Sri Lankan Food

[jop]

Sri Lankan Style Noodles

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Method:
Thaw the beans and remove any excess water using a paper towel Add the noodles to boiling water and leave for 2 minutes. Take out and allow excess water to drain.

Add a little butter and fry the eggs. Stir while frying them to break into small pieces. Remove the egg and place in a dish to be used later. Add butter to a large pan at medium heat. Add the onions first and fry for 1-2 minutes until brown. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in the noodles and the fried egg.

 

[jop]

Tin Mackerel Teldala (sautéd )

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers sliced(not bell peppers)
2 (large) onions julienned
2 cloves Garlic chopped
3 teaspoons Crushed dried Red Pepper
1 tablespoon Lime Juice
5 tablespoons oil
1/2 teaspoons Black Pepper
to taste salt

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Heat the oil, in a large saucepan at medium heat. Add the onions and garlic, and sauté until the onions are brown. Then add green chilis, crushed red pepper, black pepper and the salt. Mix very well, and cook for another 2 minutes. Add fish the mixed well, taking care not to break up the fish too much. Keep another 2 minutes. Take off the heat, add lime juice to taste (add lemon or vinegar if you don't have lime).

 

[jop]

Tin Mackerel Curry

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers (not bell peppers)
1 (small) onion diced
2 cloves Garlic chopped
1 Tomato diced
2 teaspoons Red Pepper powder
1 teaspoons Curry Powder
1 tin coconut milk (13 oz)
to taste salt and pinch of black pepper

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Add all ingredients into a pot and cook at medium heat for about 5 minutes. Then add fish, reduce heat cook for another 3-4 minutes. Take off the stove and its heat ready to eat.

 

[jop]

Green Banana (Plaintains) curry

Green Banana curry (Plaintains)
(Alukehelkan Uyala)

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.

 

[jop]

Spicy Onions

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.

 

[jop]

Potato Curry (Ala Curry)

Ingredients:
1 lb potatoes
1cup milk (Dairy or Coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 onion
1 green pepper
to taste salt
pinch lemon grass

Method:
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.

Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

 

[jop]

Fried Green Beans Curry

Ingredients:
1/2 lb frozen french beans
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon
Thaw beans. Dice onions and clove of garlic.

Method:
Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

 

[jop]

Okra Curry

Okra Curry (Dry)

Ingredients
1 lb packet Frozen Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Method:
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

 

[jop]

Beet Salad

Ingredients:
1Can Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder
to taste salt
1 tblspn lime juice

Method:
Slice onions and green pepper and tomatoes.
Take salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix well. Rearrange the tomatoes, green pepper and beets for visual effect.

 

[jop]

Mallun

Mallun (Spinach with dried Coconut)

Ingredients:
12 oz Frozen Chopped Spinach/or Collard Greens/or Chopped Kale
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery Store)(optional)

Method:
Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if fresh shrimp is used.

Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2 minutes. Add spinach and mix well. Immediately add lime juice, salt and red pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut and heat for 2 minutes.

 

[jop]

Spinach with Lentils

Ingredients:
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water

Method:
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper.

Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.

 

[jop]

Spicy Fish Curry

Fish Curry (Hot & Spicy)

Ingredients:
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Method:
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes

 

[jop]

Spicy Chicken Curry

Ingredients:
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime)
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Method:
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces.

Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.

 

[jop]

Egg plant curry

Ingredients:
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Dairy)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion

Method:
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.

 

[jop]

Yellow Fish curry (not spicy)

Ingredients:
1Lb King fish (or Salmon or Tuna or Shark or Scallops)

2 cups coconut milk
3 cups water
1 onion
2tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Method:
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

 

[jop]

Cucumber salad (to accompany curries)

Ingredients:
1 cucumber
1 onion
2 small green peppers
1 tomato
1 tsps Black pepper powder
to taste salt
pinch sugar
1 tsp lemon (or lime) juice

Method:
Slice cucumber, onions, green pepper and tomato. Put into a plastic bag and add lemon juice, salt, sugar and black pepper powder.

 

[jop]

Spicy Potatoes

Ingredients:
1lb potatoes

1 onion
2 tsps Hot pepper powder
2 tblsps Oil
1 clove (tsp) Garlic (powder)
1 tsp salt
1 tsp sugar
1 tsp mustard
2 small green peppers

Method:
Boil or bake potatoes. Peel of skin and cut into cubes. Slice onions and green pepper.

To a large pan add the oil and heat. Add onions and fry for a minute. Then add hot pepper powder, garlic, salt, sugar and mustard and stir in for about 2 minutes. Finally add potatoes and green pepper mix in and cook for 3 minutes.

 

[jop]

Mutton Rice Soup

Ingredients:
4 oz rice
1 lb mutton
4 c water
3 large onions
15 peppercorns
4 cloves
Salt to taste

Method:
Soak rice overnight; wash, then drain. Clean, wash, and cut mutton into small pieces. Boil water, add mutton. When the water boils again, add rice, onions, peppercorns, and cloves. Again bring to a boil, then simmer slowly for 2 hours till meat and rice ave very well cooked. Add salt and serve hot.

 

[jop]

Ceylon Tea Butter Sauce for Western Food

Yield: 1 Servings

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.

 

[jop]

Vevara - Sweet Snack

Ingredients:
1 egg yolk
6-10 oz coconut milk
1/2 lb roasted rice flour
1 tsp salt
1/4 c sugar
4 oz sugar syrup
Water

Method:
Beat egg yolk very well; mix with coconut milk and beat again. Add rice flour to it. Knead mixture into a smooth dough. Form different shapes like cookies and deep-fry.

Boil sugar and water until sugar syrup is thick. Dip fried vevara in sugar syrup; drain and allow to dry.

NOTE: Vevaras can be stored in an airtight can for one day and can be deep-fried a second time before dropping into the sugar syrup.