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Editorial Reviews
From the Author
Sri Lankan Tamil cooking is oriented around meat and fish; vegetable dishes are primarily meant to accompany a central meat dish. But many of the meat dishes here do work fine with vegetarian substitutes, such as seitan, tofu, and meat-simulators (such as the "Ground Meatless" from Morningstar Farms or the "Diced Chik" from Worthington). Also, if you freeze tofu, then thaw it and break it into pieces, it gives it a chewy texture; you can also deep-fry it, which is delicious but does make it soak up quite a lot of fat. An alternative to deep frying is to cut the tofu into rectangles or squares, lay them in an oiled pan in a single layer, then spray them lightly with spray oil and bake until golden brown. And of course, adding lentils or chickpeas to any vegetable dish is a good way to get added protein. They should work particularly well in the potato curry, for example.
Excerpted from A Taste of Serendib: A Sri Lankan Cookbook by Mary Anne Mohanraj. Copyright © 2003. Reprinted by permission. All rights reserved.
Spicy Potato Curry (30 min. -- serves 4)
Sri Lankan Tamil cooking is oriented around meat and fish; vegetable dishes are primarily meant to accompany a central meat dish. But many of the meat dishes here do work fine with vegetarian substitutes, such as seitan, tofu, and meat-simulators (such as the "Ground Meatless" from Morningstar Farms or the "Diced Chik" from Worthington). Also, if you freeze tofu, then thaw it and break it into pieces, it gives it a chewy texture; you can also deep-fry it, which is delicious but does make it soak up quite a lot of fat. An alternative to deep frying is to cut the tofu into rectangles or squares, lay them in an oiled pan in a single layer, then spray them lightly with spray oil and bake until golden brown. And of course, adding lentils or chickpeas to any vegetable dish is a good way to get added protein. They should work particularly well in the potato curry, for example.
Excerpted from A Taste of Serendib: A Sri Lankan Cookbook by Mary Anne Mohanraj. Copyright © 2003. Reprinted by permission. All rights reserved.
Spicy Potato Curry (30 min. -- serves 4)
This is the vegetable dish I make most often (not actually a vegetable, I know), and I'm pretty sure it's Kevin's favorite. He eats it straight up in a bowl with a fork--but he's bolder than me.
3 medium yellow onions, chopped
3 T vegetable oil
1/4 t. black mustard seed
1/4 t. cumin seed
1-2 T (or more to taste) red chili powder
3 medium baking potatoes, peeled and cubed
3 T ketchup
1 rounded t. salt
1/2 c. milk, optional
1. Saute onions in oil on high with mustard seed and cumin seed until onions are golden/translucent (not brown). Add chili powder and cook 1 minute, until you start to cough. Immediately add potatoes, ketchup, and salt.
2. Lower heat to medium and add enough water so the potatoes don't burn (enough to cover usually works well). Cover and cook, stirring periodically, until potatoes are cooked through, about 20 minutes.
3. Remove lid and simmer off any excess water; the resulting curry sauce should be fairly thick, so that the potatoes are coated with sauce, rather than swimming in liquid. Add milk, if desired, to thicken sauce and mellow spice level; stir until well-blended. Serve hot.
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