Lankan curries and is considered a rice-puller
Ingredients
1.
400 g bilin, washed and dried
2.
2 tbsp vegetable oil
3.
1 sprig curry leaves
4.
2” pandan leaf
5.
2 – 3” lemon grass, white part only
6.
1 large onion, sliced
7.
2 – 3 garlic cloves, chopped
8.
1 tsp chopped ginger
9.
1” cinnamon stick
10.
10 fenugreek
11.
2 – 3 cardamoms, bruised
12.
3 – 5 green chili, sliced
13.
1 medium tomato, chopped
14.
1 tsp roasted curry powder*
15.
1 tsp chili powder
16.
1 tsp turmeric powder
17.
¼ (quarter) cup thick coconut milk
18.
Salt to taste
19.
1 tsp sugar
Serves 6
* For roasted curry powder:
1.
8 oz coriander seeds
2.
4 oz cumin
3.
2 oz sweet cumin
4.
2 tsp fenugreek
5.
1 tbsp peppercorn
6.
1 sprig of curry leaves
7.
4” pandan leaf
8.
5 cloves
9.
2 tbsp washed and dried raw rice
10.
10 cardamoms , seeds only
11.
2” cinnamon stick
To make the curry powder, roast each condiment separately over a moderate heat, shaking the pan frequently, until each becomes a dark golden brown color, taking care not to burn. Roast the rice until light golden brown and put all ingredients into a mortar and pestle or grinder and grind to a fine powder. Store in an air-tight jar.
Method
1.
Heat the oil and when smoking, add curry leaves, pandan leaf, lemon grass, onion, ginger, garlic, cinnamon and fenugreek and sauté until golden and fragrant
2.
Add tomato, roasted curry powder, chili powder, turmeric and bilin
3.
Leave for 5 – 7 minutes while tossing and then add the coconut milk and salt. Add sugar just before removing from fire
Curries
