Rhubarb is  on sweet side all over the word when Sri Lankans cook it to a spicy and aromatic curry. Its not a common vegetable in most of the parts In Sri Lanka as it grows in cooler  climate in the Hilly parts of Sri Lanka. My mother in law is a good cook. She used to cook this all the time with potatoes. If you cook it by it self its not giving this thick starchiness to the curry. You can always adjust the sourness by adding a bit of salt and sugar.

Serve this with plain rice to get the real taste. If you are a vegetarian or a vegan omit the Maldive fish flakes. I add Maldive fish in my curries as I learnt with Maldive fish flakes in almost all the vegetable curries. Maldive fish flakes are made of Dried and smoked Tuna. It gives a different flavour to the curry.

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Wash the Rhubarb & cut the ends .This is about 250g.
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Clean the Rhubarb.
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Cut in to two inch chunks.
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Clean two potatoes and cut into chunks.
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Cut 1/2 of an onion, two chillies. You will need 2 inches cinnamon, enough salt to your taste,1/2 tsp fenugreek seeds, Rampe if you have any, 1/2 tsp chilli powder, pinch of turmeric powder,  1/2 tsp curry powder and 2 Tblsp Maldive fish flakes (Optional)
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get one and a half cup of water and prepare 1/4 cup thick coconut milk.
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Add all the spices in to a pot.
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Add the sliced potatoes in to it.
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Add the one and half a cup of water in to the pot.
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If you are not a vegetarian or a vegan add Maldive fish flakes. This part is optional.
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Cook on a low heat until the potatoes are well cooked.
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Add the cubed rhubarb in to the pot.

 

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Add the coconut milk in to the pot too.
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Cook until the curry is thick. Don’t over cook the rhubarb. Then it will be mushy.  Serve with plain rice.