Sri Lankan Food Forever

Ingredients: 500g firm red fish cut into 2" pieces (Tuna is the best) 10-15 Gamboge pieces (Goraka) 2-4tbl salt water 2-3tsp black pepper powder 1” cinnamon stick (crushed into pieces) 1 cup water (just to cover the layer of fish) Bunch of curry leaves Piece of banana leaf Method: Cut the fish into 2”pieces and drain the water Soak the gamboge pieces in hot water for 5-10 minutes Add gamboge pieces into a mortar and pestle and make in it paste adding salt water little by little (it should be a thick paste) Add black paper powder and cinnamon pieces into the paste and mix well Add 1/4cup of water to the paste mix the paste Get a clay pan / pot and place the banana leaf in it Coat the fish pieces one by one in the paste and arrange evenly in the clay pot After placing all the fish pieces, add 01cup of water into the paste and pour over fish Spread the curry leaves on fish Keep aside 15 – 30minutes to marinade Place the clay pot in medium low heat

Ingredients: 02 cups of whole wheat flour or all purpose flour 1 1/2 tsp fresh yeast 1/2 cup warm water  01cup of water  Salt to taste  Flour to Dust  Butter or ghee for greasing the pan  Method Dissolve the yeast in ½ a cup of warm water and keep aside Mix salt with flour and sieve Put the flour mixture into a large deep round bowl Make a hole in between the flour and add about a cup of water. Mix the flour and knead to make stiff dough. (Keep the dough rest for 15 minutes) Slowly sprinkle the yeast mixture over the dough and remain kneading it till it becomes smooth and not sticky. Cover with a damp cloth and keep aside for another 30minutes. Divide the dough into equal round portions depending on your needs. Dust the ball with flour and roll it out. Place a thava pan on medium low heat and grease with butter or ghee Cook the rotti 2-3minutes until it spotted with dark brown spots Serve hot with a coconut chutney, fish or meat red curry Tips:

Ingredients 450g Kithul juggery halves (about 3 cups) 10 eggs 01cup of skim milk 2cups thick coconut milk (from one coconut) 1/4tsp nutmeg (finely powdered) 02 pods of cardamom (finely chopped) 1/4 cup cashew nuts (halved) Pinch of salt Method Break the juggery into pieces Put into a saucepan with 1 cup of skim milk and cook under medium low heat (I prefer double boiling) Once the juggery is completely dissolved, remove from fire stir for another few minutes till get cool down Add the coconut milk and keep aside Beat the eggs till frothy Add the coconut-juggery mixture to the eggs, little by little, while beating continuously           (Do not add the whole mixture to the eggs all at once, since it will spoil the mixture) Add pinch of salt Transfer to a heat-proof bowl or pan (casserole is preferred) Add the cashew nuts Stove-top directions: Tie the edge of the bowl with plastic wrap, oil paper or aluminum foil Keep deep bottom saucepan with w

Ingredients 500g Brinjal (vambatu) 200g shallots or pearl onions 150g small dried prawns (shrimp) or sprats  100g small green chilies cut in the middle 07-10 cloves of garlic  ( finely chopped) 02tbsp crushed dried red chilies 1/2tsp red chilies (finely powdered – optional) 1/3cup coconut vinegar 02 -3tsp black mustard seed (finely powdered) 5 tsp sugar 01piece of pandon leaves  02-05 leaves curry leaves 02 cloves (chopped) 02 cardamoms(chopped) Salt to taste Coconut or Vegetable oil to deep fry Method Place a deep bottom frying pan and add oil to deep fry Cut egg plant into thin slices and deep fry, drain and keep aside Fry onions for 02 minutes (drain and keep aside) Fry green chilies for few second (drain and keep aside) Fry fried shrimps for 01 minutes Drain the oil remain 03tbsp oil in the pan Sauté crushes red chilies, pandon leaves and curry leaves separately for few seconds Mix garlic paste, mustard, cardamom, cloves and sugar to with vi

Ingredients 1kg ripe tomatoes 500g sugar Red chilies to taste 30g mustard seed 02 – 03tsp garlic (chopped) 02 – 03tsp ginger (chopped) 01 – 02cups vinegar 50g sultanas Salt to taste Method Place a deep bottom pan with water and tomatoes to boiling water. Blanch tomatoes in boiling water for few minutes. Remove them from heat and put the tomatoes into cool water Remove the skin and cut it into pieces and set aside Grind the red chilies, mustard, garlic and ginger with the vinegar until it becomes a paste Place a deep bottom clay pot (don’t use any metal pans or pots) on medium low heat Add the remaining vinegar and the tomatoes to the pot and boil until tomatoes get soften Add sugar and the grounded ingredients and stir well   Cook in low heat until the mixture get thicken Add sultanas and salt to taste, cook further few minutes Once the mixture get thicken as a cream get off from the heat and simmer for few minutes Stack the mixture in an air t

Ingredients Marinate the Fish: 500g fish (except mackerel) 01tsp red chili powder 1/2tsp pepper powder 1/4tsp turmeric powder Salt & Lime to taste Pickle: 1/4cup of vinegar 01tsp ginger (finely chopped) 01tsp garlic (finely chopped) 100g shallots or pearl onions 02tasp red chili powder (finely powdered) 01tsp pepper powder (finely powdered - optional) 02 banana peppers 10g tamarind squeezed in 1/2cup water 1/2 - 1tsp sugar Salt to taste Coconut or Vegetable oil to deep fry Method Wash & drain water in fish and cut in to pieces (julienned is better) Marinate the fish with 01tsp red chili powder, 1/2tsp pepper powder, 1/4tsp turmeric powder,salt & Lime to taste (Keep aside for 10 – 15minitues) Place deep bottom frying pan and add oil to deep fry Deep fry the fish (drain a keep aside) Deep fry the shallots & banana peppers separately (drain a keep aside) Place a deep bottom pan or a clay pot or medium low heat and gar

Ingredients 01 red onion (finely chopped) 01 carrot (shredded) 01 tomato (chopped)  01 cup cucumber, (finely chopped) 01-02 green chilies (finely chopped) 01 cup curd Salt & Pepper to taste Method Mix all the vegetable with curd Add little water and salt Garnish with minchi leaves Serve immediately

Ingredients 03 cups all purpose flour 01tsp salt 1tbsp oil 1 cup lukewarm water ½ cup oil Method Take deep bottom bowl and add flour, salt and the 01tbsp of oil and rub together Add 01cup of lukewarm water and mix well Knead the dough for 10min until get soften Divide into equal-sized balls put them into a flat bottom bowl and cover them with 1/2cup of oil. (Add more oil if its necessary cover the balls completely) Keep it aside for 01hr – 04hr (if possible over night) Grease your chopping board with little bit of oil in the bowl (plastic or marble surface works best for the dough)   Take one of the balls and press it and flatten the dough like round thin handkerchief   (Don’t worry about any holes)   Place tawa pan or a crape pan on medium low heat spray with oil. (You can use a griddle or the widest pan you have ) Place the flatten rotti on the extremely hot pan cook 01 minitue on each side until the golden brown spots appear Serve with fish or me

Ingredients 03 cups of Godhamba rotti, (shredded ) 2 carrots, (julienned ) 1/2cup cabbage (shredded) 1/2cup mushrooms (sliced ) 1/2cup leaks (julienned ) 02 green chilies, (finely chopped ) 01 big onion (chopped) 2 eggs   Left over of chicken curry with gravy or 02 pieces of roasted chicken (shredded ) 1/2tsp chopped ginger   1/2tsp chopped garlic   1/2 - 1 tsp of chili powder   04-05 curry leaves 1/2tsp of curry powder  (optional) 1tsp soya source (optional) 1/2tsp oyster source (optional) 1tbsp oil or butter Method Heat a wok in medium low heat and add oil or butter. Add chopped onions and let it simmer few minutes and add garlic, ginger, green chilies, curry leaves and tempered another few minutes Add carrots, cabbage, leaks and stir fry for few minutes and add mushrooms Add chili powder & curry powder and mix well Add eggs and stir fry Add the shredded godamba rotti and mix the mixture Put the shredded chicken pieces and chicken gr

Ingredients Cauliflower - 500 g Butter - 2-3 tbs   02 cloves of garlic (finely chopped)   1/2tsp dried chili pieces   1/2tsp red chili flakes 1/4tsp turmeric 01 big onion (cut into half rings) 01 chopped tomato 02 chopped green chili 02tbl butter or gee Salt to taste   Frozen Green peas - optional   Method Wash and clean the cauliflower thoroughly and cut florets of the cauliflower Place a deep bottom pan on medium heat and put the cauliflower, dash of salt and cover with water. Simmer it for 10 minutes till the florets are boiled. Drain and keep aside. Place a frying pan on medium low heat, and add butter. Add finely chopped garlic, green chilies and big onions stir fry for few minutes until onion get saturated Add cauliflower and stir fry for couple of minutes Add turmeric, red chili flakes and dried chili pieces and cook few minutes Add salt to taste and chopped tomatoes lastly and stir for few minutes and take off from heat. Tips You can