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Sri Lankan Vegetable Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 10 November 2003 @ 16:54:21

Sri Lankan Vegetable Curry

3 Medium Green Chiles - finely chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Turmeric
1 Stick Cinnamon
3 Cloves Garlic - finely chopped
1 Teaspoon Ginger - finely chopped
1 Teaspoon Lemongrass
Salt - to taste
3 Cups Coconut Milk
2 Cups Water
4 Cups Vegetables - sliced

In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.

NOTES : suggested : beans cabbage, green beans, okra, potatoes, yellow pumpkin, any hard squash, tomatoes.


Fish Curry with Lemon Grass

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Country of the Food: Sri Lanka | Email to Author               Posted on 10 November 2003 @ 16:58:37


1kg boneless fish fillets
3 large onion sliced
4 cloves garlic crushed
2 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
1 tablespoon chopped fresh lemon grass
2 tablespoon brown vinegar
1 tablespoon fish sauce
1/2 cup water
2 medium tomatoes, chopped
2 tablespoon chopped fresh coriander
1/4 cup oil

1: Cut fish into strips. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat; keep warm.
2: Add onions and garlic to same pan, stir over medium heat for about 5 minutes or until onions are soft.
3: Stir in ginger, turmeric, lemon grass, vinegar and fish sauce. Bring to boil, reduce heat, simmer, uncovered, for 3 minute
4: Stir in fish and water, bring to boil, reduce heat, simmer, uncovered for about 5 minutes or until fish is tender. Stir in tomatoes, cook over low heat until mixture is heated through Serve sprinkled with coriander.



Admin :: Edit

Country of the Food: Sri Lanka | Email to Author               Posted on 10 November 2003 @ 17:03:17


Ingredients needed :-
1.5 measures of rice
25 pepper corns
15 cardomams ( powdered )
curry leaves
coconut milk
ghee oil

Method :-
1. Put 1 tablespoon ghee to pan.
2. To that add crushed cardomoms & cloves,cinnamon .
3. Add onions & curry leaves, rampe, sera.
4. Now put the strained & washed rice to that temper.
(For 1 tin of rice put 2.5 tins of chicken stock)
5. Add a little salt to the rice
6. Now cover & cook & take off fire.
7. When the rice & other related lumpries curries are cooked have ready pieces of plaintain leaves , 14"*12" , & make it stiff by holding it to fire.
8. Put about 3 tbs of rice on each leaf, & pour thick coconut milk over the rice, arrange a little meat curry, & a few frickkadels (little cutlets).
9. Fold up the plaintain leaf making them into neat oblong parcels & fasten the two ends with a piece of string.
10 .Bake in the oven in moderately hot temperature for 30 mintues.

Pls note :- 1.5 measures of rice is sufficient for 24 lampries. Before using the plaintain leaves they must be washed & wiped & warmed over fire.

Related items for the Lumpries will be: Brinjals curry, Seeni Sambol, Frickkadels,a meat curry (chicken or mutton)


Bandakka Thel Dala - Deviled Okra

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Country of the Food: Sri Lanka | Email to Author               Posted on 10 November 2003 @ 17:04:48

Bandakka Thel Dala (bundakka) - Deviled Okra

Yeild: 2

1/2 lb Bandakka (Okra, Ladies Fingers)
1 tbs Chillie Powder
1 tbs. Maldive Fish
2 medium onions sliced
2 tbs cooking oil
1 tsp. of sugar
Salt to taste

Cut the Bandakka into small pieces(3cm). Add chillie powder and salt. Mix well and set aside. Heat oil in a pan, add the onions and the maldive fish and cook for about 5 minutes. Add the Bandakka and cook untill they have a ‘fried’ appearance. Then add 1 tea spoon of sugar and mix for the final touch.


Pan Fried Prawns Sri Lankan Style

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Country of the Food: Sri Lanka | Email to Author               Posted on 14 November 2003 @ 22:57:39

Pan Fried Prawns Sri Lankan Style (Shrimps)

Ingredients: (For the marinade)
75g onion
2 sour limes
2 tbsp ginger garlic paste
2 green chillies ground to a paste
1 orange
2 tesp cumin coriander powder
2 tesp mixed curry powder
˝ tesp turmeric powder
a pinch of sugar

Extract orange juice sour lime juice and onion juice.

Shell clean devein and wash the prawns. Drain and pat dry. mix all the ingredients for the marinade except butter well and apply to the prawns. Keep them aside for marinating for four hours.

Melt butter in a non-stick pan and fry the prawns on a low heat till cooked and light brown in color. Serve hot. Serves four.


Savoury Rice Noodles

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Country of the Food: Srilankan chinese hybrid food | Email to Author               Posted on 10 December 2003 @ 17:38:16

Savoury Rice Noodles

1.savoury rice packet one
2.chinese noodles packet one
3.75G white onion
4.small bag of dwarf carrots chubby stem of leaks fresh 50G tamato
6.Fwe pods of Green chillies
7.3-4 ounces of vegetable oil
8.powderd pepper
9.chicken seasoning powder
10.salt 1/2 TS
lemon juice
vanilla essence.

boil savory rice packet until rice is dry
but moist.use the common sense and boil
noodles just the amount equel to the
rice volume. put drain any excess of
water put them on a choppin board and chop the
noodles with a chopping knife repeatedly
until noodles are seen in short sticks.
mix and churn rice and noodles until the
mixture is one uniform bowl of food.
put it away after salt,adequate pepper,
and chicke seasonings are added.Please use
your tongue taste buds as the barometer of taste.
now go ahead and chop onion
[1/2 0f the onion],3-4 green chillies,leaks,
[split cut and washed],few carrots and tomato.put these
choped items in a blender and smash them
into a mixture of smaller pieces, short of
making a paste.
put oil in the pan and saute the veg mixture
until it sizzles. add rice/noodles mixture
into it and continue to mix them over
until you see a uniform mixture. add
now 1/2 a tea spoon of vanilla to give an aroma.
this rice/noodles dish is available at authentic
restaurantes in popular colors like greeen,
yellow and orange by adding respective food

Nilma Perez.


Sri Lankan Crab in Red Sauce

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Country of the Food: Sri Lanka | Email to Author               Posted on 4 February 2004 @ 03:35:26

Sri Lankan Crab in Red Sauce

4 crabs shelled, cleaned and well washed, cut in half with claws attached
2 tbsp Oil
4 cloves garlic crushed
6 spring onions shredded
1 inch ginger finely chopped
3 small red chillies finely cut
1 tbsp Oyster sauce
2 tbsp light Soya sauce
1 tbsp coriander leaves chopped
1 tbsp sugar
3 tbsp tomato puree
˝ cup chicken stock or water
2 tesp corn flour

In a large pan heat oil, fry ginger garlic, add the crabs and cook for 10 minutes, turning it to cook evenly. Next add the sauces, stock, tomato puree and rest of the ingredients and cook for further 5 minutes. Dissolve the corn flour in a table spoon of cold water and add to the sauce to thicken it. Finally add the spring onions and coriander leaves.


Radish sambol

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Country of the Food: Sri Lanka | Email to Author               Posted on 21 August 2004 @ 16:35:15

Ingredients: Radish (grated),salt , pepper, onion,lime juice, 3-4 spoons coconut milk

soak the grated radish in salted water for about 10 minutes. then squeeze the water from it.
add salt ( to the taste because you already soaked it in the salt water), pepper, onion, and coconut milk and mix well. add a little lime juice too. mix well and it's ready to eat. raw radish sambol!!!


Beef Curry

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Country of the Food: Sri Lanka | Email to Author               Posted on 2 October 2004 @ 07:22:28

Beef Curry

3 lb Stewing beef (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Wash the beef pieces and drain water thoroughly.
Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the beef pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the beef and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the beef to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.


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