Delmege soya meat curry Rasa 90g

To make a delicious Sri Lankan-style Delmege soya meat curry rasa, you'll need to rehydrate the soya chunks and cook them in a rich blend of spices and coconut milk until the gravy thickens. The Delmege Soya Meat product often includes a pre-made spice sachet for convenience. 
Ingredients:
The following ingredients are commonly used in an authentic Sri Lankan recipe for one 90g packet of soya meat, with the curry powder often included in the Delmege packet: 

Preparation Method

•    One packet of Delmege Soya Meat (90g)
•    1 large onion, sliced thin
•    1 large tomato, cut into wedges
•    1 tbsp ginger and garlic paste
•    1-2 green chilies, sliced thin
•    A sprig of curry leaves and pandan leaves (if available)
•    1/2 cup thick coconut milk
•    4 tbsp oil
•    Spices (can use the included sachet or add your own):
o    1 1/2 tbsp curry powder
o    1/2 tsp turmeric powder
o    1/2 tsp chili powder (adjust to taste)
o    Salt to season
•    2 cups water (for cooking the curry)
•    Extra water for soaking the soya meat 
Preparation Method
1.    Rehydrate the Soya Meat: Bring about 3 cups of water to a boil in a pan. Remove from heat, add the dry soya chunks and a pinch of salt, cover, and let them sit for about 5-10 minutes until they expand and become soft. Drain the excess water, rinse under cold water, and squeeze the chunks thoroughly to remove all the absorbed water. Set aside.
2.    Temper the Ingredients: In a separate pot, heat the oil over medium heat. Add the sliced onions, green chilies, curry leaves, ginger-garlic paste, and tomato wedges. Sauté for 7-10 minutes until the onions turn a light golden color and the tomatoes soften enough to mash.
3.    Add Spices: Reduce the heat to low. Add the turmeric powder, curry powder, chili powder, and salt. Mix well to combine all ingredients and ensure the spices are coated without sticking to the pan.
4.    Cook the Curry: Add the squeezed soya chunks to the pot and mix well to coat them with the spices. Pour in the 2 cups of water, bring the mixture to a boil, then reduce the heat, cover the pot halfway with a lid, and let it simmer for 15-20 minutes, or until the gravy thickens and the soya chunks have fully absorbed the flavors.
5.    Finish with Coconut Milk: Gently stir in the thick coconut milk and simmer on low heat for an additional 5 minutes until the gravy is hot and creamy. Do not let it boil vigorously after adding the coconut milk, as it may curdle.
6.    Serve: Season with more salt if needed, remove from heat, and serve hot with rice or other curry dishes.

 Important: This information is based on the manufacturer's specifications.