Yellow Curry (Kiru Garudhiya)

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Yellow curry or Kiru Garudhiya is a simple yet tasty curry. You can use potato if you cannot get fresh moringa (drumstick pods). For this recipe I am using drumstick pods, which I bought from the local market. You can also find them at Asian grocers.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 4

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Ingredients 

  • 2 Tablespoons oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic crushed 
  • 1/2 teaspoon finely grated fresh ginger
  • 1 x 5cm cinnamon stick
  • 5 cardamom pods, lightly bruised 
  • 1 sprig curry leaves
  • 2 x 5 cm pandan leaf
  • 1 vegetable stock cube
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric powder
  • 4 drumstick pods ( 360gm) peeled and cut into 10 cm pieces 
  • 1/4 cup smoked Maldive fish cut into slices or 1 tin (185g) tuna chunks drained
  • 1/2 habanero chilli or to taste
  • 1 medium tomato quartered
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup coconut milk powder dissolved in 1/3 cup hot water

Method 

  1. Heat oil in a medium size pan.
  2. Add onions, garlic, ginger, cinnamon stick, cardamom pods, curry leaves, pandan leaf and the stock cube. Fry until onions are soft.
  3. Add cumin and turmeric powder. Stir well, add drumstick pods, fish, chilli, tomatoes,  salt and water.
  4. Cover and cook over moderate heat until the drumstick pods are soft  about 30 minutes. 
  5. Finally add the coconut milk, mix well and take off heat.
  6. Serve with rice.
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