issolves. Pour in sweetened condensed milk; cook and stir until mixture
ix the egg.
Squeeze milk out of the slice of
Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
Add the chicken or pineapple, coconut milk and sugar.
Cover and cook on a low heat for 10 minutes
Serve with white rice.
sp of salt, the coconut milk and bring to the boil
Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour).
Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point.
Simmer uncovered for 20 minutes or until onions are soft.
Add lemon juice and stir.
Taste and add more salt or lemon if required.
ngredients except the thick coconut milk and ghee.
Cover and
50 minutes.
Add coconut milk, taste and add more salt
Heat the oil in a pan and fry the onions and green peppers till just soft.
Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
Add half of the pineapple juice to the pan and cook for 2 minutes.
Add the sugar and coconut milk, simmer 2 minutes.
Take off of the heat.
Serve hot or cold as a side dish for your curry.
minutes.
Add coconut milk and bring to the boil
br>Add the vinegar, coconut milk, salt to taste and the
radually stir in the coconut milk and simmer for 2-3
n broth (if using) coconut milk and white wine vinegar; bring
ustard seeds to the coconut milk and pour it into the
uick release.
Add coconut milk, taste and add more salt
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.
Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
Garnish with parsley and cashews - enjoy with rice or naan.
inutes. Stir in the coconut milk, bring to a simmer, and
In a heavy pan heat the oil and fry the onion till golden brown.
Put half of the onions aside and save for garnish.
Add the chillies, shrimp paste, and turmeric and cook for 2 minutes.
Add the lentils, curry leaves, coconut milk, stock, cinnamon stick and lemon grass. Stir to mix all the ingredients together.
Bring to the boil, reduce the heat and simmer for 40 mins, uncovered.
Discard the cinnamon stick and lemon grass stalk.
Garnish with the remaining onions and serve.
br>Put the sugar, condensed milk, milk and water into a large
Blend powdered milk and sugar in blender.
Add melted butter and hot water.
Blend well.
Use when recipe calls for 1 can Eagle Brand milk or 1 can sweetened condensed milk.