Ceylon Curry Of Oysters Recipes

VEGETARIAN SRI LANKAN STEW

Steps:

• Cook the green beans, carrots and potatoes separately in the microwave al dente.
• In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
• Stir in all the spices and cook until aromatic (about 2 mins).
• Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
• Add the vegetables and simmer on low heat until stew has desired consistency.
• Serve warm over Basmati rice.

CEYLON CURRY POWDER

Steps:

• In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
• Do not let them burn.
• Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
• Blend on high speed until finely powdered.
• Combine with chilli powder and ground rice if using.
• Store in an airtight jar.

CEYLON CURRY OF OYSTERS

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
• Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).