Sri Lankan Recipes By Curry Mad

 Sri Lankan Recipes by Curry Mad – Okra Fry

Ingredients

1 Tblsp Chilli flakes
1 Sprig Curry Leaves
1/2 Cup Fortified Wine
1 Lemon/Lime (Juice & Zest)
1 Tblsp Maldive Fish chips
250g Okra Oil to fry
Salt to taste

Preparation

Wash Okra, cut off the top and bottom tips. Slice diagonally. Mix all other ingredients and fry lightly for a couple of minutes
Then add the Okra and fry for about 5 minutes more.

 

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Sri Lankan Recipes by Curry Mad – Raita, (Indian Yoghurt Salad)

For 4-5 medium serves

Ingredients

1 Continental Cucumber
1 Small Lemon or Lime
Salt & Pepper to taste 1 Small Tub Yoghurt

Preparation

Wash and dice the Cucumber. Put the Yoghurt in, add the Salt, Pepper and Lemon juice to taste and mix well. You could add some Mint to the mixture if desired.

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Sri Lankan Recipes by Curry Mad – Leek’n’Anything

Ingredients

1/2 *Banana Chilli
11/2 *Green Chilli
*Optional
A few cooked Button Mushrooms
1/2 Tsp Chilli powder
1 Cup Coconut Milk
1-2 Sprigs Coriander
1 Cooked, Fish fillet
rumbed
1/2 Leek
Lemon/Lime Juice
1/2 Tsp Saffron/Turmeric
Salt & Pepper to taste

How

Wash and clean cut Chillies. Cut the `body’ part of the Leek, not the leaves, into approximately ½” / 1 ½ cm thick slices. Put the chilli and saffron/turmeric powder into the pan with the other ingredients, except the coconut milk and mix gently. Add the coconut milk and cook over medium heat for 3-5 minutes. Turn off the heat and add the juice of half Lemon or Lime.

Warm the cooked mushrooms and grilled fish in the microwave oven for a minute. I served it with the grilled fish and cooked mushrooms because that is what I had in the fridge at the time. You could serve it with anything similar. I always experiment with cooking and don’t follow any specific recipe, exactly, even those in my books, wherever possible. Enjoy

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Sri Lankan Recipes by Curry Mad –  Crabmeat ‘n’ Noodles

Ingredients

1-2 Sprigs **Curry Leaves
1/2 **Green Capsicum
1 **Leek
1/2 **Red Capsicum
2-3 Sprigs **Spring Onions
2 Tins (As Crab Meat above)
Juice of 1/2 Lime/Lemon
Noodles
1 Tblsp Oil
Rice Sticks
Salt & Pepper to taste

How

Wash, clean and cut Capsicum, Leek and Spring Onions. Cut the `body’ part of the Leek, not the leaves, into approximately 1/2″ / 1 ½ cm thick slices.

Drain the brine from the crab meat and put aside. Use enough Rice Sticks (12 Oz/360 g) for 1 rather large, or 2 small to medium serves and prepare as per instructions on packet and put aside.

Put these **ingredients into a fry pan. except the crab meat and fry gently. When these are lightly fried, 3-5 minutes, add the crab meat. Turn off the heat and add the juice of half Lemon or Lime.
Add some chilli sauce if not `chilli hot’ enough for you. Enjoy while still warm.

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Sri Lankan Recipes by Curry Mad –  Coconut Rotti

Ingredients

Coconut Flakes
Cooking Oil
Flour
Salt to taste

Method

Mix the Flour with Water and when `pasty’ add about half the quantity of Coconut flakes. First roll into balls, then flatten (About the size of a tea cup saucer), spray or put a drop of oil into a flat pan and put the flattened ball into the pan to cook.

Enjoy

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Sri Lankan Recipes by Curry Mad –  Chick Peas’n’BokChoy

Ingredients

1 Bunch Baby Bok Choy
1 Tin
2 Tsp Cumin Seed
1/2 Tblsp Oil
1 Handful Rocket
Salt & Pepper to taste
1 Tblsp Sherry

How

Heat the oil in a pan and ad the cumin seeds. Drain the Chick Peas and toss into the pan along with the Rocket and Bok Choy. Stir and add the Sherry; add the salt and pepper to taste. Serve warm.

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Sri Lankan Recipes by Curry Mad – Chicken Grapefruit Marinade

Ingredients

1 Tblsp Black Pepper Corns
1-2 Chicken Maryland
1 Cup Coconut Milk
1 Sprig Curry Leaves
1 Tsp Garlic & Ginger paste
200 ml Grapefruit Juice
2 x 3″ Pieces Rampe/Pandanus Leaf
1 Tsp Saffron or Turmeric
1 Tsp Salt (To taste)

Preparation

Put the chicken Maryland in a clay pot (if available for flavour) or in a pan. Add the salt, curry leaves and Rampe and let it sit for at least 30 minutes.

Turn on low heat, let it cook for a few minutes (10 minutes or so) in the Coconut milk. Allow to cook until the chicken is soft and test using a fork into the middle part.
Ideal with hot rice or Bread.

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Sri Lankan Recipes by Curry Mad – Chicken in Wine

Ingredients

2 Pieces Chicken `Maryland’
4-5 Cherry Tomatoes
Cooking Oil
2 Sprigs Curry Leaves
1 Leek
1 Tblsp Mustard (Prepared)
1 Tblsp Oyster Sauce
4-5 Red Chillies
Salt to taste
1 Tblsp `Wasabi’
1 Bottle White Wine

Preparation

Lightly wash the chicken and arrange in a fairly large pan (A wok is fine). Cut the Cherry Tomatoes in halves; shred the Curry leaves off their stems; slice the Leek into small pieces; cut the Red Chillies lengthwise and then into halves.Pour the entire bottle of White Wine over to cover all these ingredients.

Cook over low heat. When the Chicken is cooked, remove from heat and leave aside, continuing to cook the Wine and other ingredients. When this mixture has simmered to around quarter of the original mixture, remove the Tomatoes, Curry Leaves, Leek, and Chillies with some liquid and add the Mustard and Wasabi into a Blender `jug’ and blend to a fine paste. In the meantime, allow the rest of the mixture to simmer about a cup. Pour this balance into the blended mixture and put aside.

Then, add some cooking oil to the same pan/wok and lightly fry the chicken until it `browns’. Serve and pour some of the sauce mixture over the chicken.

**White Wine is a matter of taste; some argue that it is best to use good quality wine, yet others claim that once the Wine is cooked, it doesn’t make much difference. As I am always experimenting, I use `Clean Skins’; so that if it is not good, I don’t feel too bad when throwing it all out! Enjoy.

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Sri Lankan Recipes by Curry Mad – Cheese Asparagus

Ingredients

8 Spears Asparagus
Butter for frying
8 Slices Cheese
Pepper & Salt to taste
8 Slices Prosciutto

Method

Wash the Asparagus well in fresh water. Break each spear where it snaps. Warm enough Butter to lightly fry the Asparagus and season with Pepper and Salt. When fried, remove and put aside.

Wrap each spear with a slice of Prosciutto and cheese, or after laying the Asparagus spears already wrapped, cover with the Cheese slices. Cover and put into a micro wave oven for one minute on high.
Enjoy.

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Sri Lankan Recipes by Curry Mad – Brussells Sprouts Vegetable Curry

Ingredients

200g Brussells Sprouts
1 x 1″ piece Cinnamon, Quill
1/2 Tin Coconut Milk
1 Sprig Curry Leaves
1/2 Tsp Fenugreek seeds
2-3 Green Chillies
1 Tsp Maldive Fish Chips
3-4 Strips Red Capsicum
Salt to taste
1/2 Tsp Turmeric

Preparation

Boil all ingredients, except the Coconut Milk and when almost simmered, add Coconut Milk, turn off heat and enjoy with boiled rice.

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