Pineapple Curry
Ingredients
1 Pineapple peeled and cut into cubes or 2 cans pineapple chunks
Red chillie powder
Unroasted curry powder
Salt to taste
sugar
1 onion sliced
1 clove garlic chopped
2 green chillies chopped
1 sprig curry leaves
Method
Heat a pan and add little cooking oil. When it's hot add the sliced onions and when it turns light brown add the chopped ingredients and curry leaves and stir well. Then add the pineapple(if using canned ones drain the juice and set aside) with red chillie powder, a little curry powder and cook well.Add salt to taste.You can add the a little drained juice when cooking. When it's done add a little coconut milk and add a little sugar just before removing the pan from the stove.
Radish Tempered
Ingredients
1 lb radish(roots)
1/4 lb Onions
1/2 oz. green chillies
1/4 tspn turmeric powder
1-2 tspn lime juice
4 dessert spn oil
1 sprig curry leaves
2 tspn chillie powder
2 tspn maldive fish
1 tspn crushed dried chillies
2 tspn maldive fish(optional)
salt to taste
Method
Peel radish, grate, cover with water and add 1 dessert spoon salt. Allow to soak for 1/2 hour. Slice onions and green chillies. Heat oil and add onions, curry leaves, green chillies and fry until onions are golden brown. Then add radish well squeezed and mixed with lime juice, chillie powder, turmeric powder, salt , Maldive fish if added and crushed red chillies and stir well. Fry 2-3 minutes on high heat and then reduce the heat and cook until tender. Add a little tamarind juice for extra sour taste if desired
Potato Stir Fry (Deep Fried)
Ingredients
6 large potatoes
1 large onion sliced
2 tspn crushed red chillies
Salt to taste
1 sprig curry leaves
1 stick cinnamon
1 tspn maldive fish(optional)
Method
Peel the potatoes and cut them into 2cm cubes. Add sufficient salt and deep fry them until golden brown. Now heat a pan and add 1 tbspn cooking oil and add the onions. Cook them until golden brown. Then add the curry leves, cinnamon stick, maldive fish and stir fry for few minutes. Now add the fried potato cubes with 2 tspn crushed red chillies and mix well. Add a little salt if desired and enjoy.
Mango Curry
Ingredients
2 Mangoes
Sliced onions
curry leaves and Rampe(pandan leaves)
1-2 green chillies
1 stick Cinnamon
Cooking oil for tempering
turmeric powder
Red chillie powder
Curry powder
Coconut milk
Salt to taste
1 tbpn Sugar
Method
Wash the Mangoes well and cut them into desired pieces.Heat a pan and add a little cooking oil and temper the onions and curry leaves and Rampe.Then add turmeric powder, curry powder, chillie powder and let it fry for a while. Now add maldive fish, salt, Mango and coconut milk and let it cook.When it's done add a little sugar and remove from fire.
Sweet Potato (Bathala) Curry
Ingredients
1 lb Sweet potatoes(American Yam)
sliced Onions
1 green chillie(sliced)
1 clove garlic
Turmeric powder
Unroasted curry powder
Salt to taste
Curry leaves
Method
Wash and peel the sweet potatoes and cut them into cubes.Add Turmeric powder, curry powder, curry leaves, sliced onions and green chillies.Add sufficent water and bring to a boil.When it's done add coconut milk and shake it well.
Cauliflower Stir Fry
Ingredients
1 head cauliflower, in florets, halved
Crushed red chillies
Turmeric powder
1 tbsn Maildive fish
Salt to taste
Soy sauce
Unroasted curry powder
Vinegar or Tamarind juice
Chopped garlic and ginger
Chopped green chillies
1 large Onion sliced
Method
Wash the Cauliflower florets well and cut the florents in half if they are two large and set aside. Heat a skillet or a non stick pan and add a little cooking oil. When it's hot add the sliced onions and temper until light brown. Now add the chopped ingredients and stir well. Then add the cauliflower florets with salt to taste, crushed red chillies, a little curry powder, turmeric powder(for color) and stir well. Then add vinegar or tamarind juice and cover the lid and cook until well done.(can add chicken broth or a soup cube for better flavor)
Cashew Curry
Ingredients
250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk
Method
Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight. Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated. Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
Add the cashews and keep stirring until well coated with oil and onions. Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked. Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat. Turn off heat. Adjust salt to taste.
Spicy Potato
Ingredients
1lb potatoes
1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers
Method
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.
To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes you can eat.
Pumpkin (Watakka) Curry
Ingredients
450g (1 lb) pumpkin
2 tablespoonfuls desiccated coconut
5 cloves garlic
a few curry leaves
½ medium-sized onion
1 teaspoonful coriander powder
½ teaspoonful cumin powder
1/4 teaspoonful turmeric
1/4 teaspoonful black mustard seed
1 teaspoonful oil
salt to taste
28g (1 oz) creamed coconut
1 cup hot water
Method
Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 5cm (1") cubes. Roughly chop the garlic and the onion.In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds 'pop'. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.
Cucumber Curry
Ingredients
3 Cucumbers
1 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
1 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (IJluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
2 table spoons of raw rice-washed
Method
Peel the cucumbers, cut it lenghtwise then slice in an angle about 1/2 inch thick slices put it into a saucepan with all the above ingredients except theMilk and the last 3 ingredients in the list. While the cucumber is cooking grind the mustard garlic and the rice into a paste add some milk into the blender if it does not grind. Once the cucumber is boiled add the milk salt to taste, then add the ground paste and stir well let it simmer a few minutesand serve.