Recipes
Recipes
Ingredients
500 g Amma paneer
300 g Basmati rice
150 g Pistachios
100 g Creamed coconut
1600 ml Coconut milk
400 ml Water
12 Curry leaves (fresh or frozen)
5 cm Piece of root ginger
3 Garlic cloves
2 Green chillies
1 Union, large
1 Cinnamon stick
2 tsp Ground turmeric
1 tbsp Madras curry powder
1 tbsp Caster sugar
Vegetable oil
Salt
Our chef’s recommendation
Riesling from the Mosel Valley, idi magnis rereiunt parchicta que sim quos estiustiosa. Nequider ovitaecum eicieni nons.
Take your home curry skills to the next level!
In this recipe, you can learn some new curry-making skills. Inspired by London’s Mildreds in Soho.
Method
1. Dice the onion, peel and chop the ginger, and thinly trim the chili. Place the ingredients in one bowl with the garlic cloves and blend till obtaining a smooth paste. You can do this with a food processor or a regular blender.
2. Heat a splash of oil in a large saucepan, add the
curry leaves and fry them for 10 -15 seconds.
Be careful not to burn them!
3. Add the paste and fry it for 6 to 8 minutes over a medium heat until toasted and fragrant.
4. Add the turmeric and cinnamon along with 1 tablespoon of Madras curry powder. Season with salt and fry for further 2-3 minutes.
Meanwhile, bring 450 ml of water to a boil.
5. Stir in the coconut cream, the sugar, and the creamed coconut. Bring to simmer and cook for 15 minutes until the curry has thickened and reduced.
6. Wash the rice thoroughly, strain and place it a saucepan. Add the boiling water and bring back to boil. Cover and let it simmer for 10 -12 minutes, until the water has evaporated and the rice is
tender.
7. Meanwhile, peel, roast and chop the pistachios.
8. Cut the Amma paneer into 2,5 cm cubes and stir them into the curry. Cook for 2 minutes, until well heated.
9. Spoon the rice and curry into your bowls. Garnish with the pistachios and enjoy your Amma paneer in a delicious Sri Lankan Curry together with a chilled Riesling from the Mosel Valley.
Recipes
Ingredients
500 g Amma paneer
300 g Basmati rice
150 g Pistachios
100 g Creamed coconut
1600 ml Coconut milk
400 ml Water
12 Curry leaves (fresh or frozen)
5 cm Piece of root ginger
3 Garlic cloves
2 Green chillies
1 Union, large
1 Cinnamon stick
2 tsp Ground turmeric
1 tbsp Madras curry powder
1 tbsp Caster sugar
Vegetable oil
Salt
Our chef’s recommendation
Riesling from the Mosel Valley, idi magnis rereiunt parchicta que sim quos estiustiosa. Nequider ovitaecum eicieni nons.
Take your home curry skills to the next level!
In this recipe, you can learn some new curry-making skills. Inspired by London’s Mildreds in Soho.
Method
1. Dice the onion, peel and chop the ginger, and thinly trim the chili. Place the ingredients in one bowl with the garlic cloves and blend till obtaining a smooth paste. You can do this with a food processor or a regular blender.
2. Heat a splash of oil in a large saucepan, add the
curry leaves and fry them for 10 -15 seconds.
Be careful not to burn them!
3. Add the paste and fry it for 6 to 8 minutes over a medium heat until toasted and fragrant.
4. Add the turmeric and cinnamon along with 1 tablespoon of Madras curry powder. Season with salt and fry for further 2-3 minutes.
Meanwhile, bring 450 ml of water to a boil.
5. Stir in the coconut cream, the sugar, and the creamed coconut. Bring to simmer and cook for 15 minutes until the curry has thickened and reduced.
6. Wash the rice thoroughly, strain and place it a saucepan. Add the boiling water and bring back to boil. Cover and let it simmer for 10 -12 minutes, until the water has evaporated and the rice is
tender.
7. Meanwhile, peel, roast and chop the pistachios.
8. Cut the Amma paneer into 2,5 cm cubes and stir them into the curry. Cook for 2 minutes, until well heated.
9. Spoon the rice and curry into your bowls. Garnish with the pistachios and enjoy your Amma paneer in a delicious Sri Lankan Curry together with a chilled Riesling from the Mosel Valley.
AmmA's Authentic and Traditional Recipes
