Watakolu vanjanaya

Ridged gourd curry

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Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This is a beautiful and unique curry, using an equally unique vegetable that is surprisingly easy to grow. In Sri Lanka, this is one of the curries you would have in your rice and curry selection. On a recent trip there I tasted this curry after many years, and it took me straight back to my grandmother’s smoky black kitchen, where one of the house girls would meticulously clean the gourd, ensuring that the skin on the hard outer ridges was removed, but the skin within the concave dips retained.

If the gourd is in perfect condition, the seeds will still be white and edible; otherwise, it’s best to remove the seeds if the gourd is a bit old. There is no real replacement for ridged gourd in terms of flavour and texture, but any member of the gourd family will work in this curry.

Vegans and pure vegetarians can omit the Maldive fish.

Preparation 25 minutes
Cooking 20 minutes

Ingredients

  • 2 ridged gourds
  • 1 onion, diced
  • 2 Indian green chillies, halved lengthways
  • ½ teaspoon fenugreek seeds
  • 1 fresh curry leaf sprig, leaves picked
  • 1 teaspoon Maldive fish (optional), finely pounded using a mortar and pestle
  • 1 teaspoon ground turmeric
  • 2 teaspoons Raw curry powder
  • ½ teaspoon chilli powder
  • salt, to taste
  • 300 ml (10½ fl oz) coconut milk
  • 200 ml (7 fl oz) coconut cream
  • juice of ½ lime
  • a pinch of Dark roasted curry powder

Method

Take the gourds and peel the skin from the ridges, leaving the skin on the concave inner dips of the gourds. Cut each gourd in half, and then on an angle into 4 cm (1½ inch) pieces.

Place all the ingredients, except the coconut cream, lime juice and roasted curry powder, in a heavy-based saucepan, stirring until well combined.

Bring to the boil over medium–high heat and cook for about 10 minutes, or until the skin of the gourd is tender.

Stir in the coconut cream and bring to the boil, then immediately turn off the heat.

Stir in the lime juice and serve garnished with a sprinkling of roasted curry powder.