My journey to authentic Srilankan cuisine

Lentil curry (Preparation time 10 minutes, cooking time 10minutes) 6 servings

230 g red split lentils

1 tbs Jazz on The Green curry powder

½ tsp turmeric powder

2 finely chopped shallots

3 cloves garlic

2 cm cinnamon stick 

1 sprig curry leaves

10 cm pandanous leaf

400 ml cold water

¼ tsp black mustard seeds

2 dry red chillies

1 tsp coconut oil

200 ml coconut milk (Srilankan coconut Milk)

Salt to taste

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In a clay pot or a stainless steel pot, wash lentils thoroughly until the froth clears. Add lentils with Jazz on The Green curry powder, turmeric powder, finely chopped shallots, cloves of garlic, cinnamon stick, sprig of curry leaves, Pandanous leaf and cold water. In a small pot, heat the coconut oil and add black mustard seeds and dry chillies. Fry for about 2 minutes. Combine with the lentil curry mix and cook for about 5 minutes on a medium heat.Add coconut milk and cook for 5 more minutes on a low heat. Season with salt to taste at the end. It should be beautiful light-yellow colour.Serve with white basmati or Srilankan brown rice.

Order your Roasted curry powder Here !

Order your Roasted curry powder Here !

Cooking tip:

Always use Srilankan coconut milk (read the label) to reduce the sweet taste in the curry. Pandanus leaves and curry leaves add authentic smell in to your curry, can be found in any Asian supermarkets if needed . You can still make tasty lentil curry without them. Srilankan cinnamon is the best in the world if you can find them . Add the coconut milk gradually, stirring well each time. If you wish, sprinkle a pinch of Jazz on the Green spices when the lentil curry is cooked and ready to serve. Don’t stir it. Perfect with lime pickle or yoghurt or coconut sambal. Try it out and tell us your idea.

Order your Roasted curry powder Here !