Sri Lankan Recipes By Curry Mad

Sri Lankan Recipes by Curry Mad – Pineapple Curry

Ingredients

1 Tsp `Ceylon’ Curry powder
1 Tblsp Chilli powder
1/2 Cup Coconut milk
1 sprig Curry leaves, finely chopped
1 Tblsp Olive oil
1 Pineapple
Salt & Sugar to taste

Preparation

Wash and clean the Pineapple. Mix in the ingredients and marinade for around 30 minutes.
Cook.

Enjoy.

Read More →

Sri Lankan Recipes by Curry Mad – Coconut Milk Toffee

Ingredients

1 Tblsp Butter
1 Tin (450ml) Coconut Milk
1 Tsp Essence of Vanilla
50 Fresh Cashews
1 Tin (Same Sugar
size as milk)
50 Sultanas (Optional)

Preparation

NOTE:
You could leave out the Cashews or Sultanas (if used) to add after the mixture is cooked and is cooling.

Mix the ingredients well in a bowl or pan that can be used in either a Microwave Oven or put on heat (Gas or Electric).
Microwave:

Set the Microwave to 50% power and cook for 5 to 15 minutes sessions (about 3-4) at a time until the mixture is quite thick.
Gas/Electric Heat:

Turn on the heat and keep stirring until the mixture is thick enough to be poured into a pan or plate.

In either case, pour the thick mixture into a pan/plate that has been lined with baking paper spread with either Butter, Oil or Spray Oil.

When it starts to set, mark the mixture in 1 inch/2.5 cm squares and let it sit until hard. Enjoy!

Read More →

Sri Lankan Recipes by Curry Mad – Savoury Stuffed Dates

Ingredients

Cashews & Red Onions
Avocado & Green Chilli
Chilli Flakes
Pear & Mustard Paste

Preparation

The above are the combinations of the `Filling’ or `Stuffing’ that can be used in the Dates. To create these varieties of `Fillings’, mix them using a Food Processor.
Add Salt, Lemon Juice or Lemon Zest if you want to.

Remember these Dates can also be stuffed with `Sweet Fillings’ and they will be in a different Category, but delicious!

Use about 300 to 400 grams Dates that have been seeded, then you don’t have to cut open the Dates as they have been cut to remove the seeds.
If the Dates are rather dry, one tip I got off the Internet is to steam them for a few minutes.

Read More →

Sri Lankan Recipes by Curry Mad – Savoury Bread Rotti

Ingredients

1 Loaf Bread – sliced
1 Small Brown Onion
125g Butter or Margarine
1 Cup Desiccated Coconut
1-2 Green Chillies, optional
3-4 Eggs
125g Beef or Ham
Salt & Pepper to taste

Method

Soak the bread in either milk or water for a few minutes and when soft, crush using a potato masher until quite “pasty”. If you prefer, cut off all the crusts before soaking. Add the Desiccated Coconut, Butter/Margarine; break the eggs into the mixture, stirring all the time and put aside.
Cut the onion into small pieces and if using ham, cut this as well.

Lightly fry the onion and minced beef or ham and if using also add the finely cut Green Chilli (with seeds removed). If desired, add about 10 fresh or frozen curry leaves or bay leaves to add a different flavour.

Put the fried ingredients into the bread mixture and mix thoroughly, until you achieve the consistency of bread dough. You could add a bit of flour if necessary.

Apply cooking oil on to a flat pan using a paper towel (or add a bit of cooking oil to the pan) and making the bread mixture into small balls, flatten on the pan with a spatula or flat spoon

to about ½ centimetre or 1/3rd inch thickness and 8-9 centimeters or 3-4 inches diameter and cook until very lightly browned on both size.

This can be substituted for toast, for a `change’ and used to eat with soup, baked beans, poached or fried egg or whatever else turns you on!

Read More →

Sri Lankan Recipes by Curry Mad – SL Stringhopper Buriyani (Pilau)

Ingredients

125g Butter
15 Pods Cardamoms
5 Cloves
1-2 Sprigs Curry Leaves (Finely chopped)

2-3 Eggs
1 Tsp Garlic & Ginger paste, or fresh
20 Raisins
2 x 2″ piece Rampé/Pandanus
6-7 Red Onions/Shallots
25 Cooked Stringhoppers
10 Unsalted Cashews

Preparation

Cut or break up the Stringhoppers into about 1″ squares and put aside. Hard boil the eggs, peel, cut into wedges and put aside.

Heat the Butter in a deep pan (Ideally a medium size Wok) and when hot, add the ingredients, except the Eggs and Stringhoppers.

When these are lightly fried, add the Stringhoppers mixing well. Then serve onto a plate or dish. Garnish with the wedges of Eggs.

Its best eaten while warm to hot. Enjoy

Read More →

Sri Lankan Recipes by Curry Mad – Scampi Curry

Ingredients

2 Banana Chillies

1/2 Brown Onion, minced
6 powdered Cardamoms
1 Cup Coconut Milk, optional
2 Sprigs, or 8-10 Curry Leaves

1 Tblsp Ghee
1 Tblsp Ground Fresh Coriander
1 Tsp Ground Ginger & Garlic
1 Tblsp Roasted Chilli powder
3 Tblsp Roasted Curry Powder
Salt to taste
500g Scampi, approximately 6 good sized, cleaned
& de-veined

1 Tblsp Tamarind paste

Preparation

Fry the minced Onion, Garlic, Ginger, Banana Chillies and Curry Leaves in Ghee for 1- 2 minutes. Add the Coriander paste, Chilli powder and Curry powder. Put Scampi into this mixture for 2 minutes. Add the Coconut Milk and Tamarind paste. Cook for another 2 minutes on low heat, serve and enjoy while still warm to hot.

Read More →

Sri Lankan Recipes by Curry Mad – Green Chilli Paste Fish

Ingredients

1 Tsp each *Coriander paste
*Garlic paste
*Lermongrass
1 Dstsp *Pesto
1/2 Tin Coconut Milk
1 Sprig Curry Leaves
500g Fish (Hoki fillets – skinless)
1 Tblsp Fish Sauce

1 Lemon (Juice/Zest) Salt to taste

How

Put all *ingredients, Fish sauce, Coconut Milk, Lemon Zest and cook for about 5 minutes. Then add the Fish to the hot mixture and cook for about 3 minutes, or until cooked.
Turn off heat and add the Lemon Juice. Enjoy with boiled Rice.

Read More →

Sri Lankan Recipes by Curry Mad – Tamarind Chutney

tamarind

 

Ingredients

1-2 Tblsp Chilli powder (To taste)
A Pinch Salt
2 Cups Sugar
250g Tamarind (Seedless available from Asian shops)
1 Cup Vinegar

Preparation

Cover the Tamarind in a pan with water and a pinch of Salt and bring to the boil. Strain the boiled Tamarind squashing the pulp as much as possible. Add the Chilli powder, Sugar and Vinegar and simmer until thick.
Enjoy.

Read More →

Sri Lankan Recipes by Curry Mad – Stuffed Mince

Stuffed-Mince

Ingredients

1/2 Lemon/lime (Juice)
1 Lemon/Lime (Rind)
1 Medium Capsicum
2-4 Slices Cheese
1 Medium to Eggplant fruit large
2 Green Chillies
Lemon & Pepper to taste
125g Mince of your choice
1 Large Mushroom
3-4 Sprigs Spring Onions

Method

Wash Capsicum, Green Chillies and Spring Onion. Cut half Capsicum, Green Chillies and Spring Onion into small pieces, mix with the mince and rind of Lemon/Lime and juice of Lemon/Lime in a pan over heat and fry well.

Cut the Eggplant into halves and scoop out the flesh. Wipe the Mushroom with a paper towel and break off the stork. Clean the inside of the Capsicum.

Fill the Capsicum, Eggplant and Mushroom with the fried Mince mixture. Place in the griller and cook until Capsicum, Eggplant and Mushroom are soft and ready to eat. Put a slice of Cheese or some grated Cheese to cover the filling just before removing (long enough to melt the cheese). Add some green salad if you prefer.
Enjoy.

 

Read More →