Tuesday, June 21, 2011

Sri Lankan Mild Cabbage Curry

1 pound of cabbage shredded (*Note)
1 medium onion chopped
10-12 curry leaves
1/2 tsp of turmeric
1 piece of cinnamon stick
1 green chili whole but sliced down the middle
2 cloves of garlic minced
1/2 tsp of fenugreek seeds (available at Indian Grocers)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
1-2 cups of water(depending on how gravy you want)

Note:  I used a bag of shredded coleslaw.  It does have some carrots in it, but I don't mind because I enjoy seeing the color and flavor.    My recipe makes a thin gravy.  If you would like a much thicker gravy, you can use a trick my Mother does by boiling a potato alongside the cabbage and mashing it to thicken the gravy.  She has also been known to use few tablespoons of  instant potatoes (dehydrated potatoes) to thicken the gravy.


Boil all ingredients (except for the coconut milk and lime juice) in a large pan for about 10-12 minutes.  You want the cabbage to be tender.  Once cabbage is cooked add your coconut milk.  Allow to simmer for another 2-3 minutes.  Taste for salt then turn stove off.  If you like you can add the lime juice (just a couple of squeezes from half a lime should be fine) now.  Stir well and serve.  Serves 4-6 people as part of a meal.  Enjoy.

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