SRI LANKAN KALIYA CURRY(ash plantain-brinjal curry).
Kaliya curry, a vegetarian curry made with ash plantain, potatoes, brinjals and chicken liver is a traditional Sri Lankan Muslim curry served on special and festive occasions.
Ingredients
- Frying ingredients
- 2 to 3 cups of oil(coconut or vegetable oil)
- 1/2 a teaspoon of turmeric powder
- 500 g of medium-sized brinjals
- 300 g of medium-sized ash plantain
- 150 g of medium-sized potatoes
- 200 g of chicken or ox liver(optional, this kaliya recipe is made without these ingredients)
- 1 cup of thin milk
- 1 large onion sliced fine
- 5 pods of garlic minced
- 1 tablespoon of ginger minced
- A sprig of curry leaves
- 2-3 inch piece of pandan leaf
- 1 tablespoon of curry powder
- 1 teaspoon of red chilli powder(add more to increase the heat)
- 1/2 a teaspoon of turmeric powder
- 2 cups of thick coconut milk
- 2 tablespoons of tamarind juice
- tablespoons of sugar
- Salt to season
Instructions
- 1
Please make sure to read the recipe instructions...: Please make sure to read the recipe instructions carefully to avoid mistakes.
- 2
I would recommend that you read the tips...: I would recommend that you read the tips given above before you continue with the recipe.
- 3
I have given the quantity for a smaller...: I have given the quantity for a smaller portion of this kaliya curry and the ratio to use if you are cooking for a larger crowd as well.
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Gather all the ingredients and utensils you need...: Gather all the ingredients and utensils you need to make the kaliya curry
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Have two medium-sized bowls filled with water and...: Have two medium-sized bowls filled with water and 1/4 teaspoon of turmeric and salt mixed in each bowl.
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Brinjals and ash plantain tend to discolour as...: Brinjals and ash plantain tend to discolour as soon as they are exposed to air, you can avoid this by immediately submerging them in the turmeric and salt water.
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Have a platter ready with paper towels for...: Have a platter ready with paper towels for the deep-fried vegetables.
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Wash the brinjals(eggplant)and then cut off the stem.
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Once washed, place them on a wooden board...: Once washed, place them on a wooden board and cut them into thick 1-inch circles and then into half(whichever way you cut the brinjals, the idea is to have them quite thick and chunky when deep-fried.
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As you cut the brinjals, check for spoilage....: As you cut the brinjals, check for spoilage. Brinjals that look good on the outside can sometimes be spoiled on the inside with dark spots on the flesh.
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Separate them as you cut the vegetables and...: Separate them as you cut the vegetables and discard them.
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Immediately, transfer the sliced brinjals(eggplant)to the bowl of...: Immediately, transfer the sliced brinjals(eggplant)to the bowl of salted turmeric water.
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Wash the green plantain and cut the top...: Wash the green plantain and cut the top and bottom stems.
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Peel the green thick skin with a knife...: Peel the green thick skin with a knife exposing the white flesh of the ash plantain.
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Follow the same method as mentioned above for...: Follow the same method as mentioned above for cutting the brinjals(they need to be thick and chunky cubes)and immediately submerge them into the turmeric-salt water solution.
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Wash and remove the skin of the potatoes,...: Wash and remove the skin of the potatoes, rinse them and cut them into slightly medium-sized cubes(maybe 1/2 an inch on all sides).
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As mentioned, I have not added ox/chicken liver...: As mentioned, I have not added ox/chicken liver to this kaliya recipe and kept it as a vegetarian curry. But if you want to add the liver, boil 100g to 200g of the liver in water seasoned with salt and 1/2 a teaspoon of cumin powder.
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Cool and cut them to the required size....: Cool and cut them to the required size. add it to the thick gravy to cook with the fried vegetables until it combines with the curry.
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After all of the vegetables are cut. drain...: After all of the vegetables are cut. drain the water from the brinjals and ash plantain before you begin deep frying them as water in heated oil will cause splatter.
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Pour in the oil to your frying pan,...: Pour in the oil to your frying pan, over low-medium heat. let the oil reach the correct frying temperature, you can check this by adding a piece of brinjal after a few minutes of the oil heating.
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When the brinjal piece floats while frying, squeeze...: When the brinjal piece floats while frying, squeeze out the excess water from the eggplants, place them on a slotted spoon and slide them into the heated oil.
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Fry the eggplants in batches until they are...: Fry the eggplants in batches until they are golden brown. move them around so that all sides are evenly brown.
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Once the brinjals are fried, use a slotted...: Once the brinjals are fried, use a slotted spoon to remove them from the oil, while letting them drain as much as possible before adding them to a colander or platter covered in kitchen paper towels to absorb any excess oil.
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Once you've fried the brinjals(eggplants), fry the potatoes...: Once you've fried the brinjals(eggplants), fry the potatoes the same way followed by ash plantains and transfer them onto the kitchen paper towels to absorb excess oil.
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Set them aside to cool.
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Make the small amount of spice powder needed...: Make the small amount of spice powder needed by pounding or grinding the cardamom, cloves, and cinnamon into a rough coarse powder.
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Set aside.
- 28
Add the thin coconut milk to your cooking...: Add the thin coconut milk to your cooking pot. add the onions(1 finely sliced), garlic(5 pods chopped), ginger(1 tbsp), curry leaves, pandan leaf, curry powder(1 tbsp), chilli powder(1 tsp), turmeric powder(1/2 a tsp)and let it simmer until it boils over medium heat for 15 to 20 minutes.
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Reduce the flame to low, add the fried...: Reduce the flame to low, add the fried vegetables and give it a gentle mix.
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Make sure they are covered with the gravy...: Make sure they are covered with the gravy to absorb the flavours. season with salt if needed.
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Cover and slow simmer for 10 minutes or...: Cover and slow simmer for 10 minutes or until thin gravy is absorbed by the fried vegetables.
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Do not stir but shake the pan to...: Do not stir but shake the pan to distribute ingredients.
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Remove the lid and add thick coconut milk(2...: Remove the lid and add thick coconut milk(2 cups)while it simmers. Add the spice powder(ground cardamom, cinnamon, cloves), tamarind juice(2 tsp), and sugar(1 tbsp).
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Reduce heat to a low and slow simmer...: Reduce heat to a low and slow simmer until the gravy thickens and changes colour. check for salt and adjust accordingly.
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let the gravy thicken, and use your wide-slotted...: let the gravy thicken, and use your wide-slotted spoon to combine the ingredients to incorporate them with the gravy.
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Please be gentle with the mixing because after...: Please be gentle with the mixing because after all the fried ingredients absorb the gravy, it will tend to mash up even further and your curry will end up as a pulp.
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Once the gravy is absorbed and looks almost...: Once the gravy is absorbed and looks almost dry remove it from the stove, and let it rest for 5 to 10 minutes before before serving.
Cook it from the original
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