Urumas Curry - Pork curry

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Urumas Curry - Pork curry

Ingredients:
1. 4lbs pork
2. 20 red onions
3. 5 pips of garlic
4. 1 ginger
5. 4 tsp chilli powder
6. 1 tsp gronnd goraka
7. 1 tsp sugar
8. 2 tbs black curry powder
9. 2 tsp oil
10. 2 tbs raw rice pounded
11. 4 limes
12. 2 cloves
13. 10 cardamons
14. karapincha
15. rampe
16. sera

Method:
Cut pork into small piece. Mix well with
all the curry powders and leave for 1
hour. Fry the onions in oil. Then add
in the pork with all the ingredints, and
cook in one cup of water.

Bonchi Uyala - Lentil Curry

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Bonchi Uyala - Lentil Curry

Ingredients:
1. 11/2 cups lentils washed and drained
2. 6 cups water
3. 1 tbs vegetable oil
4. 1 cup chopped onion
5. 2 cloves garlic, minced
6. 1 tsp curry powder
7. 1 tsp cumin seeds
8. 2 141/2-oz oraganic diced tomatoes,
undrained
9. 1 green apple diced
10. 1/2 cup seedless raisins
11. salt to taste
12. pepper to taste
13. 3 cups cooked rice
14. 2 tbs fresh parsley


Method

In large saucepan, combine lentil and water.
Bring to a boil; reduce heat to low and simmer,
partially covered, 45-50 minutes, or until
lentils are tender, occasionally skimming off
foam and stirring to prevent sticking.

In a large skillet, heat oil over medium heat.
Add onion, garlic, curry powder and cumin seeds;
cook until onion is tender. stir in tomatoes,
apple and raisins. Season with salt and pepper.

When lentils are tender , stir into onion
mixture; cook, covered, about 15 minutes,
until apple is tender. Serve over cooked
couscous, garnished with parsley.

Dry Billing Phai - (kind of a vegitable curry)

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Dry Billing Phai - (kind of a vegitable curry)

Ingredients:
1. 1/2 lb billing cut fine
2. 2 oz corriander
3. 1/2 oz suduru
4. 1/4 oz maduru
5. 1/4 oz green ginger ground
6. 3 oz onion cut fine
7. 1 oz sugar
8. 2 oz mustard ground fine
9. 6 tbs cook's joy
10. 1/2 oz dry chillies
11. 1/4 oz pepper
12. 1/2 oz garlic ground
13. 1/4 oz saffron
14. 1/4 bottle vinegar
15. 2 small pieces rampe
16. 1 large piece sera
17. 25 karapincha leaves

Method:
All the curry stuffs should be slightly
roasted and ground very fine.Mix all
together and leave aside. Soak the billings
in vinegar overnight. Now temper all the
ingrediants in the 6 tablespoons of cook's
joy. Lastly add the billing.

SWEET GREEN PEA MELLUN

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SWEET GREEN PEA MELLUN

Ingredients:
3 Cans of Sweet GreenPea - drained well
4 Tablespoons of Cocunut - Fresh OR Desscicated - (scraped)
1 pinch of Saffron ( Kaha)
1/4 teaspoon of chillie powder
1 onion sliced
1 inch of cinnamon stick
1 teaspoon of Maldivefish - optional
1/4 teaspoon of Mustard seeds
1/4 teaspoon of Sweet Cumming seeds (suduru)
2 table spoon of oil
1 teaspoon of salt

METHOD:- Put the oil in a saucepan and when the oil is boiling add the
onions, Maldifish and fry until golden brown then add the Mustard seeds
and Sweet curmming seeds and stir well then add the cans of Green pea
and stir. Mix the coconut with the saffron and chillie powder and stir
well without crushing the peas add salt to taste and serve. 6 Servings.

KIRI HODI (White Curry)

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KIRI HODI (White Curry)

Ingredients:

2 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (Uluhal)
1 table spoon of Lime juice
1 inch piece of Cinnamon stick
1 inch piece of Rampe if available
1 sprig of Karapincha if available

Put all the ingredients except the Milk & Lime juice in a saucepan and
let it cook for about 5 minutes then add the lime juice stir well and
add the milk and salt to taste, keep stiring until it boils then switch
the fire off and keep stiring for another minute and serve. 6 Servings.
(Great to eat with String Hoppers)

WATTAKKA CURRY WITH ACORN SQUASH

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WATTAKKA CURRY WITH ACORN SQUASH

Ingredients:
1 Acorn Squash
1 Cups of Fresh Milk
I teaspoon of Salt
1 table spoon sugar
I teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1 teaspoon of chillie powder (optional)
1/2 Fenugreek seeds (Uluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
1 teaspoon Black pepper
2 table spoons of coconut - fresh or desicated

Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan
with all the above ingredients other than the Milk & last 4 ingredients in
the list. Cook until the peices are boiled. Meantime grind mustard seeds,
cloves of garlic and black pepper in a blender until its like a paste - if it
does not grind well add a little milk or water then when its ground into a
paste add the coconut into it and grind it a few seconds add some milk and
whip it and pour into the cooked squash add the rest of the milk, salt to
taste and let it simmer a few minutes and serve. 6 servings.

CUCUMBER CURRY

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CUCUMBER CURRY

Ingredients:
3 Cucumbers
1 Cups of Fresh Milk
1 teaspoon of Salt
1 teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
1 Green chillies - sliced
1/2 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1/2 Fenugreek seeds (IJluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
2 table spoons of raw rice-washed

Peel the cucumbers, cut it lenghtwise then slice in an angle about 1/2 inch
thick slices put it into a saucepan with all the above ingredients except the
Milk and the last 3 ingredients in the list. While the cucumber is cooking
grind the mustard garlic and the rice into a paste add some milk into the
blender if it does not grind. Once the cucumber is boiled add the milk salt
to taste, then add the ground paste and stir well let it simmer a few minutes
and serve. 6 servings.

POL SAMBAL WITH DESICATED COCONUT

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POL SAMBAL WITH DESICATED COCONUT (cocnut salad)

Ingredients:
2 Cups of Desicated coconut (Soaked in 3/4 cup of Hot Water)
2 Onions chopped finely
1 table sppon of Maldivefish (if available)
1 1/2 teaspoon of salt
4 Table spoons of roughly ground red chillie powder or chillie powder
1 1/2 Table spoons of Lime juice
1 table spoon of sugar

Put all the ingredients in a Blender except the coconut. Grind until it well
then add the ground ingredients inti the coconut and mix well - add salt &
lime to taste and serve. 6 servings

FRIED POL SAMBOL - Fried Coconut Salad

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FRIED POL SAMBOL - Fried Coconut Salad

Ingredients:
2 Cups of Desicated coconut
2 Onions chopped finely
1 table spoon of Maldivefish (if available) OR Dried shrimp (Kun ssas)
1 1/2 teaspoon of salt
1 inch peice cinnamon stick
1 inch peice of Rampe (if available)
1 sprig of karapincha (if available)
3 Table spoons of oil
4 Table spoons of roughly ground red chillie powder or chillie powder
3/4 cup of water

Put the oil in a frying pan with all the ingredients except the coconut
chillie power salt and water. When the onions are golden brown lower the
heat and add the coconut and stir well then add the chillie powder and
mix well then add the water and mix ver well. Keeping mixing until the
water is absorbed then stir well add salt to taste and serve. 6 servings.

BROCCOLI FRY (Thel dhala)

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BROCCOLI FRY (Thel dhala)

Ingredients:
2 Lbs Broccoli Florets - washed and (Chopped finely) & microwaved for 3 minutes
4 Onions chopped finely
3 Tablespoons of Either small Shrimp (kunisso) dried OR Maldivefish
2 Fresh Green peppers - or Fresh Red Peppers Chopped finely
2 Tablespoons of coarsely ground red chillie powder
4 Tablespoons of Oil Cloves of garlic chopped finely
1 inch stick of cinnaman
1 teaspoon salt

Put the oil in a large frying pan or saucepan with the onions and green
peppers garlic and cinnamon. Fry until the the onions are golden brown
then add the shrimp or Maldivefish and stir then add the chillie powder
and the chopped broccoli and mix it well but do not let the Broccoli
change colour. Add salt to taste and serve.