Woot — Montreal coverage for Feast! This is our first international coverage aside from the actual Sri Lankan coverage, so lovely to see. Canada peeps, look!
Although I have to note, someone wrote a subhead that says: “If you can’t find curry leaves, you can substitute them with lime zest and basil leaves in this recipe for beet curry,” and I disagree. If you can’t find curry leaves (they can be ordered online at Amazon and elsewhere), leave them out. I haven’t found anything that replicates that particular flavor.
And in fact, in the article itself, the writer includes this:
“Shopping for the essential seasonings is easiest in Indian stores, but supermarkets increasingly stock these products, says Mohanraj, who includes one of the best ingredient chapters I have ever seen in a book. Avoid yellow curry powder; Sri Lankans use dark-roasted, and she includes a recipe so you can make your own. Curry leaves come fresh, frozen or dried; if you can’t find them, skip them, Mohanraj directs.”
They also changed my recipe a bit, adding this parenthetical:
“green chilies (jalapeño, Anaheim, banana or poblano)”
Um, no. Serrano is your best bet for something readily available in North America, and what you’re ideally looking for is green fingerhot chilies. I wouldn’t use Anaheim, banana, or poblano, which have very different and distinct flavors.
I hope I’m not being churlish here — I do appreciate the coverage, very much. But it’s a little distressing seeing them leading people astray, flavor-wise. I know they want to be helpful, but I wish they’d dropped me a note to check these changes.
Six O’Clock Solution: Beet curry straight from Sri Lanka
Think of curry with a salty-sour-sweet taste and a bit more heat than in Indian cuisine, and you have the most popular dish from Sri Lanka, the island off the coast of India that was once a crossroads of European exploration and trade.