Anna Jones’ Sri Lankan curry recipe | The Modern Cook

Name: Anna Jones’ Sri Lankan curry recipe | The Modern Cook
Cuisine: Indian, Asian
Ingredients: 2 tsp basmati rice; 4 tsp coriander seeds; 3 tsp cumin seeds; 2 tsp black peppercorns; 1 tsp black mustard seeds; 1/3 tsp whole cloves; 1/3 tsp cardamom seeds (from the pods); 1 tsp fennel seeds; Zest of 2 unwaxed lemons; Sri Lankan curry powder; ½ tsp dried red chilli; 2 chillis; 2 tbsp coconut oil or ghee; 2 onions, peeled and finely sliced; 4 garlic cloves, peeled and finely sliced; 1 large thumb fresh ginger, peeled and grated; 400g small potatoes; 2 whole preserved lemons, roughly chopped; 400ml (1 tin) coconut milk; 400ml (1 tin) tomatoes; 250g runner beans or other vegetables; 1 lemon; ½ tsp dried kashmiri chilli or a pinch of dried chilli; 2 tsp ground turmeric; 1 tbsp maple syrup; ½ tsp salt; 100g cashew nuts; Rotis or chapatis and rice, to serve

6 steps

USE THIS NOT THE COOKBOOK

Updated at: Wed, 17 Jan 2024 19:19:25 GMT

Ingredients

4 servings

Curry Powder (THIS IS MADE IN BULK AND IS IN SPICE DRAW)

2 tspbasmati rice

4 tspcoriander seeds

3 tspcumin seeds

2 tspblack peppercorns

1 tspblack mustard seeds

⅓ tspwhole cloves

⅓ tspcardamom seeds

from the pods

1 tspfennel seeds

2unwaxed lemons

zest of

Curry

sri lankan curry powder

½ tspdried red chilli

2chillis

2 Tbspcoconut oil

or ghee

2onions

peeled and finely sliced

4garlic cloves

peeled and finely sliced

1 thumbfresh ginger

large, peeled and grated

400gpotatoes

small

2whole preserved lemons

roughly chopped

400mltin coconut milk

400mltomatoes

250grunner beans

or other vegetables

1lemon

½ tspdried kashmiri chilli

or a pinch of dried chilli

2 tspground turmeric

1 Tbspmaple syrup

½ tspsalt

To Serve

100gcashew nuts

Instructions

Step 1

Put a large, heavy-based pan over a medium heat, add two tablespoons of the oil and the onions, and cook until soft, sticky and sweet – 15-20 minutes.

Step 2

Add the garlic, 2 Chilis and ginger and cook for another couple of minutes over a high heat, then add the potatoes, preserved lemons and curry powder, and cook for another three to four minutes, stirring all the time.

Step 3

Add the coconut milk and the tinned tomatoes, and simmer for 20 minutes with the lid on, stirring every now and again.

Step 4

While the curry is simmering, toast the cashews in a frying pan over a medium heat until golden, toss in the spices and toast for 30 seconds more. Turn off the heat, add the maple syrup and salt, and scoop on to a plate for serving.

Step 5

Pull the chard leaves off the stems, tear the leaves into large bite-sized pieces and finely chop the stalks. Once the curry has had 20 minutes, add the chard and the stalks, and cook for a final 10 minutes, until the potatoes are cooked through.

Step 6

Serve the curry with warm bread and rice, and top with crunchy cashews and a good squeeze of lemon.