Kiribath, Kalupol and Crispy Bits [Part 5]
Crispy onions and curry leaves
1 large onion, finely sliced
2 sprigs fresh curry leaves
3 tbs Sri Lankan Kithul Pani (can be substituted with regular treacle or maple syrup)
300 ml oil for frying
1. In a frying pan, bring oil up to temperature (around 200 °C) over medium heat.
2. Add in the sliced onion and fry until crispy and dark brown but not burnt.
3. Remove from hot oil and drain on paper towel.
4. Remove the hot oil from the heat and add in the curry leaves to fry them in the residual heat. Take care not to burn and stand back once leaves are added as they splatter.
5. Remove from oil and drain on paper towel.
6. Place the fried onion and curry leaves and drizzle over the kittul pani to coat.
7. Toss well to combine.
Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.