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Sri Lanka (Sri Lankan Recipes)

World Cuisine Recipes

   The island has a rich heritage of indigenous dishes and its regional cooking is strongly individual and varied. For example, Kandyan Sinhalese cooking, with its emphasis on hill country vegetables and fruits; coastal cooking, making the best of the abundant seafood with which the land is blessed; Tamil cooking, closely linked to that of southern India, which is especially prevalent in Jaffna, in the north. In Sri Lanka, as in any other country, the most typical food is cooked in the villages - getting precise recipes is almost impossible. They don't cook by a cookbook. A pinch of this, a handful of that, a good swirl of salty water; taste, consider, adjust seasoning. That's the way Sinhalese women cook, and no two women cook exactly alike. Even using the same ingredients, the interpretation of a recipe is completely individual. Ask a cook how much of a certain ingredient she uses and she'll say, 'This much', showing you with her hand. Spoon measures would be looked upon as an affectation. You watch, make notes and try to achieve the same results by trial and error. And when you arrive at the correct formula, write it down for posterity. In addition to regional characteristics, some of the most popular dishes reflect influences from other lands. After a hundred years or so it does not matter that this or that style of cooking was introduced by foreigners who came and stayed, either as traders or conquerors - Indian, Arabs, Malays, Moors, Portuguese, Dutch and British. The dishes they contributed have been adapted to local ingredients, but retain their original character. They are not presented as Sinhalese dishes but accepted and enjoyed as part of the richly varied cuisine.
Baked Stuffed Breadfruit
1 Firm unripe breadfruit about 1.5 kg
1 tablespoon Oil
1 Onion, finely chopped
1 teaspoon Finely chopped garlic
250 g Minced meat
1 Fresh chili, seeded and chopped
2 teaspoons Ground coriander
1 teaspoon Ground cumin
Salt and pepper
Oil or butter
Cooking Instructions:
Wash breadfruit but do not peel it. Cut a small slice off one side so it will sit flat on the baking dish. Cut another slice off the opposite side and scoop out the center of the breadfruit, leaving a thick shell all around. Season the cavity with salt and pepper, and finely chop the scooped out breadfruit. Heat oil and over low heat fry onion and garlic until soft and starting to color. Add meat, chili, coriander and cumin and stir-fry until meat is brown. Add the chopped breadfruit and a tablespoon or two of stock or water. Cover and simmer for 5 minutes, then spoon the meat mixture into the cavity of the breadfruit. Replace the slice to cover the filling. Brush all over with oil or butter and place in an ovenproof dish. Bake in a moderate oven, 180oC (350oF), for about 1 1/2 hours or until the breadfruit is soft enough to be pierced by a fine skewer. Serve hot.
Beef in Spicy Coconut Milk

1.5 kg Stewing steak, in one piece
2 Medium onions, finely chopped
6 cloves Garlic, finely chopped
1 tablespoon Finely chopped fresh ginger
1 stick Cinnamon
10 Curry leaves
1 stalk Lemon grass
3 tablespoons Ceylon curry powder
1/2 teaspoon Fenugreek seeds
1/2 cup Vinegar
1/2 Pickled lime
2 cups Thin coconut milk
1 teaspoon Ground turmeric
2 teaspoons Chili powder to taste
2 teaspoons Salt to taste
1 cup Thick coconut milk
2 1/2 tablespoons Ghee
Cooking Instructions:
Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee. Cover and simmer gently until meat is tender, approximately 1 1/2-2 hours. Add thick coconut milk and cook, uncovered for 15 minutes longer. Lift meat out on to a serving dish and if gravy is too thin, reduce by boiling rapidly uncovered. Transfer gravy to a bowl. Rinse pan to remove any gravy, return to stove and heat ghee in it. Fry meat on all sides, pour gravy over meat and heat through. Serve.
Chicken Curry
Servings: 4-5
1.5 kg (3 lb) Chicken or chicken pieces
3 tablespoons Ghee or oil
1/4 teaspoon Fenugreek seeds, optional
10 Curry leaves
2 Large onions, finely chopped
4-5 cloves Garlic, finely chopped
2 teaspoons Finely grated fresh ginger
1 teaspoon Ground turmeric
1 teaspoon Chili powder
1 tablespoon Ground coriander
1 teaspoon Ground cumin
1/2 teaspoon Ground fennel
2 teaspoons Paprika
2 teaspoons Salt
2 tablespoons Vinegar
2 Tomatoes, peeled and chopped
6 Cardamom pods, bruised
1 stick Cinnamon
1 stalk Lemon grass
1 cup Thick coconut milk
Cooking Instructions:
Cut chicken into bite size. Heat ghee and fry fenugreek and curry leaves until they start to brown. Add onions, garlic and ginger and fry gently until onions are quite soft and golden. Add turmeric, chili, coriander, cumin, fennel, paprika, salt and vinegar. Stir well. Add chicken and stir over medium heat until chicken is thoroughly coated with spices. Add tomatoes, whole spices and lemon grass and cook, covered, over low heat 40-45 minutes. Add coconut milk, taste and add more slat and a squeeze of lemon juice if desired. Do not cover after adding coconut milk. Serve with rice and accompaniments.
Ala Badun (Deviled Potato and Onions)

500 g Potatoes
250 g Onion, slice
1 tsp Salt to taste
1/4 tsp Turmeric
1 tsp Chile powder
1 tsp Paprika
100 ml Oil
1-2 Curry leaf
1/2 tsp Mustard seed, ground
1 cm Cinnamon stick
1 tsp Lime juice
Cooking Instructions:
Boil the potatoes, peel and cut into bite size pieces. 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.
Chicken Omelets with Coconut Gravy

1/2 Barbecued chicken
1 Large tomato, finely chopped
1 tablespoon Chopped fresh dill
8 Eggs
2 Spring onions, chopped
Coconut Gravy:
1 2/3 cups Coconut milk
1/2 teaspoon Ground turmeric
2 cm Fresh ginger grated
1 Cinnamon stick
1 tablespoon Lemon juice
Cooking Instructions:
Remove the bones from the chicken and shred the meat. Combine the chicken meat, tomato and dill in a bowl. Whisk the eggs and spring onion together in a large jug. Cook a quarter of the egg mixture in a lightly greased 25cm nonstick frying pan. When the omelet is cooked, place a quarter of the chicken mixture in the centre and fold in the 4 edges to form a parcel. Carefully transfer the omelet to a plate and repeat with the remaining mixture. Serve with coconut gravy. To make the coconut gravy : Place all the ingredients in a small pan and simmer for 15 minutes or until the gravy thickens slightly.
Chicken Mulligatawny Soup

1 lb Chicken, cubed
½ tsp Salt
1 tsp Black pepper
1 tbsp Coriander, grounded
1 tbsp Cumin
2 Large tomatoes, finely chopped
1 Large Onion, sliced
1 stick Cinnamon
½ tsp Ginger, finely chopped
2 cloves Garlic, finely chopped
2 tbsp Olive oil
2 cups Coconut milk
2 tbsp Lemon juice
6 cups Water
1 pinch Saffron
Cooking Instructions:
Put chicken and water in pan and bring to a boil. Add salt, pepper, coriander, cumin, saffron, tomatoes, half the onions, cinnamon, garlic and ginger. Simmer for 30 minutes. Remove from heat. In skillet, heat the oil and brown the remaining onions. When brown, add coconut milk. Then add to the chicken mixture. Add lemon juice. Bring to a boil and simmer for 15 minutes. Serve hot with rice.
Cashew Curry

250 g (8 oz) raw Cashews
3 Cups thin Coconut milk (or water)
1 medium Onion, sliced
2 fresh green Chilies, sliced
2 cloves Garlic, crushed
5 cm Cinnamon stick
4 pieces Rampe
8 Curry leaves
3 tbs Vegetable oil
1/4 tsp ground turmeric
1 tbs Raw Curry powder
2 pieces Goraka (optional)
1 Cup thick Coconut milk or fresh milk
Cooking Instructions:

Place the cashews in a bowl, add boiling water, close with lid and soak for about 4 hours or overnight. Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated. Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown. Add the cashews and keep stirring until well coated with oil and onions. Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked. Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.
Leeks Mirisata (Fried Leeks with Chilli)

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
Cooking Instructions:
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

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
Cooking Instructions:
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

1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)
Cooking Instructions:
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

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
Cooking Instructions:
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.
Wambotu Theldala (Eggplant Curry)

1 (approx 1lb) Egg plant
1 oz oil
1 oz milk (Coconut or Cows)
2 tsps Curry powder
1 tsps Red pepper powder
Salt to taste
Pinch sugar
2 tsps vinegar or lime
One onion
Cooking Instructions:
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.
Malu Kirata (Yellow Fish Curry)

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
Cooking Instructions:
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.
Kakuluwo Theldala (Pepper Crab)

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
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil
Cooking Instructions:
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.
Annasi Curry (Pineapple Curry)

1 can (19 oz) Pineapple tit-bits 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
Cooking Instructions:
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

500 g small Shrimp
1 Pickled Lime, thinly sliced
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
Cooking Instructions:
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.

World Cuisine Recipes


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