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Ingredients
Dried sprats - 50g
Tomato - 100g
Onion - 75g
Garlic cloves - 5 to 7
Curry powder - 1 tablespoon
Thin coconut milk - 350ml
Thin tamarind juice - 50ml
Curry leaves - Few
Mustard seeds - ¼ teaspoon
Fenugreek seeds - ¼ teaspoon
Fennel seeds - ¼ teaspoon
Turmeric powder - ¼ teaspoon
Salt - As you need
Cooking oil - As you need
Instructions
Take the dried parts, add some hot water, and leave them to soak for 10 minutes. Then rinse them in ordinary water for 2 times.
Chop the onion and slice the garlic. Also, take some curry leaves.
Get ready with mustard seeds, fennel seeds, fenugreek seeds, and turmeric powder.
Slice the tomatoes.
Prepare thin coconut milk and thin tamarind juice.
Heat the oil and add mustard seeds. Let them splutter. Then add the onions and sauté them until the onions just start to turn a golden color. For me, it takes about 2 to 3 minutes.
Now, add garlic and curry leaves. Fry them until the onions turn into golden color. For me, it takes about 1 to 2 minutes. Then, add fennel seeds and fenugreek seeds. Fry them for 30 seconds.
Mix them well and cook covered under high flame for 4 to 5 minutes.
Now add the dried sprats, mix, and cook covered under high flame for 1 or 2 minutes.
Finally, add the sliced tomatoes, mix well, and cook covered under low flame for 4 to 5 minutes.
Taste the curry and adjust salt if needed.
This is how to make the best and spicy dried sprats curry recipe with tomatoes. Serve and enjoy this Sri Lankan style dried sprats spicy curry.
Notes
1. I extract the coconut milk from grated coconut. If it is hard to find use the coconut milk powder or canned coconut milk. 2. Normally, dried sprats have a good amount of salt. So you don’t need to add more salt.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/spicy-dried-sprats-curry-recipe-nethili-karuvadu-kuzhambu/