This amberella (Spondias Dulcis) curry is so beautifully made, it brought my mind back to Sri Lanka within milliseconds. I remember my grandmother making this curry so deliciously and I remember me asking for more every time she served me this mouth-watering fruit curry. Now that I am much older, I make my own Sri Lankan food as you already know.
For many, it’s not easy to get the right colour for this curry at first. I remember when I first made it, my amberalla curry looked more like coconut milk with curry powder than an actual curry. Anyways, let me tell you the trick. It is simple than you think. Just cook it longer than you cook your vegetables. Ambarella gets more time to be well cooked. When it is well cooked, you can see the white colour of amberella changed in to a brownish colour and when you check your curry, it’s more in the creamier side. In order to get the taste you are looking for, the juice from amberalla should incorporate with coconut milk and other spices very well. And the juice of amberalla comes out only when it’s fully cooked. I just hope that I explained it well.
I should mention that I absolutely don’t see this fruit in the usual supermarkets we go for grocery shopping. To buy these, my husband has to go to Vietnamese supermarket and even in there, this isn’t a fruit that is available every day. Believe it or not, one lb of amberella cost 5.99 $. If you are in Sri Lanka right now, you must be so surprised to hear that as you probably get these fruits from your back yard or from someone you know or even from the farmers market that would not cost quarter of what my husband paid.
This delectable, creamy Amberella curry is so flavourful, you can basically serve this as the only vegetable side dish to your favourite steamed rice. This curry is mainly sweet and sour but has a subtle taste of spices along with its main flavours.
- 7 row amberella – Cut each in to 4 pieces ( I have cut in to small pieces here)
- ½ medium sized onion- finely chopped
- 1 ½ tsp of roasted curry powder
- ½ tsp of red chilli powder
- ¾ tsp of mustard seeds
- 1 tsp of maldives fish
- One small stick of cinnamon
- 2 cloves of garlic- chopped
- 2 green chillies- crushed
- 3 cups of think coconut milk
- 1 cup of thick coconut milk
- Some curry leaves
- Cooking oil
- 1 tsp of sugar
In a pan, roast the chilli powder and the roasted curry powder together for few seconds. Remove it and use the same pan or use a separate pan for this step. Warm oil under medium heat and put the mustard seeds in to the pan. Wait until they pop. Now, add curry leaves, cinnamon, garlic and stir fry with the mustard seeds. Once the crushed garlic is light golden brown, add onions. Mix well and add all other ingredients to the pan. For this curry, you don’t have to stir fry your onions. Cover the pan with a lid and cook under medium heat. Check few times to see whether amberella is well cooked ( I explained it in detail in my introduction). Adjust salt if necessary.