Two Sri Lankan Curry Recipes and a Fiery Sambol, by Cynthia Shanmugalingam

theguardian.com

Declan

subheading: For the curry:

400g pumpkin or butternut squash

2 tbsp coconut or vegetable oil

1 tsp salt, or to taste

½ tsp chilli powder

1 medium red onion, peeled and thinly sliced

10 curry leaves

6cm fresh pandan leaf (optional)

3 garlic cloves, peeled and halved

1 tsp mustard seeds

1 tsp cumin seeds

2 whole cardamom pods, lightly bashed in a mortar

200ml tinned coconut milk

¼ tsp ground coriander

1½ tsp ground turmeric

4cm piece root ginger, peeled and cut into matchsticks, to serve

½ lime, to serve

subheading: For the katta sambol:

150g red onion, peeled and finely diced

1 to 2 fresh curry leaves, roughly chopped

1 tsp chilli flakes

1 pinch chilli powder

Salt, to taste

20g tinned anchovies, drained and roughly chopped (optional)

Juice of ½ lime

subheading: For the fried rice:

200g jasmine rice, rinsed

2 tbsp coconut or vegetable oil

2 to 3 tbsp whole cashew nuts

10 fresh curry leaves

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