Brisbane Local Food

Growing local

Squash and...whatever such as in Sri lankan curry.

I'm much taken with the  squashes. Gourds are in the same family as squashes...so there are many options both to grow and eat.

I'm developing a taste for some favs.

My latest sensation involved Hokkaido Pumpkin (LINK) --aka Red kuri squash.

Great tasting pumpkin whose centre is full of enough seeds for a week's supply of roasted seeds.  Hokkaido is the right size to eat in a couple of sittings.

It turns out that pumpkins are popular in Sri Lankan cuisine.

So if you wanted the squash to be celebrated, this recipe is a real turn on: RECIPE LINK.

Absolutely yum.

I'm no great curry aficionado but this concoction was a mouth opener.

500g of good Beef cut into required size(smaller than the pumpkin cubes) 2 tablespoons of chilli powder 1 teaspoon turmeric 1 1/2 tablespoon coriander powder 1 teaspoon curry powder 1 tablespoon of tamarind(soaked in 1/2 cup warm water) Salt 1/2-1 teaspoon 1/2 teaspoon of sugar 1 large onion finely sliced 2 large green chilli 1 medium-sized tomato chopped A handful of curry leaves a large piece of pandan leaf 1-2 inch piece of cinnamon 4 slightly bruised Cardamom 1 tablespoon of minced ginger 1 tablespoon of minced garlic 500g of pumpkin cut into required size(slightly larger than the beef) 3 cups of water 1 cup of thick milk(1/2 cup of coconut milk if you want less gravy, 1 cup if you want more gravy)

This is a flexible ingredient mix so skipping and swapping  is OK -- and it still works a treat: a real treat!

I've had Sri Lanka fiends over the decades and I've always enjoyed the food on offer. It has an very different edge to it than the sub continent, influenced as it is by different religions and Dutch and Portuguese occupations -- with a strong connection to Malay tucker.

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