Curried Spice Vegetable Gratin ( Sri Lankan Style)

Recipe serves:5-6 | Preparation Time:20 Minutes | Cooking Time:20 Minutes


200g potato, peeled and cut

200g carrots, sliced

200g leeks, cubed

150/150g mushroom slices

2 sachets, Knorr Maldive Fish Powder Mix

80g Butter

1 onion, chopped

2 garlic cloves, chopped

2 green chilies, chopped

A handful of curry leaves, chopped

1 ½ tablespoons curry powder, raw

1 teaspoon turmeric

1 tablespoon chili powder

50g flour

300ml milk

1 cup bread crumbs

Salt to taste


1. Blanch potatoes and carrots in boiling water till half way done. Drain and set aside.

2. Melt 30g of butter in a pan. Add the garlic, onions, green chilies and curry leaves and sauté till fragrant.

3. Then, add the carrots, leeks and potato together with the Knorr Maldive Fish Powder and mix well.

4. Add the remaining Astra to a separate pan and melt. Add the flour and quickly stir to a sandy texture. Add the milk gradually and stir consistently to form a smooth creamy roux. Then add all the spices and combine well.

5. Pour above mixture over the vegetables and stir to mix well. Add half of the breadcrumbs and combine.

6. Grease a bakeware or casserole dish and add the vegetable mixture into it. Sprinkle the breadcrumbs on top and bake in an oven at 2000 C for 15-20 minutes.

Chef's Tip:

Add some grated cheese into the vegetable mixture for a cheesy flavour.