Prakash K. Sivanathan, Niranjala M. Ellawala

Sudu Lunu Kari

Name: Sudu Lunu Kari
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: ½ tsp mustard seeds; ½ tsp cumin seeds; 2 tbsp oil; 2 whole garlic bulbs; 1 tsp Maldive fish, crushed (optional); 200 ml (7 fl oz/generous ¾ cup) water; 1 tsp Bathapu Thuna Paha (curry powder); 1 tsp Bathapu Thuna Paha (curry powder); 1 medium onion, finely chopped; 6 fresh curry leaves; ½ tsp ground turmeric; 1 green chilli, deseeded and sliced; salt; ½ tsp chilli powder; 2 tbsp freshly grated or desiccated (shredded) coconut; 200 ml (7 fl oz/generous ¾ cup) coconut milk; juice of ½ lime

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

2 whole garlic bulbs
2 tbsp oil
½ tsp cumin seeds

Asia
Sri Lanka
Side dish
Pescatarian
Gluten-free

Method

Gently break the garlic bulbs into individual cloves. Peel and wash the cloves and set aside.

Heat the oil in a medium, lidded frying pan (skillet) over a low heat. Add the cumin seeds, mustard seeds, onion and curry leaves, and stir-fry for 2 minutes.

Turn the heat up to medium. Add the garlic cloves, turmeric, green chillies, Maldive fish and water, and cover and cook for 5 mi