I wanted to share some of our traditional recipes with you. So when I was cooking last Saturday I had my camera ready to take photos. First a little background information...
In traditional Sri Lankan culinary we use clay pots and coconut
shell spoons on fire created using fire wood. I still use clay pots and coconut
shell spoons but on gas cookers.
Coconut milk is the main liquid we use to cook curries. Coconut
milk is extracted in homes using a small machine (Follows a picture of mine). Person
has to hold the coconut shell into grater and turn around the handle to rotate
the grater. This machine grates the coconut meat. We mix grated coconut meat with
water and squeeze through a strainer to extract milk. This is done regularly in
Sri Lankan households at cooking.
Butternut squash curry is a commonly enjoyed delicacy in Sri
Lanka. It is a savory (but sweetness of squash is added) item and used as a side dish for rice. Following is how
my mother taught me to prepare butternut squash curry. You can adjust red
pepper powder and salt to taste.
Ingredients:
One medium red onion minced
3 cloves garlic minced
2 green peppers minced
3 Curry leaves minced or 1 teaspoon powdered curry leave
3 teaspoon red pepper powder
1 teaspoon curry powder
Pinch of turmeric powder
Salt to taste
1 teaspoon maldive fish (optional)
500g butternut squash hulled and cubed (1 inch)
2-3 cups coconut milk (according to need for gravy)
Method:
Put all ingredients in a (preferably clay) pot and bring to
a boil in medium heat stirring frequently.
When boiling reduce heat to low and cook covered for 5-6 minutes
stirring occasionally.
When squash cubes are cooked (a fork can be inserted) the
curry is ready.
Serve over Red rice. (Here I have added some stir fried chicken and green leaves.)
