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5.0 from 3 votes

Pathola Maluwa (Snake Gourd Curry)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Sri Lankan

Ingredients

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 6 curry leaves
  • 1 pandanus leaf , thinly sliced
  • 1 green chilli pepper , thinly sliced
  • 2 Bombay onions (or 2 medium red onions), grated
  • 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. pathola (snake gourd), skin scraped off, cut into half-moon slices
  • salt , to taste
  • 1⅔ cups coconut cream
  • 1 tablespoon lime juice

Instructions

    Cup of Yum
  1. 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.
  2. Add the onions, mix well, and fry for 5 mins, until translucent. Add the garlic, and continue to fry for another couple of minutes.
  3. Add the Maldives fish and the spices. Mix and cook for 1 minute.
  4. Add the snake gourd and mix well. Add salt to taste. Cover and cook for 6 minutes.
  5. Add the coconut cream and lime juice, and cook another 3 minutes.
  6. Serve immediately.