Sri Lankan White Curry with O Tama Carey

Milk Street's Livestream Classes

Take your tastebuds on a trip to Sri Lanka with guest teacher O Tama Carey.

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NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1979892735469" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1979892735469" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class.What's on the Menu:-Lankan Chilli Crunch-White Curry Powder-Kiri Hodi (Fragrant Coconut Milk Gravy) When guest teacher O Tama Carey, author of the new book “<a href="https://portersquarebooks.com/book/9781761450969 " title="https://portersquarebooks.com/book/9781761450969 " target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Lankan Filling: Sri Lankan Soul, Australian Accent</a>,” makes a curry, it’s homemade all the way down. That means starting with a DIY spice blend that she describes as “a curry powder in training.” It’s gentle and mild, deeply flavorful without an intense level of heat. (And, like it or not, it’s not a curry you’re likely to find off the shelf in the States, so homemade is the only way to go.) We’ll use that white curry powder to build a batch of Kiri Hodi, a staple sauce that can be used to produce infinite dishes, be they Sri Lankan classics or cheese on toast. Slightly sweet thanks to coconut milk, gently spiced and complex enough to be slurped on its own, this versatile sauce can also be used as a base to which you add potatoes, boiled eggs, or proteins like quick-cooking white fish—and it’s great with roti, rice and hoppers, too. Finally, though you could grab a jar of chili crisp to drizzle over this curry, you’ll learn how to make a homemade version of O Tama’s go-to spicy condiment. You’ll get a lesson on safe set-up for frying at home, then carefully practice frying pappadums, garlic, curry leaves, chilies and more, a process that both transforms their flavor and gives the chili crisp its, well, crispiness. Whether you drizzle it over your kiri hodi or over your morning batch of scrambled eggs, this Sri Lankan chili crisp is guaranteed to become a staple condiment. Get 10% off your copy of O Tama’s book “Lankan Filling: Sri Lankan Soul, Australian Accent,” when you apple code MILK2026 here: <a href="https://portersquarebooks.com/book/9781761450969" title="https://portersquarebooks.com/book/9781761450969" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://portersquarebooks.com/book/9781761450969</a> About O Tama: Despite coming from a large family of eaters, on both sides, O Tama Carey was a very picky eater as a child. This has thankfully changed. For a long time now, she has worked in the hospitality industry and has a deep appreciation of the hard work and joy that comes from restaurants. She started working in kitchens quite by accident as a teenager after landing a job in a restaurant in London’s Notting Hill. Since then, she has cooked French at Bistro Moncur, Chinese at Billy Kwong and Italian – her version – at Berta where she was head chef. She then opened Lankan Filling Station, her first solo adventure in Sydney’s inner-city Darlinghurst. She travels (to eat) as often as she can and writes about food. Currently she would prefer it if someone else would prepare dinner for her and her family however despite this she still loves the food. She is the author of “Lanka Food: Serendipity and Spice” and “Lankan Filling: Sri Lankan Soul, Australian Accent.” If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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Sri Lankan White Curry with O Tama Carey

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