• Serves 6 people
  • Vegetarians & Vegans can omit Maldive fish flakes.

My mum used to cook this curry all the time. I loved it the way she cooked it. She leaves a bit of thick gravy in it. But always made sure to cook it very tasty. When we go back to Sri Lanka My son always ask my mum to cook the carrot curry my mums way. This is a copy cat of my mums carrot curry. This will serve 6 people.

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I am using 500g carrots . Boil the carrots and cut them in half and peel them using a sharp knife. (The peel comes off ver well)

 

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Chop some Onion and garlic and add to the carrots.

 

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Add several green or red chillies cut in length ways.

 

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If you are not a vegetarian add some Maldive fish flakes.

 

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Add some cinnamon , curry leaves, and the pandan leaves to give the aroma.

 

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Add 1/4 tsp pepper with 1/4 tsp turmeric powder.

 

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Add 1 tsp curry powder.

 

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Chillie powder depends on how hot you want your curry to be. Add the amount you like.

 

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Add 1/2 tsp fenugreek seeds in to the curry. This is optional. Add if you have only.

 

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Finally add some salt. Always it depends on you.

 

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Add 1 cup water cook for 5 minutes.

 

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Add 1/2 cup very thick coconut milk in to it.

 

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Sitr well and bring too boil. The curry is ready to serve with plain rice.