Meat Loaf

My Dad used to make this meat loaf with three types of minced meat – lamb, pork and beef for special occasions. Recently I made this dish for my staff at the hotel using the same method but using only minced beef. It seemed to go down really well.

1kg minced beef
200g onion (chopped)
250g fresh brown bread (crumbled)
3 garlic cloves (chopped)
3tbs English mustard paste
2tbs olive oil
1 tsp allspice powder
1 tbs crushed chilli
4 tbs chopped parsley, thyme, and oregano (dried)


Heat the oven to 180*. Heat the oil in a pan, add garlic and fry until golden brown. Add the onion, mix together and cook for about 6-7 minutes. In a bowl combine the meat and onion mixture with the rest of the ingredients, mix well by hand. Line a tray with baking paper, shape the mixture into a loaf and bake for 25-30 minutes. Cool slightly and slice. Serve with gravy.

© Ajith Perera. All rights reserved.

Three Meat Curry

Three Meat Curry 

Three meat curry is one the main ingredients for lump rice (recipe to follow). However, it is delicious with string hoppers, rice or bread.



250g skinless chicken, diced

250g lamb or mutton, diced

250g pork, diced

1 tsp allspice

1 tbs roasted curry powder

1/2 tsp turmeric powder

1 tbs crushed chilli

1 tbs crushed black pepper

1 tbs tamarind paste

2 cups hot water

1 tbs coconut vinegar

1 tbs vegetable oil

1 onion, chopped

2 green chillies, sliced

3 garlic cloves, chopped

2 tbs ginger root, chopped

2 sprigs curry leaves

1 piece of lemon grass, crushed

1 cinnamon stick

Salt to taste


Marinade the meat in a bowl with the spices, tamarind, vinegar and salt. Set a side for a half and hour. Heat the oil in a pan, add the garlic, ginger, onion, lemon grass, cinnamon, curry leaves and green chillies. Mix well and cook until the onions are golden brown. Next add the meat mixture, combine everything together and add the hot water. Cover and cook for about 20 minutes on a slow flame, stirring constantly until the gravy becomes thick and the meat has absorbed the flavours. Check the seasoning. Remove the cinnamon stick and lemon grass before serving.

© Ajith Perera. All rights reserved.

Duck Breast With Orange And Herbs

A perfect dish for the holiday season!

Duck Breast With Orange and Herbs

Duck Breast With Orange and Herbs



3 duck breasts

2 oranges, sliced (peel on)

1 onion, sliced

3 garlic cloves, crushed

1 teaspoon black peppercorn

1 tablespoon olive oil

500ml  fish stock

1 cup water

Bay leaf




  • Heat the oil in the pan, cook duck breast until the fat comes out
  • Remove as much of the fat as possible, then add all the other ingredients
  • Cook for about 30 minutes until the meat is nicely cooked and tender,  and the sauce thickens. Check the seasoning.
  • Slice the duck, serve on top of a mixed vegetable base or crushed new potatoes then pour over the sauce.


© Ajith Perera. All rights reserved.

Prawn Curry (Isso Vanjanaya)

Spicy prawns with a coconut gravy…

Prawn Curry (Isso Vanjanaya)


5oog prawns, cleaned and shelled

1 red or white onion, chopped

3 garlic cloves, chopped

3 green chillies, chopped

2 sprigs curry leaves

1″ piece cinnamon stick

1″ lemon grass

1 teaspoon raw curry powder

1 teaspoon roast curry powder

1 teaspoon chilli powder

1 teaspoon mustard powder

¼ teaspoon turmeric powder

1½ cups coconut milk

½ lime

salt to taste

***   ***   ***   ***   *** 


  • Wash the prawns well and let drain
  • Mix all the spice ingredients, add to prawns and allow to marinade for 10 minutes
  • Mix in the coconut milk and cook for 10 minutes until the gravy is absorbed
  • Add lime juice and check the seasoning
  • Remove from the heat (to prevent curdling)






© Ajith Perera. All rights reserved.

Turkey Roulade

The first time I tasted roulade was in Karlsruhe in Germany. It was a beef roulade, traditionally served with boiled potatoes. After this, I sampled roulades of pork, veal and lamb before deciding to try my own version, made here with turkey (but you could use chicken).

Ajith and the Turkey Roulade


4 turkey breasts (or chicken), boneless and skinless

4 strips back bacon

1 cup tomato sauce

I tablespoon tomato paste

1 red onion, chopped

4 cloves garlic, chopped

1 1/2 cup chicken stock

4 tablespoons celery, chopped

4 tablespoons gherkins, chopped

4 bay leaves

4 sprigs thyme

1 glass red wine

2 tablespoons dijon mustard

2 tablespoons olive oil

salt and pepper

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METHOD (click below)

© Ajith Perera. All rights reserved.

Tuna Balls (Fish Cutlet)

Tuna Balls (Fish Cutlet)

This makes a wonderful appetiser, and can be served on special occasions as finger food. Sri Lanka is most famous for its fresh tuna, there is always plenty of top quality fish available. This dish was one of my Mum’s favourites.


250g fresh tuna, minced* (or use frozen or tinned tuna)

150g mashed potato

70g red onion, finely chopped

6 cloves garlic, finely chopped

1 inch piece root ginger, finely chopped

2 tablespoons of chopped mint

2 or 3 green chillies, chopped

2 tablespoons lime or lemon juice

20g fresh breadcrumbs

3 tablespoons olive oil (or vegetable oil)

I inch stick of cinnamon

3 cardamom pods (chopped, or powdered)

Salt and black pepper


Oil for deep frying

Dried breadcrumbs

Eggwash (2 eggs, beaten)

*If you are using fresh tuna, cook it first!

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  • Heat the olive oil and saute the onion, garlic, ginger, chillies, cinnamon and cardamom
  • Remove from the heat, then add minced tuna and mashed potato, mint, fresh breadcrumbs, citrus juice and seasoning
  • Allow the mixture to cool, then form into small balls (or other shapes) using your hands
  • Put each fish ball into the eggwash and then coat with the  dried breadcrumbs
  • Heat the oil for deep frying, and fry until golden brown
  • Serve as finger food, or with rice and curry

© Ajith Perera. All rights reserved.