Karela Curry

 

This is a recipe for Karela Curry made in Sri Lankan style. Though the original recipe is very spicy. I have kept this one very mild.

 

Karela

5

 

Green chilli

 

2

 

Pandan Leaves

Kewda

7 to 8

Optional

Onion

 

1

 

Maldives fish flakes

 

1 table spoon

Optional

As a substitute Dry Anchovies may be used as well

 

https://www.amazon.in/H-S-Dry-Fish-Anchovies-Nathli/dp/B0796CZ7L2?tag=googinhydr18418-21&tag=googinkenshoo-21&ascsubtag=62223517-d666-4d91-ae92-a0bbd09ee347

Sri Lankan Curry Powder

 

1 tea spoon

Optional

Turmeric Powder

 

½ tea spoon

 

Pepper

 

½ tea spoon

 

Cinnamon

 

2 sticks

 

Fenugreek Seeds

 

½ tea spoon

 

Garlic

 

10 cloves

Finely chopped

Red Chilli Powder

 

½ tea spoon

 

Malabar tamarind

 

2 tea spoon

https://www.amazon.in/Home-Spices-Brindleberry-Kodumpuli-Tamarind/dp/B01N47HZ1A

 

if not available, we can use tomato or just plain tamarind

Salt

 

½ tea spoon

 

 

  1. Chop Karela into ½ pieces. Keep the seeds if they are tender otherwise discard
  1. In a bowl, add the cut karela, add the Malabar tamarind
  2. Add salt, Chopped Garlic and chopped Onion
  3. Add the Turmeric powder, Red chilli powder, Black pepper
  4. Add the Sri Lankan Curry Powder and Maldives Fish Flakes
  5. Add the Cinnamon, Curry leaves, Pandan leaves and Green chillies
  6. Add coconut milk or water
  7. Cover the lid and cook for 30 minutes
  8. Keep on stirring in between

 

  1. Add oil
  2. Mustard seeds
  3. Curry leaves
  4. Pandon leaves
  5. Garlic
  6. Dry Red chilli
  7. Onions
  8. Fry till golden brown
  9. Turmeric powder
  10. Red chilli powder
  11. Add the cooked karela
  12. Cook for another 2 minutes.

 

Serve hot with plain rice

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