Green Apple Curry
Green Apple Curry
Fruit in curries is very common in Sri Lankan cuisine. This green apple curry has the perfect balance of sweet, tart, savory, and spicy. This vegan curry will satisfy even the beefiest of carnivores; it’s that good.
Ingredients
- 2 Granny Smith apples cut into 8ths
- 3 tbsp vegetable oil
- 1 1/2 tsp black mustard seeds
- 1/2 medium onion diced
- 2 bay leaves
- 1 jalapeños thinly sliced
- 5 dried red chilies
- 1 tbsp Sri Lankan curry powder
- 1/4 tsp turmeric
- 1/2 tsp Kashmiri chilies
- 2 garlic cloves thinly sliced
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/3 cup apple cider
Instructions
- Heat up the cooking oil in a sauté pan over medium high heat. Sauté the onions, jalapeños, red chilies, bay leaves, and mustard seeds for 4-5 minutes.
- Add in the curry powder, chili powder, and turmeric. Sauté gor 30 seconds.
- Add in the apples, garlic, brown sugar, and salt. Sauté for 10 minutes.
- Pour in the coconut milk and cider. Bring to a simmer. Cover. Reduce the heat to medium low and cook for 5-10 minutes until the apples are softened.
- Season with salt to taste.
Sri Lankan Roasted Curry Powder
Sri Lankan roasted curry powder is the base of so many Sri Lankan curries. It is specifically used in curries that contain proteins like beef, pork, lamb, and chicken. It can also used in vegetarian curries. If you want to use the curry powder for fish and seafood, don’t toast any of the spices. Dry toasted spices are too strong for aquatic protein and will overpower the flavor.
Equipment
- Spice grinder
Ingredients
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tbsp basmati rice
- 1 tbsp black mustard seeds
- 3 tsp whole cloves
- 2 tsp green cardamom seeds
- 1 tsp fennel seeds
Instructions
- Dry toast the rice in a nonstick pan over medium heat for 3 minutes.
- Add in the rest of the ingredients. Toast for 5 minutes; continuously moving the pan to keep the spices from burning. Let cool completely.
- Grind to a powder in a spice grinder.
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