今天的《LOVE礼生活志－ 10验室》我们来重温上个星期三， 8频道的美食节目《开门见餐》。这是最后一集了。Chris 和 Rose这对夫妻档将对烹饪的热爱以及对朋友们的热情款待结合起来，办起了在本地独一无二的私房菜体验。“世界的味道”是今天的菜单主题，其中这道源自斯里兰卡，女主人的妈妈传下来的“家传菜”椰香咖喱，更是叫人爱不释口！这是一道素食者可以吃的咖喱，煮法、味道和我们熟悉的 curry 不一样。其中，有一种香料不能用过量。它即是香料，也有药用价值。那就是Fenugreek葫芦巴。留意空中广播，更认识一下这种香料。以下食谱你也参考一下哦！当然， https://video.toggle.sg/zh/series/home-dining/ep10/647619 可以重温这一集。这道curry的做法，在第12分钟左右。

Sodhi 椰香咖喱（斯里兰卡）

Ingredients

· 15 Freshly grated coconut 椰子，由椰丝榨成椰浆

· 1 cup Coconut oil 椰油

· 1 tbsp Cumin小茴香

· ¼ teaspoon Fenugreek葫芦巴

· 1½ tbsp Mustard seeds芥末籽

· 1 杯Curry leaves咖喱叶

· 8 Green chilis 青辣椒

· 1 tbsp Turmeric powder黄姜粉

· 20 Shallots小红葱

· 6 Tomatoes番茄

· ½ Lemon 柠檬

· 少许盐

Method

1. Prepare cold pressed coconut milk – (we press this with our machine)

15 packs of coconut (we can prepare a batch earlier and cold-press two packs for the camera – otherwise it can take quite long to press all the packets) 现榨椰浆，一共会榨15包椰丝，每包等于1个椰子

2. Heat coconut oil, add mustard, fenugreek, cumin seeds and curry leaves, fry until it’s seen to be spluttering and the aroma released, add small onions (shallots) add salt, stir, until onions are translucent. 倒椰油，热锅，加入芥菜籽、葫芦巴、孜然和咖喱叶，它们会在锅里“爆发”，等香味出来后，加入红葱泥、青辣椒、黄姜粉和海盐，搅匀。

3. Then add green chilis for spiciness and tomatoes for sour taste, tablespoon of turmeric powder, stir for 100 times (stir like crazy and gently) until all properly cooked and blended together then add the coconut milk constantly stirring. 加入搅成糊状的番茄，不停搅拌以至全部融合在一起，再加入鲜榨椰浆并持续搅拌。

4. Throughout we need to guard the fire (that’s part of the technique), if not it will spoil the milk, allow the spice mix to blend fully with the coconut milk. 小心看住火，让香料完全融入到椰浆里。必须不停搅拌。

Watch when all blended and all change to pale yellow, finally allow it to come up to almost a boil (increase the flame) and switch off the fire (critical) add juice of half a lemon 当酱汁变成淡黄色，加大火，将近煮沸之际，熄火，加半个柠檬汁即可。

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