Ingredients:
6 Salmon fillets (4 Ozs. each) skin removed
1/3 cup of thick Yogurt
1 clove garlic minced
1 Tbsp finely chopped fresh ginger root
1 tbsp ground cumin
1 Green pepper, seeded and finely chopped
1 tbsp paprika
1/2 tsp salt
1 tsp pepper
1/4 tsp frond cardamom
1/4 tsp ground cloves
Method:
6 Salmon fillets (4 Ozs. each) skin removed
1/3 cup of thick Yogurt
1 clove garlic minced
1 Tbsp finely chopped fresh ginger root
1 tbsp ground cumin
1 Green pepper, seeded and finely chopped
1 tbsp paprika
1/2 tsp salt
1 tsp pepper
1/4 tsp frond cardamom
1/4 tsp ground cloves
Method:
- Pat salmon dry and place in a shallow baking dish.
- Mix yogurt, ginger, garlic, pepper. cumin, paprika, salt, pepper, cloves and cardamom in a small bowl.
- Spoon yogurt mixture over salmon and gently rub into fish. Store in refrigerator for 20 minutes or up to 2 hours.
- Place salmon on a baking sheet lined with parchment paper. Roast in a preheated 450 F or 230 C oven for 10-12 minutes or until salmon is just cooked through. Serve with rice pilaf.
Chicken with Spinach
Ingredients:
500 gm chicken cuts
25 gm ghee or butter
70 gm sliced onions
01 tsp chopped ginger
01 tsp lime juice
01 tsp chopped garlic
02 tbsp unroasted curry powder
100 ml natural or plain yogurt
01 tsp chili powder
75 ml thick coconut milk
150 ml coconut water
150 gm semi ripped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste
Method
500 gm chicken cuts
25 gm ghee or butter
70 gm sliced onions
01 tsp chopped ginger
01 tsp lime juice
01 tsp chopped garlic
02 tbsp unroasted curry powder
100 ml natural or plain yogurt
01 tsp chili powder
75 ml thick coconut milk
150 ml coconut water
150 gm semi ripped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste
Method
- Soak the chicken with curry powder/chili powder/lime juice/yogurt and set a side for about 30 minutes.
- Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown. Mix in ginger and garlic cook for 1 to 2 minutes.
- Add the marinated chicken and cook for about 5 minutes until chicken is lightly colored.
- Pour the coconut water and bring to the boil. Simmer for 15-20 minutes.
- Stir in coconut milk and pineapple, cook for further 5 minutes. Finish off by adding coriander leaves and salt to taste. Serve hot.
Kaha Bath Recipe (Yello Rice)
Ingredients
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
Rampe leafs
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups of Coconut milk
Method
First wash rice and drain thoroughly.
Now heat butter on a saucepan and add onions and fry until golden brown.
Then add cardamom,cloves, turmeric, peppercorns, salt, and rampe.
Now you can add rice and fry until rice is well coated with butter and turmeric (Please stir constantly).
Add coconut milk and bring to a boil.
Now Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked you can see the spices & leaves are on the top. Remove them and serve with curries.
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
Rampe leafs
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups of Coconut milk
Method
First wash rice and drain thoroughly.
Now heat butter on a saucepan and add onions and fry until golden brown.
Then add cardamom,cloves, turmeric, peppercorns, salt, and rampe.
Now you can add rice and fry until rice is well coated with butter and turmeric (Please stir constantly).
Add coconut milk and bring to a boil.
Now Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked you can see the spices & leaves are on the top. Remove them and serve with curries.
Pol Sambol Recipe (Coconut Sambol)
Ingredients
2 cups grated fresh coconut
2 small pearl onions or shallots, sliced.
1 clove garlic, sliced.
1 small green Chile, sliced.
1-2 tsp Hot red Chile powder.
1 tsp of Salt.
1 medium lime.
Method
Grind or chop all ingredients in a grinder or chopper.(Except coconut)
Add the coconut once all ingredients are crushed and mixed thoroughly.
Now grind all ingredients until the coconut turns evenly red and all ingredients are well mixed. Squeeze half a lime. Mix well.
Taste and adjust salt & lime according to your preference.
Serve with rice & curries. Or you can serve with bread.
2 cups grated fresh coconut
2 small pearl onions or shallots, sliced.
1 clove garlic, sliced.
1 small green Chile, sliced.
1-2 tsp Hot red Chile powder.
1 tsp of Salt.
1 medium lime.
Method
Grind or chop all ingredients in a grinder or chopper.(Except coconut)
Add the coconut once all ingredients are crushed and mixed thoroughly.
Now grind all ingredients until the coconut turns evenly red and all ingredients are well mixed. Squeeze half a lime. Mix well.
Taste and adjust salt & lime according to your preference.
Serve with rice & curries. Or you can serve with bread.
Prawn Pol Sambol Recipe (Pawn Coconut Sambol)
Ingredients
3 cups of scraped fresh coconut
5 dried chilies, crushed (approx 1.5 teaspoons)
1 medium red onion, finely sliced
3 green chilies, finely sliced
2 limes - juiced
1 tsp of salt
3 table spoons dried shrimp
Method
Soak shrimp in water for 15 minutes and drain excess.
Pound or blend to a fine consistency
Add all remaining ingredients and mix well
Taste and adjust salt & lime.
Serve as an accompaniment to curry, particularly fish dishes.
3 cups of scraped fresh coconut
5 dried chilies, crushed (approx 1.5 teaspoons)
1 medium red onion, finely sliced
3 green chilies, finely sliced
2 limes - juiced
1 tsp of salt
3 table spoons dried shrimp
Method
Soak shrimp in water for 15 minutes and drain excess.
Pound or blend to a fine consistency
Add all remaining ingredients and mix well
Taste and adjust salt & lime.
Serve as an accompaniment to curry, particularly fish dishes.
Fish Curry (Hot & Spicy)
Ingredients :
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tablspns vinegar
to taste Salt
1 clove garlic
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
First wash the fish well and cut steaks 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.
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tablspns vinegar
to taste Salt
1 clove garlic
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
First wash the fish well and cut steaks 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.
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 salt 1 tblspn lime juiceFirst wash the fish well and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish. Cook for 15 minutes. Then add coconut milk allow to stand for 1 minute. Finally add the lime juice.
Aubergine Pickle Sri Lankan Recipe
Ingredients
2 large aubergines (eggplants)
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seeds
½ cup vinegar
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander (cilantro)
2 tablespoons ground cumin
1 teaspoon ground fennel
½ cup tamarind pulp
¾ cup hot water
3 fresh green chilies, seeded and sliced
8 cm (3-inch) cinnamon stick
1 teaspoon chili powder, optional
2 teaspoons sugar
extra salt to taste
Method
Slice aubergines thinly, rub with salt and turmeric, put in a bowl and leave at least an hour. Drain off liquid and dry aubergines on paper towels. Heat about 2.5 cm (1 inch) oil in a frying pan and fry aubergine slices quite slowly until brown on both sides. Lift out with slotted spoon and put in a dry bowl. Reserve oil. Put mustard seed and vinegar in blender container, cover and blend on high speed until mustard is ground. Add onion, garlic, and ginger, cover and blend again until a smooth paste. Set aside. Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or stirring, until medium brown in color. If preferred, substitute 1½ tablespoons Ceylon curry powder for these ingredients. Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid. Heat half cup reserved oil and fry blended mixture for 5 minutes. Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used and tamarind liquid. Add fried aubergines and any oil that has collected in the bowl, stir well, cover and simmer for 15 minutes. Remove from heat, stir in sugar. Add extra salt if necessary. Cool thoroughly and store in clean dry jars. Keeps for weeks in the refrigerator.
2 large aubergines (eggplants)
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seeds
½ cup vinegar
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander (cilantro)
2 tablespoons ground cumin
1 teaspoon ground fennel
½ cup tamarind pulp
¾ cup hot water
3 fresh green chilies, seeded and sliced
8 cm (3-inch) cinnamon stick
1 teaspoon chili powder, optional
2 teaspoons sugar
extra salt to taste
Method
Slice aubergines thinly, rub with salt and turmeric, put in a bowl and leave at least an hour. Drain off liquid and dry aubergines on paper towels. Heat about 2.5 cm (1 inch) oil in a frying pan and fry aubergine slices quite slowly until brown on both sides. Lift out with slotted spoon and put in a dry bowl. Reserve oil. Put mustard seed and vinegar in blender container, cover and blend on high speed until mustard is ground. Add onion, garlic, and ginger, cover and blend again until a smooth paste. Set aside. Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or stirring, until medium brown in color. If preferred, substitute 1½ tablespoons Ceylon curry powder for these ingredients. Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid. Heat half cup reserved oil and fry blended mixture for 5 minutes. Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used and tamarind liquid. Add fried aubergines and any oil that has collected in the bowl, stir well, cover and simmer for 15 minutes. Remove from heat, stir in sugar. Add extra salt if necessary. Cool thoroughly and store in clean dry jars. Keeps for weeks in the refrigerator.
SRI LANKAN Hoppers
Ingredients
15 g (½ oz) fresh compressed yeast or 1 teaspoon dried yeast
½ cup warm water
1½ teaspoons sugar
1½ cups ground rice
1½ cups rice flour or plain white flour
2 teaspoons salt
2 cups desiccated coconut
2½ cups hot milk
2 cups hot water
Method
Sprinkle yeast over warm water, stir to dissolve, add sugar and leave for 10 minutes or so. If yeast starts to froth it is active and you can proceed with the recipe. If it has no reaction, start again with a fresh batch of yeast, or the hoppers will not be a success. Put ground rice, rice flour and salt into a large bowl. Make coconut milk, using milk instead of water. When the first milk has been extracted, use the same coconut and repeat the procedure with the water. Keep the two extracts separate. Add yeast mixture to the first extract of coconut milk and stir into the dry ingredients to form a smooth, thick batter. Allow to stand overnight, or put in a warm (turned off) oven for 1 hour until mixture rises and doubles in bulk. The batter should be of a thick pouring consistency, but thin enough to cover the sides of the pan with an almost transparent coating when the batter is swirled. It will be necessary to add some of the second extract of coconut. A little practice will tell you when you have achieved the perfect consistency, and so much depends on the absorbency of the flour that it is not possible to give an accurate measurement. Heat the pan over low heat, rub the inside surface with a piece of folded kitchen paper dipped in oil, and pour in a small ladle of the batter. Immediately pick up the pan by both handles, using pot holders, and swirl it around so that the batter coats the pan for two thirds of the way up. Cover pan (any saucepan cover that fits just inside the top edge will do) and cook on very low heat for about 5 minutes. Lift lid and peep. When upper edges begin to turn pale toasty color, the hopper is ready. Where the batter has run down the sides to the center there will be a little circle of spongy mixture, rather like a crumpet, while the curved edge is very thin, crisp and wafer-like. With a curved slotted utensil or flexible metal spatula slip the hopper from the pan on to a wire rack. Wipe pan again with oiled paper and repeat. Serve the hoppers warm, accompanied by lunu miris sambol or any kind of meat, fish or chicken curry.
Sour Fish Curry Recipe (Ambul Thiyal )
Ingredients
500 g (1 lb) firm fish fillets or steaks
1 rounded tablespoon tamarind pulp
¼ cup vinegar
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon salt
6-8 curry leaves
1 stalk lemon grass or 2 strips lemon rind
2.5 cm (1 inch) piece cinnamon stick
¼ teaspoon fenugreek seeds
¼ teaspoon ground black pepper
¼ teaspoon chili powder, optional
1½ cups water
2 tablespoons oil
Method
Wash and dry fish, cut into serving pieces. Soak the tamarind in the vinegar until it is soft. If tamarind is very dry, heat the vinegar and tamarind in an enamel saucepan for a few minutes, adding some of the water. When cool enough to handle, squeeze the tamarind in the liquid to dissolve pulp, strain through a fine nylon sieve and discard seeds and fibers. Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil. Reduce heat and simmer uncovered until fish is cooked and gravy is thick. Shake pan or turn fish pieces carefully once or twice during cooking. Serve with white rice.
500 g (1 lb) firm fish fillets or steaks
1 rounded tablespoon tamarind pulp
¼ cup vinegar
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon salt
6-8 curry leaves
1 stalk lemon grass or 2 strips lemon rind
2.5 cm (1 inch) piece cinnamon stick
¼ teaspoon fenugreek seeds
¼ teaspoon ground black pepper
¼ teaspoon chili powder, optional
1½ cups water
2 tablespoons oil
Method
Wash and dry fish, cut into serving pieces. Soak the tamarind in the vinegar until it is soft. If tamarind is very dry, heat the vinegar and tamarind in an enamel saucepan for a few minutes, adding some of the water. When cool enough to handle, squeeze the tamarind in the liquid to dissolve pulp, strain through a fine nylon sieve and discard seeds and fibers. Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil. Reduce heat and simmer uncovered until fish is cooked and gravy is thick. Shake pan or turn fish pieces carefully once or twice during cooking. Serve with white rice.
Milk Rice (Kiri Bath Recipe)
Ingredients
2 cups short grain white rice
3 cups water
2 cups thick coconut milk
2 teaspoons salt
1 stick cinnamon, optional
Method
Wash rice and put rice and water into a pan and bring to the boil. Cover and cook over medium heat for 15 minutes. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed. Remove cinnamon, cool slightly, then turn out on to a flat plate. Mark off in diamond shapes and serve with coconut sambol.
2 cups short grain white rice
3 cups water
2 cups thick coconut milk
2 teaspoons salt
1 stick cinnamon, optional
Method
Wash rice and put rice and water into a pan and bring to the boil. Cover and cook over medium heat for 15 minutes. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed. Remove cinnamon, cool slightly, then turn out on to a flat plate. Mark off in diamond shapes and serve with coconut sambol.
