As promised, here's the recipe for my first ever Sri Lankan curry... and I confess, I went completely rogue with Mrs. Jayasinghe's advice! It's not at all a classic Sri Lankan curry. Sorry guys! Think of it more as a hungry little vegan's curry-in-a-hurry kinda thing. I was starving and I had some ripe mangos and coconut milk... and magic happened. This curry is sweet and creamy and spicy all at once, and you're gonna love it! Here's how it's done...
3 spring onions, chopped
1 inch piece of ginger, finely diced
3 cloves garlic, minced
3 green chillies, finely diced
1/2 tsp garam masala
1/4 tsp ground cumin
1 block (250g) firm tofu
3 (3/4 cup) fresh ripe mangos, pureéd
1 can (400g) coconut milk
salt & pepper to taste
Place the onion, ginger, garlic and chilli into a food processor and blitz until you have a chunky pureé. Heat a large skillet with a teaspoon of oil and fry the pureé with the garam masala and ground cumin for around 10 minutes on a medium/high heat until most of the moisture is gone.
Add the tofu, mango, coconut milk, salt and pepper and stir so everything is combined. Bring to a simmer for 5-10 minutes until the sauce is reduced and thick. Serve with fresh coriander.