Wednesday, June 8, 2016

Posted: 08 Jun 2016 -William Chen reports in:

Expert Sri Lankan Chef For A Night Kit Perera shares his 
Pumpkin, Kale and Coconut Curry

For the Pumpkin
400gm pumpkin, peeled, cut to bite size

2 tbsp olive oil
½ tsp black mustard seeds
6-8 curry leaves
1 onion, finely chopped
2 cloves garlic, finely chopped
1 small chilli, finely sliced
½ tsp tumeric
½ tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300ml coconut milk
salt to taste

Heat olive oil in a saucepan over high heat; fry mustard seeds and let them pop. Add curry leaves and onion. Turn down the heat to low, cook stirring for 2-3 minutes.   Add garlic and spices, cook for further 2 minutes, stirring regularly. Add pumpkin, mix well. Add the coconut milk, stir and cook covered for 20-30 minutes or until pumpkin is cooked.

For the Kale and Coconut
4 kale leaves, finely chopped
2 tbsp dessicated coconut
1 tbsp olive oil
Add 1 clove garlic, chopped, ½ teaspoon of ground turmeric and salt to taste for the ingredients

Heat olive oil in a fry pan over medium heat; add garlic and kale and fry for 3-4 minutes, stirring. Add coconut and turmeric, mix well and fry for further 2 minutes

Season with salt.

To assemble, plate the pumpkin and top with the kale and coconut.

Kit Perera is famous for his Sri Lankan food, even though he’s equally adept in French and Moroccan cuisines. He is unequivocally passionate about cooking as he is about cricket. Born in Sri Lanka, Kit became a professional cricketer, and this sporting career has taken him to England, Australia and New Zealand, where he’s coach and mentor up to Black Caps level. Kit’s Chef for the Night is a highly popular event where he cooks Sri Lankan food for select parties in the setting of their homes or a studio kitchen centre. He’s the perfect consummate host chef, with smashing anecdotes from his professional cricket career and his colourful travels.

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