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Sri Lankan Ambarella Curry

Cooking with Aunty D.

Here’s a tangy and yummy Lankan curry you can have with your rice! Get cooking!



  • Ambarella 500 g
  • Garlic 3 cloves
  • Onion (small) 1
  • Green chillies 2
  • Turmeric powder 1/4 tsp
  • Chilli powder 1 1/2 tsp
  • Curry powder 1 tsp
  • Sugar 3 tbsp
  • Coconut milk (first extract) 1/2 cup
  • Coconut milk (second extract) 1 1/2 cup
  • Curry leaves and rampa
  • Roasted mustard seeds 1 tsp
  • Salt 1 1/4 tsp


  1. Cut ambarella into small pieces.
  2. Add garlic, green chillies, onion, curry leaves, rampa, turmeric powder, chilli powder, curry powder and sugar. Then add coconut milk (second extract).
  3. Cook for about 10 minutes and add coconut milk (first extract). Cover with the lid and cook for another 15 minutes on very low heat.
  4. Finally add roasted mustard seeds.

Aunty D. is a full time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!