Sri Lankan Recipes by Curry Mad – Quince Pudding

Quince-Pudding

Ingredients

1 Tsp Cinnamon powder
300 ml Cream
2-3 Egg Yolks
1 Tsp Ginger

1 Quince

1 cupSugar

Preparation

Wash the Quince and peel off the skin with a Potato Peeler. Cut into small pieces and grate in a food processor. Add the Sugar, mix well and boil in 1 cup of Water over medium heat. Add the Cinnamon Powder and Ginger and mix well.

While the mixture is boiling, add the Egg Yolks to the Cream, beat well to make a custard. Pour and mix the Custard well into the Quince mixture.
When done, either use Butter or Cooking Oil Spray to `butter’ a pudding pan. Pour the entire

mixture into the `buttered’ dish and bake for about 30-45 minutes at 150o to 200o Check that the Pudding is baked and the middle is not hard.
When done, remove from oven and garnish with some Cherries. Enjoy.

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Sri Lankan Recipes by Curry Mad – Green Prawn Stir Fry

Ingredients

2 Medium size Banana Chillies, long sweet yellow
1 Average size Carrot
1 Tsp Garlic paste/minced Garlic
250g Green Prawns
3 Medium size Mushrooms
1 Packet Noodles, fresh (From fridge serction)
2 Tblsp Oil
1/2 Medium Onion rings (Optional) size
2 Medium size Sweet Hot Chillies Optional)
Sauce
2 Tsp Cornflour
2 Tblsp Oyster Sauce
2 Tblsp Soy Sauce, low salt
2 Tsp Sugar
2 Tblsp Water

Method

Prepare all ingredients, clean, wash and cut, except the mushrooms, which must be wiped using a paper towel, or something similar before you cut them up. If you wash the prawns, be very gentle!

When cutting up the chillies, slice diagonally and remove the seeds, as these are hottest parts of any chilli. Then slice the chillies into any shape or size you like. Wash your hands after handling any chillies, just to be safe!
Mix all the Sauce ingredients as well and put aside.

Cooking time is only a few minutes, hence the suggestion to cook when you are ready to serve and eat!

It is best to use the `fresh noodles to avoid pre-cooking which can be tricky. Follow the directions on the packet of `fresh’ noodles to prepare for use.

When you are ready to serve and eat, put the oil into a pan and heat, add the garlic paste or fresh minced Garlic. Add the vegetables and fry until they look, (onion rings to a light brown colour) and smell good!

Then add the sauce, the Green Prawns and stir lightly for a minute or two, or until you are happy with the `look’ of the dish.

Finally, add the noodles and when ready (about a couple of minutes), serve. Don’t stir the noodles too much as it will get rather mushy
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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Sri Lankan Recipes by Curry Mad – Kothu Rotti

Sri Lankan Recipes by Curry Mad – Kothu Rotti

The above 5 pictures are the main ingredients used. Then, chopping the Kothu using the special `Choppers’ which were imported from Sri Lanka.

Ingredients

Cabbage
Carrot
2-3 Curried Chicken Drumsticks
Chilli Flakes
Cumin Seed
6-10 Curry Leaves
2-3 Eggs
1 Tblsp Garlic & Ginger (Paste/Fresh)
Green Chillies
Mustard
1 Onion
1 Tblsp Oyster Sauce
6-7 Godamba Rottis
Oil for frying
Spring Onions

Preparation

The prepared `Godamba Rotti’ can be bought from either Indian or Sri Lankan grocery outlets in packets of 5. You can either cut this into approximately 1″ squares or long strips (I cut them into squares) using a sharp knife or scissors.

Skin the Onion and slice into small pieces. Beat the eggs and make an Omelette and fold over in the pan. Prepare the Chicken Drumstick curry, let it cool

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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.

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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!

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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

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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.

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Sri Lankan Recipes by Curry Mad –  Fried Schnitzel

Fried-Schnitzel

Ingredients

500g Beef Schnitzel
1 Brown Onion
3 Cherry Tomatoes
A few Fresh Mint Leaves
1/2 Green Capsicum
1 Tblsp Oil
250g Potatoes
Salt & Pepper to taste

How

Wash, clean and cut the Tomatoes, Capsicum and Mint and put aside. Boil the potatoes until firm but not mushy. Marinate the schnitzel for a short while (30 minutes) in Red Wine. Fry the sliced onion until transparent and then add the Schnitzel and fry in as little oil as necessary.
Enjoy while still warm.

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Sri Lankan Recipes by Curry Mad – “Wetakolu” Vegetable Curry (Ridge Gourd)

Wetakolu

Ingredients

1/2 `Wetakolu’/Ridge Gourd
1 x 1″ piece Cinnamon Quill
1/2 Tin Coconut Milk
1 Sprig Curry Leaves
1/4 Tsp Fenugreek seeds
1-2 Green Chillies
1 Tsp Lemon Zest
1 Tsp Maldive Fish chips
1 x 1″ piece Rampé (Pandanus)

1 Tsp Salt (To taste)
1 Tsp Turmeric
1/2 Cup Water

Method

Wash the Gourd and cut off the `Ridges’ using a Potato Peeler. Add the balance ingredients, except the Coconut Milk and Lemon Zest to a pan/pot with the water. Simmer and when almost done, add the Coconut Milk and Lemon Zest. Stir well and turn off the heat. Enjoy with boiled Rice.

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