Tempered radish

Tempered radish

Raabu

By
From
My Feast
Serves
6
Photographer
Chris Chen

This is one of the more distinctive vegetable curries. It is very tasty and goes well with a fish curry.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 onion, sliced
1 sprig curry leaves, leaves picked
2 small green chillies, sliced
450g red radishes, peeled and grated
1-2 teaspoons lime juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons red chilli powder
2 teaspoons maldive fish flakes, (see glossary) (optional)
1 teaspoon chilli flakes
1/4 teaspoon ground turmeric
salt, to taste
150ml coconut milk

Method

  1. Heat the oil in a frying pan over medium heat, then add the onion, curry leaves and green chilli and cook until the onion is golden.
  2. Add the radish, lime juice, coriander, cumin, chilli powder, fish flakes, chilli flakes and turmeric, season with salt and stir well. Cook for 2–3 minutes over high heat, then reduce the heat to low and cook until the radish is tender.
  3. Stir through the coconut milk towards the end.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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