Amba Uyala - Mango Curry

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Amba Uyala - Mango Curry

Ingredients:
5 mangoes
1 tbs ghee
2 bombay onions
3 green chillies
1 rampe
1 sera
10 karapincha leaves
1/2 tsp tumeric
1oz garlic
1/2 oz garlic
1 tbs corainder powder
1tsp pepper
2tbs kasa kasa
1tsp maduru
2tap suduru
salt to taste

Fry the curry stuff in ghee.Then turn in the
cut up mango pieces.Pour one cup of water
into the water.Add 2 taespoons of sugar and 1/2 teaspoon powdered spices.Let the curry boil slowly. When it is thick,it is ready for
use.

Bandakka Theldala - Fried Okra

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Bandakka Theldala - Fried Okra

450grms okra
1/2 tsp panch phora
1 large onion finely chopped
1/2 tsp turmeric
1 tsp salt
1 tbs limejuice
1/2 tsp garam masala

Wash okra,heat oil.fry the panch phora for 1 minute.then add onion and fry until onion is soft.put in turmeric,coriander,chilli powder and salt.Add vegetable,stir cover and cook over a low fire until tender.season with lime juice and sprinkle with the garam masala.Toss to mix.

Kathurumurunga Theldala

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Kathurumurunga Theldala - Fried Kathurumuruga Leaves(Kind of Leaves found in Sri Lanka)

INGREDIENTS :
400 g Kathurunurunga Leaves
100 g Maldive Fish
02 tbs Onions (Sliced)
02 tbs Garlic (Sliced)
20 g Pea Nuts (Rosted)
Lime Juice
Sailt
Papper Powder
oil

Method

Deep fry the Kathurumuruga leaves till green in color and spread it in a newspaper to drain the oil. heat some oil in a sucepan and temper pounded maldive fish, onions, garlic ans cashewnuts. when the ingredients are tempered add fried Kathurunurunga Leaves and rosted peanuts and mix well. Finally add lime juice, salt and pepper. Remove from fir and mix well.

Eggplant with potetoes

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Ingredients

2 eggplants
1 large potato
1 large onion
few green chilies
2 tomatoes
garlic paste
cumin seeds
fresh coriander leaves
salt
turmeric powder
mix masala powder
Oil for frying

Method
Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the onion, green chilly and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very small cubes.

Heat the oil in a pan. Deep fry the potatoes un till light golden brown. Drain it and leave a side. Fry the eggplant same and drain it as well. Heat 3 table spoons of oil in a separate pan, add few seeds of cumin seeds. Add the onion, green chilly and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh coriander leave and serve hot with chapattis or rice.

Ala Theldala (Tempered Potatoes)

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Ala Theldala (Tempered Potatoes)

Ingredients for 4 portions.

2 cups boiled cubed potatoes.
1 tsp paprika
1/4 tsp turmeric
1/2 cup sliced onions
oil or margarine to fry
2 bay leaves or 2 stalks chopped celery
1 tsp salt

Heat fat, add onions celery & fry until onions are light golden brown. Add other ingredients & fry for 5-7 mts.or until the fat is absorbed by the potatoes. Stir or shake the pan from time to time.

Kehel Muwa Seeni Sambol (Banana flower curry)

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Kehel Muwa Seeni Sambol (Banana flower curry)

Ingredients:
One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar

Method:

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.

Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.

Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.

This is a delicious stuffing for bread rolls!

AMBUL THIYAL(Sour Fish Curry)

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AMBUL THIYAL(Sour Fish Curry)

Ingredients:
1 lb firm fish like tuna cut into 1" pieces
1 tablspoon tamarind paste
1/4 cup vineger
1 med onion chopped
1 teasp grated fresh ginger
1 teas salt
6-8 curry leaves
1 piece lemon grass or 2-3 strips lemon rind
1" piece cinnamon
1/4 teas fenugreek seed
1/4 teas black pepper
1/4 teas chilli powder
1 1/2 cups water
2 tabls oil


Method

Wash and dry fish on paper towels. Soak the tamarind in the
vineger until soft, mix well so there are no lumps.

Put all ingredients into a pan and mix well. Keep for 45 mins.
Bring to a boil. Reduce heat and simmer uncovered until fish is
cooked and gravy is thick.(DO NOT STIR) Shake pan and turn fish
pieces carefully once or twice during cooking.

Serve with white rice.

Elumas Curry (Mutton Curry)

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Ingredients:
1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato
1 tsp chilie powder
1 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar


Method:

Trim any excess fat from the meat, then cut the meat into 1 inch
cubes. Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt
and the lemon grass with the meat, cover and allow to marinate for
about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger
garlic paste in the oil under low heat. When the mixture is
golden brown add the chopped tomato, mustard seeds and cover
and simmer for about 3 minutes.

Now add the meat, add vinegar and stir. Cover and cook under
low heat for about 30-40 minutes or until the meat is tender.
Remove from heat and serve hot.

Isso Badum (Shrimp Stir-fry)

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This is a quick and easy dish which goes well with rice.

Serves 4-6

Ingredients

3 tbsp cooking oil
1/4 cup cashew nuts
1 lb uncooked jumbo shrimp, peeled
1 tsp grated ginger root
1 medium onion, finely chopped
2 clows garlic, minced
1/2 lb spinach, washed and shredded
2 tbsp soy sauce
2-3 tsp chilie powder
salt to taste


Method

Heat oil in a pan and add the cashew nuts. Cook over low
heat, stirring continuously until lightly browned. Remove
with a slotted spoon and drain on paper towels.

Add the shrimp to the oil remaining in the pan until the
shrimp trun pink.

Add the ginger, chilie powder, garlic and onion. Cook for
a few minutes over moderately high heat.

Add the spinich and stir-fry briefly. Add the soy sauceto
the pan, stir in the cashew nuts and serve immediately.

Devilled Pork chops Sri Lankan style

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Ingredients:
1. 4 chops 1" thick
2. 1 tbs chillie sauce
3. 1/2 tsp lime juice
4. 2 bombay onions grated
5. 1 tsp dry mustard
6. 3 desertspoons worchester sauce
7. 11/4 tsp sugar
8. 11/2 tsp salt
9. 1/4 tsp chillie powder

Marinate the chops for 1 hour in above
ingredients.

Method

Drain the chops.Wipe them dry.Brown the
chops in a hot greased frying pan.Heat
the marinate and 1/2 cup water. pour it
around the chops.Reduce the heat. Simmer
the chops covered until they are nearly
tender,uncover them and continue cooking
until they are done.OR alternatively layers
of pineapple chunks and layers of chops in a
pyrex dish and bake till tender for 1 hour.
If desired, slightly thicken the gravy with
a little flour.