Malu Badun - Fried Fish Sri Lankan Style

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Malu Badun - Fried Fish Sri Lankan Style

Yeild: 1 serving

Ingredients:
450 g fish steaks
25 g tamarind water, warm
1/2 ts turmeric
1/2 ts chile powder
1/2 ts salt
1/2 ts pepper, black
1/2 l oil

Method:
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chile powder, salt and pepper.Leave to marinade for 10 minutes.

Heat the oil and fry fish until it turns brown. Remove and drain
well.

Deviled Chicken Wings

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Deviled Chicken Wings

Yeild: 1

Ingredients:
1 lb chicken wings (to serve 2-4
-people)
2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon
-stick
2 ts salt

Method:
Heat the vegetable oil in a skillet. Clean the wings (disjointing if you
prefer smaller pieces--I do) and fry until golden brown. Set aside and keep
warm. In a saucepan, dissolve the jaggery or sugar in the vinegar over low
heat. Cook until it is a thick syrup, then add the chili powder, garlic,
ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder
to make it more firey to taste. Continue cooking over low heat. Add salt
and stir continually so that mixture doesn't stick to pan. Cook slowly over
low heat for 20 minutes. Blend the sauce with the wings, coating them
thoroughly, and serve hot. The cinnamon and cloves are *not* removed before
serving.

Luunu Thakkali Sambal - Tomato And Onion Salad

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Lunu Thakkali Sambal (lunu thakkali sambol)- Tomato And Onion Salad

Yeild: 1

Ingredients:
3 tomatoes
1/2 onion
1/2 chile, fresh
250 ml lime juice
1/2 ts salt
1/4 ts pepper, black

Method:
Slice the tomatoes thinly and chop the onion and chile. Place in a
bowl. Add the lime juice, salt pepper and mix well.

Thosai - Black Gram And Rice Bread

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Thosai (Dosai) - Black Gram And Rice Bread aslo found in India

Yeild: 1

Ingredients:
250 g black gram
1/4 ts fenugreek
25 g onion
1 chile, fresh
100 g flour, rice
250 g rice; parboiled
1 ts salt
1 pn turmeric
50 ml oil
1 curry leaf sprigs
1 ts cumin

Method:
Soak the black gram and fenugreek in water until soft. Chop the onion and
chile. Drain the gram and fenugreek and liquidize with the rice flour, rice
and sufficient water to make a batter. Add the salt and turmeric. Heat 25
ml oil and fry onion, chile, curry leaves and cumin, then add to the
batter. Reheat the pan, add a little oil and pour in batter to make a thin
pancake. When little holes appear on the thosai turn it over and cook on
the other side for a minute or two. Repeat process until all the batter is
used up.

Sri Lankan Fish And Lentils Soup

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Sri Lankan Fish And Lentils Soup

Ingredients:
200 g fish
2 onion
1 tomato
50 g lentils
1/2 ts coriander
1 ts cumin
1/4 ts pepper, white water
25 g ghee
1 curry leaf sprigs
2 ts lime juice

Directions:
Clean, wash and fillet the fish. Chop the onions and tomato. Place the fish
in a pan and add half the onion, the tomato, lentils, coriander, cumin,
pepper and water. Cook over a medium heat for approximately 45 minutes,
then blend and strain the liquid. Heat the ghee and stir fry the remaining
onion and curry leaves Add to the fish soup and just prior to serving
sprinkle the soup with lime juice.

Thakkali Isso Curry - Prawn And Tomato Curry

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Thakkali Isso Curry - Prawn And Tomato Curry

Ingredients:
450 g prawns
50 g onion
4 garlic cloves
2 sl ginger
1 chile
2 tomatoes
2 clove
2 cardamom
50 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
1 ts chile powder
2 ts paprika
1 cg cinnamon stick
1/2 ts fenugreek
1 ts salt
1/2 ts turmeric
100 ml coconut milk, thin
100 ml coconut milk, thick
1 ts lime juice
1 ts curry powder

Method:
Wash, shell and de-vein the prawns. Rinse under running water and pat dry.

Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush
the cloves and cardamoms.

Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic
and ginger. Cook for a couple of minutes then the tomato, chile powder,
paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the
prawns and mix well. Toss for about 5 minutes.

Pour in the thin coconut milk, blend well and cook for 5 minutes Add the
Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime
juice and teaspoon of curry powder before serving.

Love Cake - Cashew And Pumpkin Cake

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Love Cake - Cashew And Pumpkin Cake

Ingredients:
16 eggs
675 g sugar
450 g semolina
450 g butter
900 g nuts, cashew
450 g preserves, pumpkin
1/2 nutmeg
2 cardamom
2 clove
1/2 ts cinnamon, ground
25 ml golden syrup
1 lime, zest from
25 ml vanilla essence
2 ts almond essence
3 ts rose essence

Method:
Separate the eggs and beat the yolks and sugar together in a bowl
to form a smooth cream. Dry roast the semolina and mix well with the
butter. Mince the cashew nuts, chop the pumpkin preserve, grate the nutmeg
and crush the cardamoms and cloves. stiffly beat eight egg whites. Beat the
semolina and butter mixture into the egg yolks, then fold in the stiffly
beaten egg whites followed by the cashew nuts, pumpkin preserve, nutmeg,
cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix
well together.

Put mixture into a greased cake tin and place in a moderate oven (170oC:
Gas Mark 3) for 2-2 1/z hours, or until a skewer inserted in the cake comes
out clean.

Kukul Mus Thakkali - Chicken And Tomato Curry

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Kukul Mus Thakkali - Chicken And Tomato Curry

Ingredients:
1 1/3 kg chicken
3 tomatoes
50 g shallots
1 chile, fresh
3 sl ginger
2 garlic cloves
3 cardamom
2 clove
1 ts chile powder
1 cg cinnamon stick
2 ts paprika
1 ts salt
3 ts curry powder
1/2 ts fenugreek
2 ts vinegar, brown
75 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
300 ml coconut milk, thick
1/4 ts curry powder
1/2 lime, juice of

Directions:
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice on top just prior to serving.

Miris Malu - Stewed Fish with Spices

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Miris Malu - Stewed Fish with Spices

Ingredients:
450 g Fish
1 ts Salt
1/4 ts Turmeric
3 Garlic cloves
3 sl Ginger
25 g Tamarind
50 ml -water, warm
1 ts Chile powder
1 ts Paprika
2 cg Cinnamon stick
1/2 ts Pepper, black
Curry leaf sprigs

Method:
Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water.

Pour 375 ml water on to the fish, add the garlic, ginger, tamarind
water, chile powder, paprika powder, cinnamon stick, black pepper and
curry leaves. Cover the pan and simmer over a low heat until the fish is
cooked. Remove the cinnamon stick and transfer to a serving dish.

Thala Guli - Sesame Sweet Balls (a sweet snack)

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Thala Guli (Thala Guly) - Sesame Sweet Balls (a sweet snack)

Ingredients:
400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

METHOD:
Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.