Скачать или смотреть Ash Pumpkin Curry with Spicy Dry Fish Fry Recipe | Wax Gourd Milk Curry Cooking in the Village

Today in my village, we cooked Ash Pumpkin curry using coconut milk. Ash Pumpkin, also known as Wax Gourd, White Gourd, Winter Gourd, Tallow Gourd, Winter Melon, Chinese Preserving Melon, is widely cultivated in Sri Lanka and other parts of South East Asia. In different regions, it has various names: Kundur in Malay, Safed Kolu in Gujarati, Neer Oosanikai in Tamil, Kumbalam in Malayalam, Boodida Gummadikaaya in Telugu, Boodu Gumbala in Kannada, and Alupuhul in Sinhalese.

This large fruit, grown on a vine, is commonly eaten as a vegetable. Known for its therapeutic properties, Ash Gourd is a popular ingredient in many Asian dishes and is also believed to aid in weight loss.

I fondly recall a famous Sri Lankan folk tale from my childhood titled "Puhul Hora Karen Dene." It tells the story of a man who stole an Ash Pumpkin from a farmer's garden and carried it on his shoulder. When villagers searched for the thief and questioned him, he denied his crime. However, the tell-tale white wax mark on his shoulder revealed his guilt. This story is well-known among the people of Sri Lanka.

For our meal, my father brought a big dry fish, cut it into small pieces, and washed it thoroughly. We heated oil and added the fish cubes, along with green chilies, black pepper, salt, turmeric powder, red chili flakes, curry leaves, and onions. Mixing these ingredients together, we prepared a village-style red spicy dry fish curry.

The villagers were delighted with the meal, and we hope you would enjoy it as well.

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