Sri Lankan Food

[jop]

Fish Mustard Curry

Yield: 1 Servings

Ingredients:
425 g fish
50 g shallots
3 garlic cloves
2 clove
2 cardamom
25 g mustard seed, ground
1 lime, juice of
50 ml oil
1 ts salt
1/4 ts turmeric
1 cg cinnamon stick
150 ml coconut milk, thin
100 ml coconut milk, thick

Method:
Cut the fish into required portions and wash well. Chop the shallots
and garlic, crush the cloves and cardamoms and mix the mustard with
the lime juice in a bowl. Heat the oil and fry the shallots and
garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon
stick and thin coconut milk and cook until the onions are soft. Mix
the Coconut milk, thick with the mustard and lime juice mixture and
pour into the pan. Mix well and simmer for a few minutes, then
discard the cinnamon stick and transfer to a serving dish.

 

[jop]

Elu Mus Curry - (Mutton Curry)

Yield: 1 Servings

Ingredients:
900 g mutton
50 ml vinegar
1 onion
3 garlic cloves
4 sl ginger
50 ml oil
1/2 ts chile powder
2 ts paprika
1/2 ts turmeric
1/4 ts pepper, black
3 ts coriander
1 ts cumin
1/4 ts fenugreek
1 curry leaf sprigs
500 ml coconut milk
1/4 ts curry powder
1 ts salt

Method:
Cut the mutton into bite size pieces and place in a bowl. Pour on the
vinegar and leave to marinade for 30 minutes.

Chop the onion, then grind in a pestle and mortar with the garlic and
ginger. Heat the oil and fry the onion, garlic and ginger. Add the
chile powder, paprika powder, turmeric, black pepper, coriander
powder, cumin powder, fenugreek and curry leaves and stir fry for 3
minutes. Drain and remove the mutton from the marinade and add to the
pan. Fry for 5 minutes, then pour in the coconut milk together with
the marinade and bring to the boil. Cover the pan, reduce the heat
and simmer for I hour, or until mutton is cooked. Just prior to
serving sprinkle with the curry powder and add salt to taste.

 

[jop]

Mas Patis - Deep Fried Beef Fiiled Pasties

Yield: 1 Servings

Ingredients:
225 g flour
40 g butter
1 egg
1/4 ts salt
25 ml lemon juice

FILLING:
225 g beef
50 g onion
2 chile, green
1 cardamom
1 clove
1 tomato
100 g boiled potato
75 ml oil
1 curry leaf sprigs
1/4 ts salt
1/4 ts pepper, black
1 ts coriander
1 ts chile powder
1/2 ts cumin
1 ts vinegar
1/2 lime, juice of
50 ml coconut milk, thick
1 l oil

Method:
Sift the flour into a bowl and rub in the butter. Separate the
egg and add the yolk to the flour along with the salt and lemon
juice. Mix in sufficient water to make a stiff dough, knead well and
put on one side for 30 minutes. Mince the beef, chop the onion and
chile, crush the cardamom and clove, dice the tomato and cube the
potato. Heat the oil, add the onion and curry leaves and fry until
the onion turns light brown. Add minced beef, chile, cardamom,
clove salt pepper, coriander powder, chile powder, cumin vinegar and
stir fry for 5 minutes. Add the tomato and potato and cook for a
further 3 minutes.

Pour in the coconut milk, bring to the boil and simmer for 5 minutes
Add lime juice. Remove from the heat and allow to cool slightly. Roll
out the pastry on a lightly floured board and, using a pastry cutter,
cut circles in the dough Beat the egg white. Place a little beef
mixture in the centre of each pastry circle, apply the beaten egg
white to the edges and fold patty in two. Seal the edges and deep fry
until golden brown. Drain well.

 

[jop]

Rata Indhi (indi) Chutney - Date Chutney

Yield: 1 Servings

Ingredients:
100 g dates
3 garlic cloves
2 sl ginger
1 ts mustard seeds
2 cardamom
2 clove
100 g sugar
250 ml vinegar
1/2 ts chile powder
2 cg cinnamon stick
25 g sultanas
1/2 ts salt

Method:
Stone the dates and chop the flesh finely. Grind the garlic, ginger
and mustard seeds together and crush the cardamoms and cloves. Place
the sugar in a pan, pour on the vinegar and heat gently. When the
sugar has dissolved, add the dates, chile powder, garlic,
mustard, ginger, cardamoms, cloves and cinnamon stick and cook over
a low heat until the liquid thickens but the dates are not pulpy. Add
the sultanas and cook for a further 2 minutes, then discard the
cinnamon stick, add salt and set aside to cool.

 

[jop]

Dallo Maluwa -(Stuffed Cuttle Fish Curry)

Yield: 1 Servings

Ingredients:
450 g cuttle fish
25 g onion
1 chile, fresh
1 tomato
4 garlic cloves
2 cardamom
1 clove
3 ts coriander
2 ts cumin
1 ts fenugreek
1/2 ts chile powder
1/2 ts paprika
1/2 ts turmeric
1 curry leaf sprigs
250 ml coconut milk, thin
125 ml coconut milk, thick

STUFFING:
100 g gram
2 garlic cloves
1 ts coriander
1 ts salt
1/4 ts chile powder
1/4 ts turmeric

Method:
Wash and clean the cuttle fish. Wipe dry and set on one side.

Prepare the stuffing by roasting the gram and then grinding it
coarsely. Crush the garlic and mix this, together with the gram, in a
bowl with the coriander, salt, chile powder and turmeric. Stuff the
cuttle fish with this mixture and then secure with toothpicks. Chop
onion, chile and tomato and crush the garlic, cardamoms and the
clove. Mix the onion together with the chile, tomato, garlic,
cardamom, clove, coriander powder, cumin powder, fenugreek, chile
powder, paprika powder, turmeric, curry leaves and thin coconut milk.
Put in a pan, add the stuffed cuttle fish and bring to the boil.
Reduce the heat and simmer until the cuttle fish are tender,
approximately 30 minutes. Pour in the Coconut milk, thick and cook
until the gravy thickens.

 

[jop]

Curried Omelette Gravy

Yield: 1 Servings

Ingredients:
50 g onion
50 ml oil
1 curry leaf sprigs
375 ml coconut milk
1/2 ts chile powder
1 ts paprika
1/2 ts salt
1 ts turmeric
1 ts curry powder
3 ts lime juice

Method:
Prepare the Sri Lankan Omelettes, fold each into three and set on one
side.

Make the gravy by chopping the onion, then heat the oil and stir fry
onion and curry leaves for 2 minutes. Add the coconut milk, chile
powder, paprika powder, salt, turmeric and curry powder and cook
gently, stirring occasionally, until the gravy thickens.

Remove from the heat, add the omelettes and slice them. Sprinkle with
the lime juice.

 

[jop]

Mas Cutlis (Beef Cutlets) - Deep Fried Meatballs

Yield: 1 Servings

Ingredients:
225 g beef
25 g salt
1/2 ts pepper, black
25 ml vinegar
450 g potato
1 onion
3 mint leaf sprigs
1 chilies, green
1 celery stalk
1 1/4 l oil
1 egg
50 g bread crumbs

Method:
Mince the beef and season with salt, pepper and vinegar. Boil and
mash the potato and chop the onion, mint leaves, chile and celery.
Heat the oil in a frying pan, add the beef and cook for 3-4 minutes
until browned. Add the onion, mint leaves, chile and celery and
cook until the onion has softened slightly. Add the mashed potato and
mix well together. Roll into small balls or flat cakes. Beat the eggs
and coat the cutlis with the egg before dipping into the bread
crumbs. Heat the oil and deep fry the cutlis until browned. Drain wel

 

[jop]

Bonchi Uyala (Bonchi Kirata) - Beans in white curry

Yield: 1 Servings

Ingredients:
250 g beans
1 onion
1 chile, fresh
50 ml oil
1 curry leaf sprigs
1/4 ts chile powder
1 ts cumin
1/2 ts turmeric
75 ml coconut milk, thick

Method:
Wash and trim the beans as desired. Chop the onion and chile. Heat
the oil and fry the onion and curry leaves until fragrant. Add the
beans, chile, powder, cumin and turmeric and cook for 3 minutes. Add
the coconut milk and cook until the beans are soft.

 

[jop]

Meat Ball Curry

Yield: 1 Servings

Ingredients:
450 g beef
1/4 ts pepper
1/2 ts salt
1 sl bread; thick slice
1/2 lime, juice of
2 eggs
25 g onion
2 garlic cloves
2 sl ginger
1/4 ts cinnamon
2 clove
25 g curry powder
1 l oil

GRAVY:
25 g onion
2 garlic cloves
2 ginger, fresh; slices
25 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1/4 ts fenugreek
1/16 ml coconut milk
1 ts chile powder
1/2 ts turmeric juice
1/2 lime
1/2 ts curry powder

Method:
Mince the beef and season with the pepper and salt. Grate the bread
and moisten with the lime juice. Lightly beat 1 egg. Chop the onion,
garlic and ginger and add to the beef together with the cinnamon,
cloves, bread, beaten egg and curry powder.

Mix well together and form into small balls the size of marbles.
Beat the other egg and dip the meat balls into it. Heat the oil and
deep fry the balls until they are golden brown. Drain and set on one
side.

To make the gravy: chop onion, garlic and ginger. Heat the oil and
fry the onion, curry leaves and lemon grass Add the garlic, ginger,
fenugreek, coconut milk chile powder and turmeric and cook until the
gravy thickens stirring occasionally. Add the meat balls and simmer
for a further 3 minutes. Add the lime juice and serve with a
sprinkling of curry powder.

 

[jop]

Bistake (bistaik, bisteik) - Beef Steak Saute with Onion

Yield: 1 Servings

Ingredients:
450 g beef, rump steak
2 onion
75 ml vinegar
1 ts salt
1 ts pepper, black, coarse grind
100 ml oil
1 curry leaf sprigs
2 cg cinnamon stick
1 ts mustard seed, ground
100 ml stock
1 ts sugar
1/2 ts chile powder

Method:
Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions
and chop remainder. Mix together the vinegar, salt and pepper in a
bowl and marinate beef for 1 hour.

Heat the oil in a frying pan and when hot add the curry leaves,
chopped onion and cinnamon stick. When fragrant add the beef and
marinade. Cover pan and cook over a low heat until the beef is
tender. Remove the beef and set aside.

Add the onion rings to the pan and stir fry for a couple of minutes.
Add the mustard, stock, sugar and chile powder and mix well. Put back
the beef slices and cook for a further 2-3 minutes. Remove the
cinnamon stick before serving.

 

[jop]

Beef Embul (harakmasu imbul)- Sri Lankan Style Beef Stew

Yield: 1 Servings

Ingredients:
450 g beef
25 g tamarind water
1/2 ts chile powder
1/2 ts pepper, white
1 ts salt
1/2 ts turmeric
2 cg cinnamon stick
2 cg lemon grass

Method:
Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove
seeds. Place tamarind water in a pan, add chile powder, pepper
powder, salt, turmeric, cinnamon stick and lemon grass and mix well.
Add beef cubes and simmer over a medium heat until the meat is tender
and the gravy has thickened. Remove the cinnamon stick before
serving.

 

[jop]

Kaha Bath - Yellow Rice

Yield: 4 Servings

Ingredients:
1/2 c green chile; skinned, seeds
-removed; c
2 ts fresh ginger; peeled and
-chopped fine
1 ts black mustard seeds (i could
- only g; et brown)
3 1/4 c water
1/4 ts saffron
1 c long-grain rice; rinsed well
- (i used thai)
1 salt to taste
2 tb butter
2 oz unsalted cashew nuts
4 whole cloves
1/2 c lime juice

Method:
Pour 1/4 cup boiling water over the saffron and let soak for 10 minutes.
Cook the rice in 2 cups salted water for 10 minutes, then drain.

Heat the butter until very hot, add the ginger, mustard seeds, cashews, and
cloves and fry the mixture. stirring constantly, until the seeds begin to
burst. Add the chile, lime juice, rice, and the remaining cup of boiling
water and stir well. Pour the saffron water over the mixture and bring to a
boil, stirring once. Cover the pan tightly and bake at 350 degrees F for 20
minutes or until the liquid has been absorbed and the rice is tender. Fluff
with a fork before serving.

N.B. Be careful with amounts of water. I managed to use too much.

 

[jop]

Ala Badun - Deviled Potato & Onions

Yeild: 1

Ingredients:
450 g potatoes
225 g onion
1 ts salt
1/4 ts turmeric
1 ts chile powder
1 ts paprika
100 ml oil
1 curry leaf
1/2 ts mustard seed, ground
1 cg cinnamon stick
1 ts lime juice

Method:
Boil the potatoes, peel and cut into bite size pieces Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chile
powder and paprika powder Heat the oil and when hot add the curry
leaves followed by the onion, mustard and cinnamon stick

Fry until the onions are a golden brown, then add the potato and keep
tossing with the onion until browned and heated through.

Discard the cinnamon stick and sprinkle the lime juice on top just
prior to serving.

 

[jop]

Malu Badun - Fried Fish Sri Lankan Style

Yeild: 1 serving

Ingredients:
450 g fish steaks
25 g tamarind water, warm
1/2 ts turmeric
1/2 ts chile powder
1/2 ts salt
1/2 ts pepper, black
1/2 l oil

Method:
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chile powder, salt and pepper.Leave to marinade for 10 minutes.

Heat the oil and fry fish until it turns brown. Remove and drain
well.

 

[jop]

Deviled Chicken Wings

Yeild: 1

Ingredients:
1 lb chicken wings (to serve 2-4
-people)
2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon
-stick
2 ts salt

Method:
Heat the vegetable oil in a skillet. Clean the wings (disjointing if you
prefer smaller pieces--I do) and fry until golden brown. Set aside and keep
warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low
heat. Cook until it is a thick syrup, then add the chili powder, garlic,
ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder
to make it more firey to taste. Continue cooking over low heat. Add salt
and stir continually so that mixture doesn't stick to pan. Cook slowly over
low heat for 20 minutes. Blend the sauce with the wings, coating them
thoroughly, and serve hot. The cinnamon and cloves are *not* removed before
serving.

 

[jop]

Lunu Thakkali Sambal (lunu thakkali sambol)- Tomato And Onion Salad

Yeild: 1

Ingredients:
3 tomatoes
1/2 onion
1/2 chile, fresh
250 ml lime juice
1/2 ts salt
1/4 ts pepper, black

Method:
Slice the tomatoes thinly and chop the onion and chile. Place in a
bowl. Add the lime juice, salt pepper and mix well.

 

[jop]

Thosai (Dosai) - Black Gram And Rice Bread aslo found in India

Yeild: 1

Ingredients:
250 g black gram
1/4 ts fenugreek
25 g onion
1 chile, fresh
100 g flour, rice
250 g rice; parboiled
1 ts salt
1 pn turmeric
50 ml oil
1 curry leaf sprigs
1 ts cumin

Method:
Soak the black gram and fenugreek in water until soft. Chop the onion and
chile. Drain the gram and fenugreek and liquidize with the rice flour, rice
and sufficient water to make a batter. Add the salt and turmeric. Heat 25
ml oil and fry onion, chile, curry leaves and cumin, then add to the
batter. Reheat the pan, add a little oil and pour in batter to make a thin
pancake. When little holes appear on the thosai turn it over and cook on
the other side for a minute or two. Repeat process until all the batter is
used up.

 

[jop]

Sri Lankan Fish And Lentils Soup

Ingredients:
200 g fish
2 onion
1 tomato
50 g lentils
1/2 ts coriander
1 ts cumin
1/4 ts pepper, white water
25 g ghee
1 curry leaf sprigs
2 ts lime juice

Directions:
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice.

 

[jop]

Thakkali Isso Curry - Prawn And Tomato Curry

Ingredients:
450 g prawns
50 g onion
4 garlic cloves
2 sl ginger
1 chile
2 tomatoes
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1 ts chile powder
2 ts paprika
1 cg cinnamon stick
1/2 ts fenugreek
1 ts salt
1/2 ts turmeric
100 ml coconut milk, thin
100 ml coconut milk, thick
1 ts lime juice
1 ts curry powder

Method:
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.

Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush
the cloves and cardamoms.

Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic
and ginger. Cook for a couple of minutes then the tomato, chile powder,
paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the
prawns and mix well. Toss for about 5 minutes.

Pour in the thin coconut milk, blend well and cook for 5 minutes Add the
Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime
juice and teaspoon of curry powder before serving.

 

[jop]

Love Cake - Cashew And Pumpkin Cake

Ingredients:
16 eggs
675 g sugar
450 g semolina
450 g butter
900 g nuts, cashew
450 g preserves, pumpkin
1/2 nutmeg
2 cardamom
2 clove
1/2 ts cinnamon, ground
25 ml golden syrup
1 lime, zest from
25 ml vanilla essence
2 ts almond essence
3 ts rose essence

Method:
Separate the eggs and beat the yolks and sugar together in a bowl
to form a smooth cream. Dry roast the semolina and mix well with the
butter. Mince the cashew nuts, chop the pumpkin preserve, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashew nuts, pumpkin preserve, nutmeg,
cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix
well together.

Put mixture into a greased cake tin and place in a moderate oven (170oC:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out clean.