Rall Curry And Paruppu
4
- Prep Time20 mins
- Total Time1 hr
- Makes2-4 people servings
(Photo: TPOC's Cooking With Trans People of Colour)
A Sri Lankan dish that has a long history to Tamil people, but with many versions within South India. This recipe was written by Angel Glady, as part of the Cooking with Trans People of Colour cookbook.
Rall Curry
2 lbs. shrimp, cleaned
1 medium onion, diced
3-4 garlic cloves
1/4 tsp ground ginger
1/4 tsp cumin
1/4 tsp fennel
1/4 tsp paprika
2 tsp tomato paste
salt, to taste
1 1/2 tsp vegetable oil
1/4 tsp turmeric
Paruppu
1 onion, chopped finely
1/2 tsp cumin
2 tomatoes, chopped finely
salt, to taste
3/4 garlic cloves, chopped finely
1/2 tsp turmeric
Instructions
Heat the oil in a pan and fry the cumin and fennel.
Once it’s fried, add finely chopped garlic and onion and fry until brown.
Add turmeric powder and tomato paste and stir for a bit.
Add cleaned shrimp, pour 90ml water and close and cook for 10 mins.
Open to stir, and then cook for another 5 mins.
Add salt according to taste and serve.
Clean the lentils and add 1:2 water.
Boil lentils in 2 cups of water on medium heat until tender.
Cook with garlic, onion, cumin, turmeric powder and tomato for 30min.
Garnish with fried cumin, onion and garlic and serve.
Kitchen tip
Both dishes can be served with Indian plain, garlic or butter naan, chapati, or paratha.
Notes
Reprinted with permission from Cooking With Trans People of Colour by Trans People of Colour, copyright © 2021. Published by The 519 Community Centre .
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.