Well this is a new favourite. Don't delay, put it on your list. Whether you are vegetarian/vegan or not, this is a killer curry that has all the elements you would expect of a great curry without the meat. The Chonkk (or flavoured oil for tempering the curry) with it's crispy curry leaves, is a must and is a common practice throughout India and Sri Lanka. We certainly love it. We have now printed our Currying Flavour book in the which this recipe appears. Go and get your copy ASAP as there are not many left!
It is a big beautiful flavoursome book full of inspiration for your Curry Nights!
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Sri Lankan Chonkk
- 4 Tablespoons Coconut Oil BUY
- 2 Teaspoons black mustard seeds
- 4 Shallot diced
- 20 curry leaves
- 4 Shallot peeled and halved
- 2 Green Chilli(es)
- 12 curry leaves
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon ground fenugreek
- 2 Teaspoons yellow curry powder
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1 Teaspoon Pink Salt Flakes BUY
- 1 pandan leave, torn in large pieces
- 400 Grams Coconut Milk
- 400 Grams Coconut Cream Recipe
- 750 Grams pumpkin, peeled and cubed
Heat the coconut oil in a small frying pan over medium heat and add the mustard seeds. When the seeds start to pop, add the shallots and curry leaves and cook for 3-5 minutes, or until the shallots are dark brown and starting to crisp.
Remove from the heat and strain through a sieve. Reserve the oil for drizzling, set crispy leaves and seeds aside to use as a garnish.
Place shallots, green chilli, curry leaves and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
Add turmeric, fenugreek, curry powder and chilli flakes and cook 1 min/Varoma/speed 1.
Add salt, pandan, coconut milk, coconut cream and pumpkin and cook 18 min/100°C/Reverse/speed soft.
Garnish with the crispy leaves, a little drizzle of the flavoured oil and serve with steamed rice and Coconut Roti.
More Meatless Mains
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