Sri Lankan Recipes By Curry Mad

Sri Lankan Recipes by Curry Mad – Carrot Vegetable

Ingredients

3-4 Cardamoms
2 Medium size Carrots
1/2 Tin Coconut Milk
1 Sprig Curry Leaves
1 Tsp Curry Powder
1 Tsp Garlic & Ginger, paste or fresh
1-2 Green Chillies
1/2 Lemon (Juice)
1 Tblsp Oil
Salt to taste
1 Tsp Turmeric

Preparation

Wash and slice the Carrots. Heat the Oil in a pan and add the Carrots. Mix in the Cardamoms, Curry Leaves, Curry powder, Garlic and Ginger paste (Or fresh crushed Garlic and Ginger). Cook on medium heat for a few minutes, then add the sliced Green Chilli, Coconut Milk and Salt to taste.

When almost cooked and the Carrot is not hard, turn off the heat and add the Lemon juice. Enjoy

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Sri Lankan Recipes by Curry Mad – Pastry Prawns

 

Ingredients

1 Sprig Curry Leaves (Optional)
1 Egg (To brush the pastry before baking, if you
bake them)
500g Prawns, uncooked
1 Packet Shredded Pastry
For the Marinade
1 Tblsp Asian Cooking Wine (Optional)
1 Tblsp Chilli flakes (Optional)
1 Tblsp Fish Sauce
Salt & Pepper to taste
1 Tblsp Soya Sauce

Preparation

Prepare the Shredded Pastry for use according to the directions on the packet. Wash prawns lightly and then marinate them for 30 to 60 minutes. You could use raw prawns, but, they have to be deveined before washing. Suggest you do not use cooked prawns.

Break a small piece of the Pastry and wrap each prawn in it. Do this until you have used the required number of prawns. You could either deep fry the wrapped prawns and leave aside to drip and dry on a bed of paper towels, or bake them in a lined tray in a medium heat oven.

They are quite good as a `Savoury’ when having cocktails, or on their own. Enjoy.

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Sri Lankan Recipes by Curry Mad – Pasta in Curry Sauce

Ingredients

1 Tsp Black Pepper Corns, ground
1 Tblsp (or to Chilli powder
taste)
1 Tin Coconut Cream (Light)
2 Sprigs Coriander
1-2 Sprigs Curry Leaves
2-3 cloves Garlic
1 x 1″ piece Ginger
1-2 Green Chillies

1 Lime/Lemon

1 Tsp Oil
2 Tblsp Oyster Sauce
1 Packet Pasta
(250g)

8-10 Prawns

Preparation

Prepare the Pasta as per directions on the packet and put aside.
Extract the Rind of the Lime/Lemon, mix 2-3 prawns and add other ingredients, except the
Coconut Milk in a blender to form a paste.
Heat the oil in a pan and lightly fry the paste with a couple of Prawns, then put the Coconut
Milk in, stir well and add the cooked Pasta.
Enjoy

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Sri Lankan Recipes by Curry Mad – Pappa D’urs

Ingredients

*Green Chilli Paste
1 Tblsp *Apple Cider Vinegar
300g *Green Chillies
1 Tsp Salt, or to taste
2 Tblsp *Sugar
Cheese
1 Packet Pappadums

Preparation

You can use any type of Pappadums, the strips or cut the round ones to suit the size you choose.

The `topping’ is just about anything you want to use. To keep it simple, I have used some *Green Chilli Paste’, and some Cheese. Make the Green Chilli Paste by blending all the * ingredients together to create the paste.

I put the Pappadums into the microwave oven for a minute, cut the Cheese into strips and topped the strips up with the *Green Chilli Paste’. Then I put the thin strips of Cheese and put them back into the Microwave oven for a further 20 seconds, to melt the Cheese. I then topped up the Cheese with the `Green Chilli Paste’.

This is only a suggestion, You can use minced meat, fish or other seafood to create a Topping, it is only restricted to your imagination!

I think that ‘Recipes’ are merely ideas to be experimented with; go ahead and enjoy YOUR experiment!

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Sri Lankan Recipes by Curry Mad – Pan Fried Fish

Ingredients

1 Small tin *Baked Beans
1 Medium *Brown Onion
1 Tblsp *Chilli flakes
2 Slices *Ripe Mango
1 Tblsp Cooking Oil
1 Sprig Curry Leaves
1/2 Lime/Lemon
Pepper & Salt to taste
1 Slice Salmon

Preparation

*Optional ingredients

Cut the Curry Leaves into small pieces. If using Brown Onion, cut this also into smallish rings. Rub the Curry Leaves, Chilli flakes and Onion into the fish and put aside for about 10-15 minutes.

Using a flat fry pan, heat the Cooking Oil and add the Fish, Onion, and Chilli. When almost done, add the Baked Beans. Add Salt and Pepper to taste and serve. Squeeze the Lime or Lemon over. `Garnish’ with slices of Ripe Mango.
Enjoy.

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Sri Lankan Recipes by Curry Mad – Sweet Potato Vegetable Curry

Ingredients

1 Sweet Potato
1-2 Cloves Garlic
1 x 1″ piece Ginger
1 Onion
Salt & Pepper to taste
1 Small bunch Spring Onions Turmeric Mustard Coconut Milk

Method

Clean and cut the onion into rings. Put the minced beef into a fry pan or wok, add the garlic, ginger and diced tomatoes and stir until almost cooked. Wash and cut the Capsicum/s and Mushrooms. Then add the Spring Onions that you have washed and cut into 3”-4” pieces, wiped (with a paper towel) Mushrooms and washed Capsicum and let these fry lightly in the pan. Turn off the heat and leave.

Prepare the salad by washing and grating the carrot, cutting

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Sri Lankan Recipes by Curry Mad – Jak Vegetable

Ingredients

1/2 Tsp Chilli Flakes
1 Cup Coconut Milk
100g Dehydrated Jak
1 Tsp Maldive Fish chips
Salt to taste
1/2 Tsp Turmeric

Preparation

In countries outside of Sri Lanka, where one cannot readily obtain the fresh Jak fruit, this dehydrated version can be used.

Soak the dehydrated Jak in boiling water for around an hour and then drain. Put all the ingredients into a pan and bring to the boil on medium flame.
Enjoy!

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Sri Lankan Recipes by Curry Mad – Spicy Butternut Pumpkin Patties

Ingredients

1-2 Cups *Urid flour
1 Medium size Butternut Pumpkin
2 Eggs
2 Green Chillies
1/2 Lemon (Zest)
Oil to fry
1 Tblsp Olive Oil, for mixture
*1 Tsp Pepper powder, to taste
Salt to taste

Preparation

*It depends on how much Salt and Pepper powder You prefer.

*The amount of Urid Flour depends on what consistency you prefer. It is usually good to achieve a `pasty’ consistency to make the `Patties’ from the balls of the mixture.

Wash and skin the Butternut Pumpkin, cut into approximately 1” squares and mince using a Food Processor (Do a little at a time) and put aside.
Now mix the Green Chillies, Salt, Pepper powder, Eggs and Urid Flour together.

Oil your palms and form spoonsful of the mixture, flatten into Patties and put into pan with hot Oil. Cook both sides till golden brown. Enjoy with either a salad or chutneys or anything else you fancy!

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Sri Lankan Recipes by Curry Mad – Spicy Belly Pork Roast

The bowl contains a natural accompaniment to Pork, Apple Chutney.

Ingredients

1 Piece Belly Pork
1 Tsp Chilli powder
1/2 Tsp Cooking Oil
1 Sprig Curry Leaves
1 – 2 Sprigs Fresh Coriander
1 Tsp Garlic & Ginger paste, or fresh Garlic &
Ginger

1/2 Lemon (Juice)
1/2 Cup Lemongrass Syrup***
2 Small Onions, chopped
1 Tsp Salt, or to taste

Preparation

Mix all ingredients well into the Belly Pork and let it marinate for around 3-4 hours. Make sure that the Belly Pork is marinated in the same pan that it is to cook in.

Heat oven to 150 ⁰ C and put the Belly Pork in and roast for about 30-40 minutes. Then turn the heat down to 100 ⁰ C and allow to cook for about another hour.

***Lemongrass Syrup

Put a piece of frozen, or fresh, Lemongrass about 2-3’/10 cm in ½ cup water, put in to the microwave oven for about 1 minute and pour over the Belly Pork to marinate.

Enjoy.

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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
crumbed
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

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