The Secrets of Curry

Milk Street travels to Sri Lanka to learn the fundamentals of curry. First, we make a comforting pot of Sri Lankan Spinach and Coconut Dal with Tomato Tarka. Next, it’s a tangy Sri Lankan Deviled Shrimp that employs a trusty single-sided sear technique for perfect shrimp. Finally, a dump-and-stir Sri Lankan Chicken and Coconut Curry, which offers a lesson on blending your own curry powder.