Pathola Maluwa (Snake Gourd Curry)
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Asian, Sri Lankan
Pathola Maluwa (Snake Gourd Curry)
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Fragrant and creamy, with a very slightly bitter edge, pathola maluwa (snake gourd curry) is one of Sri Lanka's less fiery dishes, yet is no less delicious than its spicier counterparts.
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Ingredients
- 2 tablespoons coconut oil
- ½ teaspoon mustard seeds
- 6 curry leaves
- 1 pandanus leaf , thinly sliced
- 1 green chili pepper thinly sliced
- 2 onion or 2 medium red onions), grated, Bombay onions
- 2 cloves garlic , crushed
- 1 tablespoon umbalakada (smoked and dried Maldives fish)
- ½ teaspoon fenugreek powder (or 1 teaspoon fenugreek seeds)
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ½ teaspoon thuna paha (raw Sri Lankan curry powder)
- 10 oz. pointed gourd snake gourd), skin scraped off, cut into half-moon slices, also known as pathola
- salt , to taste
- 1⅔ cups coconut cream
- 1 tablespoon lime juice
Instructions
- In a saucepan, heat the oil over medium heat, and splutter the mustard seeds, curry leaves, pandanus leaf, and green chilli pepper for 20 seconds or so.
- Add the onions, mix well, and fry for 5 mins, until translucent. Add the garlic, and continue to fry for another couple of minutes.
- Add the Maldives fish and the spices. Mix and cook for 1 minute.
- Add the snake gourd and mix well. Add salt to taste. Cover and cook for 6 minutes.
- Add the coconut cream and lime juice, and cook another 3 minutes.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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