Fish Curry with Lemon Grass

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FISH CURRY WITH LEMON GRASS

Ingredients:
1kg boneless fish fillets
3 large onion sliced
4 cloves garlic crushed
2 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
1 tablespoon chopped fresh lemon grass
2 tablespoon brown vinegar
1 tablespoon fish sauce
1/2 cup water
2 medium tomatoes, chopped
2 tablespoon chopped fresh coriander
1/4 cup oil

Method:
1: Cut fish into strips. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat; keep warm.
2: Add onions and garlic to same pan, stir over medium heat for about 5 minutes or until onions are soft.
3: Stir in ginger, turmeric, lemon grass, vinegar and fish sauce. Bring to boil, reduce heat, simmer, uncovered, for 3 minute
4: Stir in fish and water, bring to boil, reduce heat, simmer, uncovered for about 5 minutes or until fish is tender. Stir in tomatoes, cook over low heat until mixture is heated through Serve sprinkled with coriander.

Sri Lankan Vegetable Curry

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Sri Lankan Vegetable Curry

Ingredients:
3 Medium Green Chiles - finely chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Turmeric
1 Stick Cinnamon
3 Cloves Garlic - finely chopped
1 Teaspoon Ginger - finely chopped
1 Teaspoon Lemongrass
Salt - to taste
3 Cups Coconut Milk
2 Cups Water
4 Cups Vegetables - sliced

Method:
In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.

NOTES : suggested : beans cabbage, green beans, okra, potatoes, yellow pumpkin, any hard squash, tomatoes.

Dry Mutton Curry

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Dry Mutton Curry

INGREDIENTS:
2 large onions, chopped
3 cloves garlic, crushed
2 tablespoon oil
1 table spoon grated fresh ginger
1/2 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh lemon grass
1 1/4 cups water
1 1/2 mutton, cubed

METHOD:
1: Heat oil in large frying pan, add onions, garlic, ginger, turmeric ,chili and lemon grass, stir over heat for 3 minutes or until onions are soft.
2: Stir in mutton ,stir over high heat for about 4 minutes or until mutton is browned all over.
3: Stir in water, bring to boil, reduce heat, simmer, covered for about 1 1/2 hours, or mutton is tender.
4: Remove lid, stir over high heat until liquid has evaporated.

Spicy Prawns with Tomatoes

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Spicy Prawns (Shrimps) with Tomatoes

Ingredients:
3 Large Tomatoes - finely chopped
1 Teaspoon Cider Vinegar
Salt - to taste
1 Tablespoon Ground Chili Peppers - any kind
3 Tablespoons Olive Oil
1 Large Onion - sliced
1 Pound Large Shrimp
2 Tablespoons Cornstarch
2 Tablespoons Parsley - finely chopped
4 Medium Green Chile - finely chopped
Salt And Pepper - to taste

Method:
In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.

Mixed Vegetable Chutney

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Mixed Vegetable Chutney

Ingredients:
1 oz tamarind pods
2 tbsp oil
1 tesp mustard seeds
1 small onion peeled and diced
1 medium sweet potato peeled and diced
1 carrot peeled and diced
2 oz sweet corn
2 lb tomatoes skinned and chopped
1 tesp salt
1 tesp chilli powder
½ tesp ground turmeric
2 oz fresh ginger root peeled and grated
3 tbsp soft brown sugar
1/3 pint malt vinegar
4 oz sultanas and raisins
3 floz water
½ cucumber chopped and juice discarded

Method:
Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Heat the oil in a pan and fry the mustard seeds. When they begin to crackle add the onion, sweet potato, carrot and sweetcorn, and fry for 4-5 minutes. Add the tomatoes, salt and chilli powder cover and simmer until the tomatoes are soft. Stir in the turmeric, grated ginger, sugar, vinegar, tamarind pulp, raisins and sultanas. Gently simmer until the sugar syrup is thick and the vegetables are tender adding a little water if necessary. Add the cucumber and simmer for 1 minutes. Allow to cool.

Green Chutney

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Green Chutney

Ingredients:
2 oz tamarind pods
6 oz fresh or desiccated coconut
4-6 large sprigs of coriander
1-2 green chillies seeded and roughly chopped
1 oz fresh ginger root peeled
1 tesp cumin seeds
1 tesp salt
1 small onion peeled and finely chopped

Method:
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp.

Grind the coconut, coriander leaves, chilli, ginger, cumin seeds and tamarind pulp to a smooth paste. Add salt and stir in the chopped onion.

Coriander Chutney

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Coriander Chutney

Ingredients:
2 oz tamarind pods
1 small onion peeled and sliced
8-10 large sprigs of coriander leaves
1 oz fresh ginger root peeled and chopped
2 tesp cumin seeds
5-6 sprigs mint leaves
2 tbsp sugar
1-2 green chillis seeded and roughly chopped
½ tesp salt

Method
Soak the tamarind pods in two teacups of hot water for 10-15 minutes and extract the pulp. Repeat this process to extract any remaining pulp. Place all the ingredients in a blender and blend until smooth. Taste and add more sugar or salt if necessary.

Mango Chutney

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Mango Chutney

Ingredients:
6 green mangoes
2 tesp salt
3-4 red chillies, roughly chopped or 2 tesp chilli powder
½ pint malt vinegar
14 oz sugar
1-1½ oz fresh ginger root peeled and chopped
4 oz mixed unsalted nuts and raising roughly chopped

Method:
Peel the mangoes and grate the flesh into a bowl. Sprinkle with 2 tsp of salt and set aside for 30 minutes.

Grind either the chillies or mix the chilli powder with a little of the vinegar to a fine paste. Place the remaining vinegar in a pan, add the sugar and gently simmer, stirring, until the sugar dissolves. Squeeze the grated mangoes with the back of a spoon to extract the juice, and discard. Add the mango flesh to the pan and gently simmer for a further 5-6 minutes. Add the ginger and the chilli paste and mix well. Cook for 10-12 minutes.

Taste and add a pinch of salt. Stir in the chopped nuts and raising and cook for 4 minutes. Remove from the heat and allow to cool Bottle in airtight jars with vinegar-proof tops.

Mint Sambol

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Mint Sambol - Mint Sauce

Ingredients:
30 to 40 mint leaves washed well
4 to 5 small hot green chillies
2 teaspoons sugar
1 cup grated Coconut
2 Cloves Garlic
1/2 inch piece Ginger
3 red Onions
Lime juice and Salt to taste

Method:
Grind all ingredients to a fine paste in food processor or grinder.

Isso Badhuma

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Isso Badhuma - Dry Prawn Curry

Ingredients:
2 tbsp oil
1 onion peeled and diced
1lb peeled prawns
3 garlic cloves, peeled and crushed
1 ½ tbsp curry powder
1 ½ tbsp chili powder
½ tbsp turmeric
salt
1/3 pint coconut milk or water

To Garnish:
1-2 green chilies, seeded and very finely chopped
2-3 sprigs of coriander leaves, chopped
lemon juice
1-2 tomatoes sliced

Method:
Heat the oil in a pan and gently fry the onion until tender. Add the prawns and continue frying until dry. Add the garlic, curry powder, chili powder and turmeric, stir well and fry for 30 seconds. Add salt and the water. Cover and cook gently for 10-15 minutes until dry. Garnish with the chopped chili and coriander leaves, sprinkle with lemon juice to taste and arrange the tomato slices on top. Serve as a side dish with both rice and bread