Wednesday, October 11, 2017

Spicy Onion Curry


My kitchen would not function without onions.  I put it in almost all my savory food because it's one of the best ways to develop flavor.  Most dishes around the world start with onions, but it's only an ingredient... never the star of the dish.  
Now in Sri Lanka we make a lot of onion dishes that put the onion front and center.  Two dishes we make a lot are Lunu Miris (onion and chili sambol) and Deviled Onions (Seeni Sambol).   Now today's Spicy Onion Curry shows the same amount of love to the onion.  It's so quick an easy to make and it's becoming one of my favorite go to dishes to make when I need a spicy gravy to eat roti or naan.  
You can even boil some eggs and add to this dish to make it even more hearty.  This dish can be made vegan or vegetarian.  It can be eaten with rice and curry or with bread/flat breads. So don't make your onions just a simple ingredient... make it the main ingredient.

Spicy Onion Curry

by Curry and Comfort
Prep Time: 10
Cook Time: 20
Ingredients (4-6)
  • 2-3 medium onions sliced thin
  • 1-2 green chilies (jalapeno, serrano etc..) sliced
  • 10-12 curry leaves
  • 1-2 pandan leaves
  • 1 (1 inch piece) cinnamon stick
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 3 Tbs oil (I used canola)
  • 1 tsp turmeric powder
  • 1Tbs (or more to taste) red chili powder
  • salt to taste
  • 1 1/2 cups coconut milk

Slice onion and get all ingredients together.  Heat oil on on medium heat and add a small handful of the onions, pandan leaves, curry leaves, fenugreek seeds, mustard seeds and cinnamon stick.  Saute for 1 minute.
Then add the bulk of the onions, turmeric powder, red chili powder and salt. Cook on medium heat for 4-5 minutes.  Then add the coconut milk and cook for another 2-3 minutes.  Taste for salt and spice.  Serve with rice, roti, bread etc.. Enjoy.

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