I can’t get enough of curry. I would eat it for breakfast everyday if I could. I love the complexity of curries and how diverse they are within Asia and around the World. When I was I was growing up one of my favourite meals was mum’s ‘curry’ made up of minced beef sprinkled with Keens curry powder then served up on buttered toast. I still salivate at the thought of it! It came as a delightful surprise when I ventured to South-East Asia and the Indian Subcontinent and discovered just how different and delicious curries taste within every country.
During my first night in Sri Lanka I ordered a Sri Lankan vegetable curry and was completely taken a back when the waiter bought me around four different curries, plus rice, papadams, sambol and pickle! I told the waiter a mistake had been made, I had only ordered one curry, he laughed at me and told me that in Sri Lanka this is what it means to order a vegetable curry. I wasn’t about to complain, I had some of the best food I’d ever tasted right in front of me for around $5.
In this second webisode of Homemade at Dani’s I invite you into my home and share with you the secret to a great Sri Lankan pumpkin curry as well as few things you may have not know about me. Enjoy!
Filmed and edited by Darwin Ramirez
PS: Did you know that one in seven people go to bed hungry every night. That’s hard to digest isn’t it? About a billion people don’t have enough food to eat so while you’re snacking on afternoon tea why not spare a few seconds to check out Oxfam’s Stop Hunger campaign and how you can help stop hunger in countries like Sri Lanka by helping people start growing their own produce. Learn more at Oxfam
Sri Lankan Pumpkin Curry
Roasted Curry Powder: You will have more curry powder then needed in this recipe, store in an air-tight jar for up to 2 months.
2 tablespoons corriander seed
1 teaspoon fennel seed
1 tablespoon cumin seed
1 teaspoon black pepper
3 cardamon pods
Sprig of curry leaves
1 teaspoon ground turmeric
1 teaspoon ground chilli powder
1/2 teaspoon cinnamon
1 teaspoon ground roasted rice
1 tablespoon coconut oil or vegetable oil
1 onion, sliced
3 cloves garlic, finely diced
1 teaspoon ginger, finely diced
4 small or large green chillies (if you like it hot then use the small ones)
1 teaspoon ground mustard powder
1 teaspoon mustard seeds
2 teaspoons fenugreek seed
1 teaspoons ground corriander seed
1 teaspoons ground cumin
3 teaspoons Maldive fish flakes/chips (optional if you would prefer a vegan curry)
2 sprigs curry leaves
2 sticks of cinnamon
2 pandan leaves, roughly chopped (optional)
500g pumpkin, diced
2 cups of coconut milk
Roasted Rice & Coconut: You will have more curry powder then needed in this recipe, store in an air-tight jar for up to 2 months.
1/2 cup long grain rice
1/2 cup dessicated coconut
How You Make It:
- To make the roasted curry powder place a medium sized fry pan over low heat, add all spices and curry leaves and dry-roast for about 10 minutes, until spices smell delicious and have turned slightly golden.
- Place spices and curry leaves in a mortar and pestle, allow to cool, then grind until you form a fine powder. This alternatively can be done in a coffee grinder or Thermomix. Set aside.
- To make the curry place a large saucepan over medium-high heat, add oil and gently fry onions until translucent then add remaining ingredients in order that they are listed. After you have added the coconut milk, reduce heat to low or a gentle simmer and cook pumpkin until tender. If coconut milk is reducing too quickly, add more coconut milk, you do not want a dry curry.
- To make roasted rice and coconut powder place a small fry pan over medium heat add rice and dry-roast until golden, this may take up to 10 minutes, remove from fry pan and then repeat process with coconut, this should only take a few minutes.
- Place roasted rice and coconut in a mortar and pestle and grind to a paste. Set aside.
- Once pumpkin is tender, add 2 heaped teaspoons of roasted curry powder and roasted rice and coconut powder, stir until combined, then serve with steamed rice and other Sri Lankan accompaniments like dahl and roti. Enjoy!