Sri Lankan Moor
Carrot Curry with Shallots and Chiles
Carrot, coriander and fennel come together in this Sri Lankan curry, fragrant with curry leaves and cumin and simmered on the stove.
45 دقيقة · تكفي 4 أشخاص · متوسط
4
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 10 دقيقة · الطهي 35 دقيقة · الإجمالي 45 دقيقة
- متوسط
- 1
In a heavy medium pan add the oil and set over medium heat. Add shallots and chiles to hot oil. Stir and fry for 2 minutes, or until the shallots have softened a bit.
- 2
Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium, heat for 2-3 minutes.
- 3
Add coconut milk and bring to simmer. Cover, reduce heat to low, and simmer very gently for 5 (possibly as long as 25) minutes.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
