Sri Lankan Meatball Curry
Soy Meat Curry is a hearty and tasty dish showcasing the versatility of soy protein known as "soy chunks" or textured vegetable proteins. This curry is vegetarian.
Ingredients
- 2 cups of water
- 4 tablespoons of oil
- Three dried red chilies (optional; use one teaspoon of red chili flakes in its place)
- 1 green chilli sliced thin
- 1 large onion sliced thin
- A sprig of curry leaves(substitute with a bay leaf)
- 1 tablespoon ginger and garlic paste
- 1 large tomato cut into wedges
- 1/2 teaspoon turmeric powder
- 1 and 1/2 tablespoons of curry powder
- 1/2 teaspoon chilli powder(increase to 1 teaspoon or more as per your need)
- 1 tablespoon of tomato ketchup(add 1 more tablespoon to give more flavor)
- 1/2 cup of coconut milk
- 1 soya meat packet(2 packs for a family of five)
- Salt to season
These ingredients can be adjusted according to taste and dietary preferences!
Instructions
- For three people, one soya meat packet is enough for one serving.
- For the family of five, I normally have to prepare two packets with numerous portions. Double all the ingredients listed if you are cooking two packets of soy meat.
How to get ready to cook the dried soy meat.
- Fill a pan with two cups of boiling water.
- After the water reaches a boiling point, carefully remove the pan from the heat. Add the dried soy chunks and a teaspoon of salt after that.
- After covering the pan and letting the soy meat sit for five minutes, the chunks should have expanded and taken on the consistency of little sponges.
- After you have the soy pieces, place the pan in a sink and drain the extra water.
- To eliminate heat from the vegetable pieces, briefly run cold water over them.
- Squeeze a handful of the soya then squeeze some more until the water is gone.
- With the heat from the remaining water that you are squeezing out, take care not to burn your hands while doing this. Put aside.
How to prepare a curry with soya meat.
- Place 4 tablespoons of oil in a separate pot over medium heat. Add 2 to 3 dry red or green chilies, 1 big onion, 1 sprig of curry leaves, 1 tablespoon of ginger-garlic paste, and 1 tomato.
- Simmer the mixture for 7 to 10 minutes, or until the tomato wedges are soft enough to mash with a wooden spoon and the onions have begun to develop a light golden color.
- If you see that the ingredients are sticking to the pan, lower the heat and simmer on low.
- Following the softening of the components in the pan, add the tomato sauce (1 tablespoon), turmeric (1/2 tsp), curry powder (1 and 1/2 tbs), chilli powder (1/2 tsp), and salt to season.
- Make sure the spices are not sticking to the pan by thoroughly mixing all the ingredients in the pan
- Taste test and alter as needed to make it your own.
- If you notice that the curry flavor is not coming through, you can add one teaspoon extra of curry powder
- Add the 1/2 cup of thick coconut milk, stir gently, and reduce the heat to low so the gravy thickens.
- Add the soy chunks after the gravy has cooked for five minutes.
- Blend thoroughly, place a lid on halfway, and allow the curry to gently boil for an additional 15 to 20 minutes, or until the sauce becomes thicker and the soy chunks are covered.
- If needed, season with salt and take off the stove.
- Serve with your preferred curry and rice meals.