Sri Lankan Food

[jop]

Bandakka Thel Dala - Deviled Okra

Bandakka Thel Dala (bundakka) - Deviled Okra

Yeild: 2

Ingredients:
1/2 lb Bandakka (Okra, Ladies Fingers)
1 tbs Chillie Powder
1 tbs. Maldive Fish
2 medium onions sliced
2 tbs cooking oil
1 tsp. of sugar
Salt to taste

Method:
Cut the Bandakka into small pieces(3cm). Add chillie powder and salt. Mix well and set aside. Heat oil in a pan, add the onions and the maldive fish and cook for about 5 minutes. Add the Bandakka and cook untill they have a ‘fried’ appearance. Then add 1 tea spoon of sugar and mix for the final touch.

 

[jop]

Lampries

Ingredients needed :-
1.5 measures of rice
onions
cloves
25 pepper corns
15 cardomams ( powdered )
salt
rampe
curry leaves
coconut milk
ghee oil

Method :-
1. Put 1 tablespoon ghee to pan.
2. To that add crushed cardomoms & cloves,cinnamon .
3. Add onions & curry leaves, rampe, sera.
4. Now put the strained & washed rice to that temper.
(For 1 tin of rice put 2.5 tins of chicken stock)
5. Add a little salt to the rice
6. Now cover & cook & take off fire.
7. When the rice & other related lumpries curries are cooked have ready pieces of plaintain leaves , 14"*12" , & make it stiff by holding it to fire.
8. Put about 3 tbs of rice on each leaf, & pour thick coconut milk over the rice, arrange a little meat curry, & a few frickkadels (little cutlets).
9. Fold up the plaintain leaf making them into neat oblong parcels & fasten the two ends with a piece of string.
10 .Bake in the oven in moderately hot temperature for 30 mintues.

Pls note :- 1.5 measures of rice is sufficient for 24 lampries. Before using the plaintain leaves they must be washed & wiped & warmed over fire.

Related items for the Lumpries will be: Brinjals curry, Seeni Sambol, Frickkadels,a meat curry (chicken or mutton)

 

[jop]

Fish Curry with Lemon Grass

FISH CURRY WITH LEMON GRASS

Ingredients:
1kg boneless fish fillets
3 large onion sliced
4 cloves garlic crushed
2 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
1 tablespoon chopped fresh lemon grass
2 tablespoon brown vinegar
1 tablespoon fish sauce
1/2 cup water
2 medium tomatoes, chopped
2 tablespoon chopped fresh coriander
1/4 cup oil

Method:
1: Cut fish into strips. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat; keep warm.
2: Add onions and garlic to same pan, stir over medium heat for about 5 minutes or until onions are soft.
3: Stir in ginger, turmeric, lemon grass, vinegar and fish sauce. Bring to boil, reduce heat, simmer, uncovered, for 3 minute
4: Stir in fish and water, bring to boil, reduce heat, simmer, uncovered for about 5 minutes or until fish is tender. Stir in tomatoes, cook over low heat until mixture is heated through Serve sprinkled with coriander.

 

[jop]

Sri Lankan Vegetable Curry

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.

 

[jop]

Spicy Prawns with Tomatoes

Spicy Prawns (Shrimps) with Tomatoes

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.

 

[jop]

Dry Mutton Curry

Dry Mutton Curry

INGREDIENTS:
2 large onions, chopped
3 cloves garlic, crushed
2 tablespoon oil
1 table spoon grated fresh ginger
1/2 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh lemon grass
1 1/4 cups water
1 1/2 mutton, cubed

METHOD:
1: Heat oil in large frying pan, add onions, garlic, ginger, turmeric ,chili and lemon grass, stir over heat for 3 minutes or until onions are soft.
2: Stir in mutton ,stir over high heat for about 4 minutes or until mutton is browned all over.
3: Stir in water, bring to boil, reduce heat, simmer, covered for about 1 1/2 hours, or mutton is tender.
4: Remove lid, stir over high heat until liquid has evaporated.

 

[jop]

Mixed Vegetable Chutney

Ingredients:
1 oz tamarind pods
2 tbsp oil
1 tesp mustard seeds
1 small onion peeled and diced
1 medium sweet potato peeled and diced
1 carrot peeled and diced
2 oz sweet corn
2 lb tomatoes skinned and chopped
1 tesp salt
1 tesp chilli powder
½ tesp ground turmeric
2 oz fresh ginger root peeled and grated
3 tbsp soft brown sugar
1/3 pint malt vinegar
4 oz sultanas and raisins
3 floz water
½ cucumber chopped and juice discarded

Method:
Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Heat the oil in a pan and fry the mustard seeds. When they begin to crackle add the onion, sweet potato, carrot and sweetcorn, and fry for 4-5 minutes. Add the tomatoes, salt and chilli powder cover and simmer until the tomatoes are soft. Stir in the turmeric, grated ginger, sugar, vinegar, tamarind pulp, raisins and sultanas. Gently simmer until the sugar syrup is thick and the vegetables are tender adding a little water if necessary. Add the cucumber and simmer for 1 minutes. Allow to cool.

 

[jop]

Green Chutney

Ingredients:
2 oz tamarind pods
6 oz fresh or desiccated coconut
4-6 large sprigs of coriander
1-2 green chillies seeded and roughly chopped
1 oz fresh ginger root peeled
1 tesp cumin seeds
1 tesp salt
1 small onion peeled and finely chopped

Method:
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp.

Grind the coconut, coriander leaves, chilli, ginger, cumin seeds and tamarind pulp to a smooth paste. Add salt and stir in the chopped onion.

 

[jop]

Coriander Chutney

Ingredients:
2 oz tamarind pods
1 small onion peeled and sliced
8-10 large sprigs of coriander leaves
1 oz fresh ginger root peeled and chopped
2 tesp cumin seeds
5-6 sprigs mint leaves
2 tbsp sugar
1-2 green chillis seeded and roughly chopped
½ tesp salt

Method
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Place all the ingredients in a blender and blend until smooth. Taste and add more sugar or salt if necessary.

 

[jop]

Mango Chutney

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.

 

[jop]

Mint Sambol

Mint Sambol - Mint Sauce

Ingredients:
30 to 40 mint leaves washed well
4 to 5 small hot green chillies
2 teaspoons sugar
1 cup grated Coconut
2 Cloves Garlic
1/2 inch piece Ginger
3 red Onions
Lime juice and Salt to taste

Method:
Grind all ingredients to a fine paste in food processor or grinder.

 

[jop]

Isso Badhuma

Ingredients:
2 tbsp oil
1 onion peeled and diced
1lb peeled prawns
3 garlic cloves, peeled and crushed
1 ½ tbsp curry powder
1 ½ tbsp chili powder
½ tbsp turmeric
salt
1/3 pint coconut milk or water

To Garnish:
1-2 green chilies, seeded and very finely chopped
2-3 sprigs of coriander leaves, chopped
lemon juice
1-2 tomatoes sliced

Method:
Heat the oil in a pan and gently fry the onion until tender. Add the prawns and continue frying until dry. Add the garlic, curry powder, chili powder and turmeric, stir well and fry for 30 seconds. Add salt and the water. Cover and cook gently for 10-15 minutes until dry. Garnish with the chopped chili and coriander leaves, sprinkle with lemon juice to taste and arrange the tomato slices on top. Serve as a side dish with both rice and bread

 

[jop]

Prawn Curry Tomato Special

Ingredients:
2-3 tbsp oil
2 onions, peeled and cut into cubes
1x1" stick cinnamon
2 bay leaves
1lb peeled prawns rinsed and drained
5-6 garlic cloves, peeled and crushed
1oz fresh ginger root, peeled and crushed or 1 tsp ground ginger
1 tsp chili powder
1 ½ tbsp ground cumin
1 tbsp ground coriander
8oz can of tomatoes or 3 tomatoes skinned and chopped
1tbsp curry powder
4oz green pepper cored, seeded and finely chopped

To Garnish:
1-2 green chilies seeded and very finely chopped
1-2 sprigs of coriander leaves, chopped

Method:
Heat the oil in a large saucepan and fry the onion until just tender. Add the cinnamon and the bay-leaves, fry for 15 seconds, then add the prawns. Stir over the heat for 30 seconds. Stir in the garlic, ginger, chili, cumin and the coriander. Fry for 30 seconds add the tomatoes and curry powder and mix well. Add salt, cover and simmer gently for at least 15 minutes until the prawns are cooked. Stir in a little water if necessary and add the green pepper a few minutes before removing from the heat. Garnish with the chopped chilies and coriander leave. Serve as a mian dish with rice or bread.

 

[jop]

Broccoli Mallung

Broccoli Mallung - Broccoli Stir Fried Salad

Ingredients: (Serving Size: 4)
3 Tablespoons Butter
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
1/4 Cup Dried Shrimp - optional
2 Teaspoons Ground Red Chile Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Cup Coconut Milk
2 Large Broccoli Stalks - finely chopped
Salt - to taste

Method:
Heat oil in large skillet. Add onion, garlic and dried shrimp. Saute 5 mins. Add chile powder, turmeric and cumin, saute 1 min. Add coconut milk, bring to boil. Add broccoli and salt, cook uncovered 5 minutes.

 

[jop]

Tamarind Chicken And White Curry Sauce

Ingredients: (Serving Size: 4)
8 Small Jalapeno -- chopped
4 New Mexico Green Chiles -- roasted
1 Teaspoon Cayenne
1/2 Cup Tamarind Pulp
1 Cup Shallots -- chopped
5 Cloves Garlic -- chopped
2 Tablespoons Fresh Ginger Root -- chopped
3 Tablespoons Olive Oil
4 Large Chicken Breasts -- cubed
1 1/2 Cups Unsweetened Coconut Milk

Method:
Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. saute jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

 

[jop]

Bonchi Theldala

Bonchi Theldala - Stir Fried Beans with Onions

Ingredients:
60g ghee
1/2 cup water
1 teaspoon black mustard seeds 130g can corn kernels, drained
2 tablespoon peeled split mung beans
1/2 cup coconut
1 small onion
chopped
1 1/2 tablespoon lemon juice
1 teaspoon finely chopped fresh ginger
500g green beans
1/2 teaspoon cayenne pepper
1 medium red pepper sliced

Method:
1: Melt gee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2: Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onions are soft.
3: Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
4: Stir in corn, coconut and juice, stir over high heat for about1 minute or until heated through.

 

[jop]

Prawns and Lemon Grass Curry

Ingredients: (Serves 4)
1kg uncooked king prawns
1/4 teaspoon chili powder
1/4 cup lemon juice
1 teaspoon black mustard
1/4 cider vinegar
1 tablespoon grated fresh ginger
15g ghee
1 teaspoon brown sugar
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic crushed
2 teaspoon plain flour
1 medium onion chopped
1/4 cup water
1/2 teaspoon ground turmeric
410g can tomato
1 teaspoon ground cumin

Method:
1: Shell and Devin prawns, leaving tails intact.
2: Combine prawns, juice and vinegar in medium bowl, cover, refrigerate for 30 minutes.
3: Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft.
4: Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, stir over medium heat forabout1 minute or until seeds begin to pop.
5: Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly.
6: Add prawn mixture, stir over medium heat forabout4 minutes or until prawns are tender.

 

[jop]

Creamy Chicken and Basil Curry

Ingredients: (for Green Curry Paste)
8 small fresh green chilies
1 teaspoon caraway seeds
3 cloves garlic 1 teaspoon ground turmeric
2 stalks fresh lemon grass
1 teaspoon shrimp paste
3 fresh coriander roots and stems
1 table spoon water
2 teaspoons grated lime rind
1 tablespoon fish sauce
400ml cans coconut milk
1/4 cup chopped basil leaves

Method:
1: cut chicken into 1cm strips
2: Heat oil in a small saucepan, add 2 tablespoons green curry paste, stir over high heat for1 minute. Add chicken to pan, stir over medium heat for about 3 minutes or unstill chicken is well coated in curry paste and lightly browned all over.
3: Stir in coconut milk, bring to boil, reduce heat, simmer, uncovered, for about 3 minute is thick. Stir in fish sauce and basil.
4: Green curry paste: Roughly chop chills, garlic, lemon grass and coriander; blend or process with rind ,seeds, turmeric, paste and water until finely chopped.

 

[jop]

Kakuluwo Uyala - Crab Curry


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.

 

[jop]

Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Method:
Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.

The other stuff (to be done while rice is cooking)

Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.

The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.