Sri Lankan Leeks Curry
A quick and flavour-packed Sri Lankan Leeks Curry made with leeks, red chilli flakes, and a sprinkle of Maldive fish for an umami flavor. This is a dry curry and perfect as part of a traditional rice and curry meal.
Ingredients
- 2 leeks
- 1 tbsp oil
- ½ onion small, finely chopped
- 1 sprig curry leaves
- 1 green chilli sliced
- ½ tsp chilli powder
- 1 tsp red chilli flakes
- ½ tsp salt adjust to taste
- ½ tomato small, chopped (optional)
- 2 tsp Maldive fish chips
Instructions
- Clean and slice the leeks- Slice off the root end and cut the leek in half lengthways - especially through the green tops. Fan out the layers and rinse thoroughly under cold running water, separating each layer to wash out any hidden dirt. Pat dry and slice into thin rounds.
- Sauté the base- Heat the oil in a pan over medium heat. Add the curry leaves and chopped onion and sauté until softened and lightly golden, about 2-3 minutes.
- Add the leeks and spices- Tip in the sliced leeks along with the chilli powder, chilli flakes, and green chilli. If you're using tomato, add it in now too. Give everything a good stir so the leeks are well coated in the spices.
- Cook until tender- Sauté on medium heat, stirring occasionally, for about 8-10 minutes until the leeks are fully cooked through and tender. They'll shrink down. Medium heat is the way to go.
- Finish and serve- Once the leeks are done, sprinkle over the Maldive fish chips and give the pan one final toss. Taste and adjust the salt if needed. Serve warm with rice and curry.
Notes
- Cleaning the leeks properly is the most important step - cut them lengthways and rinse layer by layer to remove all dirt, especially in the green tops.
- Maldive fish chips add authentic Sri Lankan umami flavour. Find them in Sri lankan stores. Leave them out if you don’t have them.
- Tomato is optional - it adds a slight tang and a little moisture. Skip it for a drier curry.
- Adjust the chilli powder and flakes to your preferred heat level.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. The flavour improves overnight.
Nutrition
Calories: 72 kcal | Total Carbs: 9 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 0.3 g | Sodium: 351 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1111 IU | Vitamin C: 20 mg | Calcium: 36 mg | Iron: 1 mg | Net Carbs: 8 g
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