This Sri Lankan vegan curry is absolutely dreamy – packed to the brim with spice and cooled down with coconut milk and cinnamon; it’s so good! Although there
Learn to caramelize onion to satisfy your food cravings. It's a berrylicious dish with a bursting flavour to impress anyone at the dinner table. Go for it!
Sri Lankan Baked Chicken - a classic Sri Lankan dish westernised for the home cook and also delicious on the barbecue.
A delicious, simple-to-make braised Sri Lankan beef curry. I am going through a real phase of loving Sri Lankan food at the moment, and this beef curry, adapted from a Charmaine Solomon recipe is so simple to make, and incredibly tasty, that I had to share it. It's also naturally low in fat, as it contains no coconut and only a small amount of oil, so it's pretty guilt-free too! This serves four people as part of a meal served with a vegetable side dish and rice (or cauliflower rice - although if you're a complete meat head and want it on its own, it would probably make two or three servings), but it is very easily doubled. Even better the next day, and freezes beautifully. 199 calories per serving (between four people). Slimming World Syn free. Ingredients 450g lean diced casserole / stewing steak (e.g. I used Sainsbury's TTD lean diced beef, which turned out lovely and tender) [612] 1/2 tbsp ghee or coconut oil for dairy free (Slimming World use 1 calorie oil spray) [68] 1 onion [41] 2 garlic cloves, crushed [12] 1 inch ginger, grated [3] 4 tsp Sri Lankan / Ceylon roasted curry powder* (See notes below to make your own, check gluten free) [25] 1/2 tsp ground turmeric [3] 1 tsp black mustard seeds [8] 1/2 to 1 tsp salt (to taste) 1/2 x 15ml tbsp vinegar (white wine or cider) [2] 1 fresh red chilli, deseeded and finely chopped [6] 1 ripe tomato, skinned and diced [16] 100ml water Method 1. Dice the steak into approximately 2cm cubes, if not already diced, and finely chop the onion. 2. Heat the ghee/oil in a saucepan (about 17cm is good) and add the diced onions. Cook over a low to medium heat, stirring, until they start to turn golden brown. 3. Add the garlic and ginger, and cook through for a few minutes, then add the curry powder, turmeric and mustard seeds and cook for a couple more minutes, before adding 1/2 tsp salt with the vinegar and beef, and stirring to coat. 4. Add the fresh chilli and tomato and 100ml of water, stir, then cover and cook for approximately two hours, stirring occasionally (and adding extra water if needed - I add another 50ml after about an hour, and another 50ml towards the end if needed) until the beef is tender. 5. When the beef is cooked and the sauce has thickened to your liking (take the lid off and simmer to reduce if necessary), taste and add more salt if necessary (I like to use another 1/2 teaspoon, but it will depend on your taste, and how thick you like your sauce). Serve with rice (or cauliflower rice), and a vegetable dish, and other accompaniments and curries if desired. Enjoy! Notes For the roasted Sri Lankan curry powder [379 calories in total, approximately 19 calories per tbsp/6g] 25g cumin seeds [94] 50g coriander seeds [149] 25g fennel seeds [86] 1 cinammon stick (about 3 inches, or if you won’t be able to grind it use 1 tbsp cinnamon powder) [15] 1 tsp fenugreek seeds [7] ½ tsp cloves [1] Seeds from 10 green cardamom pods (discard the pods) – about ½ tsp [3] 1 tsp black mustard seeds [9] 1 tsp black peppercorns [5] 4 dried long red chillies (shake out the seeds first, if you want a milder curry powder) [10] If you’re not using pre-made curry powder, then make this first. Gently roast all of the whole spices, by putting them in a dry frying pan, over a low to medium heat and keeping them moving until they have darkened a little and become fragrant. Once you can smell the spices roasting it’s time to remove them elsewhere (out of the frying pan) to cool down. You may wish to do this in batches, and do the dried chillies on their own. Once the spices are roasted and cooled, grind them to a powder (easiest done in an electric spice grinder - you can pick one of these up for about £13, e.g. Andrew James, and I've found it very useful and reliable). This will store for at least three months in an airtight container. If you're cooking gluten free, and you buy curry powder rather than making your own, make sure you check it's gluten free. If anyone (in the UK) is interested in buying some Sri Lankan curry powder, I can recommend the hot version from a lovely Sri Lankan lady I know, called Gayani - you can contact her here for more information about purchasing it (it's called Gold Dust) - [email protected]
A beautiful, traditional Sri Lankan Fish Curry made with Australian barramundi and filled with warming spices. This mild yellow curry is an easy, one-pan recipe that is perfect for weeknight dinners.
A food blog about creative, simple and delicious recipes to spice up your kitchen.
Learn more about the signature dishes of Sri Lankan cuisine in the new Culture Tuesday column and get 10 delicious vegan Sri Lankan recipes here.
Ingredients 400 grams potatoes - boiled and peeled 400 grams tuna (canned or fresh) 2 teaspoon vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1 tablespoon minced ginger 2 sprigs curry leaves, finely chopped 1/2 cup onion, finely chopped 3 green chillies, finely chopped 1 teaspoon salt 1/4 teaspoon turmeric powder 1 teaspoon black pepper powder 1/2 of a lime, juiced For the breading and frying 1 egg 1 pinch salt 2 tablespoon milk 2 cups fine bread crumbs Vegetable oil to deep fry
A beautiful, traditional Sri Lankan Fish Curry made with Australian barramundi and filled with warming spices. This mild yellow curry is an easy, one-pan recipe that is perfect for weeknight dinners.
Sri Lankan dal, daal, dahl or parippu - whichever name you call it by, it's delicious, hearty and delicately spiced. Beautiful on its own or as a side dish, dal's versatility makes it perfect comfort food any time of year.
March 2016 Sri Lankan Recipe Winners! We love hearing about recipes that our wonderful customers have created, which is why once a month, we will choose our favorite one and add it to our Hela Bima Rice website. If your recipe is chosen, we will send you a bag
This quick and easy Sri Lankan Carrot Salad (Carrot Sambal) is the perfect side to any dish. Packed full of flavour it's delicious on it's own too!
Carrots and green Beans curry(Sri Lankan, vegetarian).A coconut milk based curry. Mildly spiced recipe for kids to enjoy or to accompany spicy meat curries in your menu.
Srilankan Cuisine has Rich, aromatic and exotic dishes. This egg curry recipe is inspired by Chef Peter Kuruvita' s food series on Fox Traveller. I have watched each episodes of this show atleast 5 to 8 times and I even watch re telecast of the episodes. It feels amazing to see so much similarity between south Indian cuisine and srilankan. In this dish, soft boiled eggs are deep fried in oil and then cooked in thick , rich, aromatic coconut based gravy. Deep frying the eggs gives it a nice texture to it and eggs absorb the gravy. My kitchen is filled with aroma of bayleaf and cinnamon cooked in coconut milk . It is a must try if you have not tasted srilankan gravies. Recipe Source : http://www.peterkuruvita.com/2011/04/recipe-sri-lankan-egg-curry/ In the original recipe, chef uses Maldive Fish flakes. Since I do not have this ingredient, I skipped adding it. Ingredients 4 Large Eggs 200 ml vegetable oil for deep frying eggs 2 Tablespoon coconut Oil 1/2 Teaspoon Mustard Seeds 1/2 Teaspoon Cumin Seeds 1/2 Teaspoon Fennel Seeds 1 Teaspoon Fenu Greek Seeds 1/2 Inch Cinnamon Stick 1 Bay Leaf 2 Cloves 1 Sprig of curry Leaf 1 Green Chilli 1 Medium Onion chopped finely 1 Tablespoon Ginger and Garlic Paste 1 Tomato chopped finely 1 Tablespoon coriander powder 1 Teaspoon Red Chilli powder 1/4 Teaspoon cumin powder 1/2 Teaspoon Garam Masala 1/2 Teaspoon Ground Black pepper 1 Cup thin coconut milk 1/2 Cup thick coconut milk 1/2 Cup water Salt to taste 1 Tablespoon Coriander seeds for garnish Directions 1. Keep eggs outside refrigerator overnight and bring it to room temperature. Soft boil eggs and carefully peel remove their outer skin. Make sure not to break the egg. Set aside in a plate 2. In a wok, heat oil for deep frying. When the oil is hot, add 2 eggs slowly and carefully inside the hot oil. I placed the egg in a spoon and dropped the spoon in hot oil and placed the egg in the oil. Make sure you stay away from the wok when you are dropping the egg. The moment you drop the egg, the oil sometimes splashes, be careful 3. Reduce the flame to low and fry the eggs in low flame flipping them often so that all sides get equally fried 4. Fry until they are nice golden , remove from oil and drain on paper towel. Fry the remaining 2 eggs also and set aside 5. In a pan, heat coconut oil for preparing the gravy. When the oil is hot, add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon stick, cloves and bay leaf all at once 6. Keep the flame low. When mustard splutters, add green chilli and curry leaves and fry until curry leaves are crispy. Remove the bay leaf, cloves and cinnamon stick out of the oil and discard 7. Immediately add chopped onions and saute until onions are soft 8. Next add ginger garlic paste and fry until oil separates from the mixture 9. Then add tomatoes and fry until tomatoes are mushy and soft 10. Add corainder powder, red chilli powder, turmeric powder, cumin powder, garam masala along with 2 tablespoon of water and fry nicely until raw smell of masala goes 11. Add salt and thin coconut milk and simmer for 10 minutes 12. Then slowly place the fried eggs inside the gravy one after another and add thick coconut milk 13. Check salt and adjust 14. Switch off the flame when the gravy just starts boiling 15. Garnish with chopped cilantro leaves and serve hot with steamed rice/ roti / appam
Dry potato curry(devilled potatoes) Sri Lankan style.A spicy potato curry is also known as”ala theldala” in Sinhalese is a devilled potato curry you can enjoy with all of your favorite meals.
Watalappan is a very popular traditional Sri Lankan coconut custard dessert typically served on special occasions and celebrations.
Inspired by the bold flavours of Sri Lanka, this beef and sweet potato curry is hearty and packed with spice. Serve with roti and rice for extra texture.
Eggplant sweet and sour curry(Sri Lankan brinjal pahi). Brinjal/Eggplant is known as Wambatu in Sri Lanka and this brinjal curry is basically fried brinjal/eggplant mixed with spices and coconut milk.
Love deviled chicken? Did you know that America isn't the only place that has a deviled chicken recipe? This easy Sri Lankan devilled chicken recipe (yes, there's two Ls) is full of spices, juicy chicken and fresh vegetables. This stir-fried chicken cooks in one pan and is on the table in about 20...
Cabbage is another vegetable that I think is underrated. Boiled to a pulp it is indeed bland and pretty tasteless but it need not be as the recipe below will show you. Mallum or mallung is a Sri La…
Shredded roti mixed with chicken curry, vegetables and egg
I usually bake the Sri Lankan version of Christmas cake for Christmas. However, last year, I didn't get to make one and decided to bake my popular love cake instead. I wanted to write about it after a friend emailed me asking me for my recipe. Love cake If you are not Sri Lankan, you may wonder about why love cake is special. Sometime ago, I came across a love cake in the local health food shop and out of curiosity bought one. The $6 piece of "love cake" baked in a tiny oval shaped mould looked pretty attractive but it was not anything like what we Lankans call love cake. Our version is a delicate and very sweet and rich concoction made out of roasted semolina, butter, finely chopped cashew nuts and flavoured with spices, lemon rind, honey and rose water. There are several versions of Love Cake given in recipe books. The Sri Lankan version of the Joy of Cooking, the Daily News Cookbook has two version and my mother used to make one of them. I have adapted this recipe but add my own flavours by adding a handful of finely chopped winter melon preserve (or puhul dosi) and use nutmeg and cinnamon as well as finely grated lemon rind. I have used the love cake recipes by Chamaine Solomons and Peter Kuruwita which are both delicious. I like the way Kuruwita bakes his in tiny friand moulds and was going to make mine in them but since I couldn't find my friand tin which is hidden away somewhere so I made two small cakes and will cut them into tiny squares. Peter Kuruwita's love cake baked in friand moulds Love cake is a typical example of the fusion of the diversity that is Sri Lanka. It is a Eurasian recipe made mostly by the Burgher community who are descendents of the Dutch and Portuguese. The use of semolina instead of flour could be from the Middle East while the use of honey and rose water definitely has links to the Arab world. The spices used, cardamom, cinnamon and nutmeg have roots in the island which was famous for spices even centuries ago. Possibly the original recipe used almonds but the local version uses cashews but many recipes use almond essence as well as rose essence possibly as a substitution for using ground almonds. A Dutch cake which we call Dutch fingers has a very similar texture to our Love Cake and is sold in New Zealand and Australia but does not contain any spices and uses ground almonds. Here is my modified recipe for making my version of Love Cake. 250 gms cashews chopped fine 250 gms roasted semolina 125 gms butter, softened 400 gms soft sugar 10 egg yolks and 6 egg whites a pinch of salt grated rind of 1 medium lemon or lime 50 ml honey 50 ml food quality rose water or half a tsp of rose essence half tsp each of cardamom, nutmeg and cinnamon, ground finely 100 gms of preserved melon - can be obtained from Sri Lankan groceries) - this is optional but adds a lovely texture and taste Method:' Line a 18 square cake pan. Roast the semolina till lightly golden but don't allow it to brown. Cool and mix in with the butter and set aside.. Whisk the egg yolks with sugar till light in colour. Add the semolina and butter mixture and combine well. Stir in the cashew, chopped melon, rind and spices. Stir the honey and rose water. Whisk the egg whites with a pinch of salt till light and fluffy but not stiff. Fold into the mixture lightly. Pour into prepared cake tin and bake in a preheated 160 deg C oven for 50 -60 mts. Do not let the top brown. Cool in tin for 10 mts and then on a wire rack. Store in airtight container for about 2 weeks. Enjoy
Though quite similar to South Indian food, Sri Lankan Cuisine has its own distinct personality. Every dish is uniquely spiced with bold Sri Lankan flavour, even those that have foreign roots, and use locally grown fruit, seafood, and, most importantly, spices.
Eggplant sweet and sour curry(Sri Lankan brinjal pahi). Brinjal/Eggplant is known as Wambatu in Sri Lanka and this brinjal curry is basically fried brinjal/eggplant mixed with spices and coconut milk.
Watalappan is Sri Lanka’s most famous dessert and one of its best dishes. Here’s everything you need to know, how it’s made, and where to try it in Colombo.
