1 bunch of gotukola (from any Asian shop)
50g small red onion( chopped)
2 green chilli (chopped)
2 tablespoons lemon or lime juice
2 tablespoons Maldives fish powder
Salt and pepper
3 tablespoons grated coconut (if using desiccated coconut, mix with 2 tablespoons of cold water, put in the microwave for 3 minutes and let it cool before using)
METHOD
Wash and finely chop the gotukola
Mix all the ingredients together and season
This is a very healthy and nutritious dish, the most famous green salad in Sri Lanka and my favourite one! Prepare at the last minute to stop the leaves discolouring. Serve with rice and curry – enjoy!
Chicken curry can be made in so many different ways, even in Sri Lankan cuisine. It all depends on what sort of herbs and spices we use. This is my own simple recipe, without onion and coconut milk. I hope you all enjoy it!
INGREDIENTS
500g chicken (skinless)
1 teaspoon raw curry powder
1 teaspoon roasted curry power
1 teaspoon mustard cream
1 teaspoon crushed chillies
2 tablespoons lemon juice
2 tablespoons ginger (chopped)
4 garlic cloves (chopped)
1 tablespoon soya sauce
1 tablespoon rosemary or mix dry herbs
1 tablespoon olive oil
1 cup water
Salt
METHOD
Wash the chicken and drain off the water
Mix all the ingredients together except for the water, put to one side for a few minutes
Heat the oil in a saucepan then add the chicken
Cook for about 10 minutes making sure you do not burn the chicken
Add the water, then the remaining ingredientS, mixing well together
250g long capsicum peppers (cut down the side and seeded carefully)
100g red onion (chopped)
75g boiled potato, crushed
4 garlic cloves (chopped)
1 cup coconut milk
2 tablespoons Maldives fish (crushed)
2 tablespoons olive oil
2 teaspoons raw curry powder
1 teaspoon roasted curry powder
1 teaspoon mustard powder
1 inch cinnamon stick
Sprigs of curry leaves
Salt to taste
METHOD
Heat 1 tablespoon of the oil, add 2 garlic cloves, 50g of the onion, some curry leaves, Maldives fish, 1 teaspoon raw curry powder, potato and seasoning.
Stuff the mixture into the capsicum and leave to one side.
Heat the rest of the oil in a pan add the rest of garlic, onion and cinnamon stick, curry leaves and rest of the raw curry powder and mustard powder. Mix well then add coconut milk and seasoning.
Let it start to simmer then arrange the stuffed chilli carefully and cover and cook them on a very low heat, about 10 minutes.
Remove from the heat, sprinkle with roasted curry powder.
In Sri Lanka, we have many different varieties of finger food. Chinese roll is one of the most popular. Often people go out and buy it from the pastry shops, thinking it is a hassle to prepare but actually, it’s very simple! And much tastier when you have made it yourself with the right ingredients. I am sure you will enjoy my recipe.
For the batter:
125g plain flour
2 eggs
1 cup water
Salt
Mix everything together and beat until smooth. Set aside while you make the filling…
Filling:
150g tin tuna
50g grated carrot
75g mashed potato
1 red onion, chopped
4 garlic cloves, chopped
1 chopped green chilli
1 tablespoon chopped mint
I tablespoon lime juice
Salt and pepper
Saute the garlic, onion and chilli in a little olive oil, then add the grated carrot, tuna and mash. Check the seasoning and remove from heat. Add lime juice and chopped mint.
Egg wash
Bread crumbs
Oil for frying
METHOD
Make the pancakes, add the filling while the pancakes are still warm. This will help it stick together. Then coat with eggwash and breadcrumbs, deep fry in hot oil until golden brown.
This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!
Jaggery Pudding (Watalappam)
INGREDIENTS
4 eggs
100g palm jaggery, grated
1 cup thick coconut milk
2 tablespoons brown sugar (more or less, to taste)
½ teaspoon grated nutmeg
3 cardamom pods, crushed
1 teaspoon vanilla
25g chopped cashews (raw, unsalted)
pinch of salt
*** *** *** *** ***
METHOD
Beat eggs, then mix well with all the other ingredients – that’s it!
Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
This simple low-fat dish is inspired by the European tradition, and is very popular with vegetarians. You can use whatever vegetables you like or have in the fridge, apart from green vegetables which would lose their nutritional content and colour. For best results, use mostly root vegetables such as potato, sweet potato, celeriac, carrot, and parsnip. You can include squash (zucchini, butternut, etc.), cauliflower and aubergine (eggplant). If you use aubergine, panfry it in a little oil first to keep the colour and the flavour. Whatever vegetables you decide on, make sure to cut them in very thin slices, as this will save on cooking time and will make the finished dish more appetising to the eye. A mandolin will make the preparation easier.
Mixed Vegetable Bake
Use a selection of root and other vegetables (I have used cauliflower, carrot, sweet potato, parsnip and zucchini). Slice 1 white onion, and chop a handful of parsley
Thin slices… (I used a knife, but a mandolin is easier)
Arrange the vegetable slices in an ovenproof dish
Make a white sauce using 4 tablespoons half fat creme fraiche, 2 tablespoons of flour, 1 tablespoon butter, 1/2 pint vegetable stock and 3 bay leaves
First melt the butter on a low heat, add the flour then gradually add the stock and bay leaves, add the creme fraiche and season
Whisk until smooth, pour the sauce over the vegetables and finish with the chopped parsley
Cover with foil and bake at 180c for 30 minutes. Remove foil and grill for a further 10 minutes until golden brown
At home, this dish is served on special occasions. It is a 100% vegetarian, traditional dinner. Serve it by itself, or with chicken curry, or with my devilled potatoes. You don’t have to follow the recipe exactly – use whatever vegetables you like.
Sri Lankan Noodles
INGREDIENTS
300g noodles
75g carrots, cut into strips (or julienne)
75g leeks or spring onion, washed and sliced
½ onion, sliced
3 cloves of garlic, chopped
1 green or red chilli
3 tablespoon olive oil
2 eggs, beaten
Salt and ground black pepper
METHOD
Boil the noodles for about 15 minutes, and drain
Heat the wok or pan, then add the oil
Fry the garlic and onion and when softened add the carrot and beaten eggs
Lastly, add the leeks or spring onion and mix well
Fry for about 5 minutes then remove from the heat
Add the seasoning and gently stir into the noodles
