Sri Lankan Food Forever

Ingredient 200g dried salted Queen fish (Katta), washed and cut into cubes (you can use any other as you like) 1 large big onion, chopped  2-3 green chilies cut in lengthwise 1/4tsp turmeric powder  1 large tomato, chopped (optional) 1 piece of gamboge     1tsp chillie powder 1” cinnamon stick 1/2 tsp fenugreek  1 cup diluted coconut milk (2 nd milk)  1/2 cup thick coconut milk (1 st milk)   Method Put the ingredients into a thick bottom pan (except the thick coconut milk) and place on medium low heat Simmer it for 5-10 minutes until the dried fish cooked well Add the thick coconut milk and simmer it for boil (Stir well not get any milk lumps) Check the saltiness and add salt to taste if necessary Serve hot Tips Washing the dried fish: Wash the dried fish in normal water, drained Add the dried fish pieces in to bowl and add boiling water and keep it for 10-15 minutes Squeeze and drain the water ...

Ingredient 450g Chicken  1 ½ - 2tbl unroasted curry powder ½ tsp turmeric powder 1tsp ginger garlic paste Tamarind or vinegar 1 pod of cardamom 2’ cinnamon stick 1tbl corn flour 1tsp black pepper powder 2tbl red chillie powder 1tsp roasted curry powder  salt to taste Cooking oil or margarine 1 cup of coconut milk (1 st milk) Curry leaves and Pandon leaves 1 – 2tbl margarine or coconut oil Method Cut the whole chicken into pieces without skin Add turmeric powder, tamarind, salt, pepper powder, red chili powder, unroasted and roasted curry powder and mix well. Keep a side for 15 – 30 minutes to marinate Then add sufficient water and cook for 15 – 20 minutes in medium low heat Place a deep bottom pan in medium low heat and add margarine or oil When the oil is heated add chicken pieces at a time and brown it all the sides Take the chicken out of the pan and add the remaining chicken gravy left from boiling Add ginger garlic paste, ...

Ingredients 500g Rice flour 60g crushed rice pieces roasted 500ml Kithul treacle 01 bottle Coconut Oil 2-3 pods Cardamom     Method Boil the Treacle and then add rice flour and small pieces of roasted rice until a stuff mixture is formed. Continue to cook in very low flame. Mix well until the mixture form into a ball.  Pour into a lightly oiled board and allow it to cool. Add 2 cups of water to the used pan and boil until the left over mixture turns in to starch. Use it to knead the stiff dough until very pliable and free from cracks. Make small size balls and then form into small flat cakes dipping fingers into oil. Fry in deep oil. Drain off excess oil.