roa

The fierytraditional Tamil cuisine from the northern part of Sri Lanka, Jaffna cooking has a distinct and delicious flavour

of spiceblendsate conunoo-theroasted andtheLmroastedvariety.\�hile meformeris reserved for r:ichcurries and non-vegetarian dishes, cl1e latteris milder and tendsto be used forseafood and vegetarian dishes.

BY DHANYA SAMUEL

Adapted from a Peter Kuruvita recipe,this curry is a rather simple one. And wicl1 cl1is,J added yet aoocl1er spice blend co my coLiection - SriLankan roastedcurry powder.

In traditionalSriLankan cooking, rwo forms

TI1e keyto agoodroastedcurry powder is gettingyour hands on goodqualitywhole spices and then roasting them yourself. The roasting is taken r:ightco the edge wimout burning, so watchoverit diligently.

Jread many recipes and articles on how co make born versionsandended up usingchi.� roasted currypowderrecipe fromYomube chef Menaka atTheCulinary Corner; ic seemed themosrbasic andamhentic version.As wicl1 many traditionalspice blends, likegaram masala,SriLankan roasted curry powderalso,1ariesslightly between households.

ThisJaffna GoatCurry usesbotl1 the roastedand unroastedcurry powders,whichis liberally usedto marinate cl1e meat, along with a few other aromaticsand min coconutmilk. Onlyusingme chin,and not me thick, coconut milk meansyou geea rich,darkcurry.

This isan adaptation of me traditionalcrn:ry (whichusesblood and offal). ltworksjust as well withoutusing cl1e offal,instead you can substitute with tomato paste,keepingcl1e recipe simple andeasy to make byaU.