For round two of our Sri Lankan flavour festival, Amangalla boutique hotel in Galle, Sri Lanka, shares recipes for a tasty beetroot curry and refreshing mint sambol, the perfect accompaniments to Wednesday’s seafood curry.
BEETROOT CURRY INGREDIENTS
1 tbs vegetable oil
1 onion, chopped
5 garlic cloves, cut into thin strips
2 tbs curry powder
1 tsp chilli powder
1 tsp turmeric powder
6 fresh curry leaves*
1kg beetroot, peeled, cut into matchsticks
1 green chilli, chopped
200ml coconut milk
Steamed rice and mint sambol, to serve
*You should be able to source curry leaves in an Asian supermarket or really good greengrocer.
BEETROOT CURRY METHOD
1 Heat the vegetable oil in a saucepan over medium heat.
2 Add garlic and onion and cook, stirring, for 3–5 minutes until onion is lightly golden.
3 Add the dry spices and curry leaves, then cook over low heat, stirring, for 3 minutes or until fragrant.
4 Add the beetroot strips and green chilli, then stir to coat in the spice mixture.
5 Pour in the coconut milk, then cook over low heat for 20 minutes until the beetroot is tender but still firm to the bite.
6 Serve with the seafood curry, steamed rice and sambol.
MINT SAMBOL INGREDIENTS
200g mint or gotukola (a peppery Sri Lankan herb)
200g freshly grated coconut
1 tbs chopped tomato (seedless)
1 tsp lemon juice
1 tbs finely chopped eschalot
Salt and pepper to taste
MINT SAMBOL METHOD
1 Combine all of the ingredients in a bowl, then serve as an accompaniment to the seafood curry, beetroot curry and rice.