Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the beef pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the beef and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated
(If the curry is too dry and tend to stick to the saucepan, add 1-2 cups
water & stir).
Close with a lid and allow the beef to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated
(If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.
Leeks Mirisata
Fried Leeks With Chilli
Ingredients
6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt
Directions
Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered
leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing
the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks.
Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook
over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in
volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as
an accompaniment to a rice meal.
Lentils Sri Lankan Style
Ingredients
2 cups red lentils
2 cups thin coconut milk
1 dried red chilli, broken into pieces
2 teaspoons pounded Maldive fish
1 teaspoon ground turmeric
1 tablespoon or oil
6 curry leaves
2 midium onions, finely sliced
5 cm (2 inch) strip pandan leaf
5 cm (2 inch) stick of cinnamon
small stalk lemon grass or strip of lemon rind
1/2 cups thick coconut milk
salt to taste
Directions
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 runnv porridge. Serve
with rice and curries.
Lunu Miris
Ingredients
1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)
Directions
Mix the sliced onion, chili powder, salt and Maldive fish. Add lime
juice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.
Malu Abulthiyal
Ingredients
2 lbs Fish (Halibet, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water
Directions
Wash and cut the fish into 15-20 pieces. Place
the goraka pieces in a saucsepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
Add salt, pepper, chili powder, tumeric, curry powder to the
fish pieces and mix well (until all the pieces are well coated).
Drain the goraka pieces and crush into a coarse paste. Mix the paste
with the drained water and add to the fish, mix well. Arrange
the fish in a shallow pan and pour the liquid over the pices.
Wash the mixing bowl with 1 cup water and pour over the fish.
Swirl the pan to coat the pieces with the liquid. Add the curry leaves,
rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is
done. For a completely dry dish, transfer the fish and thick gravy into an
oven proof container and leave it in a warm oven until completly dry.
Eggplant Curry
Ingredients
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion
Directions
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.
Yellow Fish Curry
Ingredients
1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2 tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice
Directions
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.
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
Directions
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.
Pepper Crab
Ingredients
1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section
)
1/2 tbspn cornflour
Seasoning
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil
Directions
Blend white pepper and coriander seeds in a
blender until fine.
Wash and clean crabs, discards lung and organs.
Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for
about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot
cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended
white pepper and coriander seeds, and mix well. Add seasoning and 1
tbspn of cornflour solution. Bring to a boil. Add crabs and cover the
wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring
onion into gravy and stir-fry for 2 minutes.
Serve hot.
Pineapple Curry
Ingredients
1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice
separately) or 1 small pineapple cut into bite size pieces.
1 small onion sliced
1-2 hot green peppers sliced
1 tsp. Maldive fish pieces
1-2 tsp. raw curry powder
1/4 turmeric
1/2 tsp. ground black mustard
1-2 inch piece cinnamon
few curry leaves and rampe
2 large cloves of garlic and 1/2 ginger root crushed
1/4 cup coconut milk (or fresh milk)
2-3 tbs. vegetable oil
1-2 tbs. sugar (adjust according to taste and the pineapple used)
Salt to taste
Directions
Heat oil in saucepan.
Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced
onions and green peppers.
Keep mixing the ingredients until the onions are soft.
Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
Mix all the ingredients well and add pineapple pieces.
Keep mixing the pineapple pieces until well coated with the spices.
Reduce heat and allow to simmer for few minutes.
If using canned pineapple add 1/2 of the drained juice.
Allow to simmer for few more minutes longer.
Add the sugar, mix well and adjust salt.
Taste and if necessary add a little lime juice (depends on the
pineapple used).
Add 1/4 cup coconut milk (or fresh milk).
Let simmer for a little while and take off
heat.
Fried Hot Shrimp
Courtesy of Eva De Silva
Ingredients
500 g small Shrimp
1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)
2 Onions, sliced
1 large Green or Red Pepper, sliced
3 cloves Garlic
2 pieces Ginger
1 tsp black ground Mustard seed
1 tsp Sugar
2 tsps Chili Powder
1/2 cup Vinegar
salt to taste
Directions
Deep fry the shrimp and drain the oil.
Blend the mustard, garlic and ginger with vinegar.
Add sugar, chili powder and enough salt.
Mix well to form a thick mixture.
Add thinly sliced pickled lime.
Add the fried shrimp and green (or red) pepper.
Mix well.
Serve with rice & curry.
Smoked Spicy Chicken
Ingredients
1 chicken ( 1.5 kg )
1/2 tsp salt
2 tsp wine
1 tsp sesame oil
Spicy sauce
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar
Smoking ingredients for chicken
1/2 cup Jasmine tea leaf
1/2 cup soft brown sugar
1/2 cup cooked rice
Directions
Wash chicken and remove its legs. Rub chicken
cavity and skin with salt and wine. Hang it for 40 minutes.
Bring spicy sauce to the boil until 4 cups of
water is left. Strain. Add light soy sauce and sugar. Bring to the boil
again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.
Sri Lankan Cutlets
Ingredients
2 x 170 g flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 piece Rampe (Pandamus) (optional)
1 piece Cinnamon
1/2 inch Ginger root (crushed)
4 cloves Garlic (crushed)
2 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.
THE COATING
:
Two Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying
Directions
- Drain the two cans of tuna.
- Heat the oil in a skillet (frying pan).
- Add crushed ginger and garlic, stir, add onions, green chili, curry
leaves, Rampe and cinnamon.
- Cook until the onions are tender light brown.
- Add drained tuna, stir all together.
- Allow to cook for a few minutes.
- Add the drained tuna liquid.
- Stir and allow to cook until the liquid is dry.
- Add salt, pepper and cardamom powder.
- Stir until well mixed.
- Turn off heat.
- Add potatoes and mix well.
- Seperate the mix and shape in to small (2 inch diameter) balls or
thick discs.
- Coat the balls with beaten egg and then with the toasted bread crumbs.
- Deep fry in hot oil until light brown.
- Cutlets (made in to thick disc shapes) are great with rice & curry.
Tripe Curry
Ingredients
750 g/1 1/2 lb tripe, preferably honeycomb tripe
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1-2 teaspoons chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground aromatic ginger
2 sprigs fresh curry leaves or 20 dried curry leaves
1 strip pandan leaf
1 stem lemon grass, bruised
6 cardamom pods
3 whole cloves
1 small stick cinnamon
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 teaspoon salt
400 ml/14 fl oz can coconut milk
lime juice to taste
Directions
Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds,
shaking pan or stirring constantly, until they are fragrant and darker in
colour. Turn out onto a plate and dry roast the cumin seeds in the same way.
Pound using a mortar and pestle or grind to powder in an electric grinder. Put
all ingredients (except half the coconut milk) into a large, heavy-based
saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover
and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk
and simmer uncovered for a few minutes longer.
Serve with rice or pittu.
Sri Lankan Red Chicken
In Sri Lanka curries are distinguished by their colour, red, black and white. This red chicken is fiery and hot. The hotness can be reduced by substituting paprika powder for the chilli powder in the recipe.
(Preparation time 10 minutes. Cooking time 1 hour 20 minutes)
Ingredients
(serves 4)
8 chicken thighs
1/2 teaspoonful black pepper ground
salt to taste
3-4 tablespoonsful oil
2 medium-sized onions
20 curry leaves
8 cloves garlic
5cm (2") piece ginger
3 teaspoonsful chilli powder
1 teaspoonful paprika powder
2 teaspoonsful granulated sugar
Directions
1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour.
2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside.
3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.
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