Latest Posts

Dandelion Greens in spicy curry sauce

Image of Bread and Dandelion Curry
Rye Sourdough , dandelion greens in curry sauce curry and Spicy carrots

Dandelion is our friendly front yard weed in here northern New England. Beautiful spring yellow flowers smiling back at every time there is little sun to meat them. Yes, it is a weed in perfect lawns. But I do not have one and I do enjoy little peak of bright yellow here and there in my yard. Dandelion greens are however vastly gaining popularity as an edible weed with an impressive nutritional and health benefit profile in recent years. It might be a little challenging vegetable to work with because its intense bitterness but not really for this curry girl. Make way dandelions, let me make some delicious spicy sauce for you today. But first let’s look at those nutritional benefits that everyone is so swooning over.

Dandelion Greens :Health benefits and Nutritional profile

Fresh Dandelion Greens

Dandelion greens being a leafy vegetable is pack full of those vital vitamins and minerals, fibers and is naturally low carb and low fat. If you look at the macro nutrients profile per cup (105g)of boiled dandelions

Calories 35
Net Carbs 3.7 g
Fat 0.4 g
Proteins 1.5 g


If you look at the micronutrients profile dandelion greens are very high in minerals like calcium, and potassium with impressive amounts of phosphorus and magnesium. Also, dandelions are packed full of vitamin A, C, K, Folate and Choline. Adding more leafy greens like dandelions are key to getting more and more important micronutrients to achieve and maintain a good metabolic health in ourselves.
In my opinion adding dark leafy greens like dandelions with very potent nutrient profile as food is much more beneficial than that of getting it as a supplement. I firmly believe adding them as a food helps to stay within safe dosage and counter getting potential side effects if, any.

If you like to read more on the benefits and nutrition of dandelions, I highly recommend visiting quick recap by and

I am feeling bit hungry after the wait, so let’s get cooking

How to cook Dandelion Greens in a Spicy curry sauce ?

Prep time: 30 minutes Cooking time: 15 minutes

Serving size: 10 to 12 servings

This curry is vegan ,completely plant based, low carb, low fat and low Calorie


  • 2 bunches of Dandelion greens
  • 2 Bunches of Collard greens
  • Half a cup of vinegar
  • 1 tsp Salt
  • 3 cloves of Malabar tamarind
  • 2 tablespoons of coriander powder
  • 2 tablespoons of Spanish paprika
  • 2 teaspoons of cumin
  • 1 inch piece of cinnamon
  • Two cardamom pods
  • 1 tablespoon cayenne pepper
  • 1 tablespoon nutritional yeast
  • 2 tablespoon of coconut oil
  • 1 inch piece of ginger
  • 2 cloves of garlic
  • Handful of curry leaves
  • 6 green chili peppers
  • Two medium sizes red onions
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of turmeric
  • Half a cup of scraped coconuts.


Prep work of dandelion greens

Blanched Dandelion Greens with Malabar Tamarind

Sort and rinse the greens and remove hard stems at the bottom
Soak them in the in the sink full of cold water with half a cup of vinegar and salt mixed in for half an hour.
Rinse well two times, drain and give the greens and stem a rough chop.
Boil a pot of water with three Malabar tamarinds and salt. When the water reaches rolling boil add greens and blanch for about two minutes until color change. Remove into a bowl and let it cool.
Save some of the blanched water and now cooked Malabar tamarind for the sauce.

Making spicy seasoning base for the dandelion greens

Make a spicy roasted red curry powder seasoning by dry roasting 2 tablespoons of Spanish paprika, 2 tablespoons of cumin and 2 tablespoons of coriander powder, 1 teaspoon of salt, 1 tsp of nutritional yeast in heavy bottomed skillet.
Heat 2 tbsp coconut oil and add tsp of mustard seeds and add 3 whole green chilies, ginger garlic paste, cardamom and turmeric powder. Sauté for a few seconds. Add diced red onions and caramelize.

Making the sauce and finishing the curry

Transfer the caramelized onion mixture to a blender cup. Add scraped coconut flakes, roasted red curry powder, well-cooked and soft Malabar tamarind, some of the blanching water, curry leaves, garlic cloves, ginger, three green chilies and puree into smooth paste.
Add that back to pan with a cup of water and an inch long stick of cinnamon. Cook for 10 minutes until sauce is thick.
Add the greens back and simmer for another 3 minutes tossing to coat the sauce. Turn the heat off and allow to cool completely before storing in freezable containers.

Serving suggestions

Rye bread with dandelion curry and spicy carrots

A curry

Serve over steamed basmati rice, lentil curry and grated carrots salad and curried dandelion greens as rice bowl meal
Serve over Steamed red rice, sour fish curry, Creamy jackfruit curry, curried dandelion greens as rice and curry meal bowl.

How does the rice and curry meals work ? Here are some examples.

As a Spread

Puree a cup of curried greens with half a cup of olive oil and handful of cashew nuts for a yummy savory spread over slice of rustic dark rye sourdough loaf.

How to make sourdough bread ? read below

A Dipping Sauce

Puree a half a cup of spicy dandelion greens curry with 2 tablespoons of olive oil and half a cup of boiled chickpeas to make a yummy dipping sauce for tortilla chips, and rye crackers.

I hope you enjoyed this recipe of how to cook dandelion greens and will give it a try sometime. nothing much was mentioned about collard greens in this recipe. Do you think collards are feeling little bit left out today just because I only wrote about dandelions. I think not. I think they are just as important, and I used them in the recipe because they are just as good and hardy enough to withstand cooking process. Also, collard helps to dilute the strong flavor of dandelions somewhat. Hats off to both dandelion greens and collard greens , and thank you for reading !


Thank you for subscribing!


Sign up for our newsletter and mailed recipes and giveaway offers


Air Fried Eggplant Curry with Sri Lankan Flavors

Favorite curries for fall : Air Fried Eggplant curry

Fall is my favorite season for two reasons. One is the eating Spicy curries and the second is baking. I love homemade rustic breads. Naturally, with more homemade breadmaking, I have been making curries better suited to pair with bread.  Specifically, I have been selecting recipes, to match the complex nutty flavor of rye whole wheat sourdough breads. Today, I am sharing one of my favorite curry recipes to pair with Rye bread. Sri Lankan air fried Eggplant curry !

Roasted Eggplant curry

Sri Lankan Eggplant curry is a delicious vegan curry made from eggplants and aromatic spices. It is a traditional and popular Sri Lankan curry dish. It is a vegan, gluten-free, and nut-free recipe that is very easy to make. If you decided to make it, you will be rewarded with rich and creamy texture of air-fried eggplant, the depth of flavors from spices, and bit of tartness from tamarind with a creamy flavorful thick sauce from coconut milk.

Health Benefits of Eggplants and Eggplant curry

Best health aspect of eating Eggplants is how much fiber it packs in with the lower calorie amount per cup of serving. In our busy life one thing we always strive to do is add as much fiber to our diet by eating more high fiber vegetables. Hi fiber intake is helpful in blood sugar management and better lipid profile and aids in healthy weight loss. As we now know, every little bit of vegetables we eat helps. Eggplants are a great way to do just that. According to Healthline, Eggplants are also very high in Manganese. It is a very important micronutrient and a trace element for a better metabolism. Making a big batch of curry is a very convenient and effective way to have this wonderful vegetable ready to go when you need it.

This healthy curry can be happily enjoyed any time of the day for lunch or dinner. Cooked with minimum oil and maximum flavors, you get health, flavors, and comfort in a single serving.

How to make the Curry Powder

Use of spices like turmeric, curry powder, mustard seeds, cardamom, and curry leaves ensure taste, aroma as well as health benefits of spices. Lets revisit how to make the seasoning base for this curry. One way to make the curry easily is with the red curry seasoning base that we made earlier.

link to my post on how to make red curry seasoning

However, I am going to give the recipe on how to make it the old fashioned Sri Lankan way, just in case if you do not have the seasoning base with you.

Spice blend for the Eggplant curry

Curry powder for this recipe is 2 part coriander powder, 2 part Spanish paprika ,1 part cumin powder and 1 part cayenne pepper. Mix them together and dry roast in a heavy bottomed skillet for few minute until fragrant.

With that under way, lets read little bit about serving suggestions to air fried Eggplant curry.

What to serve with Sri Lankan Eggplant Curry?

  • Rice: You can serve it with plain boiled rice, garlic rice, coconut rice. The rice really soaks up the flavor of the curry.
  • Flat bread: You can serve it with a traditional whole wheat flatbread, paratha or even lacha paratha. It is very wholesome and enjoyable.
  • Sourdough bread: Spicy and thick sauce in this curry is perfect for this tangy and nutty bread. It helps to cut the tartness and enhances the flavor and mouthfeel.

Sri Lankan Eggplant Curry Recipe

Preparation time: 30 min. Cooking time: 45 min.

Total time: 1 hour 15 minutes ( with air frying time)

Serving: 4


Seasoning base for eggplant curry
  • 6 medium-sized eggplants
  • 3 tablespoons vinegar
  • 1 tbsp olive oil
  • 2 medium red onion, chopped
  • 4 Garlic cloves, minced
  • 1 tsp grated ginger
  • ½ tsp mustard seeds
  • 6-8 Curry leaves
  • 4 Cloves
  • 4 Cardamom pods
  • 1 cinnamon stick
  • 2 tsp coriander powder
  • 2 tsp Spanish paprika
  • 1 tsp turmeric
  • 1 tsp cayenne pepper powder
  • 1 tsp cumin powder
  • 1 tsp of mustard seeds
  • 5 Dry green chilies
  • ½ cup Tamarind paste
  • Salt, to taste


  1. Wash the Eggplants and trim the top crown. Cut them into thin strips lengthwise.
  2. Place the Eggplants in a large bowl. Pour the vinegar, and sprinkle turmeric and salt. Using your hand, mix well so that each piece is coated with spice. Let it sit for about 30 minutes to marinade.
  3. Air fry at 375-degree f for 10 minutes or until the edges start to turn golden brown. Flip the pieces after 5 minutes.
  4. In a large skillet or pot, heat oil over medium heat. mustard seeds, let it crackle.
  5. Add chopped onions and cook for 3 to 5 minutes until they caramelize to light brown. Add grated ginger, minced garlic, and cook for a minute or two.
  6. Throw in handful of curry leaves, cardamom pods, cloves, coriander, paprika, cumin, cayenne, turmeric, and curry powder.
  7. Sprinkle a splash of water and let it cook until the oil is released.
  8. Mix in air-fried Eggplant, and dry red chilies. Mix well.
  9. Reduce the heat to low and cover the pot. Let it simmer for 20 minutes.
  10. Add tamarind paste and continue to cook on low heat for 5 minutes.
  11. Once the curry reaches a thick consistency


Thank you for subscribing!


Subscribe to get notified whenever new recipe goes up. Also, to recipe exclusive recipes and tips from mail.


airfryer bake Baking braised bread breadandcury Breads Breakfast brunch cast iron chicken Chicken curry coconut coconut milk cooking curry Dinner favorite things to eat flatbread food fresh salad good food goodfood healthy Ideas Leafy greens lentils lunch Mains mung beans naanandcurry plantbased Plant based pork reblogged Rice riceandcurry rice and curry seafood snacks spicy spicyfood Vegan yellow curry

Sourdough baking tips and tricks learned over the years

An update to 100% whole wheat sourdough breadmaking with Rye flour

Let me start by mentioning where I got my inspiration on for the first time. The perfect loaf. This amazing blog by Maurizio Leo, who is so hands on and knowledgeable about all things baking. Past five years I have followed his blog, methods, and awesome Instagram page for inspiration. If you want technicality of hands-on baking, there is where you find it.

But if you are like me, a mom, homemaker who love to add sourdough to your weekly meals. Want to make one yourself or not a fan of supermarket made sourdough bread, then this post is for you my friend. I bake weekly for my family and we have stopped buying bread from the store for the most part. It has taken me several years to get here and have baked many stone hard loaves while learning my lessons. Thank god now I am in a much better place. Let me share my tips with you too. Let us read on!

First and foremost, I should emphasis that even if you do not have a sourdough starter you can still bake a good loaf. You just would have to do a longer rise. Rye, it needs at least 24 hours bulk fermentation and another 12 hours rise to have enough fermentation to give a soft loaf. Next, let ‘s talk little bit about main ingredient which is flour. It is vital to use freshest flour available to you depending upon where you are. this is hands down best way to ensure flavor. I do mill my own grains because I have found that to be the best way to get best flavor and also keep my flour from going bad. We invested in KoMo XL plus and I have been doing lots of multigrain baking since then. My KoMo mill enables me to buy my grains fresh in bulk suppliers grind my own flour whenever I need to bake. Yes! I have a baking operation going on my household baking that I do not regret.

After flour the next best investment I did was to buy natural rattan bread proofing baskets. Proofing baskets are such a wonderful thing to have when working with grain like rye that needs long time to proof. it helps the loaf to hold its shape and gives a nice rise in proof despite of the fact of lacking gluten.

Rye Bread ready for oven.

Next l will mention a little bit about fiber enrichments. I add wheat bran and flax seed meal to bring up the fiber level even higher and add vital wheat gluten to soften and enhance the crumb structure.  Fiber enriched loves do not rise that much and added gluten helps to get little bit more air into the dough and helps it rise more. The bread We are making today is still going to be denser and hearty because of the wheat bran and I want it that way to have a loaf which will release that energy slower, thus curbing the glycemic peaks. It has helped me curb my not so good habit of snacking between meals completely.

Adding extra fibers to your bread is optional but if you need a good rise from just 100% rye adding extra wheat gluten cannot be skipped. protein content of the bread need to be about 14% for the flour for it to have nicer crumb structure.

Another important tip is how to store your freshly baked bread. Home baked fresh bread does not last on counter longer because they do not have the additives to help extend the shelf life. I do like to make and bake my loaves weekly in one go so I need to store bread to last them long. Once baked I cover them with a clean towel and let it cool down completely. Then and store them in freezer in zip top bag until you are ready to use. Place the bread on the counter on the night before and you are going to use it to thaw out and get to room temperature. If you want to freeze the dough that can be done as well.

Finally, I bake my loaves of bread in cast iron Dutch oven and in extremely hot oven. I mean extremely hot. But for my friends who do not own cast iron Dutch ovens, I do have a work around. Place a metal baking pan or an empty bread pan in the lower rack of the oven while preheating. As soon as you put the bread to bake on the top rack, pour a 1 cup of water carefully to the empty pan and close the oven door. extra moisture from the steam will help the bread rise and expand faster yields deliciously crusty bread.

Now that I have shared all my bread baking tips with you lets move on to the recipe.

100% whole wheat fiber enriched bread my home style

100% Rye sourdough artisan loaf

Yields a 750 gram loaf.


  • 300 grams of Wholegrain dark rye flour
  • 100 grams of rye sourdough starter
  • 1 and half tsp of salt
  • 100 grams of wheat gluten
  • 2 tbsp of wheat bran ( optional)
  • 2 tbsp of flax meal (optional)
  • Enough water to make a wet dough.

Baking process

On the First Day……

Mix dry ingredients and whisk together few times. Add water to make a wet and sticky dough.

knead it for about 10 minutes really well. Rest it for half an hour and knead it again. Rest for another half an hour and knead it again. place it in well oiled bowl and cover with a lid. ferment for 24 hours in refrigerator.

On the Second Day …..

Take out the dough and knead it really well and shape. Be ready for sticky dense dough. How much your rye bread dough will rise really depend upon condition that you have in your kitchen. Do not be alarmed if it does not look doubled. It will feel softer in your hands when properly fermented. use dome flour to dust the surface and hands to control the dough from sticking too much.

Place the cover on bread proofing basket and dust it with flour really well. Place shaped loafs in the proofing basket it rise in the refrigerator lightly covered for another 12 to 24 hours.

when you are ready to bake. take the proofing basket out and allow it to come to room temperature and rise up a little bit. My rye bread actually took another 5 hours on the counter to be ready for baking.

Preheat the oven to 450 degree with Dutch ovens in side. Turn the loafs in to a parchment paper and scorch on the top.

Bake for 25 minutes until bread is golden and crispy. open the lid of Dutch oven and allow it to bake for another 5 to 10 minutes .

Take the loaf out of the oven and allow it to completely cool before cutting in to it. For best results leave the loaf for 24 hours on counter before cutting.

Enjoy with your favorite topping or curry on side.  

Rye sourdough bread wit curried dandelion greens

Curried Creamy baby Jackfruit

Its September. weather has started to cool, and I am enjoying last bit of my roses coming in for the season. Grape vine is full of ripening and some fully ripe grapes. Crab apple tree is full of little red apples. Mesmerizing beauty of fruits everywhere. It has been a great year here in New England for the gardens. There were plenty of rain and drizzles, sun and plants just basking in it. But I am leaving fruits to the birds and bunnies this year. Today I am cooking an old time favorite of mine. Creamy jackfruit curry. One I haven’t had for a long time.

Its about curried version of one of the most famous fruit of Sri Lanka. young jack fruit. Jackfruit trees and coconut trees are quite wonderful part of Sri Lankan identity. To see jackfruit trees bear fruits is a sight of wonder. Trees are very tall and huge, mature fruits hang from the tree branches covering the whole tree. Sometimes a fruit can be as large as 50-pound rice sack, if not bigger and they have such delightful fruity flavor.  

Fruits can be made to curries in a different level of maturity. When they are very small, and by small, I mean about a foot long and very tart, we make spicy and sour baby jackfruit curry, similar in taste to any meat curry. If the fruit were picked more matured but not ripe, they are ideal to separate into individual lobes, deseeded and made into creamy jackfruit curry or, mixed with scraped coconut to make Mallum. When it is fully mature and ripe, with its wonderful fruity aroma and the sweet flavor it is perfect for a dessert or eat as is. Eating very ripe jackfruit is my fondest memory of it. gathering around a huge fruit of half of my height (when I was about 7 years) with my cousins and friends, eating lobes right out of peeled fruit and playfully throwing seeds into a bowl. Wild I know, but also refreshing.

On the nutritional front jackfruit does not disappoint either One cup of sliced fruit provides 3 grams of fiber and lot more vitamin and minerals, also antioxidants. (1)

  • Fiber: 3 grams
  • Protein: 3 grams
  • Vitamin A: 10% of the RDI
  • Vitamin C: 18% of the RDI
  • Riboflavin: 11% of the RDI
  • Magnesium: 15% of the RDI
  • Potassium: 14% of the RDI
  • Copper: 15% of the RDI
  • Manganese: 16% of the RDI

Need I say more about how happy I am cooking a baby jackfruit curry today. Despite of long list of ingredients it is pretty easy to make.

Curried creamy Baby jackfruit.

Cook time: 30 minutes                                                               Prep time :5 minutes

Spice level : Mild


  • One pack of cups of frozen baby jackfruit, thawed and sliced thin
  • Half a teaspoon Turmeric
  • 2-inch Lemongrass
  • Handful curry leaves
  • 2 Green chili
  • Teaspoon mustard seeds
  • Teaspoon Salt
  • Half a teaspoon of crushed black pepper
  • Half a teaspoon of Cumin
  • Teaspoon Coriander
  • One Inch piece Ginger
  • Cup Coconut
  • 2-inch piece of Cinnamon stick
  • 2 Cardamom pods
  • Coconut Vinegar


Puree all seasoning except cinnamon, with water

Layer the jackfruit alternatively with seasoning mix

Cook in low heat for about half an hour until jack fruit is completely soft and translucent stirring occasionally.

Sprinkle black curry seasoning on top and cover. Turn the heat off and let the aroma of the black curry seasoning absorb into the sauce.

Slice curry leaves and sprinkle over the top to garnish.

If you prefer to add little bit of extra protein to your curry, add a handful of boiled peanuts along with jackfruit in between layers. This is totally optional and authentic curry does not contain any peanuts in it. That is just my own preference.

Have another happy curry experience.

Serving Suggestions

A bowl of this mild and creamy curry with hints of turmeric, curry powder, coconut and Sri Lankan black curry seasoning is perfect to enjoy with naan or rice. In addition, its perfect on its own as a soup as well.

Citation :

Recap in meals with curries : Top ten Sri Lankan menu ideas from theperfectcurry cooking journey

Dinner Menu #1 (Vegan)

  • Steamed white Basmati Rice
  • Red Lentil Curry
  • Spicy vegan meat curry ( homemade vegan meat with beans and vital wheat gluten)
  • Cucumber Salad

Dinner Menu #2 (Vegan)

  • Homemade high fiber whole wheat bread
  • Red Lentil curry Sri Lankan style
  • Vegan meat curry
  • Cucumber Salad

Dinner Menu #3 (Vegan)

  • Steamed Basmati Rice
  • Curried mung bean sauce
  • Tempered Cabbage and lentils
  • Roasted Eggplant curry
  • Air fried Chickpeas and cashew crisps

Dinner Menu #4 (Vegan)

  • Cooked hard red wheat “rice”
  • Roasted Eggplant Curry
  • Red lentil curry Sri Lankan Style
  • Arugula and Tomato salad
  • Air Fried Chickpea and cashew crisps

Dinner menu #5 (Vegan)

  • Steamed Basmati rice
  • Carrots and onion Salad
  • Roasted Eggplant curry
  • Leek and Red Lentils
  • Roasted Chickpeas

Dinner Menu#6 (Vegan)

  • Coconut Bread ( Homemade bread with grated coconuts)
  • Vegan Meat curry
  • Curry leaves, green chili and coconut chutney

Dinner menu #7 (Seafood)

  • Steamed Basmati rice
  • Leek and red lentil Curry
  • Sri Lankan cutlets Air fried ( Skip this for vegan version)
  • Vegan “beef” curry
  • Curry leaves and grin chili coconut chutney

Dinner Menu #8 (Vegan)

  • Steamed Basmati Rice
  • Simple Cucumber Salad
  • Spicy black bean curry Sri Lankan style

Lunch menu #9

  • Sweet potato flat bread
  • Herb infused olive oil
  • Leek and carrot salad
  • Kimchi ( Skip for vegan version)

Dinner Menu #10

  • Kale ,Collard and Black beans soup ( Sri Lankan green porridge inspired)
  • Teaspoon of Labneh ( Skip or replace with vegan cheese of your choice for vegan version)
  • Steamed white rice.

airfryer bake Baking braised bread breadandcury Breads Breakfast brunch cast iron chicken Chicken curry coconut coconut milk cooking curry Dinner favorite things to eat flatbread food fresh salad good food goodfood healthy Ideas Leafy greens lentils lunch Mains mung beans naanandcurry plantbased Plant based pork reblogged Rice riceandcurry rice and curry seafood snacks spicy spicyfood Vegan yellow curry

Curried Chicken Fry Village Style

Keto Friendly Curry Chicken

Let’s visit a little village wedding in rural Sri Lanka, bride dressed in traditional tied saree. Hair tied back neatly and decorated with flowers and jewelry. She is wearing full ensemble of heavy bridal attire. The most beautiful thing you will set your eyes on that day. I hope I am not confusing my foodie friends here because I am talking about a village wedding, not food. But you see I am talking about food. Weddings and food go hand in hand. Second most beautiful thing you will spot on a village wedding is the lunch spread you will set eyes upon. Yes, it is lunch because traditionally weddings are hosted in mornings will have an elaborated lunch spread of at least 20 dishes and accompaniments, mead, and desserts. At least when I was young and fortunate to attend some village weddings.

 Aroma of the various dishes cooking, loud music playing, children running around playing, relatives gathered out mostly in outdoor kitchen preparing at various dishes over wood fire stoves is truly a sight to behold. Most of my wedding memories were those sounds of clanging pots and pans, sound of crackling wood fire, aroma of roasting spices, ladies chitchatting and of course those inviting aroma of the simmering curries. Among them, the bride of the wedding feast. The rustic village style chicken curry. This dish is not your everyday chicken curry. It does need lots of love and heart form the home cook. Lots of time too. But God so worth it. I would call it thanksgiving turkey of Sri Lanka, but better. Sorry Turkey!

This dish is prepared with fresh free range organic chicken that probably has been running around farmers backyard probably an hour ago. (of course, I settled for a fresh fowl I found in local grocery store, because it’s what I could find).  Its lean chicken with tougher meat ideal for longer cooking time. Also, you need lots of spices. Especially red curry seasoning base.  I posted how to make this curry seasoning for yourself few days ago. I will link that post here if you hadn’t had a chance to go through it.

Read how to make red curry seasoing base

 Once we pick out a chicken we need to clean, remove the skin, and cut into small pieces. Ideally 18 to 22 pieces depending on the weight of the chicken. This type of cutting is called curry cut chicken. You could certainly choose to cook the chicken with skin on, but I do highly recommend removing the skin and trimming any extra fat. This is one dish where too much fat in the curry could ruin the flavor. Cutting the chicken is not very intimidating at all. With a weighted sharp knife, some kitchen towels and you tube it is easier than you think. I am happy to share the best you tube video of cutting whole chicken into curry cut below. Good curry needs all those parts from the whole chicken to truly stand out and give its best flavor.

how to do the curry cut

Second most important thing is let it sit in it marinate, long time. Fresh fowl I prepped sat in the red curry seasoning base for 12 hours in the fridge before I started cooking the curry.

With all that lets make this village chicken curry.

Curried Chicken Fry Village Style

Prep time: half an hour

Cook time: two hours


  • Whole fresh fowl cut into curry cut. (About 4 pounds.)
  • Half a cup of red curry seasoning
  • Five dry hot chili peppers
  • Half a cup of caramelized onions.
  • Two tablespoons of black pepper
  • Handful of curry leaves
  • Cup of water
  • Coconut oil
  • Teaspoon of mustard seeds
  • Pinch of fenugreek seeds
  • Half a cup of coconut cream/ or heavy cream (keto friendly version)


Marinate the chicken in the red curry paste for overnight

Heat the pan on high and heat coconut oil to smoke point

Add the chicken pieces in batches fry until brown and firm outside. Remove and set aside.

On the same pan add another tablespoon of coconut oil and add teaspoon of mustard and pinch of fenugreek seeds. When fragrant add caramelized onions, dry chilies, and curry leaves. fry for a minute.

Add the chicken back and stir to coat chicken with everything.

Add a cup of water and cook covered until chicken is cooked and tender and sauce is thick.

Add coconut cream or heavy cream and cook for another minute and adjust the salt to your taste. Mine didn’t need any additional salt because curry seasoning had enough salt for the dish.

Enjoy over rice and salad.

Black beans, Kale, and collard Greens Soup

Inspired by Sri Lankan Herbal Porridge (Kola Kanda)

This dish is my own creation inspired by very popular herbal porridge in Sri Lanka. My mama would pick few bunches of Moringa leaves, Pennywort greens and Curryleaves and prepare a big pot of herbal porridge breakfast for whole family. Traditionally made with coconuts, mix of greens, and rice with coconut milk and stick of cinnamon for the sweet aroma it is a very nourishing and filling combination.

Key to making good herbal porridge is not overcooking green herbal juice that we extracted. So, it’s important we cook any other ingredient we add is precooked in coconut milk before adding the extracted herbal juice. As for the greens, we use either a one single type of green or mix of edible greens to make this. If not, one could use medicinal herbs and keep it purely herbal drink. But it is important to do your own research to know the dosages, safety and gather ample knowledge of medicinal leaves and plants you are planning on using beforehand.  In northern USA where I live, I have found Kale, Collard greens, little bit of parsley yields very good results and very easy to find. If you could find it, fresh curry leaves make a great addition as well. Once everything is prepared to go this dish comes together fast and easily.  

Personally, I have hard time drinking juices form greens because I find the taste too bitter. Even though I know how good it is to me I often find myself not liking the green juice or smoothies. Making a bowl of herbal soup that’s sits in my fridge all week makes a perfect solution when I am trying to add more greens to my diet but do not want to juice or make salad out of them.

When it comes to serving the porridge traditional rice and greens porridge is served plain and warm with a piece of jaggery. However, I am not making a traditional green herbal porridge that my mom used to make today. I am changing and spicing it up a little bit. Adding little bit more nutrients, fibers, and proteins to it to make a complete meal. I am adding beans, yogurt and replacing rice with ground steel cut oats. I am going to serve it with little bit of strained yogurt, and red pepper flakes and sprinkle of rice on the side.

Let’s get Juicing cooking

Green and Bean Soup

Cook time: 20 minutes


  • Kale and Collard greens 2 bunches of each
  • One and half cups of scraped coconut
  • One cup of cooked black beans (one can of black beans)
  • One cup of ground oats or oatmeal flour
  • 4 to 6 cups of water (for extracting the juice)
  • One clove of garlic
  • One inch piece of ginger
  • Tablespoon of black pepper
  • 2 teaspoons of salt
  • 1 teaspoon of turmeric
  • One stick of cinnamon
  • Teaspoon of mustard
  • 1 green chili pepper (optional)
  • Sliced red onion
  • Tablespoon of coconut oil


Work in batches and blend the greens and coconut in a blender to squeeze the juice out with the help of a cheesecloth. You can reuse the extracted juice from earlier blends in when juicing next batches so it will keep getting concentrated as you progress. Idea is to extract as much juice as possible from the greens. We want to gather up that goodness as much as possible.

Heat a tablespoon of oil in a stock pot and when smoking hot add mustard seeds. When they are cracking add onions, garlic, ginger, and green chili pepper. Sauté for a minute and add black beans and turmeric. Toss to coat the beans.

Add all the green juice and turn the heat to low. Slowly add ground oatmeal whisking rigorously avoid clumping. Add the stick of cinnamon.

Cook on low heat stirring constantly on just below simmering temperature until soup thickens up and greens and oatmeal is cooked cooking time will be about 10 minutes.

Serve warm over hot rice and strained yogurt. You could totally skip the rice and serve this soup plain. It has your all your macro and micronutrients all in one go.

I hope you will take the time to make it and let me know how you like it. to me it is very refreshing wit hits taste of fresh earthy flavor of greens and herbs and satisfying with oats and black beans.

This one is for the health.


Potatoes, Beets and Curries

Spicy Sri Lankan potato salad and Potato peanut curry in Beetroot curry sauce

The humble potato. creamy, delicious also starchy and filling. At least in my opinion there hasn’t been any other versatile vegetable perhaps other than tomato. My kids love French fries. Although they are not much of fans of potato salads or mashed potatoes, I am a big fan. With my recent journey with weight, at least trying to eat healthy dose of high fiber, looks like my days of eating mash potatoes are coming to an end. Being the devout fan of potato, I am determined to keep my humble root vegetable around in some way. My Sri Lankan curry world is helping me there in big time.

May it be a German potato salad, Chinese version of potato stir fry I was still craving something more there. Not only for me but my vegetable hating children, I needed to embark on the journey to look for more. I needed to add more wholesome ingredients to the mix. And I found the perfect solution buried deep within a cookbook I purchased in Sri Lanka. The two popular Sri Lankan dry curry dishes at are so fond to my heart I could bound to my will of reforming in to what I wanted.. So I made my own versions of Sri Lankan stir fried potatoes and beetroot curry. The best thing is that, I could use my red curry seasoning base to make both preparations without breaking a sweat.

Today I am happy to share not one but two delightful potato recipes. Spicy potato salad and potato and peanuts in beetroot curry sauce. yum !

Before we get in to making this my version of curries, let’s get a quick cap of what Sri Lankan spicy potato stir fry and beetroot curry looks like.

Sri Lankan Beetroot Curry

This sweet and spicy curry dish is prepared by simmering thinly sliced beetroots (only the root). In a spicy curry broth with curry leaves chilies and onions. Once the beets are cooked, curry is finished off by adding thick coconut cream and simmering until sauce is very thick. What goes well with Beetroot curry ? It is often served in rice and curry meal combinations. Couple examples are red rice, Sour fish dry curry /Fish ambul thiyal, Kale mallam or red rice, red lentil curry/ light turmeric lemongrass fish curry, and Kale mallam


Sri Lankan Spicy Potato Fry

Sri Lankan spicy potato fry is very popular among many versions how to prepare the dish. Made by tempering previously boiled potatoes with plenty of red onions and green chili peppers and spicy powdered curry blend at the end to spice it up and addicting fresh cut tomatoes to finish up. Writing these few lines brings back so many memories of ripening tomato vines, fragrance of freshly pick tomatoes, warm and spicy curry aromas, and hot midday sun. if you would like to read more about authentic and rustic Sri Lankan recipes, please let me know in a comment below.

Without going down too deep into the memory lane lets head back to today’s recipes that has elements from both, also wholesome and delicious.

There is a bit of prep work ahead making these two recipes.

Preboil the potatoes until they are about almost cooked but still firm. Let it cool and peel and set aside.

Boil the beets until its cooked and peel and let it cool.

Pre boil peanuts in little salt, turmeric and drain. Peanuts are great way to add some extra fiber and protein to any curry you make. I usually make a big batch of 4 cups at a time drain and freeze for later use. But if you do not like peanuts or allergic to nuts it does not change the final flavor of these curries so you can totally skip this step. I happen to like the crunch that peanuts give to curry, so I find myself adding a handful of it often.

once we have vegetables prepped curry come together pretty fast and easily. So, lets gather up the ingredients and start cooking.

Spicy Sri Lankan Style Potato Salad

Servings : 4                                                                    cook time : 15 minutes


  • 4 boiled potatoes with salt
  • 2 tsp of red curry paste
  • Cup of red onions
  • 2 green chili peppers
  • Bell pepper
  • grated Carrots / peas (any vegetable you like) optional
  • Handful of coriander leaves
  • One sprig of curry leaves


  • Peel and cut the potatoes in to small cubes or send through grating dish in food processor.
  • Heat teaspoon of olive oil in a skillet in medium heat add onions and peppers. Cook for a minute or two until soft.
  • Add green chili pepper, curry leaves, and cook for few seconds.
  • Add red curry seasoning base and Sauté couple of minutes. Add potatoes and vegetables, toss to coat. Sprinkle in half a cup of water, cover and cook until potatoes and vegetables are warmed through, and flavors are absorbed. Give it another toss and adjust the salt to your taste.
  • Add handful of coriander leaves, cover, and turn off the heat.

This warm and spicy potato salad is ready to go into your wrapping of choice. I served spoonful of salad in lettuce leaves and sliced cucumber on the side. My tribe loved every bit of it.


Potato Peanut curry in Beetroot curry Sauce

Servings: 6 to 8 servings                                             Cook time: 20 minutes

  • 4 medium size beetroots, boiled and peeled
  • Cup of boiled potatoes cut into cubes
  • Cup of peanuts boiled with turmeric and salt (optional ingredient)
  • 1 tsp of mustard seeds
  • 2 tablespoons of red curry seasoning base
  • 2 tablespoons of scraped coconut or half a cup of thick coconut cream.
  • One medium onion
  • One tomato
  • Two green chili peppers

How to prepare curry sauce.

  • Puree onion, tomato, green chilies, red curry paste, coconuts, and boiled beetroots until smooth, in a food processor.
  • Add tablespoon of coconut oil into heavy bottomed skillet. Heat on high and add mustard seeds. let it crackle.
  • Add beetroot puree and turn the heat down to medium. Cook for 10 minutes until flavors are combined.
  • Add peanuts and potato cubes and cook for another 5 minutes or the sauce is thickened.
  • Add handful of curry leaves and one inch thick of cinnamon stick. Cook for another minute or two. Adjust the salt to your desired taste.
  • Serve over steamed rice or with flat bread on the side.

This beetroot curry sauce is on the sweeter side but with a spicy hint to it. It is a delicious combination over steamed basmati rice or on its own as a soup. It was a very rewarding dinner for our family. I hope you will make it too and let me know how it turns out.

How to make Sri Lankan Red Curry Seasoning base

Sri Lankan Style Spicy Squid Curry

The non-fried calamari

If there is a one single seafood is cherished almost all around the world it is humble little squid. These little mollusks are treasured part of Asian, European and Mediterranean cuisine alike. We love our batter fried calamari with a little squeezed lime juice in Northern Europe and USA. In Japan it is loved as sushi, Sashimi or tempura. Other Southeast Asia and Mediterranean Squid is prepared by frying or dried or sometimes eaten raw. But we are talking about a different method of preparing this delight. The South Asian spicy curried squid.  This lovey fragrant yet unapologetically spicy curry is what you find in many Sri Lankan home cooking if you ever so happened to be around dinnertime.

There are few steps to cleaning squid. We Sri Lankans do not use squid ink while making curry. Because we do not use ink sack first step is to cut off Ink sack then clean inside and remove the outer skin. Then cut the squid into inch thick rings. Soak the prepped squid pieces in salt and juice of half of lime juice and rinse off well with cold water. Drain well.

Today we are using the red curry seasoning base we prepared few days ago to make quick simple curry base. Squid being very tender seafood does not need longer cooking time. So, we are going to make a little change to the way we traditionally cook them and start with making curry base first while the squid marinates in seasoning base. I posted how to make this awesome curry seasoning base last week in a separate post. If you haven’t had the chance yet, please check that out below.

Read how to make red curry base here

It has a several different ingredients to it but once you have it made and frozen there are lot of dishes including curries, dips, stir-fries you can prepare using the same curry paste combined with few simple techniques. Trust me it is a lifesaver in my Sri Lankan kitchen. I am sure it will be your trusted curry knight as well.

With that being said let’s start making our curry.

finished curry

Here is what you are going to need


  • 8 to 10 cuttlefish cleaned and rinsed. prepackaged calamari two 16 oz packs (32 0z)
  • 3 tablespoons of red curry seasoning
  •  2 red onions
  •  Handful of curry leaves
  • 4 Thai Green chilis (if you prefer milder version use just one or two, totally up to your spicy level)
  • 2 tablespoons of tamarind juice
  • 2-inch stick of cinnamon
  •  If you want extra heaping 2 teaspoons of cayenne pepper (or skip it altogether if you want a milder tangy sweet curry)
  • I can of thick coconut milk
  • Tablespoon of brown sugar
  • One chopped tomato


Scoop two tablespoons of curry base and massage over the squid. Let it marinate half and hour. While the squid marinade let us make out curry sauce.

Puree two medium size red onions, 2 tablespoons of tamarind paste, tablespoon of red curry base and green chilies in half a cup of water for curry base.

Heat two tablespoons of coconut oil and cook the curry base with cinnamon stick and curry leaves until sauce is brown, bubbly, and thick about 10 minutes. Add tablespoons of brown sugar, cayenne pepper and coconut cream. Cook until well combined and oil separates for about 5 more minutes.

Add Calamari and cook  another two to three minutes low. Taste and adjust salt/sugar to your desired taste.

Turn the heat down and add chopped tomato cook for another minute. Delicious Sri Lankan calamari curry is ready.

Enjoy over steamed rice and salad. Let me know what you think below and give me a follow back and join our curry journey.



Sri Lankan Red Curry Seasoning Base

Curry base recipes

The Sri Lankan Umami Part -3

We have had a quite a journey with seasoning blends that we prepared in our previous posts. After much trial and error and research, it was a hallelujah moment for me when I figured out the curry blends that simplified labor intensive process of Sri Lankan curries. I am no stranger to making my own seasoning bases. Ever since I started cooking when I was 7 or 8 years old from my first lentil curry, I was always trying to make things more efficient in the kitchen. I strived to stay authentic to rustic flavors but always tweaking things to make ready to go seasoning and food prep techniques. I would borrow or buy cookbooks and read how flavors evolve and watch so many instructional videos how other chefs and home cooks do it. Most of my tiny bit of leisure time after caring for my two little angels went to researching curries, flavors, and other similar dishes around the world. At first my husband was the guinea pig to test the new seasoning blends. He was always such a good sport with his comments and super nice about it when he did not like something, but as time went on was totally and completely hooked with what I would create. Slowly but steadily, I would tweak flavors, regularly cook with them making improvements. The Perfect curry was born out of this love for curries, curry seasoning bases and similar dishes around the world. I am grateful to everyone who are here with me cheering on.

Over last two months I shared two such distinctive seasoning blends with you. We talked about turmeric lemongrass seasoning blend in my post, The Sri Lankan Umami part 1 and talked about few different recipes we can make with that, like light yellow curries, lentil, and such. Then we talked about Black curry seasoning blend in my post Sri Lankan umami Part 2 and talked about how we can use it in array of recipes including smoking and pan-frying pork which was a huge hit. If you have not had a chance to read them yet, please click the links below and check those out.

Turmeric Lemongrass yellow curry Paste
Sri Lankan black curry paste

Today, I am ready to share third and final seasoning blend of this three-part series with you. I did save the best for last because this red curry seasoning blend is the most versatile, flavorful, and popular once out of the three. I do have a sense of completion and happiness but our journey through seasonings and curry blends does not end here. I do have lot more recipes lined up with these blends and already developing my next seasoning series as at now. So, without further ado lets get to adding a Sri Lankan pop to your cooking.

All the ingredients are easy to find in your local grocery store and your Indian grocery store. Dry ingredients are easily available from Amazon. This recipe is a one I cook in my kitchen frequently and holds true to conditions in my home and a huge hit every time I make it.

Red curry seasoning base

Sri Lankan Red curry Seasoning Base. 

Yield: 3 qt of Seasoning Paste

Prep Time: One hour including prep

Equipment: high speed food processor , heavy bottomed pot ,cup measure and wooden spoon


  • Roasted cayenne pepper 2 Tablespoon
  • Roasted cumin ¼ cup
  • Spanish paprika 1 cup
  • Coriander powder ¼ cup
  • Garlic cloves 2 heads
  • Onion powder ½ cup
  • Ginger root cubed 1 cup
  • Crushed black pepper ¼ cup
  • Ground nutmeg 2 tablespoons
  • Cloves 10
  • Cardamom 20
  • Amchur powder 2 tablespoons (ground raw mango powder)
  • Coconut vinegar 1 cup
  • Desiccated coconut ½ cup
  • Red lentil soaked 1 cup
  • Tomato pastes 2 cans
  • Salt ½ cup
  • Nutritional yeast ¼ cup
  • Soy sauce ¼ cup
  • Mustard oil cup
  • coconut oil cup
  • Lemongrass 2 sticks
  • Sri Lankan black curry powder 2 tablespoons


Measure out quantities of dry seasonings in separate bowls, have them ready to go.

Clean and rinse lemongrass and ginger. Peel and roughly chop garlic, ginger, and lemongrass.

Rinse and soak red lentils in cold water until soft.

Peel and crush cloves and cardamom.

Pulse lentils, lemongrass ginger and garlic in the food processor until finely processed.

Add half a cup of mustard oil, half a cup of coconut oil, 2/3 cup vinegar and quarter cup of dark soy sauce. Continue to blend until smooth. For about two more minutes.

Stop the food processor and add all the dry seasoning powders at once. Scrape the sides down. Cover and process additional minute.

Add remaining mustard oil, coconut oil and vinegar and continue to process until a smooth and well combined.

Heat a heavy bottomed pan on very low heat and melt two tablespoon of coconut oil. Gently pour the paste in there and heat on very gentle heat for about 5 to 10 minutes, until fragrant and turns darker in color continuously stirring.

Turn the heat off and allow to completely cool in the same pan.

This recipe yields a lot of seasoning base. It is too strong to be used on its own, so I highly recommend dividing in to 8 to 16 oz glass jars. Store in the freezer what you are not going to use in a week.

Basic Curry in 15 minutes using red curry seasoning.

2 heaping tablespoons of the seasoning base

Cup of scraped coconut

One medium size onion

One big tomato

Two Thai hot green chilies (optional)

sprig of curry leaves

pinch of Turmeric (optional)

I cup of scraped coconut

Half an inch of cinnamon stick

Blend everything in a blender with a cup of water to make runny base. Heat a heavy bottomed pot in a medium high and pour this curry base. heat to a rolling boil stirring continuously.

Once started to boil add a cinnamon stick, curry leaves, and turn the heat down to medium low. If you want to add a vegetable, seafood, or chicken you can add here. I would recommend any of followings chicken breast/ shrimp/ potatoes/ carrots and peas/boiled red beans and Swiss chard/ any white fish cubed without skin.

Simmer for 15 minutes or until oil separates from the coconut cream.

Adjust the salt to your taste and your curry sauce is ready. (Mine didn’t need any ). Enjoy over steamed rice, pasta or with flatbread on the side.

I hope will have great curry journey experimenting with this seasoning base. Let’s meet up next week with spicy curried rainbow trout recipe with all the tips and tricks.

Looking forward to make these curry seasoned recipes using red curry seasoning base soon.


Extra Spicy Curried Mackerel Fish

Inspired by Sri Lankan flavors and also Goan Fish curry Curried Fatty Fish

fisherman’s in western seashore, Sri Lanka

My father turned 71 years last week. I have been in touch with him every couple of days. We talk hours over skype trading stories when I was growing up. It is so hard that I have not seen him or my mother over two years. I miss seeing his face and sitting in veranda in the cool summer breeze, eating my mothers favorite pick of dishes that she cooks up specially for me. My mother is all hands in when she cooks. She is always so meticulous about getting freshest ingredients possible, oftentimes greens vegetables and herbs from her own homegrown garden and seafood from the fishmonger comes to my home every Tuesday and Thursday with his catch. That is when she makes her one of the greatest fish curry recipes, with the pick that day. Fragrance of fresh seafood simmering in a broth of Malabar tamarind, tomatoes, and blend of cayenne pepper and curry powder is always wholesome in midmorning.

My home being just half and hour from western seashore of Sri Lanka and closer to one of the biggest wet fish markets in southern Colombo getting fresh seafood was never a problem. Beauty of it is everyday catch he brings is different and my mom had a perfect recipe for each. There were many to choose from among many tuna verities including yellowfin, skipjack, bullet and merlin, mackerel, Sardines, beltfish, grouper, snapper you name it. Whatever the choice was for that day my mom was very meticulous about cleaning the fish thoroughly.

Cleaning your fish

She would remove gills and guts, trim off the fins altogether. I mean getting in and pulling every little spec of inners out, scraping the fish with back of the knife to remove the scales (if any) and rinsing thoroughly with cold water. “Never put any fins and rinse your fish well before making curry. Or your curry will be too fishy and ruined” she used to say. Next step is to cut the fish to thick pieces of steakes and soak in little water mixed with vinegar, lime juice, salt, and turmeric. This is a step I still follow today when I get fresh fatty fish that I must clean and prep myself. Half and hour in the soak and rinse really help with getting a well-rounded flavor in your curry.  Remove the steakes out and rinse thoroughly with cold water and you are ready to go.

With the fish ready to go us get to making some Sri Lankan spicy fish curry today. I am using some fresh Spanish mackerel I found in my local grocery store. I went ahead and cleaned and prepped the mackerel for my curry. It was three large fish and yielded 4 pounds of stakes once prepped. It was too much for making curry all in one go, so I decided to borrow a little trick from my mother’s book again and do a one more prep step. This way I could divide mackerel steaks into batches and freeze it to make a curry in a snap. Also, if I change your mind about making a curry again, I can always make a sandwich or cutlets once you have it prepped this way.

Pre-cooking mackerel

  • Add fish steakes in heavy bottomed pot with a lid (4 pounds of Spanish mackerel)
  • 2 tablespoons of freshly crushed black pepper
  • 2 teaspoons of turmeric
  • 1 heaping tablespoon of sea salt
  • 5 or 6 cloves of Malabar tamarind.

Loosely pack a layer of steaks in the bottom of pot. Lightly sprinkle salt pepper and turmeric on top. Tuck in two pieces of Malabar Tamarind. Repeat the same process until all the steakes are packed. Sprinkle in scant half a cup of water. Cover and place on lowest heat and let the fish slow steam until just done. Do not mix or add any more water because we want fish to stay dry and firm. Remove the stakes and store in airtight container along with Malabar tamarind. It stays good up to a week in the fridge or longer in freezer.

Today I am using one third of my pre-cooked mackerel to make a nice spicy Sri Lankan fish curry.

The Spicy Curry Sauce

Prep time: One hour                                                          Cook time: 20 minutes


  • 1 can of coconut cream
  • 2 tablespoon of coconut oil
  • Half a teaspoon of mustard seeds
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of freshly ground black pepper
  • 4 oz or two heaping tablespoon of turmeric lemongrass yellow curry seasoning base ( Please read how to make yellow curry seasoning base here)
  • Tablespoon of roasted Jaffna curry powder                                       
  • 2 teaspoon of Sri Lankan black curry powder
  • One red onion
  • If you like extra heat add 4 Thai hot red peppers (optional)
  • Clove or two of Malabar tamarind soaked to soften.
  • Leftover water from steaming the fish (if any, use up all that flavor)


  • Puree the onion and peppers.
  • In a heavy bottomed curry pot heat 2 tablespoon of coconut oil. When hot, add mustard seeds and let it crackle.
  • Add pureed onion and peppers cook until soft and bubbly.
  • Add everything else except mackerel and coconut milk. Keeping the heat high, toss to mix and cook for two more minutes. Add coconut milk and simmer the curry until spices are well combined and sauce is thick for about 15 minutes.
  • Add the pieces of fish and cook for another 5 minutes on low until flavors are combined. Give it a taste and adjust the salt to your taste. Since the fish is already cooked, you will only need to cook until fish is warmed through in the sauce.  

Yummy spicy fish curry is ready to serve. Serve warm over steamed basmati rice and a salad.

Creamy potato Salad with No Mayo

Spicy kick with Turmeric yellow curry dressing and inspired by Sri Lankan Potato curry.

Today, when my garden is getting some much needed rain, I thought about testing out some new potato salad idea with no mayonnaise but coconut curry flavored with my favorite homemade seasoning base. It was fun trying out some great outdoor grilling and smoking recipes last week, so why not some sides this week. After all its 4th of July weekend !

Sri Lankan creamy potato curry is more of a soup style curry base made with boiling potatoes in coconut milk and spices, herbs including turmeric and curry leaves. Potato salad on the other hand is potatoes coated with yummy creamy dressing, which is something very different from Sri Lankan idea of a curry. I love the flavor of both and wanted so bad to take inspiration from both dishes to make something with my own twist. I also wanted a lower calorie version of potato salad with no mayonnaise. There are so many variations of potato salads all around the world and I sincerely hope you will come to like mine. Best of all is it has kick to it with lemongrass and curry flavors, heat with fried chilies and crunch with fried Korean anchovies.

with that let’s gather up the ingredients and start making it. This recipe is going to be very easy to make if you have turmeric yellow curry seasoning base already premade and living in your fridge. I will link my post about how to make this seasoning base few weeks back.

Click the link for the Sri Lankan Umami- Part 1

Once made, curry base can go in freezer for over 2 months and in the fridge for two weeks once you thaw it overnight.

Ingredients you will need

2 tablespoons of Turmeric yellow curry base

1 tablespoon of sliced red onions

1 cup of thick coconut cream

2 cups of boiled, peeled and cubed potatoes

1 tablespoon of coconut oil


Deep fried small Korean anchovies

Deep fried chopped curry leaves

Deep fried dry chili pepper



  • Pre heat a cast iron skillet and add sliced onions. fry until golden and caramelized on the edges.
  • Once caramelized, add curry base and coconut milk. Cook on low flame for 5 minutes.
  • Add potatoes and toss to coat. gently heat, covered another 10 minutes on very low flame while gently scraping the bottom. If the sauce is too thick for your liking add little water and gently mix it in.
  • Once the flavors are incorporated and starts bubbling, remove from the flame and mix in cup of chopped tomatoes and red bell peppers and spring onions. toss to coat.
  • This step is optional. Garnish with fried Korean anchovies, curry leaves and chili pepper. I chose chilies because I like a little heat in my food and also I like the crunch that anchovies give. If you do not like chilies or anchovies in your potato salad please feel free to skip it.

This potato salad is best served warm and right after you make it. So if you really want to make it ahead I would recommend pre readying the ingredients but leave out tossing and re-heating it to incorporate flavors for just before serving. Our potato salad tastes creamy and rich as much as traditional salad, but we do not use any mayo make it. Creaminess comes from coconut milk and seasoning base.

Please comment below know if you like my twist of this salad / curry experience if you try it out. I would love to hear from you.

Thanks and have a great day.


Flavor Infused Olive Oil

flavored olive oil and grapeseed oil

Hello my lovely friends, I know I have been silent for some time now, but let me come beck to you with this well loved condiment recipe if you will. Even when I could not do a nice article to publish, I never stopped cooking and documenting. Let me share one of my kitchen staple and very easy and versatile recipe from that logs. Also, let me send you my sincere thanks for following liking and commenting on my posts and staying with me.

So , without further ado let me get to it.

It is spring and my garden has sprang up to life once again. I am loving every minute of it. Pink Azalea is finishing her showdown, but irises are just starting and Roses and Peonies getting ready to go next. I was walking around showering all my plants some love. Thyme and Rosemary plants needed a trim back and I decided to go ahead trim them and make my favorite flavored olive oil with all the excess trimmings few days back.

I feel this is the best way I can preserve the fresh flavor of the herbs for longest time. Whenever I have little extra fresh herbs in hand, I do this, and my family enjoys just picking up the bottle from counter to drizzle over veggies, hummus, or bread for a snack. It is also a great flavored oil to coat tortilla chips for air fryer or few drops over steamed rice / cooked pasta for a quick flavor boost. It is my little handy dandy trick I always keep on my counter .

So here it goes,

Flavor Infused Olive Oil

  • Thyme and Rosemary, fresh
  • Salt
  • Black Pepper
  • Cumin
  • Crushed red pepper
  • Couple of cloves of crush garlic ( feel free to use the peels)
  • Red Onion /about half a cup
  • Chopped black olives ( 2 )
  • half a teaspoon of capers ( Cannot skip this ingredient friends !)
  • Oil from one can of anchovies and two chopped anchovies
  • 2 cups of good Olive Oil

Gently heat about half a cup of the oil on a heavy bottomed pan. Add onions and sauté until translucent. Add garlic cloves and cook for few seconds, then add Oil from the anchovy can ( why waste the flavor) and anchovies, chopped olives and capers. Add the seasonings according to your taste ( Salt, Cumin, Black pepper and crushed red peppers). add fresh Thyme and Rosemary. heat another few seconds keeping flame low. turn off the heat and add rest of the olive oil. Let everything completely cool down. Store in a glass container and enjoy !

How to Eat Leafy Greens Sri Lankan Style

Leafy Greens in a Spicy Curry

Cooking leafy greens in a spicy sauce is a great way to cook the greens that are hardy and have stronger flavors. Collard greens, Dandelions, Swiss chard or any other edible wild greens. What’s better is you could throw in some mushrooms, beans too with this recipe. It is perfect to pair with rye sourdough bread, with hardy wild rice, cracked wheat rice to make up a nourishing meal.

for the full recipe read

Leafy Greens in the Breakfast Porridge

Green breakfast porridge is made with Kale and Collard greens pureed with coconut, and extracting juice out, to cook in a rice porridge. It is an ideal meal for breakfast along with some yogurt and honey. This green rice porridge is creamy and earthy at the same time has all the green goodness in it. It is a popular breakfast dish in Sri Lanka. We make it with variety of greens like Sri Lankan pennyworts (Gotu Kola) , hummingbird tree leaves ( Kathurumunga) , Wel Penela leaves ( Cardiospermum halicacabum), Curry leaves. It could be any number of garden greens what you can find the day before. this dish is well known for its medicinal qualities too.

for the full recipe

Greens in a Mallum

Kale or Collard or sometimes both prepared as mallum in Sri Lanka. Again, a Sri Lankan favorite, mallum makes a very important component of the rice and curry meal. made with flavor infused scraped coconut cooked along with the thinly sliced greens and finished with lime juice, makes it easy to absorb the nutrients in the greens.

For the full recipe

Leafy Greens in a Lentil Curry

Cooking greens with lentil curry is a perfect everyday easy curry recipe. It is a perfect way to cook soft watery greens like spinach ,watercress, rainbow chard or leeks. Resulting curry is creamy with lentil coconut sauce and fragrant with turmeric and cinnamon seasonings. Perhaps, this is the easiest preparation of all. Cook the red lentil curry as you would and add chopped greens during the last five minutes of the cooking process and it is ready to go. Perfect for pairing with white bread, siring hoppers, or white rice for a wholesome meal.

Greens as a Condiment

One of the best ways to add leafy greens to any meal is by making them into a chutney or making pesto with it. Sri Lankan style coconut green chili and curry leave chutney is one of my favorite dips for cutlets or carrot sticks. I do think however, this recipe is heavily influence by Indian chutneys made in somewhat similar way. Like, Coriander chutney.

Prepping yourself a curry leaves chutney is super easy. Just puree couple of handfuls of curry leaves, half a cup of coconut, a clove of garlic, three green chilies, teaspoon of turmeric, half a teaspoon of salt, half a teaspoon of freshly crushed black pepper, tablespoon of lime juice.

Apart from these common methods, we do often add them in to flat breads , salads and soups as well. As the saying goes, as much vegetables as possible in the diet is good. isn’t it ?

airfryer bake Baking braised bread breadandcury Breads Breakfast brunch cast iron chicken Chicken curry coconut coconut milk cooking curry Dinner favorite things to eat flatbread food fresh salad good food goodfood healthy Ideas Leafy greens lentils lunch Mains mung beans naanandcurry plantbased Plant based pork reblogged Rice riceandcurry rice and curry seafood snacks spicy spicyfood Vegan yellow curry


Thank you for subscribing!


Subscribe to my blog if you like my recipes and meal ideas. also we send out giveaway alerts, new product updates, and printable by mail as well.


Sweet Millet and Pumpkin Porridge

Ingredients: 60g millet 5 cups of water 160g pumpkin 4 blades of pandan leaves 3 red dates – sliced 50g rock sugar Method: Wash millet and let it soak for about 1 hour. Boil 5 cups of water.  Once the water is boiling, strain the millet and put into the boiling water.  Add in Pandan […]

Sweet Millet and Pumpkin Porridge