Sri Lankan Muslim’s Kaliya Curry (Eggplant, Ash Plantain, and Potatoes Coconut Milk Curry) is a beloved traditional dish. It highlights the rich and aromatic flavors of Muslim cuisine in Sri Lanka. This version of Kaliya curry is entirely vegetarian. It is made with a hearty mix of eggplant, ash plantain, and potatoes. These are gently simmered in a spiced coconut milk gravy. Each ingredient absorbs the deep, fragrant flavors of roasted curry powder, garlic, ginger, and whole spices. This creates a dish that is both comforting and full of character.
The curry begins with a base of sautéed onions and curry leaves. Pandan leaves are also included. Spices like cinnamon, cardamom, and cloves give it the signature aroma of a true Kaliya. Coconut milk is then added to enrich the sauce. It gives the sauce a silky texture and a mellow, creamy taste. This balances the warmth of the spices. The vegetables cook slowly until tender, absorbing the complex layers of flavor from the coconut and spices.
This vegetarian Kaliya curry is a popular choice during festive occasions. It is served with fragrant ghee rice, yellow rice, or even plain steamed rice. This dish is favored during family gatherings and Ramadan meals. It reflects the harmony of traditional Muslim cooking. The flavors are both delicate and hearty. It showcases how simple vegetables can be transformed into a luxurious and soul-satisfying curry.
Ingredients for Sri Lankan Muslim Kaliya Curry
- 500g Egg Plant cut and deep fried
- 250g Ash Plantain cut and deep fried
- 200g Potatoes cut and deep fried
- ½ tsp turmeric into each veggie before deep frying
For Curry
- 1 teaspoon mustard
- 1 teaspoon cumin seeds
- 1 sliced B.Onion
- 1 Tomato chopped
- 2 Green Chilies slit
- 5 Curry Leaves
- 1 piece Rampe/Pandan leaf
- 1” Cinnamon
- 2 Cardamom
- Salt to taste
- 1 tbsp Ginger Garlic paste
- 01 Cup Coconut cream
- 1 tsp Chili Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper Powder
- ½ tsp Maldive Fish
- ½ tsp Turmeric
Instructions for Muslim Kaliya Curry
Prep the Vegetables
- Clean and cut the eggplant, ash plantain, and potatoes into chunky cubes. Kaliya traditionally uses slightly larger pieces.
- For eggplant, remove the stem and check for black spots. Cut in half, then slice horizontally. Cut into thick 1″ half-circle chunks. If too large, cut those in half again.
3. Trim both ends of the ash plantain. Remove the thick green skin. Continue peeling until only a faint green shade remains.
4. Peel potatoes and cut into 1 ½” cubes.
5. Immerse all peeled vegetables in cold water to prevent discoloration while you continue cutting.
6. Drain the water and pat the vegetables dry thoroughly with a kitchen towel.
7. Sprinkle about 1 teaspoon turmeric powder over the veggies and toss gently to coat evenly.
Do not add salt now — adding salt before frying makes veggies absorb excess oil and turn soggy.
Deep Fry the Vegetables
8. Heat oil for deep frying. Keep steady medium-high heat.
9. Fry each vegetable separately, since their cooking times differ:
- Eggplant cooks the fastest.
- Potatoes take around 10 minutes.
- Ash plantain usually needs a little longer.
10. Fry until each vegetable turns a beautiful golden brown. Stir occasionally so all sides cook evenly.
11. Remove from oil and set aside.
(You prep this ahead and refrigerate—ideal for parties.)
Optional: Preparing Gizzard or Liver
- Wash and clean the gizzard or liver if using.
- Boil for 10 minutes with salt, turmeric, pepper, cumin powder, and a little tamarind pulp.
- Cut into small pieces and keep aside.
Make the Gravy
15. Heat oil in a large wok or deep pan.
16. Add mustard seeds; when they start to pop, add cumin seeds.
17. Add sliced onions and sauté for about 2 minutes.
18. Add curry leaves, pandan leaves, cinnamon, and cardamom.
19. When onions turn golden brown, add Maldive fish, cumin powder, chili powder, and turmeric.
20. Add ginger–garlic paste and fry well for 5 minutes until the raw smell disappears.
21. Add chopped tomatoes, salt, and pepper. Reduce heat and cook for at least 5 minutes until tomatoes soften and spices cook properly.
Combine Everything
22. Add the prepared gizzard/liver pieces at this stage if using.
23. Add the fried vegetables — first eggplant and ash plantain, then potatoes.
23. Avoid stirring with a spoon to prevent breaking the veggies. Instead, gently shake or tilt the pot to mix.
24. Let the mixture cook on high heat for about 3 minutes.
25. Pour in thick coconut milk and let the gravy come together.
It will thicken and beautifully coat the vegetables.
- Taste and adjust salt and seasoning.
- Drizzle a little lime juice to brighten the flavors.
Final Touches
- If the curry looks too runny, simmer on high until it reaches your desired consistency.
- Garnish with fried onions, green chilies, and fried curry leaves when serving guests.
- Let the curry rest for 5 minutes before serving. It will deepen in color and flavor as it sits.
Serving Suggestions Sri Lankan Muslim Kaliya Curry
- Serve warm with:
- Ghee rice
- Yellow rice
- Paratha or naan
- String hoppers
- Steamed white rice
- Pulao rice
- Complements beautifully with:
- Mint chutney
- Cucumber raita
- Pappadams
- A simple salad
- For festive meals, pair with:
- Mutton curry
- Chicken roast
- Fried boiled eggs
- Achar or Malay pickle
This Kaliya curry tastes even better after a few hours. The flavors deepen over time. This makes it perfect for meal prep, gatherings, and special occasions.
Notes & Tips for Sri Lankan Muslim Kaliya Curry
- Chunky cuts give the curry its signature look and help prevent the vegetables from turning mushy.
- Do not salt before frying — salted veggies absorb excess oil and lose their crispness.
- Fry each vegetable separately to guarantee even cooking.
- Make-ahead friendly:
- You can fry the vegetables a day or two ahead and refrigerate.
- Prepare the gravy fresh on the day of serving.
- Shake the pot instead of stirring once the vegetables are added to avoid breaking them.
- Coconut milk thickens as it cools, so adjust consistency appropriately.
- The curry deepens in color and flavor after resting for a few minutes — ideal for parties.
- Adding gizzard or liver is optional but gives a traditional Muslim Kaliya flavor boost.
- The curry keeps well in the refrigerator for 2–3 days.
Frequently Asking Questions (FAQs)
1. Can I air-fry the vegetables instead of deep frying?
Yes, but deep frying gives the traditional flavor and texture. Air-frying will work but may give a slightly drier result.
2. Can I skip the Maldive fish?
Yes — the dish will still taste great. Maldive fish adds depth and umami but is optional for vegetarians.
3. Can I use thick coconut cream instead of coconut milk?
Yes. Mix coconut cream with a little warm water to reach the preferred thickness.
4. My vegetables broke when mixing — what went wrong?
Over mixing or stirring with a spoon can cause this. Always flip gently or shake the pot to combine.
5. How long does Kaliya keep?
It stays fresh in the refrigerator for 2–3 days. Reheat gently to avoid softening the vegetables.
6. Can I add protein like chicken or beef?
Traditional Kaliya has a meat version, but this particular version is meant to be vegetarian. You may add pre-cooked meat or gizzard if desired.
7. Why did my ash plantain turn dark?
Ash plantain darkens easily when exposed to air — soaking in cold water before cutting helps reduce discoloration.
Sri Lankan Muslim Kaliya Curry
A rich and aromatic Sri Lankan Muslim Kaliya Curry made with deep-fried eggplant, ash plantain, and potatoes simmered in creamy coconut milk. Bold spices, golden veggies, and a silky, flavorful gravy come together in this festive, crowd-pleasing curry — perfect for lunch spreads, dinner parties, and special occasions. Save this authentic recipe for your next meal prep or celebration!
Ingredients
- 500g Egg Plant cut and deep fried
- 250g Ash Plantain cut and deep fried
- 200g Potatoes cut and deep fried
- ½ tsp turmeric into each veggie before deep frying
For Curry
- 1 teaspoon mustard
- 1 teaspoon cumin seeds
- 1 sliced B.Onion
- 1 Tomato chopped
- 2 Green Chilies slit
- 5 Curry Leaves
- 1 piece Rampe/Pandan leaf
- 1” Cinnamon
- 2 Cardamom
- Salt to taste
- 1 tbsp Ginger Garlic paste
- 1 Cup Coconut cream
- 1 tsp Chili Powder
- 1 tsp Cumin Powder
- ½ tsp Black Pepper Powder
- ½ tsp Maldive Fish
- ½ tsp Turmeric
Instructions
- Prep the Vegetables
Clean and cut the eggplant, ash plantain, and potatoes into chunky pieces. Sri Lankan small eggplants work best, but you can adapt based on size. Remove the eggplant stem, check for black spots, slice in half, then cut into thick 1-inch half–circle pieces. Peel the ash plantain by trimming both ends and removing the green skin; cut into chunks. Peel potatoes and cut into 1½-inch cubes. - Prevent Discoloration
Once peeled, place all vegetables in cold water until ready to cut completely. Drain and pat dry using a kitchen towel. - Season for Frying
Sprinkle 1 teaspoon turmeric powder over the cut vegetables and toss to coat evenly. Avoid adding salt at this stage — it causes the veggies to absorb more oil. - Deep Fry the Vegetables
Heat oil and deep fry each vegetable separately because each has different cooking times. Eggplant cooks the fastest. Potatoes take about 10 minutes.
Ash plantain takes slightly longer.
Fry until golden and crisp, stirring occasionally for even color. Set aside. - Optional: Prepare Gizzard or Liver
If adding, clean and boil for 10 minutes with salt, turmeric, pepper, cumin, and tamarind pulp. Cut into small pieces and keep aside. - Prepare the Gravy
Heat oil in a wok or deep pan. Add mustard seeds; once they pop, add cumin. Add onion and fry for 2 minutes. Then add curry leaves, pandan, cinnamon, and cardamom. When onions are golden, add Maldive fish, cumin powder, chili powder, and turmeric. Add ginger–garlic paste and fry for 5 minutes. - Cook the Base
Add tomatoes, salt, and pepper. Reduce heat and cook for at least 5 minutes until tomatoes soften and the spices are fully cooked. - Add Fried Vegetables
First add fried eggplant and ash plantain. Then add potatoes carefully. Do not mix vigorously — gently flip or shake the pot to prevent the vegetables from breaking. - Simmer with Coconut Milk
Let everything cook on high for 3 minutes, then pour thick coconut milk. Allow the gravy to thicken and coat the vegetables. Adjust seasoning if needed. - Final Touch
Add a drizzle of lime juice. If the curry has too much liquid, simmer on high until it reduces to your preferred consistency. Allow the curry to rest for 5 minutes before serving — it deepens in color and flavor. - Optional Garnish
Top with fried onions, green chilies, and curry leaves, especially when serving guests.
Notes
- Chunky cuts give the curry its signature look and help prevent the vegetables from turning mushy.
- Do not salt before frying — salted veggies absorb excess oil and lose their crispness.
- Fry each vegetable separately to guarantee even cooking.
- Make-ahead friendly:
- You can fry the vegetables a day or two ahead and refrigerate.
- Prepare the gravy fresh on the day of serving.
- Shake the pot instead of stirring once the vegetables are added to avoid breaking them.
- Coconut milk thickens as it cools, so adjust consistency appropriately.
- The curry deepens in color and flavor after resting for a few minutes — ideal for parties.
- Adding gizzard or liver is optional but gives a traditional Muslim Kaliya flavor boost.
- The curry keeps well in the refrigerator for 2–3 days.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 0mgSodium: 29mgCarbohydrates: 17gFiber: 2gSugar: 10gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
