Walter October

• For the sauce combine the honey, vinegar, wine, soy sauce, and corn starch in a small bowl. Stir together with a fork until no clumps of corn starch remain.
To stir fry the ingredients.
• First pour a small amount of oil into the bottom of a large wok and rub around the sides to ensure all cooking surfaces are well coated. Place the Wok over high heat and pre-heat until smoking.
• Then add the remaining oil and immediately add chillies and Sichuan pepper- corns. Stir-fry until fragrant but not burnt, about 5 seconds.
• Next, immediately add chicken and stir-fry until there are no longer pink spots on the exterior. This should take about one and a half minutes. (Note - at this stage the chicken may not be fully cooked in the centre).
• You next add the garlic and ginger, and stir-fry until fragrant which should take about 10 seconds. Then add the scallions and peanuts and stir-fry for a further 30 seconds.
• Finally add the sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through. This should take about one minute whilst adding tiny amounts of water, if necessary, to keep the sauce from clumping.
Serving (serves 4)
The dish is best served immediately on a bed of white rice.
Further Chinese dishes may be served later as part of the meal but ideally to enjoy the full subtlety of the flavours it is best eaten simply
It is advisable not to double up on the cooking of the dish as the taste and cook- ing may change.
It is possible though to make larger separate portions of the chicken and the sauce and then stir fry in the recommended portion.
139
Meat


Rich and Spicy Pork Curried from Backwell
by Walter Singarayer
Ingredients
1 Pork lean, cut into approx. 2” square 1 cm thick pieces : 500g 2 Garlic : 1tsp
3 Ginger : 1tsp
4 Mustard paste : 1tsp
5 Roasted chilli powder: 1tbsp 6 Garam masala : 1tbsp
7 Turmeric : 1⁄2 tsp
8 Mustard seeds : 1/2 tsp
9 Cumin seeds : 1⁄2 tsp
10 Fenugreek seeds :1⁄2 tsp
11 Freshly ground pepper : 1⁄2 tsp
12 Onions cut into slices : 2
13 Tamarind, marble size soaked in 100ml hot water : 20ml or as required 14 Coconut milk from can diluted with 200 ml water : as required
15 Salt, as required
16 Oil as required
17 Rampe 2 “ pieces : 3 (optional)
18 Curry leaves : 20 (optional)
19 Lemon grass cut into 2 “ size lengths : 1 shoot
Equipment
Bowls, wok and ladle; grill; tongs; grilling tray; timer; knife and chopping board; timer ; measuring jug, tsp, tbsp
Method
Marinate pork with garilc paste, ginger paste , mustard paste, salt, pepper and tamarind water for 30 mins or longer. Heat oil in wok add the mustard seed, fen- ugreek seeds, cumin seeds and onions and fry until onions are soft. Now add the marinated pork, chilli powder, garam masala, coconut milk, rampe, lemon grass, curry leaves and cook on medium heat for 20 mins. Next increase heat to high, stir it well and add salt to taste. Toss mixture with ladle until pork preparation becomes dry. Now remove from heat the rich and spicy pork and serve.
Serving (serves 4)
This rich and spicy pork dish is served with rice and curry
Meat
140


Hot wild Boar Meat snack, my Dad’s favourite Dish from Kahatagasdigiliya
by Walter Singarayer
Ingredients
1 Wild boar meat, washed and shredded : 500g 2 Chilli powder : 1tbsp
3 Vinegar : 50ml
4 Oil as required
5 Red onions, sliced : 2 6 Fresh mint : 15 leaves 7 Root ginger : 1 “ sliced 8 Salt :to taste
9 Pepper freshly ground : as required
10 Tamarind, marble size pellet suspended in 100ml water: all
Equipment
Chopping board and knife; measuring tsp; jug; bowl; weighing scales; wok and ladle; timer
Method
Marinate meat with salt, pepper and tamarind water. Let it rest for longer than 1 hour. Rub into the marinade chilli powder, pepper, salt and vinegar. Slow fry in a frying pan with mixing at intervals. When meat is done add onion rings, ginger slices and continue to slow cook with lid on for another 10mins. Garnish the hot wild boar with mint leaf.
Serving (serves 4)
Wild boar meat served as an appetiser or snack.
141
Meat


My Nana Gladys’ Malacca Chicken Curry from Malaysia
by Desiree Dionysius
Ingredients
1 Big red onions cut into cubes : 2 2 Garlic cloves : 3
3 Ginger piece : 1 (2 inches)
4 Oil : 3 Tablespoons
5 Cinnamon stick : 1
6 Star anise : 2
7 Curry leaf : 10 -15 leaves
8 Bone-in chicken thighs and drumsticks : 2 1⁄2 pounds 9 Water : 4 cups or enough to cover the chicken
10 Potatoes, peeled and quartered : 3
11 Salt : 1 teaspoon or salt to taste
12 Meat curry powder : 2 tablespoons
13 Chilli powder : 2 1⁄2 tablespoon
14 Turmeric powder : 1 teaspoon
15 Lime : 1
Equipment
Knife, chopping board, saucepan, spatula, blender/mortar, measuring cup, tsp, tbsp., weighing scales
Method
Marination : Blend or grind garlic and ginger together until it becomes a paste. Add this mix along with salt and turmeric powder to the raw chicken and let it sit for at least half an hour.
Preparation: Heat oil in saucepan, add cinnamon stick and star anise. Once the smell of these spices rises, add onions and just as they start to brown add the curry leaves. After a minute, add the marinated chicken into the saucepan, stir it for a minute then add water and potatoes and cook on high heat for about 15 – 20 minutes or until the potatoes are cooked to a point you could stick a fork in it without much difficulty. At this point, add the meat curry powder and chilli powder. After it is mixed well, taste to ensure salt is enough. Before removing from the heat, add the lime juice, give it a quick stir and you are done.
Serving (serves 4)
Served with boiled rice
Meat
142


Thai Green Curry from Whetstone
by Walter Singarayer
Ingredients
1 Chicken breast, cut into bite size pieces: 450g
2 Potato peeled and cut into 1” square pieces: 225g
3 Green beans : 100g
4 Thai green paste : 1 tbsp
5 Shrimp paste : 1⁄2 tsp
6 Thai fish sauce : 2 tsp
7 Coconut milk : 400ml
8 Kafir lime leaves shredded : 2 optional
9 Shallots cleaned and each cut into 2 : 10
10 Lemon grass, stalk crushed and cut into 2” pieces : 1 11 Garlic sliced : 4 cloves
12 Fresh green chillies, finely chopped : 2
13 Lime juice : from half a fruit
14 Pepper : 1⁄2 tsp
15 Salt : to taste
16 Sugar : 1tsp
17 Sweet Basil leaves : 4 sprigs
Equipment
Wok and ladle; chopping board and knife.
Method
Cook on medium heat the chicken with all ingredients for 10 mins with lid on. Check potatoes are cooked. Add lime juice. Garnish with basil leaves.
Serving (serves 4)
Thai green curry served with steamed rice.
143
Meat


Popular Jamaican Dish (Jerk Chicken)
by Judith Lennon
Ingredients
1 Chicken thighs, wash and pat dry : 6
2 Garlic: 10 cloves crushed
3 Root ginger, skin removed, thinly sliced and crushed : 2”
Soy sauce : 1 tbsp
3 Allspice :2tsp
4 Nutmeg grated :1/2tsp
5 Mace :1⁄2 tsp
6 Brown Sugar :1tsp
7 Thyme :
8 Spring onions Onions, diced : 1
9 Scotch bonnet peppers chopped :2 10 Black pepper :
11 Salt to taste
12 Lemon juice from 1 lemon
13 Oil (as required)
Equipment
Rinse chicken and drain and season with the garlic.
Now prepare the jerk sauce by blending pimento, ginger, garlic, nutmeg, mace, salt, sugar, black pepper, scotch bonnet peppers, thyme, shallots and onions. Place chicken in a re sealable bag. Pour the marinade into it and mix well. Leave it to marinade for 12 hours or more.
Preheat oven 180C. Arrange the chicken thighs with skin side down on a greased baking tray. Bake for 44- 50 mins. Turn them over after 30mins. and continue cooking until the juicy jerk chicken is ready.
Serving (serves 3)
Jerk chicken ideal with fresh salad.
Meat
144


Long Bean and Coconut
preparation (Sundal)
from Kittyakara
by Hinsley Rajendram
Ingredients
Long beans : 250g
Freshly scraped coconut : 200g Turmeric : 1/2 tsp
Fresh Green chillies sliced : 4 Onion sliced : 1
Salt to taste
Equipment
Chop beans into tiny pieces. Boil the cut beans in 1⁄2 cup water with added salt and allow water to evaporate. Add the boiled beans into pan. Now add salt, on- ions and green chillies and let it cook. Next mix in the coconut and cook for 5 mins. Check salt and remove the bean and coconut preparation from heat.
Serving (serves 3)
Served with rice and curry.
145
Meat


Popular Jamaican Dish (Jerk Chicken)
by Judith Lennon
Ingredients
1 Chicken thighs, wash and pat dry : 6
2 Garlic: 10 cloves crushed
3 Root ginger, skin removed, thinly sliced and crushed : 2”
Soy sauce : 1 tbsp
3 Allspice :2tsp
4 Nutmeg grated :1/2tsp
5 Mace :1⁄2 tsp
6 Brown Sugar :1tsp
7 Thyme :
8 Spring onions Onions, diced : 1
9 Scotch bonnet peppers chopped :2 10 Black pepper :
11 Salt to taste
12 Lemon juice from 1 lemon
13 Oil (as required)
Equipment
Rinse chicken and drain and season with the garlic.
Now prepare the jerk sauce by blending pimento, ginger, garlic, nutmeg, mace, salt, sugar, black pepper, scotch bonnet peppers, thyme, shallots and onions. Place chicken in a re sealable bag. Pour the marinade into it and mix well. Leave it to marinade for 12 hours or more.
Preheat oven 180C. Arrange the chicken thighs with skin side down on a greased baking tray. Bake for 44- 50 mins. Turn them over after 30mins. and continue cooking until the juicy jerk chicken is ready.
Serving (serves 3)
Jerk chicken ideal with fresh salad.
Meat
146


7. Seafood D ishes
147
SeMafeoaodt


Sarakku Thanni with Fish from Ridgeview
by Shanthi Savundranayagam
Ingredients
1 Fish of good quality, scaled, gutted and cut :2lb 2 Coriander seeds : 4tbsp
3 Cumin:1tbsp
4 Black Pepper:1 1⁄2 tsp
5 Fenugreek seeds: 1tsp
6 Turmeric powder:1tsp
7 Ginger (about 1 square inch), minced:1 inch square piece
8 Garlic (about 16 cloves of Garlic) crushed to a paste:2 pods
9 Shallots (or12 Sri Lankan small red onions peeled and sliced in two):12
10 Tamarind (Size of a small lime) de-seeded and squeezed in a cup of water and strained
11 Curry leaves: 2 sprigs
12 Asafoetida: pinch
13 Sea salt
14 Water 2-3 cups
Method
Wash the pieces of fish and place in a large enough clay pot
Finely grind the coriander, cumin and black pepper and add to the pot.
Add the fenugreek, turmeric, ginger, garlic, onions and tamarind, two cups of the water and a 11⁄2 teaspoons of salt and mix gently with a wooden ladle.
Cover and simmer on a moderate to low heat for about 15 minutes, being careful not to let the gravy dry up. Add more water as required.
Taste and add salt to taste.
Add the curry leaves and asafoetida and gently simmer for a further 5 minutes or until the fish is cooked and starting to flake.
Remove from heat and allow to stand for five minutes.
Serving (serves 4)
Serve with freshly boiled rice and enjoy.
Seafood
148


King Fish Curry from Kotte
by Malini Singarayer
Ingredients
1 King fish thick slices :500g 2 Onion
3 Garlic paste
4 Ginger paste
5 Turmeric
6 Salt
7 lime
8 Garam masala 9 Green chillies 10 Curry leaves 11 Rampe
12 Sera
13 Cardamoms
14 Cloves
15Cinnamon
16 Mustards eed
17 Cumin seed
18 Coconut milk from can diluted with 300 ml water.
19 Tamarind, marble size pellet suspended in 100ml water : all
Equipment
Chopping board and knife; measuring tsp, jug; weighing scale; saucepan, lid and ladle;
Method
Wash fish and cut into 2” square pieces. Rub garlic, ginger, turmeric, salt, lime and set aside. Now add the ingredients from 8-18 in list and cook on medium with lid on heat for 10 mins. Now add the marinated fish, tamarind and cook for another 10 mins. Check seasoning and remove the fish curry from heat.
Serving (serves 4)
King fish curry can be served with rice and curry, string hoppers or pittu
149
Seafood


Dry Prawn Preparation (Mallung) from Weligama by Walter Singarayer
Ingredients
1 Dry Prawn :250g
2 Desiccated coconut: 1 cup
3 Coconut milk, can 100 ml diluted with 100ml water :200ml
4 Salt and pepper each : 1⁄2 tsp
5 Goraka : 4 segments
6 Chilli fresh, green, slit vertically into halves: 2
7 Turmeric powder 1⁄2 tsp
8 Tamarind water, marble size pellet of tamarind suspended in 100 ml hot water: 4 tbsp
9 Curry leaf fresh shredded: 10
10 Fenugreek seeds :1/2 tsp
11 Mustard seeds: 1⁄2 tsp
12 Onion sliced :1
13 Rampe cut into 2 inch lengths: 3 pieces
14 Cinnamon quill 2” long 1
15 Oil vegetable: 2tbsp
Equipment
Bowl 500ml 2, can opener, measuring jug, cup, tsp, tbsp, sauce pan, Frying pan and ladle, knife and chopping board, kitchen paper, blender, Timer.
Method
Soak dry prawns in warm water in a bowl for 1/2hour or longer. Drain water and rub in turmeric, tamarind water and salt.
Into saucepan with oil, add onion, soaked prawns, goraka, fenugreek seeds, mus- tard seeds, cinnamon and salt. Cook until onions are limp.
Mix desiccated coconut with coconut milk and blend it fine. Now add blended coconut, green chilli, curry leaves and rampe into the prawns and stir it well. Let it simmer for 5 mins. The finished prawn mallung should be pale white.
Serving (serves 2)
Served with string hoppers or rice, curry
Seafood
150


Fresh Tuna Dry Curry (Ambul Thiyal)
by Malini Singarayer
Ingredients
1 Fish Tuna steaks cut into approx.1” cubes :1 1⁄2 kg
2 Garlic paste :1tsp, Ginger paste :1tsp,
3 Goraka : 8 segments boiled and blended into paste
4 Tamarind cherry size pellet soaked in 1 cup of hot water 5 Salt :1tbsp, Pepper :1 tbsp
6 Chilli powder: 1 tbsp
7 Tomato can chops blended.
Equipment
Clay pot ( or wok) large and ladle; bowls 1.5 litre 2, knives, cleaver and veg knife; chopping board: 2; blender; timer
Method
Make a marinade in a bowl with garlic, ginger, tamarind, goraka, salt and pepper. Heat oil in wok and add tomato, garam masala turmeric and chilli powder. Allow to heat until a thick paste results and remove wok from heat.
Now arrange the marinated fish in layers in wok leaving a space in the centre. Pour remaining marinade into the gap.
Shake wok in a rocking movement, cover wok and cook on high heat for 20 mins.
Mix well by rocking wok again and cook on low heat for a further 10 mins or so until sauce is reduced to a minimum
but not dry.
Remove pot from heat. The curry will
dry up as and when the pot cools.
Serving (serves 6)
Served with At breakfast with any of the following Bread, Hoppers , String hoppers Pittu, Roti, Kiributh or at lunch with Rice and Curry
151
Seafood


Dry Salt Fish Hot Tempered
(Thel Dhaala)
by Malini Singarayer
Ingredients
1 Dry salt fish: 250 g
2 Tomato, cut into four : 1
3 Capsicum chillies,
each cut into four big rings :2
4 Chilli powder: 1⁄2 tsp
5) Chilli chips: 1⁄2 tsp
6 Turmeric: 1⁄2 tsp
7) Garam masala: 1⁄2 tsp
8 Mustard seed: 1⁄2 tsp
9 Cumin Seeds: 1⁄2 tsp
10 Onion, sliced :1
11 Curry leaves :10 (optional)
12 Whole dry red chillies :4
13 Tamarind, marble size pellet soaked in 100ml boiling water: 4 tbsp
Equipment
Bowl 500ml; chopping board and knife; small bowl to soak tamarind; frying pan and ladle; measuring tsp, tbsp, jug; weighing scales; timer.
Method
Soak the dry fish steak in warm water for 1⁄2 day. Cut soaked dry fish into 1” cubes and mix in chilli powder, turmeric, garam masala, tamarind water and let it rest for 15 mins.
Heat oil in frying pan and fry onions, mustard seeds and cumin seeds in it. When onions become soft add the spicy dry fish, tomato and Capsicums, place lid on frying pan and cook on medium for 15 min.
Now add chilli flakes, whole red chillies and mix all ingredients together and cook it on medium heat for 5 more mins.
Serving (serves 4)
Dry salt fish hot tempered served with rice and curry.
Seafood
152


Dry Sprats Cooked (Mallung)
by Malini Singarayer
Ingredients
1 Sprats dry :250g
2 Turmeric powder 1⁄2 tsp
3 Tamarind water, marble size pellet of tamarind suspended in 100 ml hot water: 4 tbsp
4 Salt and pepper each : 1⁄2tsp
5 Goraka : 4 segments
6 Fenugreek seeds :1/2 tsp
7 Mustard seeds: 1⁄2 tsp
8 Onion sliced :1
9 Cinnamon quill 2” long 1
10 Desiccated coconut: 1 cup
11 Rampe cut into 2 inch lengths: 3 pieces (optional)
12 Coconut milk, can 100 ml diluted with 100ml water :200ml
13 Chilli fresh, green, slit vertically into halves: 2
14 Curry leaf fresh shredded: 10 (optional)
15 Oil vegetable: 2tbsp
Equipment
Bowl 500ml 2, can opener, measuring jug, cup, tsp, tbsp.; saucepan; wok and ladle; knife and chopping board; kitchen paper; blender; timer.
Method
Soak sprats in warm water in a bowl for 1/2hour. Drain away the water and pat dry the sprats. Now rub the sprats with a mixture of turmeric, tamarind water and salt.
Into wok with oil, add onion, soaked sprats, goraka, fenugreek seeds, mustard seeds, cinnamon and salt. Cook until onions are limp.
Mix desiccated coconut with coconut milk and blend it fine. Now add blended
coconut, green chilli, curry leaves and rampe into the sprats and stir it well. Let it simmer for 5 mins. The finished sprat mallung should be pale white.
Serving (serves 2)
Dry sprats mallung served with a meal with string hoppers or rice and curry
153
Seafood


Bombay Duck Special
by M Sakthianathan
Ingredients
1 Dried Bombay duck, please note that Bombay duck has a strong smell.
Dried Bombay duck, with heads, tails, fins removed, gutted and washed :10
2 Red Chillies, roasted, ground : 6
3 Onion, sliced :1
4 Cumin powder :1⁄2 tsp 5 Ginger paste : 1⁄2 tsp 6 Garlic paste : 1⁄2 tsp
7 Tomato puree :1 tbsp 8 Turmeric :1⁄2 tsp
9 Tamarind, marble size pellet of tamarind, suspended in 100ml hot water) : 100 ml 10 Sugar :1 tbsp
11 Salt as required
12 Pepper: 1⁄2 tsp of each
Equipment
Deep frying pan and ladle; knife and chopping board; grinder; mortar and pestle; bowl to soak tamarin; bowl to mix spices with fish; measuring jug, tsp, tbsp.; timer.
Method
Make a marinade with ginger, garlic, cumin powder, turmeric, tomato puree, chilli powder in mortar and rub mixture on Bombay duck. Heat oil in a deep frying pan and cook onion until soft.
Transfer the marinated fish into frying pan and toss it gently for 5 mins.
Now add sugar, tamarind water, 300 ml water and cook until all water is reduced and Bombay duck is dry.
Serving (Serves 2
Bombay duck special served as an appetiser or with rice and curry
Seafood
154


Shrimp Preparation (Kooni Mallung)
by Malini Singarayer
Ingredients
1 Kooni dry :250g
2 Desiccated coconut: 1 cup
3 Coconut milk, can 100 ml diluted with 100ml water
:200ml
4 Salt and pepper each : 1⁄2 tsp
5 Goraka : 4 segments
6 Chilli fresh, green, slit vertically into halves: 2
7 Turmeric powder 1⁄2 tsp
8 Tamarind water, marble size pellet of tamarind suspended in 100 ml hot water: 4 tbsp
9 Curry leaf fresh shredded: 10 (optional)
10 Fenugreek seeds :1/2 tsp
11 Mustard seeds: 1⁄2 tsp
12 Onion sliced :1
13 Rampe cut into 2 inch lengths: 3 pieces (optional)
14 Cinnamon quill 2” long 1
15 Oil vegetable: 2tbsp
Equipment
Bowl 500ml 2, can opener, measuring jug, cup, tsp, tbsp, sauce pan, Frying pan and ladle, knife and chopping board, kitchen paper, blender, Timer.
Method
Soak kooni in warm water in a bowl for 1/2hour, Drain water and rub in turmer- ic, tamarind water and salt.
Into saucepan with oil, add onion, spiced up kooni, goraka, fenugreek seeds, mustard seeds, cinnamon and salt. Now cook until onions are limp.
Then mix desiccated coconut with coconut milk and blend it fine. Now add blended coconut, green chilli, curry leaves and rampe into the kooni and stir it well. Let it simmer for 5 mins. The finished kooni mallung should be pale white.
Serving (serves 2)
Served with string hoppers or rice, curry
155
Seafood


Curried King Prawns
by S Singarayer
Ingredients
1 Fresh King Prawns shelled, gutted and washed : 1 kg 2 Onions sliced :2
3 Garlic paste: 1 tsp
4 Ginger paste : 1 tsp
5 Mustard seed: 1tsp
6 Fenugreek seed: 1 tsp
7 Cumin seed :1tsp
8 Lemon grass shoots :1
9 Coconut milk can 200 ml diluted with 200 ml : 400 ml
10 Chilli powder: 2 tbsp
11 Turmeric :1 tsp
12 Garam masala :1tsp 13 Tomato : 2 tbsp
14 Lemon juice :2tbsp 15 Oil :1⁄2 cup
16 Salt
Equipment
Wok with lid and ladle; timer; knife and chopping board; bowl; measuring tsp, tbsp, cup, jug.
Method
Marinate the prawns with ginger, garlic, salt, lemon juice 1 tbsp, turmeric and let it rest for 30 mins.
Fry onions until soft and add mustard, fenugreek, cumin seeds and toss all to- gether until aroma erupts. Add tomato, garam masala, chilli and stir until well blended. Now add the coconut milk, marinated prawns, lemon grass and mix well with fried spices. Cook on high for 5 mins, reduce to medium heat and cook for 20 mins stirring in between. When juices are reduced check seasoning and mix in lemon juice, cook for 2 mins and remove the dry prawn curry from heat.
Serving (serves 4)
Prawn curry served with rice and curry.
Seafood
156


Curried long Capsicum Chilliies
(Maalu Miris) with Stuffing
by Malini Singarayer
Ingredients
1 Capsicum chillies, washed de seeded through small slit : 4 2 Potato, peeled, cut, cooked and mashed: 1
3 Mackerel fish, from can: 100g
4 Onions diced :1
5 Salt, as required
6 Pepper: 1⁄2 tsp
7 Lemon juice, to taste
8 Garlic paste: 1⁄2 tsp
9 Fresh green chilli, finely sliced : 1
10 Turmeric :1⁄2 tsp
11 Garam masala : 1 tsp
12 Rampe: 2”piece (optional)
13 Coconut milk, from can - diluted with 200ml water : 400 ml 14 Tamarind, soak marble size pellet in 100ml hot water
15 Oil : 4 tbsp
16 Curry Leaves: 10 (optional)
Equipment
Knife and chopping board; tea spoon; frying pan; saucepan and ladle; potato peeler; teaspoon ;weighing scales; potato masher; can opener; 3 bowls; mea- suring jug, tsp, tbsp..
Method
Heat 1 tbsp of oil in frying pan and let 1 tbsp of onions go soft. Now add a mix- ture of Mackerel fish, mashed potato, pinch of salt, pinch of pepper, few drops of lemon juice. Toss the fish mixture for 1 minute and transfer to a bowl and set aside. Cut open a small slit on each chilli and remove seeds. Now using the handle of tea spoon, stuff the fish mixture into each chilli. Then gently fry the stuffed chillies until they are lightly browned all round. Add onion and let it go soft. Now add garlic, green chilli, turmeric, garam masala, rampe, coconut milk, tamarind and curry leaves into this pan and cook on a moderate heat for 10 mins. Check seasoning and remove the stuffed chilli curry from heat.
Serving (serves 2)::
Curried Capsicum chilli with stuffing served with rice and curry.
157
Seafood


Sri Lankan Leaf Vegetable fried (Kathuru Murunga Badun) with Dry Prawns from Colombo
by Malini Singarayer
Ingredients
1 Kathuru Murunga leaves : 1 bunch
2 Tomato sliced :2
3 Chillies small, dry whole with tips cut off. : 4
4 Onion finely sliced :1
5 Turmeric : 1⁄2 tsp
6 Cumin seed :1/2 tsp
7 Mustard seed : 1⁄2 tsp
8 Coconut chips : 2 tbsp
9 Salt to taste
10 Chilli flakes: 1tbsp
11 Chilli powder: 2 tbsp
12 Dry prawns soaked in hot water for 30 mins and pat dried : 200g 13 Oil for cooking as required
14 Tamarind, marble size pellet soaked in 100ml hot water : 20ml
Equipment
Veg knife and chopping board; wok and ladle; weighing scales; measuring jug, cup, tbsp and tsp; Plastic bowl (1litre) : 2
Method
Rub into dry prawns, chilli powder, salt and tamarind and set aside in a bowl. Untie the bunch of Kathuru Murunga leaves. Wash the leaves and shake off water. Remove the green oval leaflets from the leaf stalk and holding a handful together ensure each leaflet is cut at least into 3 pieces. Mix the cut leaflets with coconut, chilli powder, turmeric, salt and set aside. Heat oil in a wok and cook mustard seed and onion until onions are soft. Add the prepared prawns in bowl and chilli flakes into wok and cook stirring on medium heat for 10 mins. Now add the Kathuru Murunga mixture with tamarind, mix thoroughly and cook on medium heat until leaves turn into a darker green colour. Check seasoning and remove the completed Kathuru Murunga badun from heat.
Serving (Serves 6)
Kathuru Murunga badun served with rice and curry.
Seafood
158


Curried Squid from Negombo
by Niranjan Johnpulle
Ingredients
1 Squid fresh, remove all inside the squid leaving a hollow tube : 500g 2 Garlic paste : 1 tsp
3 Ginger paste : 1 tsp
4 Fenugreek seeds :1 tsp
5 Mustard seeds : 1tsp
6 Onion, finely sliced :1
7 Garam masala : 2 tbsp
8 Chilli powder :1tbsp.
9 Turmeric : 1⁄2 tsp
10 Curry leaves :20 (optional)
11 Rampe, two inch pieces :3 (optional)
12 Lemon grass, cut into 2 “ lengths: 1 shoot
13 Green chilli, sliced :2
14 Coconut milk from can, 400 ml diluted with 200ml water : 600ml 15 Tamarind, marble size pellet soaked in 100ml hot water :20ml
16 Roasted fennel seed powder : 1 tsp
17 Pepper and salt: as required
18 Oil veg as required
Equipment
Knife and chopping board; wok and ladle; weighing scales; grinder; bowls 4; measuring jug, tsp, tbsp.
Method
Wash and cut squid tubes into 1” size chips and marinate with ginger, garlic, turmeric and 10ml tamarind water and set aside in a bowl. Heat oil in wok and add onion, fenugreek, mustard seed and allow it to cook on medium heat until onions go soft. Add the marinade and stir all together. Cook for 10 minutes on medium heat with lid on. Then add coconut milk and all remaining ingredients and cook on high for 20 mins. Now check salt, sprinkle fennel seed powder and remove from heat, the completed squid curry.
Serving (serves 4)
Curried squid is served with rice and curry.
159
Seafood


Fish Fry and Potatoes from London
by Antoinette Nevins
Ingredients
1. Fillet of salmon -2
2. Chili powder- 2tbsp
3. Turmeric powder1/4 tsp
4. Onion medium sliced lengthwise- 2 5. Green chilies sliced lengthwise -4 6. Curry leaves -2 twigs
7. Sesame oil -1tbsp
8. Salt to taste
9, New potatoes -4oz
10. Lemon wedges
Equipment
Air fryer
Kitchen towel Chopping board Small pan with lid Knife
Table/tea spoon Bowl
Method
Wash the fillet of fish and pat dry with the kitchen towel.
Cut the fish into two slices
Into the bowl add the chili powder, turmeric, salt and the oil mix the fish slices so that all the pieces get coated
Leave this aside for 10 minutes
In the pan add some water enough to cover the potatoes lid on and boil for 5 minutes Slice the par boiled potatoes into chip size length.
Marinate the potatoes chips as per fish but half the amount of ingredients used for fish
Air fry the fish for 3 minutes turn after that on the other side to cook
Now add the sliced marinated potatoes cook for another 3 minutes
Add the sliced onions, green chilies curry leaves and cook for another 2 minutes. Garnish with lemon wedges.( can be used with any type of fish )
Serving (serves 2)
Served with plain rice as a side dish Suitable as an appetizer too
Seafood
160


Gravy (Sothi) with Fish from Karampon
by Antoinette Nevins
Ingredients
1. Onions -2
2. Olive oil-1/2 tsp
3. Garlic -1 whole
4. Cumin seeds - 1tsp
5. Green chilies –3
6. Curry leaves -1twig
7. Salt- 1tsp
8 Turmeric powder -1/4 tsp
9. Coconut milk -150ml
10 Lemons -1
11. Grey mullet -1medium size
Equipment
Sauce pan Chopping board Knife
Spoon
Wooden spatula
Method
Descale, clean the fish cut into 1inch slices Keep the head as well
Peel the skin of the onions garlic and chop them into small pieces
Cut the green chilies into strips
In the pan add oil and when its hot add the cumin seeds
Add the onion garlic green chilies turmeric salt and add 150 ml of water Let it boil for 5 minutes
Add the fish pieces put the lid on and cook for further 6 minutes Add the coconut milk salt to taste
Squeeze the lemon juice add to th sothi
Serving (serves 5)
Can enjoy with string hoppers or with rice Tendency to eat more string hoppers with this sothi
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Seafood


Baked Salmon from New Zealand (Kevin’s favourite) by Alexandra Johnston
Ingredients (as required)
1 Olive oil
2 Salmon
3 Salt
4 Black pepper 5 Butter
6 Garlic
7 Lemon juice
8 Parsley chopped
Equipment
Knife and cutting board; foil; measuring tsp;
Method
Place salmon, skin side down, on a tin foil and rub with oil, salt and pepper. Bake at 190C for 15-20 mins depending on size of fillets.
Melt 2 tsp butter and add 1⁄2 tsp crushed garlic and juice of a lemon, brush on salmon and sprinkle with chopped parsley.
Seafood
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Italian Baked Fish with Tomatoes and Olives
by Rev. Fr. Anthony Pellegrini
Ingredients
1 Unsalted butter : 25g
2 Onion, finely sliced : 1 large
3 Garlic :finely sliced : 2 cloves
4 Potatoes eg King Edward, skin on, cut into 2cm pieces : 600g
5 Plum Tomatoes, roughly chopped : 6
6 Dry white wine : 200ml
7 Fish stock eg Cook’s Ingredient Fish Stock : 200ml
8 Cracked olives from 200g tub drained : 1⁄2 tub
9 Cod fillets eg Icelandic Cod fillets or other firm white fish, cut into 6 equal pieces : 1kg
10 Fresh Flat leaf parsley, from 20g pack, roughly chopped : 1⁄2 of 20g pack
Equipment
Knife and chopping board ; can opener; measuring jug; weighing scales; flame resistant baking tray; timer;
Method
Pre heat oven to 200C. Melt the butter in a large flameproof roasting tin over the hob and cook the onion for a few minutes until beginning to soften. Add the garlic and potatoes and mix well with onions.
Stir in the tomatoes over a high heat add the wine and bubble rapidly until re- duced by half. Pour in the fish stock, add olives and stir together well. Roast in the oven 20-25 minutes or until the potatoes are tender and the tomatoes have softened.
Add the fish to the tin, nestling it among the potatoes and tomatoes. Spoon over some of the cooking juices and season lightly. Return to the oven and cook for further 7-10 minutes until the fish is just cooked through.
Serving (serves 2)
Scatter with parsley and serve immediately from the tin with green beans and some warmed crusty bread such as focaccia or orzo (sousamaki in Greek)
163
Seafood


Squid Dish from Jaffna (Squid Pirattal)
by Sulochana Nithiananthan
Ingredients
1 Squid, medium size, tubes and heads cleaned and cut into 1” pieces : 500g 2 Jaffna curry powder :1/2 tsp
3 Onion chopped :1
4 Tamarind, date size lump in water.
5 Garlic chopped and mashed into paste: 4 cloves 6 Ginger grated :1 tsp
7 Curry leaves :5
8 Rampe 3” piece
9 Cooking oil :1 tbsp
10 Salt to taste
11 Butter :1 tsp
12 Coconut milk, thick: 1⁄2 cup
Equipment
Knife and chopping board. Pan for cooking; garlic grater; can opener.
Method
Fry onions until golden brown. Stir in garlic, ginger, curry leaves. Add squid, curry powder, turmeric and stir. Now add tamarind and half a cup of water and bring to the boil. Next shift to medium heat to simmer for approximately 20 mins until squid is cooked and water has evaporated. Now add coconut milk. Shift pan to high heat. Add butter and keep stirring until squid is coated with gravy, giving a dry curry.
Serving (serves 4)
Squid pirattal served with any of the following, boiled rice, pittu, string hoppers and accompaniments
Seafood
164


Paradise Salmon & Asparagus (Norwegian dish)
by Sigrun Rajendram
Ingredients
1 Salmon loin : 800g
2 Cooking oil (rapeseed/sunflower): 3tbsp
3 Salt and ground : 1 tsp
4 White pepper: 1 tsp
5 Green asparagus : 1 large bunch
6 Olive oil: 1 dash
7 Flake salt : 1 tsp
8 Black pepper : 1⁄2 tsp
9 Butter (room temperature) :250g
10 Ketchup : 1 tbsp
11 Mustard : 1 tbsp
12 Garlic : 1 clove
13 Shallots: 3
A handful each of dill and chives/parsley
Juice and zest of 1 organic lemon and zest of 1 organic orange
Equipment
Chopping boards and knifes (fish and veg); frying pan; grill pan; ladle; spatula; grater; mixing bowl; cling film/alu foil; timer.
Method
Beat butter until fluffy with finely chopped shallots, garlic, dill and chives/pars- ley. Add ketchup, mustard, zests and lemon juice and blend well. Transfer the butter on to cling film or alu foil, shape into a log and refrigerate. Bend and break the asparagus at their natural breaking point (about 2 cm from the bottom), drizzle with olive oil and leave on a hot grill pan, turning constantly (max 5 minutes!), season with flake salt and black pepper and keep warm. Cut the salmon into even- sized pieces, season on both sides with salt and pepper and fry on medium heat (max 2 minutes on each side!) Remove the film/foil from the chilled butter and cut into slices
Serving (serves 4)
Arrange the pieces of salmon neatly on the asparagus. Put a slice of butter on each piece and serve the rest in a small dish on the side. A nice lunch dish when served with crusty sour-bread, or a hearty dinner served with baked/mashed potatoes.
165
Seafood


Traditional Prawn Curry from Kandy
by Karminie Hippola Kodituwakku
Ingredients
1 Prawns : 500g
2 Large onion : 1
3 Garlic :10 cloves
4 Roasted chillie powder : 2tsp
5 Raw curry powder : 1 tsp
6 Fenugreek seed : 1 tsp
7 Saffron powder : 1⁄2 tsp
8 Curry leaves :6
9 loves : 5
10 Cardamoms : 5
11 Cumin seeds
12 edium sized tomatoes (each cut x 8 pcs) : 2 13 Green chillies : 3
14 Lime : 1
15 Thick coconut milk : 1 cup
16 Light coconut milk : 1/2 cup
17 Coconut oil or olive oil : 5 tbsp
18 Salt to taste
Method
De-shell prawns wash well and drain. Add salt, saffron powder and juice of the lime and keep aside. In a saucepan/frying pan (preferably a non-stick pan) pour in oil and bring to heat on a low flame. Add the dill/fenugreek seeds to the oil until golden brown. Next add Chilli Powder, raw curry powder and keep on stirring for a few seconds (make sure it does not get too roasted). Chop the garlic or a paste of it along with the onion and green chillies cut in length wise in to the frying pan. Lastly add the prawns now ready with a slight marinate. Toss the prawns in the frying pan until it is coated with all ingredients in the pan and then add 1⁄2 cup thin coconut milk, close lid and let is simmer until cooked.
Add the 1⁄2 cup thick coconut milk along with cumin seeds, cardamoms and cloves. Allow to simmer until gravy becomes a little thick and lastly add the cut tomatoes and curry leaves. Bring down from fire when tomatoes are half cooked. Serve with string hoppers, ghee rice or any other favourite main dish.
Seafood
166


Prawn and Broccoli dish from Malaysia by Assunta Savundranayagam
Ingredients
Broccoli : 1⁄2 lb Large prawns : 10 Spring onions : 3 Cloves Garlic : 5 Salt
Veg oil : 2tbsp
Soya sauce : 1 tbsp Drizzle of sesame oil Corn starch : 1 tsp Water : 1⁄4 cup
Method
Wash, shell and devein the prawns and add a little bit of salt.(set aside). Finely chop spring onions, and chop 5 cloves of garlic.
Sauce
In a bowl mix in spring onion, half of the garlic, pinch of salt, soya sauce, sesame oil, corn starch and 1/2 cup water. Mix well.
In a separate saucepan boil some water. Add the broccoli to boiling water for 2 minutes , strain it and set aside.
Heat a pan with 2tbsp of oil and fry the remaining garlic then add the prawns and fry for 3 minutes ,till the prawns are pink and curly, all on medium heat.
Next add the broccoli turn the heat on high and then add the sauce. Mix well cook for 1⁄2 a minute to incorporate the sauce
Taste and adjust seasoning.
Servings ( serves 2)
167
Seafood


Crabs Curried in Suruvil
by Walter Singarayer
Ingredients
1 Crabs, cleaned and cut into two. Claws detached and cracked: 4 2 Onions finely sliced : 2
3 Garlic :1 tbsp
4 Ginger: 1 tbsp
5 Tamarind, Soak a marble size pellet in 100 ml hot water and use all of the juice 6 Chilli powder ;1 tsp
7 Turmeric :1⁄2 tsp
8 Curry leaves : 10
9 Rampe 2” pieces : 2
10 Lemon grass: 4 inch shoot crushed and used
11 Salt to taste
12 Pepper: 1 tsp
13 Coconut milk from can diluted with 200ml water : Use all 600 ml. 14 Lemon juice to taste
15 Cumin seed :1⁄2 tsp
16 Mustard seed : 1⁄2 tsp
17 Fenugreek seed, : 1⁄2 tsp
18 Fennel seeds, roasted and ground: 1 tbsp
Equipment
Knife and chopping board; grinder; mortar and pestle; measuring tsp, tbsp, jug, bowls and an adequate pot with vented lid and ladle.
Method
Fry mustard seed, cumin, fenugreek and onions until onions go soft. Then add garlic, ginger, chilli powder, garam masala, turmeric. Now add all fresh herbs, coconut milk, salt, crabs and cook on high for 10 mins with lid on. Then remove lid and turn heat on medium for 10mins. Now add tamarind and simmer for 5 mins. Sprinkle fennel powder add seasoning and lem-
on juice. Now remove the curried crabs from heat.
Servings (serves 2)
Curried crabs are served with any of the following, pittu, string hoppers, breads or rice and curry.
Seafood
168


Crabs curried from the shores of Passayoor
by Rev Fr Eugene Francis
Ingredients
1 Crab (washed and prepared for cooking)
2 Fenugreek :1tsp
3 Fennel :1⁄4tsp
4 Small Red Onions/Shallots :1⁄4 kg (peeled and sliced) 5 Curry Leaves : 2 to 3 sprigs
6 Salt to taste
7 Tamarind :50 grams
8 Chilli powder: 4 tsps
9 Garlic (peeled and crushed) 10 Coconut Milk :1 liter
11 Oil
Method
Heat the oil in a large saucepan and add the fenugreek, onion, fennel, curry leaves and cook until the onions turn golden brown.
Add the crabs and mix well and then add the coconut milk, tamarind, salt and curry powder, bring to the boil.
Reduce heat, cover and let it simmer until crabs are cooked. (1Kg will take ap- proximately 12 to 15 minutes to cook depending on size of crabs. Add the garlic cover and remove from fire.
169
Seafood


Fish Curry fresh from Jaffna lagoon
by Rev Fr Eugene Francis
Ingredients
1 Fish (scaled, gutted, washed, cut and ready for cooking) 2 Dried Chillies : 20
3 Cumin :1/4tbsp
4 Pepper :1/4tbsp
5 Garlic : 1 whole pod 6 Coconut milk : 2 cups 7 Tamarind as required 8 Salt to taste
Method
Grind the chillies with cumin, pepper and garlic.
Into a medium to large clay pot, add this mixture, together with the coconut milk, tamarind and salt and mix well. Then over a moderate fire, bring it to the boil, add the fish, cover and cook for a further 10 minutes. When the fish is cooked remove from fire adjust seasoning and serve.
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170
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Squid Curry (Poriyal) from Karampon
by Antoinette Nevins
Ingredients
1 Squid cleaned and cut into 2inch cubes : 250g 2 Big red onions sliced : 3
3 Whole garlic peeled : 1
4 Ginger skin removed : 2”
5 Table spoon sesame oil : 1 tbsp 6 Mustard : 1/2 tsp
7 Fenugreek : 1⁄2 tsp
8 Fennel : 1\2 tsp
9 Chili powder : 1 tsp 10 Lemon grass : 2” 11Chili flakes : 1 tsp 12 Turmeric : 1⁄2 tsp 13 Lemon : 1
14 Salt to taste
15 Twig of Curry leaves : 1
Equipment
Deep pan with a lid ; chopping board; pestle & motor; wooden spatula; tea & table spoon
Method
To the diced squid add tea spoon of salt, turmeric chili powder mix well and leave it aside for 10 minutes. Add the oil in the pan when its hot add the mustard seeds and let it pop. Add the sliced onion and cook until golden brown for 3 minutes. Use the pestle & motor to crush the garlic ginger and the lemon grass ,add this paste to the pan followed by fennel & fenugreek. Stir well till the paste gets incorporated with the onion. Add the marinated squid, chili flakes stir cover and cook for 12 to 15 minutes. Season with salt as per taste and lastly squeeze lime/lemon and add and stir well
Serving (serves 4)
Can be enjoyed as a starter main dish to be served with rice rotti noodles pittu or string hoppers.
Seafood


8 . Vegetable P reparations
Vegetables
172


Ash Plantain Curry
by Malini Singarayer
Ingredients
1 Ash plantains, peel and cut each into 6 slices: 8 2 Salt :1tbsp
3 Turmeric :1 tbsp
4 Oil veg :1 cup
5 Mustard seed :1 tsp
6 Fennel seed :1 tsp
7 Goraka :3 segments
8 Curry leaf: 10 (optional)
9 Rampe 3 “ bits: 3 (optional) 10 Cloves :4
11 Cardamom pods crushed :4 12 Cinnamon 2” quill :1
13 Garlic paste :1 tsp
14 Onion medium sliced :2
15 Garam masala :2 tsp
16 Green chilli stalk removed and slit into two :2
17 Maldive fish flakes :2 tbsp (optional)
18 Fennel powder roasted :1 tsp
19 Coconut milk can :1/2 can diluted with 1⁄2 can water: 400ml
Equipment:
Frying pan and oil spoon; bowl 1.5 litre 2; can opener; timer; colander lined with kitchen paper; knife veg and chopping board; saucepan 1 litre and ladle; measuring jug, cup, tbsp, tsp;
Method :
Rub the ash plantain slices with salt and a pinch of turmeric and fry in batches. Keep moving them in oil to ensure it is uniformly fried. Now transfer the fried golden ash plantain slices into colander and allow oil to drain. Into saucepan add 1 tbsp oil and heat. Then add ingredients from 5-14 in list and cook until onions are soft. Next add diluted coconut milk into saucepan and let it cook for 5 mins. Now add ingredients 15 – 17. Cook for 10 mins until curry is thick and devoid of gravy. Sprinkle roasted fennel powder over hot dry curry.
Serving (serves 6)
Ash plantain included in parcel before baking lumprais. Ash plantain curry can be served with a festive meal rice and curry.
173
Vegetables


Long Bean and Coconut preparation (Sundal) from Kittyakara
by Hinsley Rajendram
Ingredients
Long beans : 250g
Freshly scraped coconut : 200g Turmeric : 1/2 tsp
Fresh Green chillies sliced : 4 Onion sliced : 1
Salt to taste
Equipment
Chop beans into tiny pieces. Boil the cut beans in 1⁄2 cup water with added salt and allow water to evaporate. Add the boiled beans into pan.
Now add salt, onions and green chillies and let it cook.
Next mix in the coconut and cook for 5 mins. Check salt and remove the bean and coconut preparation from heat.
Serving (Serves 6)
Served with rice and curry.
Vegetables
174


Green Gram (Moong ata) Curry from Katukelle
by Walter Singarayer
Ingredients
1 Yellow green gram (with green skin removed) : 200g 2 Onion sliced : 1
3 Garlic paste :1⁄2 tsp
4 Cinnamon quill : 12
5 Cardamom pods open :3 6 Cloves : 3
7 Curry leaf: 10 leaves
8 Rampe : 2”
9 Salt to taste
10 Turmeric: 1⁄2 tsp
11 Fresh green chillies each cut into two : 2
12 Mixed spice powder : 1tsp
9 Coconut milk from can diluted with 100 ml water: 200ml
Equipment
Wok and ladle; chopping board and knife; saucepan; measuring jug, tsp; weighing scales
Method
Roast in wok with 1 tsp oil, the yellow pulse while continuously stirring until it begins to change colour. Into saucepan add the roasted green gram, 400 ml water and ingredients 2-8 in list and cook on medium heat until green gram is soft. Now add coconut milk, salt, turmeric, green chillies and continue to cook for 10 mins. Sprinkle mixed spice and remove the green gram curry from heat.
Serving (Serves 4)
Served with rice and curry.
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Vegetables


Pak choi and Red onions stir fried from Kotte
by Walter Singarayer
Ingredients
Pak choi : 2shoots Red onion sliced : 1/2 Light soya sauce : 1tsp Hoisin sauce :1tbsp Sesame oil : tbsp
Equipment
Chopping board and knife; small wok and ladle; measuring tsp, tbsp. timer.
Method
Take leaves apart from the pak choi stems. Wash leaves well and separate the white part from the green part of each leaf. Cut the white into 1 inch lengths. Cut each green portion into half, across.
Heat oil, add onions and white of pak choi and stir fry. When soft add the green and continue to stir fry for 1 min. Add soya sauce and hoisin sauce and briskly mix the preparation and remove pan from heat.
Serving (serves 2)
Stir fried pak choi and red onions served with noodles or steamed rice.
Vegetables
176


Sri Lankan Cashew Curry from Vancouver by D D Wijeratne in Canada
Ingredients
Cashews either fresh or dry soaked for 2 hours in lukewarm water : 1 lb Salt :1⁄2 tsp
Fresh chilli :1-2
Turmeric : 1⁄2 tsp
Shallots : 3 finely chopped Curry leaves :12
Curry powder unroasted : 1tbsp Coconut milk : 1 cup
Method
Boil cashews until soft enough to be broken between fingers. Strain cooked ca- shews and set aside.
Take 1 cup water in a small pot and add chopped shallots, turmeric, chillies, salt, curry powder and bring to a boil. Then add the cashews and mix all together.
Add the coconut milk last and boil for about 5 minutes and reduce the heat to medium heat and simmer another 5 minutes. Do not simmer the curry for too long, otherwise the cashews will get too soggy and the gravy will evaporate.
Serve with jasmine rice and enjoy.
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Vegetables


White Cabbage and Tomato in a curry by Walter Singarayer
Ingredients
1 White cabbage washed and chopped into small pieces : 200g 2 Tomato chopped : 1
3 Curry leaf ;6
4 Rampe : 1”
5 Goraka : 2 segments
6 Fenugreek seeds : 1⁄2 tsp
7 Maldive fish : 1tbsp
8 Green chilli slit lengthwise : 3
9 Coconut milk from can diluted with 200 ml water: 400ml 01 Turmeric : a pinch
11 Oil: 1 tbsp
12 Salt to taste
14 Roasted fennel powder: 1/2tsp
Equipment
Chopping board and knife; grinder; measuring tsp, tbsp. jug; weighing scales; sauce pan, with lid and ladle; timer
Method
Into saucepan add ingredients 1-12 in list. Now cover pan and cook on low for 15 mins stirring half way. Now sprinkle fennel powder, check seasoning and remove the white cabbage and tomato curry from heat.
Heat oil, add onions and white of pak choi and stir fry. When soft add the green and continue to stir fry for 1 min. Add soya sauce and hoisin sauce and briskly mix the preparation and remove pan from heat.
Serving (serves 4)
White cabbage and tomato curry served with rice and curry
Vegetables
178


Broccoli Preparation (Mallung)
from Shenleybury
by Malini Singarayer
Ingredients
1 Broccoli, floret end chopped finely: 1 head
2 Cherry tomatoes, each cut into four : 6
3 Desiccated coconut, soaked in 100ml warm water : 200g 4 Fresh green chillies, slit length wise : 3
5 Chilli flakes : 1 tsp
6 Mustard seed : 1⁄2 tsp
7 Fennel seed: 1 tsp
8 Oil as required
9 Salt to taste
10 Maldive fish chips : 1 tbsp
11 Five spice mixture : 1tsp
Equipment
Chopping board and knife; wok and ladle; bowls; measuring tsp, tbsp., jug; weighing scales ; timer;
Method
Mix in a large bowl the broccoli, desiccated coconut, Maldive fish, chilli flakes, salt, pepper and set aside this broccoli mix. Next heat oil in wok and stir fry mustard and fennel seed for I minute. Now mix in the broccoli mix and stir fry on medium heat for 5 mins. Then add tomato, green chillies and cook for anoth- er 5 mins. Last of all add the five spice and stir fry for another 5 mins. Check seasoning and remove the Broccoli and Tomato mallung away from the heat.
Method
Served with Rice and Curry.
179
Vegetables


Onion Blossom (Loonu Mal) cooked from Pallekelle
by Walter Singarayer
Ingredients
1 Onion blossom : 10 stalks
2 Potato boiled and cut into cubes: approx. 200g
3 Fenugreek : 1.2 tsp
4 Mustard seed : 1⁄2 tsp
5 Fennel seed : 1⁄2 tsp
6 Lemon juice : from 1⁄2 fruit
7 Maldive fish chips: 2tbsp
8 Mixed spice :1 tsp
9 Fresh green chillies, slit length wise :3
10 Coconut milk from can diluted with 100 ml water: as required 11 Salt to taste
Equipment
Wash and cut the onion blossom into very tiny pieces, mix with salt, lemon and set aside. Fry in wok, mustard seed, fennel seed, fenugreek seed and diced potato until potato turns golden. Then add to wok, coconut milk, Maldive fish, goraka, tamarind water and heat until steam emanates. Now add the onion blossom, mixed spice, green chillies and cook for 10 mins ensuring that the onion blossom remains a bright green.
Method
Onion blossom curry is served with rice and curry.
Vegetables
180


Potato and Cauliflower (Aalu Ghobi) cooked
by Caroline Mathew
Ingredients
1 Potato peeled and cut into cubes : 200g 2 Cauliflower cut into 1” florets : 200g
3 Onions sliced : 1
4 Mustard seeds : 1⁄2 tsp
5 Ginger : 1” sliced
6 Garlic : 3 cloves
7 Chopped tomato : 1 tbsp
8 Garam masala : 1⁄2 tsp
9 Turmeric : 1⁄2 tsp
10 Chilli powder: 1⁄2 tsp
11 Fresh green chillies halved : 3
12 Fresh Coriander finely chopped: 4 sprigs 13 Salt to taste
14 Oil as required
Equipment
Wok and ladle; chopping board and knife; saucepan and oil spoon; weighing scales; measuring tsp, tbsp.
Method
Heat oil for deep frying. Add cauliflower and fry until it just changes colour and remove from pan. Now fry potatoes until they are golden and set aside. Add oil into wok and cook mustard seed, cumin seed, ginger, garlic and onion until onions go soft. Now add turmeric, garam masala, chopped tomato, chilli powder and let the tomatoes blend in. Then add a cup of water, salt, potato, cauliflower and fresh green chillies. Stir and cook for 5 mins. Next toss in, the fresh corian- der and cook for a minute. Check seasoning and remove the Aalu Ghobi from heat.
Method
Served with rice and curry or any of the following naan, roti or thosai.
181
Vegetables


Aubergine Curry (Batu Pahi)
by Malini Singarayer
Ingredients
1 Aubergine large: 4
2 Cumin seed :1tsp
3 Mustard seed :1tsp
4 Fennel seed :1 tsp
5 Fenugreek seed :1 tsp 6 Onion large sliced :1
7 Cardamoms crushed: 5 8 Chilli powder: 2tbsp
9 Cinnamon quill : 2”
10 Cinnamon powder: 1 tsp (optional) 11 Cloves: 5
12 Coconut milk from can, dilute it with 200ml water: 600ml diluted milk
Equipment
13 Curry leaf: 10 (optional)
14 Rampe (SL herb, 4” long bits :4 (optional)
15 Garam masala :2 tbsp
16 Garlic paste: 1tsp
17 Mustard paste : 1tsp
18 Green chilli slit lengthwise :4
19 Lemon grass :1 shoot (1” length bits)
20 Oil vegetable for deep frying 2
21 Salt :1 tbsp
22 Sugar: 2 tbsp
23 Turmeric: 2 tbsp
24 Vinegar: 2 tbsp
Bowl; Knife and chopping board; Frying pan and ladle; Measuring cup (120 ml), tsp, tbsp.; Metal colander line with kitchen paper; Oil spoon: Saucepan medium 1 litre; Timer.
Method
Cut aubergine roughly into finger size pieces and mix with turmeric. Deep fry the aubergine in batches until golden brown. Transfer fried aubergine into colander. Drop green chillies into hot oil and remove immediately. Keep in col- ander Into the saucepan add 2 tbsp oil and heat. Add the ingredients 2-6 from the list in the saucepan and cook until onions are soft. Next add the ingredients 7-16 from list and let it boil. Now add aubergine lemon grass and green chilli, stir well and let it simmer on low heat for 10 mins. Then add vinegar, sugar and salt to taste and heat on low until the gravy is reduced. Stir well and remove the moist batu pahi from heat.
Serving (serves 6)
Aubergine curry (Batu Pahi) served with any of the following (Buriyani, Lumprais, Yellow Rice or boiled rice)
Vegetables
182


Spicy Spring Green Cabbage Cooked (Gova Mallung)
by Walter Singarayer
Ingredients
1 Spring greens (cabbage) leaves washed, cut into fine shreds : 20 2 Desiccated coconut fine :1 cup
3 Chillies small, dry, whole, approx.1”: 4
4 Maldive fish chips : 1tbsp (optional)
5 Turmeirc : 1⁄2 tsp
6 Oil veg : 4 tbsp
7 Mustard seed : 1⁄2 tsp 8 Fennel seed : 1⁄2 tsp
9 Garam masala : 1 tsp 10 Chilli powder : 1 tsp 11 Water : 4 tbsp
12 Salt to taste
Equipment
Veg knife and chopping board; Frying pan and ladle; Measuring cup, tbsp, tsp; Plastic bowls (1litre) : 2
Method
Transfer cabbage into bowl and add the following to it, coconut, salt, water, Maldive fish and mix well by hand.
Heat oil in pan and add mustard seed, fennel seed, chilli into it and cook it for 1 min.
Transfer leaf mixture into pan, mix well and stir in turmeric and garam masala.
Allow it to cook for 5 mins until leaves turn bright green and remove gova mallung from heat and stir well.
Serving (serves 6)
Gova mallung served with rice and other curries.
183
Vegetables


Moringa Curry from Mirusuvil
by G Robert Rajasingam
Ingredients
1 Murunga peel skin and cut into 3” long pieces. : 4 2 Onion sliced : 1
3 Fresh green chillies sliced :2
4 Curry leaf : 10
5 Cumin seed : 1⁄2 sp
6 Fenugreek seeds:1/2 tsp
7 Garlic sliced : 3 cloves
8 Turmeric 1⁄2 tsp
9 Curry powder 1⁄2 tsp
10 Tamarind marble size pellet soaked in
100ml hot water : 100ml
11 Oil: 2 tbsp
12 Coconut milk from can: 200ml diluted with 100ml water.: 300ml
Equipment
Pot and ladle ; measuring jug, tsp, tbsp.; bowls; knife and chopping board; Method
Fry murunga, cumin, fenugreek and onion until onions are soft. Add coco- nut milk, green chillies, curry powder, turmeric and cook on medium heat for 10mins. Now add tamarind and simmer for 10 mins. Check seasoning and re- move the Moringa away from heat.
Serving Serves 2
Moringa curry served with rice and curry.
Vegetables
184


Bitter Gourd Curry (Karavila Ambula) from Ratwatte
by Malini Singarayer
Ingredients
1 Bitter gourd, washed, deseeded and cut into 1/2 finger size pieces : 250g 2 Goraka : 6 segments
3 Onions thinly sliced :1
4 Chilli powder: 1 tsp
5 Turmeric :1⁄2 tsp
6 Dark curry powder: 1 tsp
7 Maldive fish :2 tbsp
8 Tomato, Cut into 8 :1
9 Green Chillie slit lengthwise : 3
10 Coconut milk can diluted in 200ml water : 600 ml 11 Mustard seed : 1⁄2 tsp
12 Fennel, roasted seed powder : 1⁄2 tsp
13 Salt to taste
14 Oil :2 tbsp
Equipment
Knife and chopping board; weighing machine; can opener; timer ;measuring jug, tsp, tbsp; saucepan and ladle.
Method
Cook the bitter gourd in a little water (200ml) with salt, turmeric and goraka on low heat until soft and set aside. Fry onions in oil in saucepan until they are soft. Then add mustard seed and toss for a minute or two. Now add the bitter gourd with gravy, coconut milk, tomato, chilli, dark curry
powder, green chilli, Maldive fish and cook on medi- um heat with lid on for 20 mins.
Then stir it, remove lid, reduce heat to low and cook for another 10 mins until the curry is thick and dark. Check seasoning and sprinkle roasted fennel seed powder and remove the karawila ambula from heat.
Serving (serves 4)
Bitter gourd curry served with rice and curry.
185
Vegetables


Lufa (Vatakulu) White Curry
by Walter Singarayer
Ingredients
1 Lufa washed and cut into thick discs and each halved : 250g 2 Onions thinly sliced :1
3 Goraka :6 segments
4 Fresh green chilli each slit into two : 2
5 Turmeric :1⁄2 tsp
6 Garam masala: 1 tsp
7 Maldive fish chips :2 tbsp
8 Coconut milk can diluted in 200ml water : 600 ml 9 Salt to taste
10 Mustard seed : 1⁄2 tsp
11 Fennel roasted seed powder : 1⁄2 tsp
12 Oil :2 tbsp
Equipment
Knife and chopping board; weighing machine; measuring jug; tsp, tbsp. sauce- pan and ladle.
Method
Fry onion in oil in saucepan. When onions are soft add mustard seed and toss a minute or two. Now add ingredients 3-9 in list and cook on high for 5 mins. Then stir it, reduce heat to low and cook for another 10 mins. Check seasoning and sprinkle fennel seed powder and remove from heat the lufa white curry.
Serving (serves 4)
Lufa white curry served with rice and curry
Vegetables
186


Spicy Fine Bean and Potato Curry from Enfield
by Walter Singarayer
Ingredients
1 Fresh Fine beans, washed, de veined, cut into 2” lengths: 250g 2 Potato peeled washed cut into 1” cubes : 250g
3 Oil : 2 tbsp
4 Mustard seed : 1⁄2 tsp
5 Cinnamon 1” long quills :2 6 Chilli powder : 1⁄2 tsp
7 Garam masala :1/2 tsp
8 Turmeric : 1⁄2 tsp
9 Coconut milk from can diluted with 200 ml water :200ml
10 Tamarind marble size pellet soaked in 100ml hot water: 3tbsp 11 Salt : 2tbsp
13 Maldive fish : 2 tbsp
Equipment
Weighing scales; knife and chopping board; small saucepan; wok, lid and ladle; measuring jug, tsp, tbsp.; timer.
Method
Partially cook beans in water with added salt until they turn a bright green. Drain off water and keep aside. Then partially cook potato with added salt and drain off water. Mix together potato, beans, chilli pow-
der, garam masala, turmeric, tamarind water and
salt. Heat oil in wok and cook onions until soft. Now add mustard seed, cinnamon to wok and stir for 2mins. Then add the mixture of ingredients and toss it for 5mins. Next add coconut milk and Maldive fish and cook on low heat for 10 mins un- til gravy dries up. Check seasonings and remove from heat, the spicy fine bean and potato curry.
Serving (serves 6)
Spicy fine bean and potato curry served with rice and curry.
187
Vegetables


Spicy Snake Gourd (Pathola) and Green Peas
by Malini Singarayer
Ingredients
1 Snake Gourd, wipe off ash on skin remove seeds and cut into 1⁄2 rings : 400g 2 Green peas : 1⁄2 cup
3 Oil :2 tbsp
4 Mustard seed : 1⁄2 tsp
5 Cinnamon 1” long quills :2
6 Fresh green chillies, each split into 2 : 2
7 Garam masala :1/2 tsp
8 Turmeric : 1⁄2 tsp
9 Coconut milk from can, diluted with 200 ml water :200ml 10 Maldive fish, chips :1tbsp
11 Salt to taste
12) Onion ,finely sliced :1
13 Fennel, roasted seed powder :1tsp
14) Lemon juice : 1 tbsp
Equipment
Weighing scales, knife and chopping board, can opener; small saucepan, wok and ladle, measuring jug, cup, tsp, tbsp.
Method
Heat oil in wok and cook onions until soft. Now add mustard seed, cinnamon to wok and stir for 2mins. Next add all ingredients in list except lemon juice and fennel powder and cook on low heat for 20 min. Check seasoning, sprinkle roasted fennel seed powder and remove from heat the spicy snake gourd and green pea curry.
Serving (serves 6)
Spicy snake gourd and green pea curry served with rice and curry.
Vegetables
188