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Okra Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:20:01

Okra Curry (Dry)

Ingredients
1 lb packet Frozen Okra
4-5 tblsspns oil
2 tbspns mustard
1tblspns unroasted curry powder
1 tblspns turmeric
1 onion
1 green pepper
pinch cinnamon
to taste salt
1tblsspn sugar
1 tblspn lime

Method:
Dice onions green pepper. Thaw okra and dry with paper towels. Add oil to a pan on medium heat. Fry the okra until golden brown. Then add mustard, turmeric, curry powder, onion, green pepper, cinnamon, salt and sugar and cook for 3 minutes. Remove from heat and add lime juice.

 

Fried Green Beans Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:21:57

Fried Green Beans Curry

Ingredients:
1/2 lb frozen french beans
2 tblspns oil
2 tblspns curry powder
1 tblspns mustard
1 tspn turmeric powder
1 onion
1 clove garlic
to taste salt
pinch cinnamon
Thaw beans. Dice onions and clove of garlic.

Method:
Add the beans to an pan containing oil at low heat. Fry the beans at medium to low heat at for 5 minutes. Add curry powder, mustard, turmeric, onion, salt and cinnamon, mix well and cook for 3 minutes at low heat.

 

Potato Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:23:52

Potato Curry (Ala Curry)

Ingredients:
1 lb potatoes
1cup milk (Dairy or Coconut)
2 tblspns mustard
2 tblspns unroasted curry powder
1 tspns turmeric powder
1 onion
1 green pepper
to taste salt
pinch lemon grass

Method:
Boil potatoes and remove off skin. Cut potatoes into cubes. Dice onions and green pepper.

Add potato cubes, mustard, curry powder, turmeric, salt and milk and bring to boil. Then add oil to a different pan at medium heat. Temper onions and green pepper for a minute. Add the contents of the first pot and bring to boil again.

 

Spicy Onions

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:25:16

Spicy Onions

Ingredients:
1lb onions
1/2 cup oil
4 tspspns red pepper powder
4 tspns Small Dried Shrimp (optional)
3 tspns vinegar
2 tspns sugar
to taste salt
1 clove garlic
1 green pepper
pinch cinnamon (optional)
1 piece lemon grass (optional)

Method:
Slice onions. Dice green pepper and clove of garlic.

Add onions to oil in a pan at medium heat. Allow onions to fry until light brown in color. Then add the red pepper, diced green pepper, garlic, cinnamon, lemon grass and stir in well at medium heat for 3 minutes. Finally add vinegar, sugar and cinnamon and leave at low heat for 2 minutes.

 

Green Banana (Plaintains) curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:27:25

Green Banana curry (Plaintains)
(Alukehelkan Uyala)

Ingredients:
2 Plaintains (the cookable variety)
1/4 cup oil
1/4 cup milk (coconut or dairy)
2 tblspns unroasted curry powder
1/2 tblspn mustard
1 tspn turmeric
1 onion
to taste salt
1 tspn sugar
1 tblspn lime juice (or vinegar)

Method:
Peel skin of banana using a knife. Cut into thin slices.

Fry sliced banana in oil until a light brown color. Once banana have fried remove and place on paper towels to remove any excess oil.

Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat. Then add the fried banana and cook for 2 minutes at low heat.

 

Tin Mackerel Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:29:07

Tin Mackerel Curry

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers (not bell peppers)
1 (small) onion diced
2 cloves Garlic chopped
1 Tomato diced
2 teaspoons Red Pepper powder
1 teaspoons Curry Powder
1 tin coconut milk (13 oz)
to taste salt and pinch of black pepper

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Add all ingredients into a pot and cook at medium heat for about 5 minutes. Then add fish, reduce heat cook for another 3-4 minutes. Take off the stove and its heat ready to eat.

 

Tin Mackerel Teldala (sautÚd )

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:29:58

Tin Mackerel Teldala (sautÚd )

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers sliced(not bell peppers)
2 (large) onions julienned
2 cloves Garlic chopped
3 teaspoons Crushed dried Red Pepper
1 tablespoon Lime Juice
5 tablespoons oil
1/2 teaspoons Black Pepper
to taste salt

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Heat the oil, in a large saucepan at medium heat. Add the onions and garlic, and sautÚ until the onions are brown. Then add green chilis, crushed red pepper, black pepper and the salt. Mix very well, and cook for another 2 minutes. Add fish the mixed well, taking care not to break up the fish too much. Keep another 2 minutes. Take off the heat, add lime juice to taste (add lemon or vinegar if you don't have lime).

 

Sri Lankan Style Noodles

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:31:28

Sri Lankan Style Noodles

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Method:
Thaw the beans and remove any excess water using a paper towel Add the noodles to boiling water and leave for 2 minutes. Take out and allow excess water to drain.

Add a little butter and fry the eggs. Stir while frying them to break into small pieces. Remove the egg and place in a dish to be used later. Add butter to a large pan at medium heat. Add the onions first and fry for 1-2 minutes until brown. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in the noodles and the fried egg.

 

Fried Rice (Sri Lankan style)

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:33:03

Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Method:
Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.

The other stuff (to be done while rice is cooking)

Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.

The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.

 

Kakuluwo Uyala - Crab Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 September 2003 @ 07:34:37

Kakuluwo Uyala - Crab Curry

Ingredients:
3 md Size crabs
50 g Shallots
2 Green chillies
3 Cloves garlic
3 sl Ginger
25 g Coconut
1/2 ts Turmeric
1/2 ts Fenugreek
1/2 ts Chilli powder
2 ts Paprika
5 Cm cinnamon stick
25 g Curry powder
-sprig curry leaves
50 g Coriander leaves
250 ml Thin coconut milk
250 ml Thick coconut milk
-juice 1 lime
1 t Salt
2 ts Ground rice

Method:
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so flesh
can be more easily removed. Slice the shallots and chillies, grind garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the
thick coconut milk with the lime juice, salt, grated coconut and the ground
rice and add to the pan. Stir and simmer for approximately 10 minutes.
Remove the cinnamon stick before serving.

 

Creamy Chicken and Basil Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:08:25

CREAMY CHICKEN AND BASIL CURRY

Ingredients: (for Green Curry Paste)
8 small fresh green chilies
1 teaspoon caraway seeds
3 cloves garlic 1 teaspoon ground turmeric
2 stalks fresh lemon grass
1 teaspoon shrimp paste
3 fresh coriander roots and stems
1 table spoon water
2 teaspoons grated lime rind
1 tablespoon fish sauce
400ml cans coconut milk
1/4 cup chopped basil leaves

Method:
1: cut chicken into 1cm strips
2: Heat oil in a small saucepan, add 2 tablespoons green curry paste, stir over high heat for1 minute. Add chicken to pan, stir over medium heat for about 3 minutes or unstill chicken is well coated in curry paste and lightly browned all over.
3: Stir in coconut milk, bring to boil, reduce heat, simmer, uncovered, for about 3 minute is thick. Stir in fish sauce and basil.
4: Green curry paste: Roughly chop chills, garlic, lemon grass and coriander; blend or process with rind ,seeds, turmeric, paste and water until finely chopped.

 

Prawns and Lemon Grass Curry

Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 8 November 2003 @ 03:13:26

Prawns and Lemon Grass Curry

Ingredients: (Serves 4)
1kg uncooked king prawns
1/4 teaspoon chili powder
1/4 cup lemon juice
1 teaspoon black mustard
1/4 cider vinegar
1 tablespoon grated fresh ginger
15g ghee
1 teaspoon brown sugar
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic crushed
2 teaspoon plain flour
1 medium onion chopped
1/4 cup water
1/2 teaspoon ground turmeric
410g can tomato
1 teaspoon ground cumin

Method:
1: Shell and Devin prawns, leaving tails intact.
2: Combine prawns, juice and vinegar in medium bowl, cover, refrigerate for 30 minutes.
3: Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft.
4: Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, stir over medium heat forabout1 minute or until seeds begin to pop.
5: Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly.
6: Add prawn mixture, stir over medium heat forabout4 minutes or until prawns are tender.

 

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