Credit: Sharyn Cairns
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By sbs.com.au
Credit: Sharyn Cairns
Instructions
Prep:10minCook:2h
This simple curry turns an excellent deep yellow colour from the turmeric. The shallots and green chilli are added near the end, giving you a lovely, sweet crunchiness from the onions and a fresh heat from the chilli.
Updated at: Mon, 31 Aug 2026 08:40:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
7
Low
Nutrition per serving
Calories899 kcal (45%)
Total Fat73.8 g (105%)
Carbs21.6 g (8%)
Sugars9.3 g (10%)
Protein41.4 g (83%)
Sodium846.3 mg (42%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspghee
1red onion
medium, thinly sliced
3cloves of garlic
roughly bashed
5 cmginger
knob, cut into 1/2 cm slices
⅓ cupcurry leaves
1kggoat shoulder
cut into a 4 cm dice
2 Tbspmaldive fish
roughly crushed in a mortar and pestle
1 Tbspsri lankan curry powder
unroasted
1 Tbspchilli powder
1 Tbspturmeric powder
1 tspcoriander seeds
roughly crushed in a mortar and pestle
1 tspsalt
400mlcoconut milk
400mlwater
1 Tbspghee
extra
150gfrench shallots
small, red, peeled and left whole
5green chillies
small, tops cut off but left whole
1 cupcoriander
still with some stalks attached, roughly chopped
Instructions
View on sbs.com.au
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