Food & Drink: Recipe: Simply spiced curries of Sri Lanka

THIS somewhat elusive reader recipe column returns at last to round off our series on curries with the following two recipes, submitted by Joan Budgen of Ampney Crucis, Cirencester, Gloucestershire.

They are, she says, Sri Lankan, and unusual in that the spicing relies mainly on turmeric and chilli - lots of chilli. I have reduced the amounts.

Ms Budgen will be receiving two bottles of pinot grigio 1992 Borgo Molino from northern Italy.

Stir-fried cabbage and carrot

Serves 4 as side-dish

Ingredients: 2tbs vegetable oil

1/4 head white cabbage, finely shredded

1 medium carrot, cut into small matchsticks

1 onion, finely sliced

2 green chillies, seeded and finely chopped

1in dark green end of a leek, washed and finely chopped

1tsp turmeric

1-2tsp salt

Preparation: Heat oil until smoking point, coat pan. Reduce heat. Stir-fry, starting with onions, then adding ingredients. Toss regularly and cook for about 15 minutes.

Aubergine

Serves 4-6 as side-dish

Ingredients: 2tbs vegetable oil

2tsp mustard seeds

2 medium aubergines, cut lengthways into strips

6 shallots, peeled and coarsely chopped

6 cloves garlic, topped,

tailed and skinned, but left whole

1tsp turmeric

2-4 red chillies, seeded and chopped

1-2tsp salt

Preparation: Heat oil. Add mustard seeds. When they are jumping, add remaining ingredients, tossing together well. Reduce heat to low; add 8fl oz (225ml) of water and cook gently, tossing ingredients for about 15 minutes until the curry is molten and thick.

Next week: the first of our spiced breads and cakes. Many thanks to those who have already sent recipes. Others wishing to contribute a recipe should send it to: Emily Green, Reader Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 4ND. Anyone whose recipes we print will receive a bottle of 1989 Bukkuram de Bartoli, a figgy-tasting Sicilian muscat.