I can’t believe that I am posting two recipes back to back. Usually, I take pretty much forever to publish a new post. It is not because I don’t like blogging. I loooooove blogging. I have no doubt about that, but I hardly have time for that with two toddlers running around. My eldest for example can actually carry his little chair to anywhere he needs to climb, so I have to keep an eye on him all the time. Of cause he doesn’t do that all the time, but I have to know when he does that. I simply take this as a hectic, but a sweet phase of life. Anyways, now that I am actually writing a blog post, I should write more about food. Am I right ?
The recipe I am sharing today is a soya chunks curry. In Sri Lanka alone, there are many ways to prepare it. The recipe I am sharing with you today is a curry flavored with spices and herbs. More importantly, the spicy soya chunks are soaked in coconut milk. I usually buy soya meat curry flavored packets from the Sri Lankan store, here, but I don’t use spices packet which comes in the soya meat packet. Basically, if you can buy just soya meat from the store, you can use it to make this curry.
- 180 g of soya meat (2 small packets)
- 1 medium size onion sliced
- 4 cloves of garlic crushed
- 1 inch size ginger root crushed
- 2 small cinnamon sticks
- 2 or 3 pieces of a pandan leaf.
- Some curry leaves
- 4-5 cardamoms
- 1 ¼ tbsp. of roasted Sri Lankan curry powder
- ½ tsp of red chili powder
- 4 black pepper seeds
- 1 cup of coconut milk
- Cooking oil
First, place the soy chunks in a large bowl and pour warm water to it. Keep it aside for 10 minutes. Soy chunks will absorb most of the warm water in the bowl and now, they are large in size. Squeeze them to reduce excess water from the chunks and place them in another bowl. Now, add some cooking oil to the pan. Place the curry leaves, pandan leaves, cardamoms and black pepper seeds seperately in the pan. Fry them for about 30 seconds. Now, add the sliced onions to the same pan. Fry while mixing all the ingredients in the pan together. Once the onion slices change their color to light golden brown, add the crushed garlic and crushed ginger to the pan. Lower the heat and fry everything together for a minute. Now, add roasted curry powder, chili powder and some salt. Again, mix everything well while frying. It is important to do this step fast. You don’t need to burn the spices, instead you want the onions to absorb the spices well. Then, add the soy chunks and mix everything well while frying. You can see the soya chunks change their color in to dark brown. Now, add the coconut milk. Mix thoroughly and let everything cook in coconut milk. When you start to see the bubbles in your curry, you can remove the pan from the heat. That’s it.