Curried spice vegetable gratin ( Sri Lankan Style)

Curried spice vegetable gratin ( Sri Lankan Style)

A variety of vegetables in a creamy and delicious sauce flavoured with Knorr Maldive Fish Powder, baked to perfection. This presentation of veggies will certainly add some pizzazz to your meals.

  • Recipe serves:5-6
  • Preparation Time20 Minutes
  • Cooking Time20 Minutes


  • 200g potato, peeled and cut
  • 200g carrots, sliced
  • 200g leeks, cubed
  • 150/150g mushroom slices
  • 2 sachets, Knorr Maldive Fish Powder Mix
  • 80g Astra
  • 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


  • Blanch potatoes and carrots in boiling water till half way done. Drain and set aside.
  • Melt 30g of Astra in a pan. Add the garlic, onions, green chilies and curry leaves and sauté till fragrant.
  • Then, add the carrots, leeks and potato together with the Knorr Maldive Fish Powder and mix well.
  • 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.
  • Pour above mixture over the vegetables and stir to mix well. Add half of the breadcrumbs and combine.
  • 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.