capsicum curry in coconut milkI’ve made this dish before for Fahim and I, and we really like it. Then, one day, his parents were here and I made it again, and they agreed that it was good and said I could make it again. For them, that’s high praise!

The original recipe is from Ceylon Cooking by Chandra Dissanayake, the cookbook that Fahim’s cousin gave me. It’s on page 239.

Capsicum Chillies White Curry

Ingredients

  • 500 grams (1 pound) capsicums, quartered into long slices and stems & seeds removed
  • 60 grams (1/3 cup) onions, chopped
  • 1 tomato, chopped (opt)
  • 1 tablespoon Maldive fish flakes
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon fenugreek
  • 1 sprig curry leaves
  • 55 grams (1/4 cup) coconut milk, thin
  • 55 grams (1/4 cup) coconut milk, thick

Directions

  1. Put all ingredients except the thick coconut milk into a pot. Mix well and simmer until done and gravy has reduced. Capsicums should be soft.
  2. Add the thick coconut milk. Bring to boil and remove from heat.

If you don’t have curry leaves, omit – there is no substitute.

If you don’t have Maldive fish flakes, I’ve read that dried shrimp can be substituted. I haven’t tried this myself, though, so I have no idea how close it is.

What we call capsicums are, I believe but don’t know for sure, possibly the same thing or closely related to what are called banana peppers in the US and Canada.

Many Sri Lankan ingredients, like curry leaves, shredded coconut, coconut milk, Maldive fish flakes, and so on, can be purchased at Asian markets or in the Asian section of a supermarket. Give those a try before giving up. 🙂

It’s really quite a simple recipe, and delicious to boot. There’s no way to lose with this one. 🙂

[pg-image src=”http://pics.laurieashton.com/tn/20090326-00.jpg” link=”http://album.laurieashton.com/v/SriLanka/kitchen/20090326-00.jpg.html” caption=”Maldive fish flakes” alt=””]

[pg-image src=”http://pics.laurieashton.com/tn/20031002-09.jpg” link=”http://album.laurieashton.com/v/SriLanka/kitchen/2003100209.jpg.html” caption=”capsicum and green chillies” alt=””]

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Every Sunday is Sri Lankan Sunday where I’ll be posting a new Sri Lankan recipe, whether it be a curry, mallung, sambol, roti, or…

I’d love it if you joined me. 🙂 Cook something Sri Lankan or tell a story about an experience you’ve had with Sri Lankan food and blog about it, then post a comment here including a permalink to your blog post. Let’s share the spicy Sri Lankan cooking love! 😀

5 Replies to “Capsicum Curried in Coconut Milk”

  1. This looks like a fabulous meal! Thanks so much for sharing it and congratulations on the in-law’s approval. 🙂

    Heiddi’s last blog post..What have you been reading lately?

  2. VirtualLee, sorry for not saying so, but yes, served over rice with other curries, sambols, mallungs, etc.

    And thanks! 🙂

  3. For the benefit of those living in Vancouver, BC, this store sells many things from Sri Lanka including Maldive Fish.
    Thurga Trading Co Ltd,
    6049 Fraser Street
    Vancouver BC V5W 2Z8
    Canada
    +1 (604) 877-0087

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