Ingredients :
| MALU HODHI (FISH CURRY |
| 450 | gm | Fish |
| 1 | tsp | Salt |
| 1/4 | tsp | Turmeric |
| 1 | x | Onion |
| 2 | x | Tomatoes |
| 4 | x | Garlic cloves |
| 2 | x | Clove |
| 2 | x | Cardamom |
| 50 | ml | Oil |
| | Curry leaf sprigs |
| 1 | x | cg Cinnamon stick |
| 1/4 | tsp | Chile powder |
| 1 | tsp | Paprika |
| 1 | tsp | Coriander |
| 1 | tsp | Fennel |
| 250 | ml | Coconut milk |
| 1 | x | Lime, juice of |
Method :
- Cut the fish into 8 pieces or as desired. Wash well, pat dry, sprinkle withsalt and turmeric and set on one side.
- Slice the onion and tomatoes, crush the garlic and powder the cloves andcardamoms. Heat the oil and when hot add the onion, garlic and curryleaves. Add the tomatoes and cook for a couple of minutes. Add thecinnamon stick, chile powder, paprika powder, coriander powder and fenneland cook for a few minutes.
- Pour in the coconut milk, add the fish and bring to the boil. Then lower heat and allow to simmer until the fish is cooked. Discard the cinnamon stick and transfer to a serving dish. Sprinkle with lime juice before serving.
Ingredients :
| HATHU (CURRIED MUSHROOMS) |
| 100 | gm | Mushrooms |
| 1 | x | Bell peppers, green |
| 1 | x | Onion |
| 1/2 | tsp | Salt |
| 1 | tsp | Curry powder |
| 1/4 | tsp | Turmeric |
| 1/4 | tsp | Chile powder |
| 50 | ml | Oil |
Method :
- Slice the mushrooms, pepper and onion. Place in a bowl, add the salt, currypowder, turmeric and Chile powder and mix well. Heat the oil and stir fry the mushroom mixture for 10 minutes.
- Note - If this curry appears too dry add 60 ml Coconut milk, thick just prior to serving.
Ingredients :
| KIRI BUTH (MILK RICE) |
| 250 | gm | Rice |
| 250 | ml | -water |
| 375 | ml | Coconut milk, thick |
| 1/2 | tsp | Salt |
Method :
- Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Cover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes.
Ingredients :
| KADJU (CURRIED CASHEW NUTS |
| 225 | gm | Nuts, cashew |
| 50 | gm | Onion |
| 1 | x | Chile, fresh |
| 1 1/4 | tsp | Curry powder |
| 1/2 | tsp | Turmeric |
| 250 | ml | Coconut milk |
| 1/4 | tsp | Chile powder |
| 1 | tsp | Salt |
| 1/2 | tsp | Fenugreek |
| | | Curry leaf sprigs |
| 25 | ml | Oil |
Method :
- Wash the cashew nuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chile. Remove the cashew nuts from the water, drain and place in a saucepan together with the chile, 1 tsp of curry powder, the turmeric, coconut milk, chile powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashew nut mixture and cook for a further 3 4 minutes then sprinkle with remaining curry powder.
Ingredients :
| 24 | x | Dried cayenne |
| | | Or japone chiles |
| 4 | tbl | Salt |
| 1 | qt | Water |
| | | Oil |
Method :
- Make a brine from the salt and water. Soak the chiles for an hour in the brine. Heat a good quantity of oil. When it's very hot, deep fry the chiles until they are crisp. Drain, salt and serve.
- This is the simplest way to fix dried chiles. I am told it is eaten as a snack at movie theaters in Sri Lanka. Since I've never been there, I don't know if it's true. - David Cook WALT
Ingredients :
| CHICKEN KHORMA |
| 1 1/3 | kg | Chicken |
| 175 | ml | Yogurt, Plain |
| 1 | tsp | Turmeric |
| 4 | x | Garlic cloves |
| 1 | x | Onion |
| 3 | slc | Ginger |
| 5 | x | Clove |
| 5 | x | Cardamom |
| 40 | gm | Coconut |
| 25 | gm | Almonds |
| 100 | ml | Oil |
| 2 | x | cg Cinnamon stick |
| 25 | gm | Coriander |
| 1 | tsp | Cumin |
| 1 | tsp | Chile powder |
| 1 | tsp | Paprika |
| 1 | tsp | Salt |
Method :
- Wash and joint the chicken and place in a large bowl. Mix the yoghurt,turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight.
- Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick,coriander powder, cumin powder, chile powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender.
- Discard the cinnamon stick and sprinkle the almonds on top just prior to serving.
Ingredients :
| 2 | cup | red lentils |
| 2 | cup | thin coconut milk |
| 1 | x | dried red chilli, broken into pieces |
| 2 | tsp | pounded Maldive fish |
| 1 | tsp | ground turmeric |
| 1 | tbl | or oil |
| 6 | x | curry leaves |
| 2 | x | midium onions, finely sliced |
| 5 | x | cm (2 inch) strip pandan leaf |
| 5 | x | cm (2 inch) stick of cinnamon |
| | small stalk lemon grass or strip of lemon rind |
| 1/2 | cup | thick coconut milk |
| | salt to taste |
Method :
- Wash lentils well until water is clean.
- Remove and discard lentils that float on the surface of the water or any that are discoloured.
- Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric.
- Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown.
- Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan.
- Add thick coconut milk and salt to taste, and simmer uncovered
until lentils are very soft and the consistency of runny porridge.
- Serve with rice and curries.
- 1 lb (450 g) Beans, cut into pieces
- 1 medium onion, sliced
- 1-2 hot green Chilies, sliced
- 1 clove Garlic, crushed
- 5-6 Curry leaves & Rampe pieces (optional)
- 1/2 tsp Fenugreek seeds
- 1 tbs Raw curry powder
- 1/4 tsp Turmeric
- 1/2 Cup thick Coconut milk (or fresh milk)
- 1 tbs Vegetable oil
- Salt and Lime juice to taste
METHOD :
- Heat oil in a saucepan.
- Add onions, green chilies, garlic and curry leaves.
- Fry until the onions are golden brown.
- Add the curry powder, salt, turmeric and fenugreek seeds.
- Stir and fry for 2-3 minutes.
- Add the cut beans and mix well until beans are well coated with the curry powder mix.
- Reduce heat and allow the beans to cook.
- Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.
- Add a dash of lime juice.
- Taste and adjust salt
Ingredients:
1 md Shallot; chopped (1 1/2 tb)
2/3 c Ceylon Tea-Infused Vinegar (see recipe)
1/4 ts Salt; (scant)
1/8 ts Ground white pepper
3 tb Heavy cream
14 tb Unsalted butter; in pieces
Method:
1. Combine the shallot, vinegar, salt, and pepper in a non aluminum saucepan and reduce over medium-high heat until almost dry. Add the cream and reduce by one third. Then, whisking constantly, whisk in the pieces of butter a few at a time, adding more as the butter is emulsified into the sauce, and bring just to a boil. Remove from the heat. Use immediately or keep warm for up to 2 hours in a thermos.
2. Serve with Sole Steamed on a Bed of Ceylon Tea.
3. CEYLON TEA-INFUSED VINEGAR: 7 c White wine vinegar; 8 Ceylon tea bags.
4. Bring the vinegar to a boil in a non aluminum pot. Add the tea bags, cover, and remove from the heat. Let cool. Store in sealed bottled or jars.
5. Use with Ceylon Tea Butter Sauce and Warm Scallop Salad with Lamb's Lettuce.
Ingredients:
1lb onions
1/2 cup oil
4 tspspns red pepper powder
4 tspns Small Dried Shrimp (optional)
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)
Method:
Slice onions. Dice green pepper and clove of garlic.
Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes
Ingredients:
2 Plaintains (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)
Method:
Peel skin of banana using a knife. Cut into thin slices.
Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.
Ingredients:
3 md Size crabs
50 g Shallots
2 Green chillies
3 Cloves garlic
3 sl Ginger
25 g Coconut
1/2 ts Turmeric
1/2 ts Fenugreek
1/2 ts Chilli powder
2 ts Paprika
5 Cm cinnamon stick
25 g Curry powder
-sprig curry leaves
50 g Coriander leaves
250 ml Thin coconut milk
250 ml Thick coconut milk
-juice 1 lime
1 t Salt
2 ts Ground rice
Method:
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so flesh
can be more easily removed. Slice the shallots and chillies, grind garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the
thick coconut milk with the lime juice, salt, grated coconut and the ground
rice and add to the pan. Stir and simmer for approximately 10 minutes.
Remove the cinnamon stick before serving.
Ingredients:
6 green mangoes
2 tesp salt
3-4 red chillies, roughly chopped or 2 tesp chilli powder
½ pint malt vinegar
14 oz sugar
1-1½ oz fresh ginger root peeled and chopped
4 oz mixed unsalted nuts and raising roughly chopped
Method:
Peel the mangoes and grate the flesh into a bowl. Sprinkle with 2 tsp of salt and set aside for 30 minutes.
Grind either the chillies or mix the chilli powder with a little of the vinegar to a fine paste. Place the remaining vinegar in a pan, add the sugar and gently simmer, stirring, until the sugar dissolves. Squeeze the grated mangoes with the back of a spoon to extract the juice, and discard. Add the mango flesh to the pan and gently simmer for a further 5-6 minutes. Add the ginger and the chilli paste and mix well. Cook for 10-12 minutes.
Taste and add a pinch of salt. Stir in the chopped nuts and raising and cook for 4 minutes. Remove from the heat and allow to cool Bottle in airtight jars with vinegar-proof tops.
Ingredients:
3 Large Tomatoes - finely chopped
1 Teaspoon Cider Vinegar
Salt - to taste
1 Tablespoon Ground Chili Peppers - any kind
3 Tablespoons Olive Oil
1 Large Onion - sliced
1 Pound Large Shrimp
2 Tablespoons Cornstarch
2 Tablespoons Parsley - finely chopped
4 Medium Green Chile - finely chopped
Salt And Pepper - to taste
Method:
In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.
Ingredients:
3 Medium Green Chiles - finely chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Turmeric
1 Stick Cinnamon
3 Cloves Garlic - finely chopped
1 Teaspoon Ginger - finely chopped
1 Teaspoon Lemongrass
Salt - to taste
3 Cups Coconut Milk
2 Cups Water
4 Cups Vegetables - sliced
Method:
In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.
NOTES : suggested : beans cabbage, green beans, okra, potatoes, yellow pumpkin, any hard squash, tomatoes.
Ingredients: (For the marinade)
75g onion
2 sour limes
2 tbsp ginger garlic paste
2 green chillies ground to a paste
1 orange
2 tesp cumin coriander powder
2 tesp mixed curry powder
½ tesp turmeric powder
a pinch of sugar
salt
pepper
Method:
Extract orange juice sour lime juice and onion juice.
Shell clean devein and wash the prawns. Drain and pat dry. mix all the ingredients for the marinade except butter well and apply to the prawns. Keep them aside for marinating for four hours.
Melt butter in a non-stick pan and fry the prawns on a low heat till cooked and light brown in color. Serve hot. Serves four.
Ingredients:
4 crabs shelled, cleaned and well washed, cut in half with claws attached
2 tbsp Oil
4 cloves garlic crushed
6 spring onions shredded
1 inch ginger finely chopped
3 small red chillies finely cut
1 tbsp Oyster sauce
2 tbsp light Soya sauce
1 tbsp coriander leaves chopped
1 tbsp sugar
salt
3 tbsp tomato puree
½ cup chicken stock or water
2 tesp corn flour
Method:
In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes, turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes. Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and coriander leaves.
INGREDIENTS
1 cup long grain rice or Sri Lankan white rice
(if available)
1 1/2 cups wheat flour
2 tbsp sugar
2 cups milk (dairy or coconut milk)
salt to taste
a non stick hopper pan or a small wok with a rounded bottom
1/2 tsp of sodium bi carbonate (appa soda)
METHOD
Soak the rice for about 6 hours or overnight and grind in a blender with about 1 1/2 cups of water until ground to a paste.( Very slight coarseness in texture is fine) Now mix the sugar and wheat flour with the ground rice flour until you have a lump free mixture. Add more water until you have a very thick batter.(be careful not to add too much water) Leave to ferment for 8 hours in warm place. (The batter does not rise but you will notice tiny bubbles when fermented) Do not leave more than 12 hours. Now add the sodium bicarbonate and salt to the batter and the milk in small quantities until you have batter the consistency of a pan cake batter. Add more milk if necessary and mix well but not too vigorously. Grease the hopper pan lightly and heat the pan on a medium flame. Do not allow the pan to get overheated but you should feel the heat when you hold your palm above the pan. Pour in a ladle of batter and swirl in one quick turn until the pan is coated and the balance batter runs into the middle. Cover the pan. Leave for 5 - 7 minutes or until you have a golden edge. (Do not open the lid until the hopper is ready or the edges tend to collapse ) Carefully loosen the edge and the hopper will easily slide out. For an egg hopper, break in an egg in to the hopper as soon as you have swirled the batter. Leave for five minutes longer on a lower heat until egg is done and remove as earlier. Serve with seeni sambol or curry or even eat it plain with butter. This is the best hopper recipe I have ever tried because the hoppers turn out crisp and perfect. You will enjoy it. Bon apetite.
INGREDIENTS
* 14 oz can Tomato sauce
* 1 inch piece Ginger (crushed)
* 4 cloves Garlic (crushed)
* 1 tbs Chili powder (for HOT chili sauce increase upto 2 tbs)
* 1 cup Sugar
* 1/8 cup Vinegar
* Salt to taste
METHOD:
Mix all ingredients, stir and boil for 5-10 minutes. Taste great with Malu Paan.
INGREDIENTS:
* 2 cups all purpose Flour
* 1 tsp table salt
* 1-2 cups warm water
* Vegetable oil
METHOD:
- Mix the salt & flour well in a mixing bowl.
- Add 3-4 tbs vegetable oil. Mix well.
- Add warm water gradually while mixing the flour to form a dough
that does not stick to the sides of the bowl.
- Knead the dough for a few minutes until soft.
- Make into four separate balls.
- Slightly flatten the balls and generously coat with vegetable oil,
leave it in the mixing bowl.
- Cover the bowl and let it stand for 4-5 hours.
- Grease a frying pan with a little oil and heat.
- Meanwhile, take each ball of flour and flatten it to a thin circle
or square.
- Put it on to the hot frying pan and cook, turning on both sides.
- Serve with hot curry.
- You can also make Koththa Roti (see below)
Ingredients
Grinding mixture:
1tsp mustard
1 long green chili
1 clove garlic
Saute mixture:
1tbp olive oil
1tsp mustart
1tsp cummin/jeera
1tsp chili pieces
1 cucumber cut into small pieces
1 cup yogurt
Method
Mix the blended ingredients with cucumber & yogurt. Fry the saute igredients and pour in the yogurt mixture and fry it on low flame for 5 seconds. Mix well & refrigerate until ready to eat.
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