Sri Lankan Curry
posted Aug 21, 2010, 4:05 PM by Sri Lankan Food Recipes [ updated Aug 30, 2010, 3:42 AM ]
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
posted Aug 21, 2010, 3:46 PM by Sri Lankan Food Recipes [ updated Sep 3, 2010, 7:15 PM ]
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.
posted Jun 20, 2010, 2:27 AM by Sri Lankan Food Recipes [ updated Nov 11, 2012, 3:06 AM ]
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.
posted Jun 5, 2010, 10:17 PM by Sri Lankan Food Recipes [ updated Mar 3, 2011, 7:20 PM ]
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
posted Jun 2, 2010, 3:28 AM by Sri Lankan Food Recipes [ updated Nov 3, 2012, 11:25 PM ]
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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