Sri Lankan White Zucchini Curry

Name: Sri Lankan White Zucchini Curry
Yield: serves 4¿6
Ingredients: 4 medium-sized zucchini, about 1 1/2 pounds total, trimmed, cut in half lengthways, and then cut crossways into 3/4-inch segments; 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; 15 fresh curry leaves, lightly crushed in the palm, or 10 fresh basil leaves; 1/2 teaspoon salt; 1 medium shallot, peeled and cut into fine slivers; 1 1/4 cups coconut milk from a well-shaken can

December 9, 2011

Even though this is called a white curry, it is slightly yellowish in color from the small amount of turmeric in it. In Sri Lanka, it is made with ridge gourd, which looks like a ridged, long, slightly curving cucumber, pointy at the ends. It is sold in Indian, Southeast Asian, and Chinese markets. If you can find it, peel it with a peeler, concentrating mostly on the high ridges, and then cut it crosswise into 3/4-inch segments. It cooks in about 3 minutes. I have used zucchini instead because it is just as good and we can all get it easily. Serve with rice and perhaps Stir-Fried Chettinad Chicken.

Recipe notes

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