Sri Lankan Cooking by Douglas Bullis, Wendy Hutton, Luca Invernizzi Tettoni

By Douglas Bullis, Wendy Hutton, Luca Invernizzi Tettoni

Sri Lanka, the fabled island of sapphires and rubies, is domestic to 1 of the main interesting of Asian cuisines. Sri Lankan Cooking introduces over eighty luxurious recipes to the curious prepare dinner, originating from the 4 corners of the island, together with classics comparable to Rice Flour Hoppers, fragrant Basmati Rice, Coconut Milk Rice, bitter Claypot Fish and Okra Curry.

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Remove from the heat and serve with jaggery or shaved palm sugar. Coconut milk congee Coconut milk congee Pol kiri kanda is often taken for breakfast, especially during the hot season as it is considered a cooling food. 5 cm (1 in) fresh ginger, finely sliced 1/2 onion, thinly sliced and fried in a little oil until crispy 3 cloves garlic, whole Pinch of salt 13/4 cups (400 ml) thick coconut milk 1 tablespoon jaggery (shaved palm sugar or dark brown sugar may be substituted) Wash and drain the rice, then boil it in 3 cups (750 ml) water until the grains are quite soft.

Return the prawns to the pan and toss to coat the prawns completely. Cook for 3 minutes or until done. indd 57 57 8/19/09 2:05:33 PM Curried prawns Curried squid 100 g (1 cup) diced onion 2-3 green finger-length chillies, diced 1/4 tablespoon turmeric powder 1 tablespoon Unroasted Curry Powder (page 29) or fish curry powder 1 tablespoon chilli powder 10 cm (4 in) pandanus leaf 1 sprig curry leaves 1 cinnamon stick 700 g (11/2 lbs) fresh jumbo prawns, peeled and deveined 1/2 cup (125 ml) thin coconut milk 1/2 tablespoon mustard powder 1/2 cup (125 ml) thick coconut milk 1/2 teaspoon chopped cabbage leaves (or any other leafy vegetable) Juice of 1 lime Salt, to taste 500 g (1 lb) fresh small squid, including heads 2 teaspoons oil 1 small onion, chopped 1 sprig curry leaves 1 cinnamon stick 3 green finger-length chillies, chopped 1 teaspoon chopped garlic 1/2 teaspoon chopped fresh ginger 11/2 teaspoons Unroasted Curry Powder (page 29) or fish curry powder Pinch of turmeric powder Pinch of chilli powder 1 small tomato, chopped Salt and pepper, to taste 1/2 cup (125 ml) thin coconut milk 1/2 cup (125 ml) thick coconut milk In a large pan, mix the onions, chillies, turmeric powder, curry powder, chilli powder, pandanus leaf, curry leaves, cinnamon and prawns.

Add the salt and enough water to make a stiff dough. Stir-fry the chilli, onion, dried prawns and curry leaves for several minutes until the onion is translucent. Mix these into the dough and knead well. Shape into 10 even-sized balls and flatten on a waxed paper into circular shapes 6 to 12 mm (1/4 to 1/2 in) thick and 8 to 10 cm (3 to 4 in) in diameter. Sear on a hot griddle or cast-iron frying pan for 3 to 4 minutes then flip and cook the other side. Finish by placing both sides briefly above a naked flame.

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