Cylon Curry: Difference between revisions
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§ Ground together<br /> | § Ground together<br /> | ||
Cooking time: 1 hour<br /> | Cooking time: 1 hour<br /> | ||
Serves: 6<ref | Serves: 6<ref name="Recipe">{{cite_web|url=http://www.hindu.com/mp/2005/08/27/stories/2005082700150300.htm|title=Hindu.com Recipe for Cylon curry dish}}</ref> | ||
== References == | == References == | ||
Revision as of 15:14, 19 November 2006
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The recipe for this Chicken or Vegetable dish has a strong Sri Lankan influence. Some Pondicherrians, who had worked in Sri Lanka during the British Raj, may have brought with them the flavours of the island. This curry is very subtle on the tongue and tastes better if cooked the previous day and refrigerated. It is served with carrot kusumbu.
Recipe for Cylon Kozhi Curry
- Country chicken - 1kg, cut in small pieces
- Onions - 4, cut fine
- Green chilies - 2 §
- Ginger - 1 inch §
- Garlic - 6 to 8 cloves §
- Red chilly powder - 1 tbsp
- Lemon - juice - 1 and a half tbsp
- Turmeric powder - 1 tsp
- Gingely oil - 2 tbsp
- Coriander powder - 1 and a half tbsp
- Cinnamon - 1 small piece
- Green cardamom - 1
- Clove - 1
- Star anis (annachi poo) - quarter
- Bay leaf - half leaf
- Coconut - half, scraped
- Curry leaves - a few
- Mustard seeds - half tsp
- Salt
§ Ground together
Cooking time: 1 hour
Serves: 6[1]
References
- ↑ Hindu.com Recipe for Cylon curry dish (backup available on Archive.org) (in English).