Sri Lanka Beet Curry (recipe)

[Guest guest]

Sri Lanka Beetroot Curry

 

1 lb. raw beetroot

2 onions, chopped

2 tbsps. sunflower oil

1 tsp. cumin seeds a pinch of fenugreek seeds

1/4 tsp. brown mustard seeds

8 curry leaves

3 green chillies, desseeded and quartered

1/2 pint coconut milk

salt

 

Peel the beetroot and slice them about as thick as a

coin then cut into 1 cm wide strips. In a wide frying

pan fry the onions in the oil for about 3 minutes,

then add the spices, curry leaves, geen chillies and

salt. When the mustard seeds start to jump add the

beetroot and cook for 5 minutes on a medium heat. Add

the coconut milk. Cover and simmer gently for 10

minutes then uncover and cook for a further 15 minutes

or so until the beetroot is tender.

Makes 4 servings.

 

 

 

 

 

 

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[Guest guest]

This looks really good - and easy too ;=) I'm going to counter with one of mine

(well, not my recipe originally, but adapted) which is a little different but is

also

a curry using beets/beetroot - except from India. I'll look it up and try to

post it

in the next day ;=) But I want to try *this* one!!! Thanks a lot! (I've put it

in the

Files.)

 

Best,

gf

[Guest guest]

This looks awesome. I don't believe I'm saying this, but where the hex do I get

curry leaves? Would the Indian grocer have them? I saw a curry plant at the

nursery - should I have bought it? TIA, Beth

 

" artichoke72x " <artichoke72x wrote:Sri Lanka Beetroot Curry

 

1 lb. raw beetroot

2 onions, chopped

2 tbsps. sunflower oil

1 tsp. cumin seeds a pinch of fenugreek seeds

1/4 tsp. brown mustard seeds

8 curry leaves

3 green chillies, desseeded and quartered

1/2 pint coconut milk

salt

 

Peel the beetroot and slice them about as thick as a

coin then cut into 1 cm wide strips. In a wide frying

pan fry the onions in the oil for about 3 minutes,

then add the spices, curry leaves, geen chillies and

salt. When the mustard seeds start to jump add the

beetroot and cook for 5 minutes on a medium heat. Add

the coconut milk. Cover and simmer gently for 10

minutes then uncover and cook for a further 15 minutes

or so until the beetroot is tender.

Makes 4 servings.

 

 

 

 

 

 

Take Mail with you! Get it on your mobile phone.

http://mobile./maildemo

 

 

[Guest guest]

hi beth,

 

i think you should be able to get curry leaves at an

indian grocer. there may also be online sources. if

at all possible, get fresh curry leaves instead of

dried (the dried leaves lose most of their flavor).

 

the curry plant you saw at the nursery was probably a

different plant (it's also know as helichrysum) and is

not related to the curry HERB used in indian/sri

lankan cooking.

 

hope this info is helpful,

susie

 

--- Beth Renzetti <elmothree2000 wrote:

> This looks awesome. I don't believe I'm saying

> this, but where the hex do I get curry leaves?

> Would the Indian grocer have them? I saw a curry

> plant at the nursery - should I have bought it?

> TIA, Beth

 

 

 

 

 

 

 

 

[Guest guest]

Okie. Thanks, Susie!

 

" artichoke72x " <artichoke72x wrote:hi beth,

 

i think you should be able to get curry leaves at an

indian grocer. there may also be online sources. if

at all possible, get fresh curry leaves instead of

dried (the dried leaves lose most of their flavor).

 

the curry plant you saw at the nursery was probably a

different plant (it's also know as helichrysum) and is

not related to the curry HERB used in indian/sri

lankan cooking.

 

hope this info is helpful,

susie

 

--- Beth Renzetti <elmothree2000 wrote:

> This looks awesome. I don't believe I'm saying

> this, but where the hex do I get curry leaves?

> Would the Indian grocer have them? I saw a curry

> plant at the nursery - should I have bought it?

> TIA, Beth

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Curry leaves? Curry is a combination of herbs and spices. it is not a plant unto

it's self. Blessings & Namaste!

-Angel

 

 

Okie. Thanks, Susie!

 

" artichoke72x " <artichoke72x wrote:hi beth,

 

i think you should be able to get curry leaves at an

indian grocer. there may also be online sources. if

at all possible, get fresh curry leaves instead of

dried (the dried leaves lose most of their flavor).

 

the curry plant you saw at the nursery was probably a

different plant (it's also know as helichrysum) and is

not related to the curry HERB used in indian/sri

lankan cooking.

 

hope this info is helpful,

susie

 

 

 

 

 

[Guest guest]

> Curry leaves? Curry is a combination of herbs and spices. it is not a plant >>

>unto it's self.

 

Not quite correct - or, yes and no *lol* Actually, *curry* is a dish - not a

combination of herbs and spices. The combination of herbs and spices is

called curry *powder* - important distinction - and correctly each cook mixes

his/her own. As for curry *leaves*? They do exist.

 

Commonly called the Curry Plant, this plant, as the members were discussing,

can be grown at home (I have done so, although since moving house I no

longer have a live plant) and the leaves, called curry leaves, are available, as

the member mentioned, from Indian food shops, etc. I have a airtight jar of

these in my cupboard now. They have a vaguely 'curry' scent - and are

delightful in some recipes as well as other spices of course ;=) I use them a

lot

in my cooking - just as I use other leaves, dried or fresh, in my various

recipes

- kaffir lime leaves, for example, delicious fresh when you can get them, but

fine to use dried too. They should normally be removed from the dish before

eating, as with cinnamon sticks, etc.

 

Perhaps you could look for them in your local asian supply store or find the

plant at a garden shop?

 

Best,

 

Pat/Greenfury ;=)

[Guest guest]

Yes it is, but I saw a recipe calling for curry leaves and I saw a curry plant

at the nursery & was wondering if any were related. Nope.

 

Angel <lucidangel wrote:Curry leaves? Curry is a combination of

herbs and spices. it is not a plant unto it's self. Blessings &

Namaste!

-Angel

 

 

Okie. Thanks, Susie!

 

" artichoke72x " <artichoke72x wrote:hi beth,

 

i think you should be able to get curry leaves at an

indian grocer. there may also be online sources. if

at all possible, get fresh curry leaves instead of

dried (the dried leaves lose most of their flavor).

 

the curry plant you saw at the nursery was probably a

different plant (it's also know as helichrysum) and is

not related to the curry HERB used in indian/sri

lankan cooking.

 

hope this info is helpful,

susie