Sri Lankan Food

[jop]

Lunu Miris - Vegetarian Chilli Sambal

INGREDIENTS
500grams or 1pound Red Onions(Bombay onions big or small)
10 Table Spoons Dry chilli powder (coarse)
Salt to taste
8 Table Spoons Lime Juice


METHOD
Peel the onions and cut into small pieces, place it in the food processor (National) Add chilli powder over the onions,add the lime Juice and salt. Blend all in to the required level. Use lime or lemon juice that is freshly squeezed or pressed. If you have a choice use good quality dry red chillies to make your own coarse chilli powder in a coffee grinder.Adjust the quantity of chilli powder according to your taste if too strong.

 

[jop]

Gowa Mallum (goa, gova mellum) - Cabbage Salad Curry

Ingredients:
one small cabbage
one large onion, cut finely
one teasp. of mustard
one teasp. of maldive fish
one branch of curry leaves
half a teasp. of turmeric
two cloves of garlic, crushed or finely chopped
half a cup of dessicated coconut
one hot green chillie, finely chopped
salt
teasp. sunflower oil

Wash and dry the head of cabbage. Shred the leaves very finely. Mix with the dessicated coconut, turmeric, mustard paste, half of the onion, garlic, the hot green chillie maldive fish, and salt to taste. Mix all ingredients well. Heat a non-stick pan well, and fry some finely cut onions and curry leaves in one teasp. of sun flower oil. When the onions are golden, add the cabbage mixture and toss well. Lower the heat, cover and let it reduce.

 

[jop]

KADALA PARIPPU MALLUN (Dhal/Bean Curry)

INGREDIENTS:
1 CUP PARIPPU SOAKED FOR A FEW HOURS
1LARGE ONION FINELY CHOPPED
2 OR 3 GREEN CHILLIES CHOPPED
A SPRIG OF CURRY LEAVES OR CORRIANDER LEAVES FINELY CHOPPED
SMALL PACKET OF DRIES SHRIMPS ROASTED AND FINELY GROUND
4 CLOVES CARLIC, A SMALL PIECE OF GINGER, ONE INCH CINNAMON, AND ONE HALF TEASPOON OF MUSTARD SOAKED TOGETHER FOR A FEW HOURS AND GROUND TO A PASTE
1 SMALL TOMATOE FINELY CHOPPED.
SHREDDED COCONUT

FRY THE ONIONS IN A LITTLE OIL TILL SLIGHTLY BROWNED, THEN ADD TOMATOES AND LET COOK TILL MELTED TO A FINE PASTE ADD GREEN CHILLIES AND CURRY OR CORRIANER LEAVE, AND DRIED SHRIMP AND COOK FOR TWO MINUTES. THEN ADD THE KADALA PARIPPU AND KEEP STIRING TILL ALL INDRIEDIENTS ARE MIXED WELL, ADD A LITTEL WATER AND COOK COVERED TILL THE PARIPPU IS COOKED. THEN ADD THE PASTE AND THE SHREDED COCONUT AND A LITTLE LIME JUICE AND SALT TO TASTE, COOK FOR A MINUTE OR TWO AND ENJOY WITH RICE

 

[jop]

Brinjal and Dryfish Pahi (A Sri Lankan Curry)

Ingredients:
Two large Brinjals
Enough oil for deep frying
10 small pieces of fried dryfish
Two large onions
Two large Tomatoes
2 cloves of garlic
1 tablespoon of good vinegar
salt to taste
1 tablespoon mustard powder
crushed chillies

Method:

Slice finely the brinjals and deep fry them.
Fry finely chopped onions and garlic. Add
them to brinjal. Mix mustard powder, vinegar
salt, crushed chilles together to make a
paste. Turn over the fried brinjals, onions
in this mixture. Add fried dryfish and mix
well. Chop tomatoes in blocks and mix in the
brinjal mixture. If necessary you can add
chopped green chillies into this.

Can be stored refregarated for a week.

 

[jop]

Polos Ambula Curry (young Jack Fruit Curry)

Ingredients:

a polos
few red onions
green chillies
powdered maldyfish
chopped garlic and ginger
rampe and karapincha (pandan leaves, curry leaves)
roased chilly powder and curry stuff
sault and few pieces of goraka
4 cups of thick coconut milk

Method:
peel the polos and cut in to pieces. Then mix with saffran and goraka. Temper chopped garlic and ginger,red onions
greeen chillies maldyfish and curry stuff. Then add the pieces of polos in to it and mix well. Add 4 cups of thick coconut milk and cook in slow fire. Keep it over night and use it.

 

[jop]

Mix Vegetable Curry

Ingredients:
1 egg plant
12 ounces potatoes,
8 ounces cauliflower
8 ounces button mushrooms
1 large onion
8 ounces carrots
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger root, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground corriander
1 tbsp curry powder
1 3/4 cups vegetable stock
14 ounces chopped tomatoes
1 green bell pepper, seeded and sliced
1 tbsp corn starch
2/3 cup coconut milk
2-3 tbsp ground almonds
salt
fresh cilantro sprigs, to garnish

Method
Cut eggplant and potatoes into 1/2 inch cubes. Divide the cauliflower into small florets. Leave the mushrooms whole, or slice thiickly if desired. Slice the onions and carrots.
Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently. Add the garlic, ginger, chillies, paprika, ground corriander, and curry powder and cook for 1 minute, stirring.

Add the stock, tomatoes, eggplant, and mushrooms and season with salt. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minues.
Smoothly blend the cornstarch with the coconut milk and stir into the mixture. Add the ground almonds and simmer for 2 minutes, stirring all the time. Season with sat if necessary. Serve hot, garnished with sprigs of fresh cilantro.

 

[jop]

Parippu Curry - Dahl Curry

Ingredients:
1 cup red lentils
1 tspn tumeric
1 medium onion, diced & divided in half
1 tspn fresh sliced ginger
1 cinnamon stick
5-6 curry leaves
Maldive fish (ground)
1 tspn Ghee
Dried Red pepper (to taste)
Lime (to taste)
1 cup thick coconut milk
Salt (to taste)

--------------------
1) Wash lentils until the water is clear.
2) Put lentils in pan and cover with water (water should be 1/2 inch above the lentils.)
3) Add turmeric, half the onion, ginger, maldive fish, cinnamon stick, curry leaves to lentils. Cover and boil until water is absorbed.
4) Take off the flame and place in bowl.
6) Add ghee to pan & fry remaining onions & dried red pepper. Cook until pale gold colour.
6) Combine cooked lentils, the mixture & coconut milk.
7) Return to flame and warm through. Salt to taste. Finish with a squeeze of lime & stir.
8) Serve with rice & curries

 

[jop]

Amba Uyala - Mango Curry

Ingredients:
5 mangoes
1 tbs ghee
2 bombay onions
3 green chillies
1 rampe
1 sera
10 karapincha leaves
1/2 tsp tumeric
1oz garlic
1/2 oz garlic
1 tbs corainder powder
1tsp pepper
2tbs kasa kasa
1tsp maduru
2tap suduru
salt to taste

Fry the curry stuff in ghee.Then turn in the
cut up mango pieces.Pour one cup of water
into the water.Add 2 taespoons of sugar and 1/2 teaspoon powdered spices.Let the curry boil slowly. When it is thick,it is ready for
use.

 

[jop]

Bandakka Theldala - Fried Okra

450grms okra
1/2 tsp panch phora
1 large onion finely chopped
1/2 tsp turmeric
1 tsp salt
1 tbs limejuice
1/2 tsp garam masala

Wash okra,heat oil.fry the panch phora for 1 minute.then add onion and fry until onion is soft.put in turmeric,coriander,chilli powder and salt.Add vegetable,stir cover and cook over a low fire until tender.season with lime juice and sprinkle with the garam masala.Toss to mix.

 

[jop]

Kathurumurunga Theldala - Fried Kathurumuruga Leaves(Kind of Leaves found in Sri Lanka)

INGREDIENTS :
400 g Kathurunurunga Leaves
100 g Maldive Fish
02 tbs Onions (Sliced)
02 tbs Garlic (Sliced)
20 g Pea Nuts (Rosted)
Lime Juice
Sailt
Papper Powder
oil

Method

Deep fry the Kathurumuruga leaves till green in color and spread it in a newspaper to drain the oil. heat some oil in a sucepan and temper pounded maldive fish, onions, garlic ans cashewnuts. when the ingredients are tempered add fried Kathurunurunga Leaves and rosted peanuts and mix well. Finally add lime juice, salt and pepper. Remove from fir and mix well.

 

[jop]

Eggplant with potetoes

Ingredients

2 eggplants
1 large potato
1 large onion
few green chilies
2 tomatoes
garlic paste
cumin seeds
fresh coriander leaves
salt
turmeric powder
mix masala powder
Oil for frying

Method
Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the onion, green chilly and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very small cubes.

Heat the oil in a pan. Deep fry the potatoes un till light golden brown. Drain it and leave a side. Fry the eggplant same and drain it as well. Heat 3 table spoons of oil in a separate pan, add few seeds of cumin seeds. Add the onion, green chilly and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh coriander leave and serve hot with chapattis or rice.

 

[jop]

Ala Theldala (Tempered Potatoes)

Ingredients for 4 portions.

2 cups boiled cubed potatoes.
1 tsp paprika
1/4 tsp turmeric
1/2 cup sliced onions
oil or margarine to fry
2 bay leaves or 2 stalks chopped celery
1 tsp salt

Heat fat, add onions celery & fry until onions are light golden brown. Add other ingredients & fry for 5-7 mts.or until the fat is absorbed by the potatoes. Stir or shake the pan from time to time.

 

[jop]

AMBUL THIYAL(Sour Fish Curry)

Ingredients:
1 lb firm fish like tuna cut into 1" pieces
1 tablspoon tamarind paste
1/4 cup vineger
1 med onion chopped
1 teasp grated fresh ginger
1 teas salt
6-8 curry leaves
1 piece lemon grass or 2-3 strips lemon rind
1" piece cinnamon
1/4 teas fenugreek seed
1/4 teas black pepper
1/4 teas chilli powder
1 1/2 cups water
2 tabls oil


Method

Wash and dry fish on paper towels. Soak the tamarind in the
vineger until soft, mix well so there are no lumps.

Put all ingredients into a pan and mix well. Keep for 45 mins.
Bring to a boil. Reduce heat and simmer uncovered until fish is
cooked and gravy is thick.(DO NOT STIR) Shake pan and turn fish
pieces carefully once or twice during cooking.

Serve with white rice.

 

[jop]

Kehel Muwa Seeni Sambol (Banana flower curry)

Ingredients:
One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar

Method:

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.

Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.

Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

This is a delicious stuffing for bread rolls!

 

[jop]

Elumas Curry (Mutton Curry)

Ingredients:
1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato
1 tsp chilie powder
1 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar


Method:

Trim any excess fat from the meat, then cut the meat into 1 inch
cubes. Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt
and the lemon grass with the meat, cover and allow to marinate for
about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger
garlic paste in the oil under low heat. When the mixture is
golden brown add the chopped tomato, mustard seeds and cover
and simmer for about 3 minutes.

Now add the meat, add vinegar and stir. Cover and cook under
low heat for about 30-40 minutes or until the meat is tender.
Remove from heat and serve hot.

 

[jop]

Isso Badum (Shrimp Stir-fry)

This is a quick and easy dish which goes well with rice.

Serves 4-6

Ingredients

3 tbsp cooking oil
1/4 cup cashew nuts
1 lb uncooked jumbo shrimp, peeled
1 tsp grated ginger root
1 medium onion, finely chopped
2 clows garlic, minced
1/2 lb spinach, washed and shredded
2 tbsp soy sauce
2-3 tsp chilie powder
salt to taste


Method

Heat oil in a pan and add the cashew nuts. Cook over low
heat, stirring continuously until lightly browned. Remove
with a slotted spoon and drain on paper towels.

Add the shrimp to the oil remaining in the pan until the
shrimp trun pink.

Add the ginger, chilie powder, garlic and onion. Cook for
a few minutes over moderately high heat.

Add the spinich and stir-fry briefly. Add the soy sauceto
the pan, stir in the cashew nuts and serve immediately.

 

[Sasika@Elakiri]

wow nice work machan
keep it up
thanks

 

[jop]

Devilled Pork chops Sri Lankan style

Ingredients:
1. 4 chops 1" thick
2. 1 tbs chillie sauce
3. 1/2 tsp lime juice
4. 2 bombay onions grated
5. 1 tsp dry mustard
6. 3 desertspoons worchester sauce
7. 11/4 tsp sugar
8. 11/2 tsp salt
9. 1/4 tsp chillie powder

Marinate the chops for 1 hour in above
ingredients.

Method

Drain the chops.Wipe them dry.Brown the
chops in a hot greased frying pan.Heat
the marinate and 1/2 cup water. pour it
around the chops.Reduce the heat. Simmer
the chops covered until they are nearly
tender,uncover them and continue cooking
until they are done.OR alternatively layers
of pineapple chunks and layers of chops in a
pyrex dish and bake till tender for 1 hour.
If desired, slightly thicken the gravy with
a little flour.

 

[jop]

Malu Achcharu - Fish Pickle

Ingredeants:
1.pound Fish-(Balaya, Kelawalla,Hurullo)
1.pound Shallots.(small red onion)
6.medium carrots.
8oz.green beens.
1.pound green chilies (Amu miris)
1. medium row papo (Papol-Gualabu)
1.bottel( MD.-Sri lanka)coconut viniger-750ml.
4.tabsp.ground Musterd.
2.tabsp ground red chilies.
1Tabsp. ground pepper
1.tesp freshly ginger.
4.cloves freshly garlic.
1/4. Termeric.
Suger to taste
Salt to taste

1- Rinse the fish and dry them well.
2- Cut fish in to small cubes and a deep fry in a vegeterbel oil.
3- Peelled Onion.
4- Cut the green chilies begining from the meddle to the bottem.
5- Rinse the carrot,corsely shred carrot in medium strips.
6- Cut the row papaya( guslabu)in to thin slicers heat salt water untill boiling ,put soak the thin slices row papo in the boiling salt water only 10-secound.
7- Soak musterd seed in viniger for about 2-hours,then grind mueterd seed with viniger.Other ingredeant also be grounderd with viniger,(pepper, garlic, ginger, red chilies, termeric.)
8- Finely, Combine the Fish Vegeterbel and all ingredeants put in a glass or plastic bowl mix to gether well, before use the pickel shud.
be kept closed with the tight lide in a bowl, Cover and let stand at room temprature
over night. Add 2 teasp fullof suger to the Ingredeants as a preservative.
Next day the fish pickel should be once again mixed properly with a
wooden spoon and packed in seperate container or bottel with lid to be used.

 

[jop]

SRILANKAN-SPICED BBQ RIBS

Ingredients:
2 tablespoons olive oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large can plum tomatoes and juices
1 cup water
1/4 cup light brown sugar
3 tablespoons tamarind paste
1 serrano pepper (OR any hot pepper) chopped
1/4 cup coarsely chopped cilantro (corinder leaves)
Salt and freshly ground pepper

Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro(corinder leaves) and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool.

Ribs:
4 racks pork ribs (3 pounds each)
1/4 cup olive oil
Salt and freshly ground pepper

Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce.

Yield: 8 servings