Prawn Curry Tomato Special

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Prawn Curry Tomato Special

Ingredients:
2-3 tbsp oil
2 onions, peeled and cut into cubes
1x1" stick cinnamon
2 bay leaves
1lb peeled prawns rinsed and drained
5-6 garlic cloves, peeled and crushed
1oz fresh ginger root, peeled and crushed or 1 tsp ground ginger
1 tsp chili powder
1 ˝ tbsp ground cumin
1 tbsp ground coriander
8oz can of tomatoes or 3 tomatoes skinned and chopped
1tbsp curry powder
4oz green pepper cored, seeded and finely chopped

To Garnish:
1-2 green chilies seeded and very finely chopped
1-2 sprigs of coriander leaves, chopped

Method:
Heat the oil in a large saucepan and fry the onion until just tender. Add the cinnamon and the bay-leaves, fry for 15 seconds, then add the prawns. Stir over the heat for 30 seconds. Stir in the garlic, ginger, chili, cumin and the coriander. Fry for 30 seconds add the tomatoes and curry powder and mix well. Add salt, cover and simmer gently for at least 15 minutes until the prawns are cooked. Stir in a little water if necessary and add the green pepper a few minutes before removing from the heat. Garnish with the chopped chilies and coriander leave. Serve as a mian dish with rice or bread.

Broccoli Mallung

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Broccoli Mallung - Broccoli Stir Fried Salad

Ingredients: (Serving Size: 4)
3 Tablespoons Butter
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
1/4 Cup Dried Shrimp - optional
2 Teaspoons Ground Red Chile Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Cup Coconut Milk
2 Large Broccoli Stalks - finely chopped
Salt - to taste

Method:
Heat oil in large skillet. Add onion, garlic and dried shrimp. Saute 5 mins. Add chile powder, turmeric and cumin, saute 1 min. Add coconut milk, bring to boil. Add broccoli and salt, cook uncovered 5 minutes.

Tamarind Chicken And White Curry Sauce

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Tamarind Chicken And White Curry Sauce

Ingredients: (Serving Size: 4)
8 Small Jalapeno -- chopped
4 New Mexico Green Chiles -- roasted
1 Teaspoon Cayenne
1/2 Cup Tamarind Pulp
1 Cup Shallots -- chopped
5 Cloves Garlic -- chopped
2 Tablespoons Fresh Ginger Root -- chopped
3 Tablespoons Olive Oil
4 Large Chicken Breasts -- cubed
1 1/2 Cups Unsweetened Coconut Milk

Method:
Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. saute jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

Bonchi Theldala

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Bonchi Theldala - Stir Fried Beans with Onions

Ingredients:
60g ghee
1/2 cup water
1 teaspoon black mustard seeds 130g can corn kernels, drained
2 tablespoon peeled split mung beans
1/2 cup coconut
1 small onion
chopped
1 1/2 tablespoon lemon juice
1 teaspoon finely chopped fresh ginger
500g green beans
1/2 teaspoon cayenne pepper
1 medium red pepper sliced

Method:
1: Melt gee in large frying pan, add seeds, stir over medium heat for about 2 minutes or until seeds begin to pop.
2: Stir in mung beans, onion and ginger, stir over medium heat for about 2 minutes or until onions are soft.
3: Stir in cayenne, beans, pepper and water, stir over medium heat for about 3 minutes or until beans are tender.
4: Stir in corn, coconut and juice, stir over high heat for about1 minute or until heated through.

Prawns and Lemon Grass Curry

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Prawns and Lemon Grass Curry

Ingredients: (Serves 4)
1kg uncooked king prawns
1/4 teaspoon chili powder
1/4 cup lemon juice
1 teaspoon black mustard
1/4 cider vinegar
1 tablespoon grated fresh ginger
15g ghee
1 teaspoon brown sugar
1 tablespoon oil
1 tablespoon tomato paste
2 cloves garlic crushed
2 teaspoon plain flour
1 medium onion chopped
1/4 cup water
1/2 teaspoon ground turmeric
410g can tomato
1 teaspoon ground cumin

Method:
1: Shell and Devin prawns, leaving tails intact.
2: Combine prawns, juice and vinegar in medium bowl, cover, refrigerate for 30 minutes.
3: Heat ghee and oil in medium saucepan, add garlic and onion. stir over medium heat for about 2 minutes or until onion are soft.
4: Stir in cumin, turmeric, chili powder, seeds, ginger and sugar, stir over medium heat forabout1 minute or until seeds begin to pop.
5: Add paste, then blended flour and water. stir in untrained crushed tomatoes, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture thickens slightly.
6: Add prawn mixture, stir over medium heat forabout4 minutes or until prawns are tender.

Creamy Chicken and Basil Curry

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CREAMY CHICKEN AND BASIL CURRY

Ingredients: (for Green Curry Paste)
8 small fresh green chilies
1 teaspoon caraway seeds
3 cloves garlic 1 teaspoon ground turmeric
2 stalks fresh lemon grass
1 teaspoon shrimp paste
3 fresh coriander roots and stems
1 table spoon water
2 teaspoons grated lime rind
1 tablespoon fish sauce
400ml cans coconut milk
1/4 cup chopped basil leaves

Method:
1: cut chicken into 1cm strips
2: Heat oil in a small saucepan, add 2 tablespoons green curry paste, stir over high heat for1 minute. Add chicken to pan, stir over medium heat for about 3 minutes or unstill chicken is well coated in curry paste and lightly browned all over.
3: Stir in coconut milk, bring to boil, reduce heat, simmer, uncovered, for about 3 minute is thick. Stir in fish sauce and basil.
4: Green curry paste: Roughly chop chills, garlic, lemon grass and coriander; blend or process with rind ,seeds, turmeric, paste and water until finely chopped.

Kakuluwo Uyala - Crab Curry

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Kakuluwo Uyala - Crab Curry

Ingredients:
3 md Size crabs
50 g Shallots
2 Green chillies
3 Cloves garlic
3 sl Ginger
25 g Coconut
1/2 ts Turmeric
1/2 ts Fenugreek
1/2 ts Chilli powder
2 ts Paprika
5 Cm cinnamon stick
25 g Curry powder
-sprig curry leaves
50 g Coriander leaves
250 ml Thin coconut milk
250 ml Thick coconut milk
-juice 1 lime
1 t Salt
2 ts Ground rice

Method:
Place crabs in boiling water for 5 minutes, then remove and clean.
Break the crab into desired portions and crush the shell a bit so flesh
can be more easily removed. Slice the shallots and chillies, grind garlic
and ginger and grate the coconut. Place the crab in a pan and add the
shallots, chillies, garlic, ginger, turmeric, fenugreek, chilli powder,
paprika powder, cinnamon stick, curry powder, curry leaves, coriander
leaves and thin coconut milk and cook until crabs are done. Mix the
thick coconut milk with the lime juice, salt, grated coconut and the ground
rice and add to the pan. Stir and simmer for approximately 10 minutes.
Remove the cinnamon stick before serving.

Fried Rice (Sri Lankan style)

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Fried Rice (Sri Lankan style)

Ingredients:
2 cups Rice (Parboiled)
100 g Cashew
50 g Raisin
50 g Green Peas
250 g Shrimp
2 onions (diced)
2 oz Butter or margarine
1/4 cup vegetable oil
1/2 tsp. turmeric (or preferably Spanish saffron)
2 cloves
2 pieces cinnamon
1 piece lemongrass
to taste salt

Method:
Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger (a little less is also fine). Add salt and turmeric and bring to boil (if not in rice cooker). Then turn the heat to low cover and leave for 15-20 minutes. The rice should be ready by then.

The other stuff (to be done while rice is cooking)

Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.

The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.

Sri Lankan Style Noodles

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Sri Lankan Style Noodles

Ingredients:
1pack Egg Noodles
1/4 lb lb grated carrots
1/4 lb French Cut Beans
1/4 lb Diced cabbage
2 eggs
1 onion
2 tomatoes
1/4 lb butter (or margarine)
to taste salt

Method:
Thaw the beans and remove any excess water using a paper towel Add the noodles to boiling water and leave for 2 minutes. Take out and allow excess water to drain.

Add a little butter and fry the eggs. Stir while frying them to break into small pieces. Remove the egg and place in a dish to be used later. Add butter to a large pan at medium heat. Add the onions first and fry for 1-2 minutes until brown. Then add all the vegetables and fry for 3 minutes. Add salt. Mix in the noodles and the fried egg.

Tin Mackerel Teldala (sautéd )

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Tin Mackerel Teldala (sautéd )

Ingredients:
1 tin 12 oz can of Jack Mackerel
2 green chilis/peppers sliced(not bell peppers)
2 (large) onions julienned
2 cloves Garlic chopped
3 teaspoons Crushed dried Red Pepper
1 tablespoon Lime Juice
5 tablespoons oil
1/2 teaspoons Black Pepper
to taste salt

Method:
Open the tin of Jack Mackerel, drain liquid, put only the fish into the bowl. Take off skin and middle bone. Heat the oil, in a large saucepan at medium heat. Add the onions and garlic, and sauté until the onions are brown. Then add green chilis, crushed red pepper, black pepper and the salt. Mix very well, and cook for another 2 minutes. Add fish the mixed well, taking care not to break up the fish too much. Keep another 2 minutes. Take off the heat, add lime juice to taste (add lemon or vinegar if you don't have lime).