Best 3 Ceylon Curry Of Oysters Recipes
Tantalize your taste buds with a culinary journey to Sri Lanka, where the exotic flavors of Ceylon curry and the delicate brininess of fresh oysters harmoniously intertwine. In this article, we present a collection of delectable recipes that celebrate this unique pairing. From the classic Ceylon Curry of Oysters, a symphony of aromatic spices and creamy coconut milk, to the innovative Oyster and Prawn Curry, a delightful fusion of seafood flavors, these dishes are sure to impress even the most discerning palate.
Prepare to be captivated by the grandeur of the Jaffna-style Oyster Curry, where fiery chilies and tangy tamarind create a tantalizing dance on your tongue. Alternatively, embark on a milder culinary adventure with the fragrant Oyster Curry with Coconut Milk, where the richness of coconut milk and the subtle sweetness of jaggery create a harmonious balance of flavors.
For those seeking a taste of tradition, the Village-style Oyster Curry offers a rustic charm, with its blend of simple spices and the delicate flavor of fresh herbs. And if you're looking for a quick and easy weeknight meal, the Easy Oyster Curry is your perfect choice, featuring a streamlined recipe that delivers maximum flavor with minimal effort.
Each recipe in this collection has been carefully curated to highlight the unique characteristics of fresh oysters, transforming them into culinary masterpieces. Whether you're a seasoned home cook or just starting your culinary journey, these Ceylon curry of oyster recipes are sure to become favorites in your kitchen. So, gather your ingredients, ignite your passion for cooking, and let the flavors of Sri Lanka awaken your senses.
CEYLON CURRY POWDER
Taken from Charmaine Solomon. "In Sri Lankan cooking one of the main characteristics is that the spices are dark and roasted, this gives an aroma completely different from Indian curries". Used in "Harak mas curry" (Sri Lankan beef curry), "Lampries Curry" and "Mas Ismoru" (Sri Lankan braised beef with gravy).
Provided by Lou van
Categories Asian
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
- Do not let them burn.
- Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
- Blend on high speed until finely powdered.
- Combine with chilli powder and ground rice if using.
- Store in an airtight jar.
Nutrition Facts : Calories 280.8, Fat 14.4, SaturatedFat 1, Sodium 63.8, Carbohydrate 47.2, Fiber 25.8, Sugar 0.6, Protein 12
CEYLON BEEF CURRY
This is a typical Sri Lankan dish, the use of coconut sets it apart from Indian curries. This dish was on the menu every week when I lived in Ceylon.
Provided by Brian Holley
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
- Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
- Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
- Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.
- Served with boiled rice.
Nutrition Facts : Calories 989.1, Fat 80.2, SaturatedFat 47.9, Cholesterol 168.3, Sodium 508.4, Carbohydrate 21.7, Fiber 5.1, Sugar 12, Protein 46.9
VEGETARIAN SRI LANKAN STEW
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive "curry powder" with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.
Provided by kRiti2404
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the green beans, carrots and potatoes separately in the microwave al dente.
- In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
- Stir in all the spices and cook until aromatic (about 2 mins).
- Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
- Add the vegetables and simmer on low heat until stew has desired consistency.
- Serve warm over Basmati rice.
Nutrition Facts : Calories 337.7, Fat 14.7, SaturatedFat 6.1, Sodium 82.5, Carbohydrate 49.9, Fiber 7.1, Sugar 23.9, Protein 4.9
Tips:
- Fresh oysters are key: Use the freshest oysters you can find for the best flavor. Look for oysters that are plump and have a briny smell.
- Don't overcook the oysters: Oysters are delicate and cook quickly, so be careful not to overcook them. They should be cooked just until they are opaque and tender, about 2-3 minutes.
- Use a variety of spices: Ceylon curry powder is a blend of spices that includes cinnamon, cardamom, cloves, cumin, and turmeric. You can also add other spices to your curry, such as ginger, garlic, and chili powder.
- Serve with rice or bread: Serve the Ceylon curry of oysters with rice or bread so that you can soak up all of the delicious sauce.
Conclusion:
Ceylon curry of oysters is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of fresh oysters, flavorful spices, and creamy coconut milk creates a dish that is both elegant and comforting. So next time you're looking for a unique and delicious seafood dish, give Ceylon curry of oysters a try. You won't be disappointed!
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