Thank you to Jacques for contributing this recipe. Sri Lanka So Soya+ curry.-
1 cup dry sosoya+ slice-
1 cup chicken bouillon-
1 cup aprx. of coconut cream (I use the powder stuff) –
1 onion cut in half and sliced fine –
1 stick of cinnamon –
1 pinch of garlic powder or fresh (your choice) –
1 table spoon of Maldive fish flakes (found in indian store)-
2 tea spoon of curry powder(you can use more to tast,like I do)-
3-4 good shots of hot pepper sauce or chily powder (if you feel like it) – salt and pepper. I soak my sosoya+ in the chicken bouillon for 20 min. then put it, bouillon and all in a wok and bring it to boil with a bit of oil so it does not stick. When the liquid is all absorbed and evaporated I tosse the ognions, the maldive fish and the spices in. I let cook on med heat for 5 min. then add the coconut cream and let cook for an additional 5 min. Remove the cinnamon stick and serve hot with basmati rice.
