Sri Lankan West Coast Squash Curry
West Coast Squash Curry
I N G R E D I E N T S
8 tbsp coconut oil
1 tsp black mustard seeds
8 cloves of garlic, sliced
2 fresh green chillies, roughly chopped
4 shallots, roughly chopped
2 red onions, roughly chopped
3 sprigs fresh curry leaves
500g squash, deseeded and cut into 2½ cm cubes
1 cinnamon stick
1 tsp ground coriander
3 pieces goraka, soaked in hot water for 20 minutes
2 tsp roasted curry powder
1 tsp curry powder
½ tsp turmeric
100g roasted ground coconut
2 x 400ml tins of coconut milk
1½ tsp salt
½ tsp black pepper
a handful of fresh coriander
M E T H O D
Take a wok or high-sided frying pan and add half the coconut oil. Place on a medium to high heat and once hot add the chunks of squash.
Sauté until golden brown on all sides. Drain on kitchen roll and set aside.
Now add the remaining coconut oil to the frying pan. Once sizzling, add the mustard seeds. As soon as they start to spit, add the garlic, chillies, shallots, onions and curry leaves to the pan.
Fry for 2-3 minutes, or until the shallots and onions start to soften and turn golden.
Add this mixture and all the remaining ingredients to a large saucepan.
Stir together thoroughly and cook on a medium heat for 15-20 minutes, or until the squash is tender and the oil starts to separate.
Season to taste and finish with a handful of coriander leaves, if using, then serve.
Tip: You could also substitute the squash for pumpkin, it works just as good and tastes great whatever you use
Recipe from: The Locals' Kitchen: Sri Lanka by Jon Lewis