In the late 70s and early 80s, a lot of research was done in Sri Lanka on processed soyabeans as a means to alleviate protein deficiency amongst children and pregnant and lactating mothers. Soyameat was soon introduced in the market and promoted by the health ministry and the new and affordable food product became a hit in Sri Lankan households.

Today, I will share two ways my mother makes soyameat at home.

(a) Soyameat curry

Time taken: 15 – 20 mins

Serves 4 or 5

Ingredients:

• Soyameat  – 1 packet
• Onion – ½, chopped
• Ginger – ½ “ piece, chopped
• Garlic – 2 cloves, chopped
• Fenugreek seeds – ½ tsp
• Curry leaves – 1 sprig
• Rampe leaf/ pandan – 1” piece
• Coconut milk (for vegans) or non-fat milk – ½ cup
• Curry powder – ½ tbsp
• Salt, to taste
• Low fat oil (sunflower or canola) – 1 tbsp

Method:

1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 5 minutes. Drain out the water and keep aside.
2. Heat 1 tbsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves and rampe with the fenugreek seeds for a minute or two.
3. Then, add the soaked and drained soyameat chunks and mix well.
4. Add the curry powder (you can alternatively use the curry powder mix that comes with the packet) and the coconut or non-fat milk.
5. Let the curry cook for about 10 mins. Adjust salt, if required.
6. Remove from heat.
7. Serve with roti or rice.

(b) Fried soyameat

Time taken: 20 mins

Serves 4 or 5

Ingredients:

• Soyameat – packet
• Onion – ¼ , chopped
• Ginger – ½ “ piece, chopped
• Garlic – 2 cloves, chopped
• Curry powder – 1 ½ tsp
• Salt, to taste
• Oil – 1 tsp (for marinating) + for deep-frying.

Method:

1. In a bowl, Add 1 cup of boiling water and add the soyameat chunks. Add some salt and let the soya chunks soak for around 10 minutes. Drain some of the water (not needed to have it dry) and keep aside.
2. Heat 1 tsp oil in a pan and fry the chopped onion, ginger, garlic and curry leaves for a minute.
3. Add the lightly drained soyameat chunks and mix well for a couple of minutes. Remove from heat and keep aside, allowing it to marinate.
4. When cooled, squeeze out the liquid (excess water or oil) from the marinated soyameat mixture and deep-fry in a pan.
5. Serve with rice.

Recipe source: Raji Thillainathan.