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Prep 15 mins
Cook 25 mins
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive “curry powder” with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.
- 2 tablespoons cooking oil or 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 serrano chili, slit lengthwise
- 1⁄4 teaspoon cinnamon
- 3 cloves
- 1 bay leaf
- 1⁄4 teaspoon turmeric
- 3⁄4 teaspoon cumin powder
- 3⁄4 teaspoon coriander powder
- 1⁄2 teaspoon garam masala
- 0.5 (6 1/4 ounce) can coconut milk
- 2 cups green beans, cut to 1 inch length
- 2 cups carrots, cut lengthwise to 1 inch length
- 2 cups potatoes, cut long and thin to 1 inch length
- 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.