Vegetarian Foods Archive

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

This S ri Lankan style Beetroot Curry is one of my husbands favourite dishes, in fact anything with beetroot he loves.  This Beetroot Curry is a mildly spiced, earthy and a little sweet.  The sweetness comes from the golden beetroot.   Here are the beetroots picked up from a farmers market in South Wales.  We have Golden Beetroot, Chioggia described by many Brits as the 'sticker rock' beetroot because of the pink and white striped on the inside and the more recognizable Beetroot that makes our hands stain when we peel and chop it.  It even stains our lovely wooden chopping board. I was very careful stirring the different beetroot together upon cooking as I did not want to lose the colours.  It was a little difficult but with a wide pan, I managed, a little bleeding of the beetroot into the yellow an  chioggia  could not be avoided though, that was naturally going to happen.   The photograph directly above was taken in the garden...