Recipe by mersaydees
Based on a recipe from the April 2004 issue of Saveur magazine, featuring an article on Madhur Jaffrey’s cookbook, Indian Passages. The intro to the recipe in the magazine says, “In testing this Sri Lankan recipe from author Jaffrey’s book, we found that the cooking time for the carrots may vary according to the variety and freshness of the vegetables.”
Top Review by Elmotoo
LOVE THIS!! I quartered baby carrots lengthwise. Yes, I really took the time. I used 3 small shallots which, in the end looked like more than 5TB but oh well. I didn't have fresh curry leaves BUT I do have ground curry leaves, yes indeedy. I used abouuuuuut 2 tsp but would use less next time. I used the entire can on coconut milk & it just covered the carrots & made a fab sauce. Kids LOVED this!! Made for whatever part of ZWT8 we're in now. :)
- 2 tablespoons corn oil or 2 tablespoons peanut oil
- 5 tablespoons shallots, chopped
- 1 fresh hot green chili pepper, finely chopped
- 1 lb medium carrot, peeled and cut into either 1 x 1/4 x 1/4 sticks (or into 1/4-thick rounds)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground fennel
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon ground turmeric
- 10 -15 fresh curry leaves, if available
- 1⁄2 teaspoon salt
- 3⁄4 cup coconut milk, from a well-shaken can
Directions See How It's Made
- In a heavy medium pan add the oil and set over medium heat.
- Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
- Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
- Add coconut milk and bring to simmer.
- Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.