Yellow curry or Kiru Garudhiya is a simple yet tasty curry. You can use potato if you cannot get fresh moringa (drumstick pods). For this recipe I am using drumstick pods, which I bought from the local market. You can also find them at Asian grocers. Moringa Tree is also called the Tree of Life because of its immense health benefits. This is one of my favourite curries growing up!
Prep time: 15 minutes
Cook time: 35 minutes
- 2 Tablespoons oil
- 1 medium onion thinly sliced
- 2 cloves garlic crushed
- 1/2 teaspoon finely grated fresh ginger
- 1 x 5cm cinnamon stick
- 5 cardamom pods, lightly bruised
- 1 sprig curry leaves
- 2 x 5 cm pandan leaf
- 1 vegetable stock cube
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder
- 4 drumstick pods ( 360gm) peeled and cut into 10 cm pieces
- 1/4 cup smoked Maldive fish cut into slices or 1 tin (185g) tuna chunks drained (optional) leave out for vegetarian version
- 1/2 habanero chilli or to taste
- 1 medium tomato quartered
- 2 cups water
- 1/2 teaspoon salt or to taste
- 1/4 cup coconut milk powder dissolved in 1/3 cup hot water
- Heat oil in a medium size pan.
- Add onions, garlic, ginger, cinnamon stick, cardamom pods, curry leaves, pandan leaf and the stock cube. Fry until onions are soft.
- Add cumin and turmeric powder. Stir well, add drumstick pods, fish, chilli, tomatoes, salt and water.
- Cover and cook over moderate heat until the drumstick pods are soft about 30 minutes or so, giving it a gentle stir from time to time.
- Finally add the coconut milk, mix well and take off heat.
- Serve with rice, roti or chapatis.
If you make this curry share it on Instagram @nattulicious I would love to see your creations!