Sri Lankan Curry

Fish Curry with Chillies

posted Aug 21, 2010, 4:05 PM by Sri Lankan Food Recipes   [ updated Aug 30, 2010, 3:42 AM ]


Ingredients

 500  g Fish (Tuna, Boita, Kellawalla,   Atawalla)
 1/4  Teaspoon Turmeric powder
 1  Dessert Spoon Raw Chille powder
 1  Dessert Spoon Roasted mixed chillie powder
 1  Dessert Spoon Roasted mixed curry powder
 1/4   Big Red onion sliced
 2   Green chillies sliced
 1  Teaspoon Vinegar(optional)
 3  Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
 1/2  Teaspoon Cinnamon
 1/2  Teaspoon Ginger (finely chopped)
 2  Teaspoon Garlic (finely chopped)
 1 1/2
 Teaspoon Salt
 2-3   Spring curry leaves
 2  Teaspoon Oil (Coconut oil)
 1/4   Lime
 1 1/2
 Cup Water
     



Method

Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)

Mix water and all other ingredients other than oil and lime to make the fish curry mix.

Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.

When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.

Note: Instead of Goraka, Tamarind can be used. Or you can mix both Goraka and Tamarind for extra flovours
 


Lentil with Spinach (Masoor Dhal with Spinach)

posted Aug 21, 2010, 3:46 PM by Sri Lankan Food Recipes   [ updated Sep 3, 2010, 7:15 PM ]


Ingredients
 

 
 350  g Spinach
 75  g Masoor Dhal (lentils)
 50  g Red onions sliced. (Quarter of a big red/white onion or 3-4 small red onions)
 1  Clove Garlic finely chopped
 2   Green/red chillies sliced
 1  Teaspoon Maldives fish (optional)
 1/4  Teaspoon Turmeric or Saffron powder
 1/4  Teaspoon Mustard seeds
 3/4  Teaspoon Salt
 1  Teaspoon Oil
 1  Cup Coconut milk
 1-2   Spring curry leaves
 1/2  Cup Water
 



Method

Wash the spinach well. Cut the leaves into big pieces. Cut the tender stalks finely.

Wash the Dhal well and mix in salt water, turmeric, half of green chillie, onion and garlic.  Cover and boil till Dhal get slightly soft.

Remove the Dhal from pan and set a side. Add the oil, remaining onion, chillie, garlic, mustard seeds and Maldives fish in the pan and heat it in medium heat. Tamper for 1-2 minutes and add the coconut milk into the pan.

When coconut milk starts boiling add Dhal back into the pan. Add the spinach on top of Dhal curry and remove from the heat. Mix Dhal and spinach together and served into a dish immediately to prevent overcooking and keep the freshness of the spinach.
 
 

Sweet Pumpkin Curry (Wattakka)

posted Jun 20, 2010, 2:27 AM by Sri Lankan Food Recipes   [ updated Nov 11, 2012, 3:06 AM ]


Ingredients
 
 500  g  Pumpkin
 1  Teaspoon Salt
 1/4  Teaspoon Saffron powder
 1/2   Big red onion chopped
 2   Green chillies sliced
 2   Garlic bulbs chopped
 1  Teaspoon Ground pepper
 1  Cup Water
 1   Spring curry leaves
 2  Tablespoon Curry powder (slightly roasted)
 1  Tablespoon Chillie powder (slightly roasted)
 1  Teaspoon Ground mustard
 1  Cup Thick coconut milk
 2  Dessertspoon

Scraped coconut (desiccated coconut) (Slightly roasted and ground)

 1  Dessertspoon Raw rice (slightly roasted and ground)
 
 

 
Method
 
Cut pumpkin into 1 1/2 inch cubes with skin on.
Place in spacious saucepan with all ingredients except for ground mustard seeds, ground rice and ground desiccated coconut.
Add the water cover and cook pumpkin till all water get absorbed.
Blend mustard seeds, desiccated coconut and grounded rice with coconut milk and add it to the pumpkin.
Simmer for a while without covering the saucepan.
Once curry get boiling remove curry from the fire.


 

Butter Chicken

posted Jun 5, 2010, 10:17 PM by Sri Lankan Food Recipes   [ updated Mar 3, 2011, 7:20 PM ]


Ingredients

 500  g  Chicken breast fillets cut bite size pieces
 1  Tablespoon
 Finely chopped ginger
 2  Teaspoon  Ground coriander
 2  Teaspoon  Ground cumin
 1/4  Teaspoon  Chilli powder
 1  Teaspoon Garam masala
 2  Tablespoon
 Butter
 1  Teaspoon  Salt
 1  Teaspoon  Lemon juice
 1  Tablespoon  Soy sauce
 150  ml  Double cream
 100  ml  Water
 1    Onion finely chopped
 1    Tomato finely chopped

 




Method


Heat the butter in a saucepan over high heat Add onion and fry till it get golden brown

Add ginger coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together.

Add Chicken and water and cooked till chicken is tender. (5 minutes)

Reduce heat to medium and then add soy sauce, double cream and lemon juice and simmer for 10 to 15 minutes
 
 

 

Brinjal (Eggplant) and Capsicum Curry

posted Jun 2, 2010, 3:28 AM by Sri Lankan Food Recipes   [ updated Nov 3, 2012, 11:25 PM ]




Ingredients
 
 250
 g
 Brinjals
 250
 g
 Capsicums
 1/2
 Cup
 Coconut oil
 1
 Teaspoon
 Roasted chilly and curry powder
 1
 Teaspoon
 Raw chilly and curry powder
 1
 Teaspoon
 Ground cumin seeds
 1
 Teaspoon
 Maldive fish
 1/2
 Teaspoon
 Turmeric powder
 2
 Teaspoon
 Salt
 1 1/2
 Cup
 Thick and thin coconut milk ( ½ of a big coconut)
 2
 
 Green chillies sliced
 8
 
 Small red onions sliced
 1
 
 Sprig curry leave
 2
 Teaspoon
 White vinegar
 1
 Teaspoon
 Mustard seeds ground
 1
 Teaspoon
 Roasted curry powder
 
 
 
 
 
 
Method
 
Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the Brinjals length-wise in to about six or eight. Marinade in a little turmeric powder and 1 teaspoon of salt. (this is other than the ingredients mentioned in recipe).
Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a time.
Mix together all the other ingredients other than the roasted curry powder and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and stir gently. Add coconut milk and cook for about two minutes longer. Remove from fire and add the roasted curry powder.
 

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