Dallo Maluwa - Stuffed Cuttle Fish Curry

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Dallo Maluwa -(Stuffed Cuttle Fish Curry)

Yield: 1 Servings

Ingredients:
450 g cuttle fish
25 g onion
1 chile, fresh
1 tomato
4 garlic cloves
2 cardamom
1 clove
3 ts coriander
2 ts cumin
1 ts fenugreek
1/2 ts chile powder
1/2 ts paprika
1/2 ts turmeric
1 curry leaf sprigs
250 ml coconut milk, thin
125 ml coconut milk, thick

STUFFING:
100 g gram
2 garlic cloves
1 ts coriander
1 ts salt
1/4 ts chile powder
1/4 ts turmeric

Method:
Wash and clean the cuttle fish. Wipe dry and set on one side.

Prepare the stuffing by roasting the gram and then grinding it
coarsely. Crush the garlic and mix this, together with the gram, in a
bowl with the coriander, salt, chile powder and turmeric. Stuff the
cuttle fish with this mixture and then secure with toothpicks. Chop
onion, chile and tomato and crush the garlic, cardamoms and the
clove. Mix the onion together with the chile, tomato, garlic,
cardamom, clove, coriander powder, cumin powder, fenugreek, chile
powder, paprika powder, turmeric, curry leaves and thin coconut milk.
Put in a pan, add the stuffed cuttle fish and bring to the boil.
Reduce the heat and simmer until the cuttle fish are tender,
approximately 30 minutes. Pour in the Coconut milk, thick and cook
until the gravy thickens.

Rata Indhi Chutney - Date Chutney

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Rata Indhi (indi) Chutney - Date Chutney

Yield: 1 Servings

Ingredients:
100 g dates
3 garlic cloves
2 sl ginger
1 ts mustard seeds
2 cardamom
2 clove
100 g sugar
250 ml vinegar
1/2 ts chile powder
2 cg cinnamon stick
25 g sultanas
1/2 ts salt

Method:
Stone the dates and chop the flesh finely. Grind the garlic, ginger
and mustard seeds together and crush the cardamoms and cloves. Place
the sugar in a pan, pour on the vinegar and heat gently. When the
sugar has dissolved, add the dates, chile powder, garlic,
mustard, ginger, cardamoms, cloves and cinnamon stick and cook over
a low heat until the liquid thickens but the dates are not pulpy. Add
the sultanas and cook for a further 2 minutes, then discard the
cinnamon stick, add salt and set aside to cool.

Mas Patis - Deep Fried Beef Fiiled Pasties

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Mas Patis - Deep Fried Beef Fiiled Pasties

Yield: 1 Servings

Ingredients:
225 g flour
40 g butter
1 egg
1/4 ts salt
25 ml lemon juice

FILLING:
225 g beef
50 g onion
2 chile, green
1 cardamom
1 clove
1 tomato
100 g boiled potato
75 ml oil
1 curry leaf sprigs
1/4 ts salt
1/4 ts pepper, black
1 ts coriander
1 ts chile powder
1/2 ts cumin
1 ts vinegar
1/2 lime, juice of
50 ml coconut milk, thick
1 l oil

Method:
Sift the flour into a bowl and rub in the butter. Separate the
egg and add the yolk to the flour along with the salt and lemon
juice. Mix in sufficient water to make a stiff dough, knead well and
put on one side for 30 minutes. Mince the beef, chop the onion and
chile, crush the cardamom and clove, dice the tomato and cube the
potato. Heat the oil, add the onion and curry leaves and fry until
the onion turns light brown. Add minced beef, chile, cardamom,
clove salt pepper, coriander powder, chile powder, cumin vinegar and
stir fry for 5 minutes. Add the tomato and potato and cook for a
further 3 minutes.

Pour in the coconut milk, bring to the boil and simmer for 5 minutes
Add lime juice. Remove from the heat and allow to cool slightly. Roll
out the pastry on a lightly floured board and, using a pastry cutter,
cut circles in the dough Beat the egg white. Place a little beef
mixture in the centre of each pastry circle, apply the beaten egg
white to the edges and fold patty in two. Seal the edges and deep fry
until golden brown. Drain well.

Elu Mus Curry - Mutton Curry

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Elu Mus Curry - (Mutton Curry)

Yield: 1 Servings

Ingredients:
900 g mutton
50 ml vinegar
1 onion
3 garlic cloves
4 sl ginger
50 ml oil
1/2 ts chile powder
2 ts paprika
1/2 ts turmeric
1/4 ts pepper, black
3 ts coriander
1 ts cumin
1/4 ts fenugreek
1 curry leaf sprigs
500 ml coconut milk
1/4 ts curry powder
1 ts salt

Method:
Cut the mutton into bite size pieces and place in a bowl. Pour on the
vinegar and leave to marinade for 30 minutes.

Chop the onion, then grind in a pestle and mortar with the garlic and
ginger. Heat the oil and fry the onion, garlic and ginger. Add the
chile powder, paprika powder, turmeric, black pepper, coriander
powder, cumin powder, fenugreek and curry leaves and stir fry for 3
minutes. Drain and remove the mutton from the marinade and add to the
pan. Fry for 5 minutes, then pour in the coconut milk together with
the marinade and bring to the boil. Cover the pan, reduce the heat
and simmer for I hour, or until mutton is cooked. Just prior to
serving sprinkle with the curry powder and add salt to taste.

Fish Mustard Curry

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Fish Mustard Curry

Yield: 1 Servings

Ingredients:
425 g fish
50 g shallots
3 garlic cloves
2 clove
2 cardamom
25 g mustard seed, ground
1 lime, juice of
50 ml oil
1 ts salt
1/4 ts turmeric
1 cg cinnamon stick
150 ml coconut milk, thin
100 ml coconut milk, thick

Method:
Cut the fish into required portions and wash well. Chop the shallots
and garlic, crush the cloves and cardamoms and mix the mustard with
the lime juice in a bowl. Heat the oil and fry the shallots and
garlic. Add the fish, cloves, cardamoms, salt, turmeric, cinnamon
stick and thin coconut milk and cook until the onions are soft. Mix
the Coconut milk, thick with the mustard and lime juice mixture and
pour into the pan. Mix well and simmer for a few minutes, then
discard the cinnamon stick and transfer to a serving dish.

Miris Badala - Fried Chiles

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Fried Chiles

Yield: 24 Servings

Ingredients:
24 Chiles
4 tb salt
1 qt water
1 oil

Method:
Make a brine from the salt and water. Soak the chiles for an hour in
the brine. Heat a good quantity of oil. When it's very hot, deep fry
the chiles until they are crisp. Drain, salt and serve.

This is the simplest way to fix dried chiles. It is eaten as a snack with the Sri Lankan rice & curry. (just like eating Papadam)

Hathu Curry - Curried Mushrooms

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Hathu Curry - Curried Mushrooms
Yield: 1 Servings

Ingredients:
100 g mushrooms
1 bell peppers, green
1 onion
1/2 ts salt
1 ts curry powder
1/4 ts turmeric
1/4 ts chile powder
50 ml oil

Method:
Slice the mushrooms, pepper and onion. Place in a bowl, add the salt,
curry powder, turmeric and chile powder and mix well. Heat the oil
and stir fry the mushroom mixture for 10 minutes.

Note - If this curry appears too dry add 60 ml Coconut milk, thick just prior to serving.

Kadju Curry - Cashew Nut Curry

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Kadju Curry (kaju) - Cashew Nut Curry

Yield: 1 Servings

Ingredients:
225 g nuts, cashew
50 g onion
1 chile, fresh
1 1/4 ts curry powder
1/2 ts turmeric
250 ml coconut milk
1/4 ts chile powder
1 ts salt
1/2 ts fenugreek
1 curry leaf sprigs
25 ml oil

Method:
Wash the cashew nuts, then soak them in a bowl of water for a couple
of hours. Chop the onion and chile. Remove the cashew nuts from the
water, drain and place in a saucepan together with the chile, 1 tsp
of curry powder, the turmeric, coconut milk, chile powder, salt,
fenugreek and curry leaves. Bring to the boil and simmer for 5
minutes. Heat the oil in a frying pan and toss in the onion for a
couple of minutes. Add the cashew nut mixture and cook for a further
3 ~ 4 minutes then sprinkle with remaining curry powder.

Kukul Mus Roast - Roast Chicken

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Kukul Mus Roast (kukul mas baduma)- Roast Chicken

Yield: 1 Servings

Ingredients:
1 3/8 kg chicken
1 garlic cloves
2 sl ginger
1/4 ts pepper, black
1/2 ts salt
1/4 ts cinnamon, ground
1/4 ts turmeric pinch ground cloves
25 ml vinegar
50 g butter

Method:
Wash and dry the chicken. Crush garlic, ginger, pepper and salt and
combine with cinnamon, turmeric. cloves, vinegar and butter. Rub this
mixture all over the chicken and allow to stand for 30 minutes.

Place the chicken in a roasting tray together with the marinade
and cook in a moderately hot over for 1
1/2 hours, basting occasionally.

Malu Hodhi - Fish Curry

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Malu Hodhi (malu kirata, kiri malu)- Fish Curry

Yield: 1 Servings

Ingredients:
450 g fish
1 ts salt
1/4 ts turmeric
1 onion
2 tomatoes
4 garlic cloves
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1 cg cinnamon stick
1/4 ts chile powder
1 ts paprika
1 ts coriander
1 ts fennel
250 ml coconut milk
1 lime, juice of

Method:
Cut the fish into 8 pieces or as desired. Wash well, pat dry,
sprinkle with salt and turmeric and set on one side.

Slice the onion and tomatoes, crush the garlic and powder the cloves
and cardamoms. Heat the oil and when hot add the onion, garlic and
curry leaves. Add the tomatoes and cook for a couple of minutes. Add
the cinnamon stick, chile powder, paprika powder, coriander powder
and fennel and cook for a few minutes.

Pour in the coconut milk, add the fish and bring to the boil. Then
lower heat and allow to simmer until the fish is cooked. Discard the
cinnamon stick and transfer to a serving dish. Sprinkle with lime
juice before serving.

Frus Salad - Mixed Fruit Salad

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Frus Salad - Mixed Fruit Salad

Yield: 1 Servings

Ingredients:
2 mangoes; ripe
1 papaya; ripe
1 pineapple
2 oranges
2 bananas
1 lime, juice of
110 g sugar water
1 ts vanilla
25 ml rum

Method:
Peel and dice the mangoes, papaya and pineapple. Peel the oranges,
remove the pips and divide into sections. Peel and slice the bananas
and sprinkle the lime juice over them to prevent discoloration.
lightly mix all the fruit together in a salad bowl. Boil the sugar
and water together and when sugar has dissolved remove from the heat
and allow to cool. Add the vanilla essence and rum to the sugar syrup
and pour over the fruit salad. Leave in the refrigerator to cool
before serving.

Sri Lankan Mixed Pickle

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Achchaaru - Mixed Pickle

Yield: 1 Servings

Ingredients:
50 g chile, fresh
50 g dates
100 g shallots
50 g carrots
50 g cauliflower
50 g beans
3 garlic cloves
2 sl ginger
25 g mustard seed
300 ml vinegar, malt
1 ts salt
1/4 ts chile powder
75 g sugar

Method:
Wash the chiles and cut lengthways. stone and chop the dates
halve the shallots, peel and slice the carrots break the cauliflower
into florets and wash, string and cut the beans. Grind the garlic,
ginger and mustard seed together and mix with a tsp of vinegar Place
200 ml vinegar into a pan and bring to the boil with the salt. Add
the chiles and when vinegar boils again remove the chiles. Add the
shallots and, again when vinegar boils remove the shallots.
Continue process with all vegetables. Mix the garlic, ginger mustard
seeds, chile powder and dates together with the rest of the vinegar,
add the cooked vegetables and mix well. Stir in the sugar.