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Sri Lankan spice trail: Amangalla’s beetroot curry recipe

Posted by Sarah Lewis on November 12th, 2011

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 from Amangalla boutique hotel, Galle, Sri LankaBEETROOT 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.

Sambol at Amangalla boutique hotel, Galle, Sri LankaMINT 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.

Staying at a hotel in Sri Lanka? Find more fabulous things to do in and around the fort, with our Galle destination guide.

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