Kukul mas: Chicken curry
INGREDIENTS:
2–3 chicken breasts, in bite-size pieces
2 tbsp ghee (or oil)
¼ tsp fenugreek seeds
10 curry leaves
2 large onions, chopped
4–5 garlic cloves, chopped
2 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp chili powder
1 tbsp ground coriander
1 tbsp ground cumin
¼ tsp ground fennel
2 tsp paprika
2 tsp salt
2 tbsp vinegar
400 g chopped tomatoes
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemongrass or 2 slices lemon rind
1 cup thick coconut milk
INSTRUCTIONS:
1. Heat the ghee in a large pan, and fry fenugreek and curry leaves until they start to brown.
2. Add onions, garlic and ginger. Fry gently until onions are quite soft and golden.
3. Add turmeric, chili, coriander, cumin, fennel, paprika, salt and vinegar. Stir well.
4. Add chicken, and stir over medium heat until chicken is thoroughly coated in spices.
5. Add tomatoes, whole spices and lemon grass. Add chopped vegetables (if you’d like to add some). Cook, covered, over low heat for 40–50 minutes.
6. Add coconut milk. Taste and add more salt and a squeeze of lemon juice if required. Do not cover after adding coconut milk.
7. Serve with rice.
From: http://www.geniuskitchen.com/recipe/sri-lankan-chicken-curry-kukul-mas-curry-268510
Parippu hodi: Lentil curry
Parippu hodi: Lentil curry
INGREDIENTS:
For the curry:
½ cup lentils
½ of onion, sliced
4 cloves of garlic, sliced
¼ tsp turmeric
½ tsp Sri Lankan raw curry powder
½ tsp chili powder
5–6 curry leaves
1.5 cm x 1 cinnamon stick
1 cup coconut milk
½ cup water
To temper the curry:
1 tsp mustard seeds (optional)
½ of onion, sliced
2–3 tablespoons oil
3 cloves of garlic, sliced
4–5 curry leaves
4–5 chilis (break into pieces) or 2 tsp of ground chili pieces
Salt to taste
INSTRUCTIONS:
Making the curry:
Wash the lentils and place them in a medium saucepan.
Add all the remaining ingredients, except the coconut milk. Mix well and keep on medium heat to boil the lentils.
When the lentils are boiled, add the coconut milk and bring it to boil again.
Salt to taste. (If you don’t like to temper the curry, you can serve as is.)
Tempering the curry:
When you can see bubbles on the top surface of the curry, transfer it to another saucepan.
Put the oil into the now-empty saucepan and heat it on low heat. When oil is ready, add the optional mustard seeds and sauté for 3–4 seconds (if you are using the mustard seeds), then add onions, garlic, and curry leaves. Fry the mixture for 5–10 minutes. Then add chili pieces and fry for 2–3 minutes.
Add the curried lentils and salt to taste.
This is usually served with rice and bread. You can also serve this dish with rot or parata.
From: http://www.srilankacooking.com/2009/08/parippu-hodi-parippu-curry-dhal-lentils.html
Pol Sambol: Coconut relish
Pol Sambol: Coconut relish
Sri Lankan pol sambol is a shredded coconut garnish that includes just a few simple ingredients mixed together into perfect harmony. Sri Lankan pol sambol should be a little bit spicy, sour (but not overpowering) from the lime juice, and salty to suit your own taste. Enjoy pol sambol along with roti paratha bread or as a side, with a rice and curry dish. Pol sambol is delicious simply scooped up with little bites of bread.
INGREDIENTS:
300 grams of fresh shredded coconut (mature, firm coconut that’s used to make coconut milk, not the young soft coconuts)
around 2–4 spoons of chili powder
around ½ spoon of salt
5–10 cloves of raw garlic
1–2 small red onion
2 limes
Note: These are just suggested amounts, you may need more or less of any of the ingredients. Start off using less and do a lot of taste testing until it tastes right to you. You are the judge. The key ingredient is the shredded coconut. Put all the ingredients in a bowl and mix… that’s about it!
INSTRUCTIONS:
1. Shred the coconut, mince the garlic, mince the onion and toss it all into a mixing bowl.
2. Add salt and chili powder, and finally squeeze in the juice from 1 lime first (more later).
3. Start mixing the pol sambol with the tips of your fingers; work it like you’re massaging someone’s shoulders. Begin to twist and lightly squeeze until all ingredients are equally coating the coconut. At this point the pol sambol should be orange in color.
4. Taste it. Add more salt, chili, or lime juice to taste.
Sri Lanka Recipes 2015
