COMING TO AMERICA!
Sri Lankan Food Archive
-
Sri Lankan Prawn Curry
Posted on August 6, 2010 | No CommentsTweetI’m constantly amazed just how splendid Southern Indian and Sri Lankan food can be. The freshness and tastiness of their seafood dishes is quite unlike any other place on earth. What makes this dish so great is that it’s very quick and simple to prepare. There’s not complex paste to create, no marination – it’s all done within 10 minutes! Don’t let the short cooking time fool you into thinking this dish doesn’t deliver in flavour either – it’s simply brimming over with taste! One of the highlights of the year so far!
Continue Reading--15 words totally -
Thoramalu – Sri Lankan Fish Curry
Posted on July 21, 2010 | 2 CommentsTweetThe great thing about fish curries, aside their taste, is the cooking time involved. Excellent news when you’ve been sat behind a desk all day doing nothing. Quick as you like they’re on the plate. If, like me, you make the curry powder in advance and store it in anticipation you’ll have your dinner on your plate in the time it takes for the rice to boil. This curry, from Sri Lanka uses coconut milk to give a creamy fragrant gravy which sits in perfect harmony with the fish. I bought pretty cheap fish for this curry which is all it needs. The delicious sauce more than makes up for any of the fishes shortcomings, so don’t think you have to spend a fortune on expensive seafood. Nobody will thank you for it.
Continue Reading--5 words totally -
Green Masala Prawns
Posted on May 24, 2010 | No CommentsTweetI ate an amazing version of green masala prawns a couple of weeks ago at one of my favourite restaurants in Sydney, Newtown’s Janani. It ranks as one the tastiest things I’ve ever eaten. The lovely chatty chef there refused to give me her recipe but throughout our conversation I managed to wean more and more ingredients out of her. My resulting recipe makes a very very tasty, spicy dish, albeit different to the version at Janani. For that delight, you’ll have to go and taste it at the restaurant yourself.
Continue Reading--5 words totally -
Sri Lankan Sour Fish Curry
Posted on March 18, 2010 | No CommentsTweetHere’s a recipe for a delicious fish curry from Sri Lanka. The Sri Lankans know how to make a mean fish curry – this one is everything Iove in a seafood curry. It’s complex, spicy and beautifully sour in flavour. This works perfectly with fish – especially with firm white fleshed fish. It’s also great with a more oily fish like mackerel or even sardines.
Continue Reading--3 words totally -
Saffron Rice
Posted on May 20, 2009 | No CommentsTweet Saffron rice will fancify any curry if you want to dress it up a little. I often serve it at dinner parties to add a little difference from plain boiled rice. The saffron not only adds its vibrant yellow colour but also a distinctive taste too, hard to describe – but very pleasant. I sometimes add some dried sultanas at the rice stage if the curry I’m serving is particularly peppery or spicy. This adds a little sweetness to counteract the savoury.
Continue Reading--1 words totally -
Fish with Spicy Lentil Dal
Posted on January 20, 2009 | No CommentsTweet Who can fail to like dal!? It’s one of those simple foods that just keeps on giving. It’s perfect as a sauce, like in this dish with flaky white fish fillets. A lovely earthy spicy finish to the succulent fish. Very refreshing and pretty healthy too!
Continue Reading--3 words totally -
Sri Lankan Fish Curry
Posted on December 26, 2008 | 2 CommentsTweet Fish curries are quicker to make than other curries. Fish cooks so quickly the curry is ready in a flash. This Sri Lankan dish is a creamy, spicy treat. It packs a bit of a punch too, which is always good. If you don’t want it too spicy, then leave out the cayenne. One other point, fish curry doesn’t really reheat all that well as the fish will just break up and turn into a big old mess, so either don’t eat all day prior and be suitably hungry or invite some friends to share it.
Continue Reading--3 words totally -
Sri Lankan Lamb Curry
Posted on December 20, 2008 | No CommentsTweet Another night, another curry. I fully intended on making a wholesome salad tonight. I asked the other half what he felt like and he announced “Asian and spicy”. Not taking much persuasion I chose this curry recipe. I adapted the original quite a bit as I felt it wasn’t going to have any heat. The result has a nice zingy finish without being too hot. The texture to this curry is particularly nice too – a glossy clean sauce with an amazing colour. Very rich and extremely flavourful.
Continue Reading--3 words totally -
Sri Lankan Coriander Chutney
Posted on September 4, 2008 | No CommentsTweet After purchasing the cheapest and largest bag of coriander in Australia at the Sydney Markets recently I was flummoxed as to what to do with such a huge quantity of it. It doesn’t last much past 7 days sealed up in the fridge so I decided to make this delicious little chutney with some of it – which I can serve with many of the delicious curries which pass through my house on a regular basis. It’s the simplest thing to make and has the power to lift an ordinary curry into something quite special. I’ve frozen it in small sachets so I can use them as and when. They’ll keep fresh in the freezer for a couple of months.
Continue Reading--5 words totally -
Sri Lankan Pork Curry
Posted on August 15, 2008 | 3 CommentsTweet This is a bit of an epic. Check out the roll call of ingredients! Don’t let this deter you however, it’s pretty straightforward once you get going. And before I forget, it’s sublime in taste! It’s absolutely delicious. I could barely stop myself eating the entire pan full. Actually, come to think of it, we did. Enough for four between the two of us. Naughty.
Continue Reading--7 words totally -
Beef with ABBA
-
Sri Lankan Chicken Curry
Posted on August 3, 2007 | 7 CommentsTweet In keeping with my fascination of curry, this one is a lovely spicy one. It’s really aromatic and permeates the furthest reaches of the house, not to mention street. I could smell it from about 200m away. Delicious. It’s not unlike the Lamb Madras Curry which is one of the faves of the household. A little less complex, but still packs a punch.
Continue Reading--3 words totally
