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Sri Lanka: Pani pol Pancakes (Honey/Treacle, coconut Pancakes) Recipe Video

httpv://www.youtube.com/watch?v=YCWh_3GKskE

Sri Lanka: White Potato Curry

6 Medium Potatoes — cooked and cubed
3 Tablespoons Olive Oil
1 Large Onion — chopped
3 Cloves Garlic — chopped
1 Stick Cinnamon
1 Teaspoon Crushed Red Pepper
1/2 Teaspoon Turmeric
1 Teaspoon Cumin
1 Large Tomato — cubed
2 Cups Coconut Milk
1 Cup Water
Directions Heat oil in skillet, brown onoins and garlic for 5 minutes. Add cinnamon, red pepper, turmeric, cumin and tomato. Saute 5 minutes. Add milk and water, bring to boil. Add potatoes and simmer 10 minutes serve over rice.

Serves 4

Sri Lanka: White Chicken Curry With Potatoes

3 Tablespoons Ghee
1 Large Onion — finely chopped
3 Medium Green Chile — finely chopped
1 Tablespoon Black Pepper
1 Tablespoon Cumin
2 Teaspoons Turmeric
1 Tablespoon Garlic — finely chopped
1 Tablespoon Ginger — finely chopped
1 Pound Chicken — cubed
4 Large Potato — cubed
1/2 Teaspoon Fennel Seed
2 Cups Water
1 Cup Milk
Directions In skillet, heat ghee and brown the onion and chiles. Add pepper, cumin, turmeric, garlic and ginger. Add chicken, potatoes, fennel and water. Simmer until potatoes and chicken are tender about 15 minutes. Add milk and heat through. Serve over rice.

Serves 4

Sri Lanka: Tempered Chicken Curry

1 Tablespoon Olive Oil
1 Large Onion — finely chopped
2 Stalks Celery — finely chopped
1 Tablespoon Ginger — finely chopped
4 Cloves Garlic — finely chopped
1 Tablespoon Lemongrass
4 Whole Cloves
1 Stick Cinnamon
4 Pod Cardamom
1 Tablespoon Coriander — ground
1 Tablespoon Cumin
1 Teaspoon Turmeric
1 Tablespoon Cider Vinegar
1 Tablespoon Ground Chili Peppers — any kind
2 Pounds Chicken — cubed
1/2 Cup Soy Sauce
Salt — to taste
Directions Heat oil in pan and brown onion, celery, ginger, garlic and lemon grass. Add cloves, cinnamon and cardamom. Turn heat down and add coriander, cumin, turmeric, vinegar and chili powder. Allow spices to become lightly browned. Add chicken, soy sauce and salt. Cook over low heat until chicken is tender about 15 minutes.

Serves 4

Sri Lanka: Tamarind Chicken And White Curry Sauce (Sri Lanka)

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
Directions 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.

Serves 4

Sri Lanka: Sri Lankan Vegetable Curry

3 Medium Green Chiles — finely chopped
1 Medium Onion — finely chopped
1/2 Teaspoon Turmeric
1 Stick Cinnamon
3 Cloves Garlic — finely chopped
1 Teaspoon Ginger — finely chopped
1 Teaspoon Lemongrass
Salt — to taste
3 Cups Coconut Milk
2 Cups Water
4 Cups Vegetables — sliced
Directions In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.

Serves 4

Sri Lanka: Prawn Curry

2 Pounds Large Shrimp
1 Tablespoon Ground Chiles — any kind
3 Cloves Garlic — finely chopped
1 Tablespoon Ginger — finely chopped
1 Teaspoon Lemongrass
Salt And Pepper — to taste
1 Lime Lime Juice
2 Tablespoons Olive Oil
2 Cups Coconut Milk
Directions Dry roast prawns in heated skillet adding chiles, garlic, ginger, lemon grass, and salt. Add lime juice, cook until liquid evaporates. Add oil and fry until golden brown. Add coconut milk and simmer 10 minutes.

Serves 4

Sri Lanka: Mustard Beef Curry

1/2 Cup Brown Mustard Seeds
1/4 Cup Cider Vinegar
1/4 Cup Olive Oil
1 Large Onion — quartered
8 Cloves Garlic
1 Inch Ginger — finely chopped
1 Tablespoon Curry Powder
2 Pounds Beef — cubed
4 Whole Cloves
4 Pods Cardamom — crushed
1/2 Stick Cinnamon
1 Tablespoon Turmeric
1 Tablespoon Black Pepper
8 Leaves Curry
2 Cups Water
Salt — to taste
Directions Put mustard seeds, vinegar, and a dash of water into the blender and blend until seeds are crushed. Set aside. Heat oil in skillet. Brown onions, garlic and ginger. Add curry powder and beef. Stir over medium heat until well browned about 5 minutes. Stir in cloves, cardamom, cinnamon, turmeric, black pepper, and curry leaves. Add water and mustard seed blend. Stir well. Simmer until sauce is thick.
Serve with rice or noodles.

Serves 4

Sri Lanka: Kudu Badum (Beef Curry)

1 Pound Beef — cubed
1 Stick Cinnamon
1/2 Teaspoon Lemongrass
8 Leaves Curry — optional
3 Cloves Garlic — finely chopped
1 Teaspoon Ginger — finely chopped
1 Small Onion — finely chopped
1/4 Cup Vinegar
Salt — to taste
1 1/2 Cups Water
2 Tablespoons Olive Oil
2 Teaspoons Ground Chili Peppers — any kind
1 Tablespoon Curry Powder
2 Cups Coconut Milk
Directions In a large skillet, combine meat with cinnamon, lemongrass, curry leaves, garlic, ginger, onion, vinegar, salt and water. Cook over medium heat until the water has evaporated. Then add oil and stir fry the beef for about 3 minutes. Add curry powder and chili powder and cook for 3 minutes. Add more oil if necessary. Add coconut milk and simmer for 5 minutes.

Serves 4

Sri Lanka: Hot Prawn Stew

8 Cups Water — or fish stock
4 Medium Potato — cubed
1 Large Carrot — cubed
1 Large Onion — sliced
3 Whole Cloves
1 Teaspoon Mustard Seed — ground
1 Teaspoon Sugar
6 Large Banana Chiles — finely chopped
2 Tablespoons Worcestershire Sauce
1 Pound Large Shrimp
Salt — to taste
Directions bring water to boil, add potatoes, carrot and onions. Simmer 5 minutes. Add remaining ingredients except shrimp. Simmer 15 minutes. Add shrimp, simmer 6 minutes. Serve

Serves 4