Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---------> source <--------- |
| \N \N | \"A taste of Sri Lanka\" |
| \N \N | By Indra Jayasekera |
| 450 grams | Leeks |
| 50 grams | Onion |
| 2 \N | Chile, Green |
| ¼ teaspoon | Turmeric |
| 1 teaspoon | Salt |
| \N \N | Curry leaf sprigs |
| 175 millilitres | Coconut milk, thin |
| 100 millilitres | Coconut milk, thick |
| ¼ teaspoon | Curry powder |
CURRIED LEEKS
===========================> Directions <======================== Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chiles and place in a pan.
Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the Coconut milk, thick, bring back to the boil and just prior to serving sprinkle with ¼ teaspoon curry powder.
ISBN #962 224 010 0