Sri Lankan Chicken Curry (Hot)

This is not a traditional dish but rather how i make simple chicken curry in Sri Lankan Style with simple ingredients at home. Its quite a hot curry and goes well with side dishes like pol sambal and dhal curry.

Ingredients:

750g chicken cut in to pieces

1 medium onion chopped fine

2 clove garlic minced

1'' lemon grass cut in to 3 pieces

spring of fresh curry leaves 

2 green chilies roughly chopped

2 tsp roasted red chili powder

1 tsp roasted curry powder

2 cardamons

2 cloves

1 tsp of pepper

1tsp salt or to taste

2 tsp white vinegar

1tsp tamarind paste

1 cup coconut milk

2tbsp coconut oil

1/2 tsp brown sugar

Method:

Marinate the chicken with pepper, salt, vinegar and tamarind paste dissolved in 1/4 cup of hot water.Keep for 30 minutes.

Heat a pan with oil, add the onions, garlic, lemon grass, green chilies, cardamons, cloves, curry leaves and fry till the aroma goes off for a minute or two. 

Add in the chicken pieces (with out the marinade) and stir fry for a minute. Cover and cook for 5 minutes. Add the left over marinade and 1/2 cup water( depend on how much gravy is preferred) and cover and cook stirring occasionally till chicken is tender. Simmer for 40 minutes.

 Adjust seasoning and add coconut milk and cook uncovered for 10 minutes.

Take off heat and sprinkle sugar and mix well. 

Serve with plain rice.

Canned Mackerel Stir Fry

''This is an easy and favorite dish of mine frequently made at home with little variations. We, Sri Lankans calls it as 'Saman Thel Dala' even though the its not really Salmon. Canned Mackerels are quick to cook and goes very well with rice, bread or roti.''

Ingredients: Serve 4-6

1 can Mackerel in brine

1 large onion sliced finely

1 tomato cut in to cubes

2 green chilies slit

1 garlic clove minced

1cm ginger grated fine

1 spring of curry leaves

1tsp red chili flakes

1tsp soya sauce

1/4 tsp pepper

salt to taste

1/2 a lime juice

sunflower oil 2tbsp

Method:

Drain mackerel off brine and break in to pieces. Heat oil in a non stick pan, add the onions and fry till translucent. Then add in the minced garlic, ginger, curry leaves and green chillies. Fry for a minute. Add in chili flakes stir. Add tomato and fry for a minute. add the Mackerel and season with soya sauce, salt and pepper. Fry for about 5 minutes till done and squeeze some lime juice to taste.

Cuttle Fish with Murunga Leaves

Cuttle Fish is a nice delicacy with a high nutritional value. This curry is cooked to a silky coconut gravy with Murunga / Moringa leaves and ideal to serve with rice or string hoppers.

Ingredients: Serve 4

Cuttle fish cleaned and cut in to pieces 250g

1 small onion minced

2 cloves of garlic chopped

2 green chillies slit in half

spring of curry leaves

1/4 tsp fenugreek seeds

1/4 tsp turmeric

1 tsp red chili powder

1/2 tsp roasted curry powder

1/4 tsp pepper

1 tomato quarted

dash of corn flour

Coconut milk 400ml

murunga leaves bunch

salt to taste 

2 tbsp olive oil

Method:

 Marinate the cuttle fish with turmeric, chili powder, pepper, dash of corn flour and salt.

Heat a pan with olive oil, add in the onions, curry leaves, garlic and green chili. Fry till onions are golden and translucent.

Add the cuttle fish and fry for 2-3 minutes. Add in coconut milk, fenugreek seeds, roasted curry powder and tomato. Bring to boil and simmer till the curry cuttle fish is cooked. When the curry is done turn off the heat and add in the murunga leaves. The heat from the curry will wilt away the leaves. 

Serve with rice.

Cashew Nut Curry with Peas

250g raw cashew nuts 

1'' cube piece salted fish

1/2 Bombay onion sliced

2 green chillies sliced

spring of curry leaves

1/2 tsp fenugreek 

1'' cinnamon stick

1/4 turmeric powder

1/2 tsp chilie powder

500ml coconut milk

salt to taste

1/2 cup frozen peas

Method:

Boil the raw cashew nuts until tender but not soft. drain water and keep aside.

In another pan, mix in the spices, curry leaves, coconut milk, onion and green chilie, salted fish piece and bring the curry to boil. 

Add in the boiled cashew nuts and cook covered until cashew nuts are almost soft. Adjust seasoning and be mindful when adding salt 'coz of the salted fish piece.

Add in the peas and cook for 2-3minutes till done.  The gravy will almost dry out when the curry is done.

Serve with rice.

Cashew Nut Curry

400g dried cashew nuts

1/2 tsp fenugreek

1tsp coriander powder

1/2 tsp cumin powder

1tsp chilie powder

1 Bombay onion sliced

1'' cinnamon 

1/2 tsp Maldive fish

1/4 tsp turmeric powder

curry leaves

1 clove, 1 cardomom

salt to taste 

2-3 cups coconut milk

little oil

Method:

Cover cashew nuts with boiling water, add 1 tsp of baking soda and soak over night or for several hours. Wash well with several changes of water and boil until tender but NOT to make it soft. Wash in cold water after boiling. 

Heat oil in a pan and fry the onions and curry leaves. 

Add in the cashew nuts mixed well with other ingredients except coconut milk. Cook for 2-3 minutes.

Add in the coconut milk and cook until the cashew nuts are soft. 

Serve with rice.

Breadfruit Curry (Del)

 

Ingredients:
1 medium size bread fruit - cut in to pieces 

1 onion (sliced)
2 cloves of garlic (sliced)
2 green chillies (chopped) 

spring of curry leaves 

3/4 tsp turmeric
3/4 tsp un-roasted Sri Lankan curry powder
1/2 tsp powdered chili
1 tsp freshly powdered pepper
1/2 tsp mustard seeds 

1'' of cinnamon
Thick coconut milk 1-2 cup

Thin coconut milk enough to cover and cook the bread fruit.
Salt to taste

Method:
Add bread fruit in to a saucepan then add all the ingredients except mustard seeds and thick coconut milk. Cook the bread fruit covered till tender and almost becomes fluffy. 

Add in the thick coconut milk. simmer covered for 10-15 minutes until gravy thickens and make sure to stir occasionally. When the curry is almost done, heat a dry sauce pan and when its heated add the mustard seeds and let it splutter, take off fire and grind it with a back of a spoon. Sprinkle over the curry and mix well.

Serve with rice

Note: Breadfruit curry has a mild sweetness but in case the curry lacks the taste, sprinkle 1/2 tsp of sugar to enhance the taste and mix well.

Fried Brinjal and Ash Plantain Curry

Ingredients:

200g brinjal

200g ash plantain 

2 medium onions sliced

3 green chilies sliced lengthwise

3 cloves of garlic sliced

2 cups coconut milk (or more if u like gravy)

1/2 tsp fenugreek seeds

1/2tsp mustard paste

1 medium tomatoes 

1 tsp vinegar

a spring of curry leaves

1'' rampe

2 cloves and 2 cardamoms 

1'' cinnamon  stick

1/2 tsp turmeric powder

1/2 tsp chili powder

1/2 curry powder 

salt to taste

oil for deep frying

Method:

Remove skin and cut the ash plantain in to desired pieces. Cut the brinjal in to desired pieces. (lengthwise 1'' pieces)

Rub them in some salt and turmeric and deep fry them till golden brown. Afterward ,fry the onions, garlic and green chili in the same oil  till the onions are translucent and lightly golden.

|In a cooking pan mix all the ingredients together except fried brinjal and ash plantain with coconut milk and bring to boil and simmer till thick. 

Add the fried vegetables and cook for few minutes and adjust seasoning and take off fire. 

Enjoy with rice as a side dish.

Cucumber Curry

Ingredients:

1 Cucumber ( 300g)

1 medium Bombay onion sliced

2 green chili sliced

spring of curry leaves

1/4 turmeric

1/2 tsp Maldive fish

1/2 tsp roasted chili powder

1/4 tsp roasted curry powder

1/4tsp fenugreek seeds

1 cardamom and 1 clove

1/2inch cinnamon stick 

2 cups thin coconut milk

1 cup thick coconut milk

Method:

Peel and cut and remove the middle part and cut cucumber into small(1 1/2inch)pieces. 

Mix all ingredients together expect thick coconut milk and cook covered in a pan till the gravy is reduced and the cucumber pieces are cooked. (They should be able to break in half with a spoon)

Add the thick coconut milk and bring the curry to boil for 5 minutes.

Curry is done. Use it as a side dish with rice.

Button Mushroom Curry

'' I like button mushrooms because of its unique taste''

Ingredients:

Button mushrooms 250g

Mustard seeds 1/2tsp

Red dried chilies 2

Curry leaves few

Garlic 5-6 pieces crushed

Small onion sliced thin

Turmeric powder pinch

Chillie powder 1/2 tsp

Coriader powder 3/4tsp

Chicken/ meat masala powder 1/2 tsp

Salt to taste

Extra virgin olive oil

Method:

Mke sure not to wash the mushrooms. Just wipe them with a kitchen tissue.

Cut each mushroom in to quarters.

Heat 2tbsp oil in a wok. Once the oil is heated put in the mustard seeds and let it splatter. Add in the curry leaves and red chilies. Fry for a second and add the crushed garlic. Fry until its golden. Add the sliced onions and fryuntil its turns golden brown.

Add in the mushrooms and fry for 4-5 minutes. Add bit of oil if required. 

Cover the pan and cook on low flame for 2-3 minutes. Saute and add turmeric, chilie powder, corinder powder, chicken masala powder and salt. 

Fry till the smell from spices goes off. Add a cup of water, cover and cook on medium heat until mushrooms are cooked and the gravy is thick and oil oozes out to the gravy.

Enjoy with rice or bread.

Mushroom with Potato Curry

''A curry I made for lunch today. Its my own creation and tasted good.''

Ingredients:

Mushroom 200g

1 medium potato

3 cloves garlic minced

1 medium onion sliced

3 green chillies halved

1 tsp Maldive fish

1/2 tsp fenugreek seeds

1/2 ground black pepper

1 tsp chillie powder

1/2 tsp turmeric powder

1'' cinnamon stick

1/2 tsp curry powder

2 cloves

2 cardamon

1 medium tomato quartered

1-2 tsp soya sauce

salt to taste 

1 cup thick coconut milk

2tbsp olive oil

Method:

Wash, drain water and cut the mushroom in the thin strips. Wash, remove skin and cut the tomato in to small pieces. 

Marinate the mushroom with chillie powder, curry powder, turmeric, black pepper, fenugreek seeds, Maldive fish and salt. Keep aside.

Heat a wok with olive oil, add in the cinnamon stick, 2 cardamons, 2 cloves. Stir for a minute and add in the potatoes. Fry till they are half done. Add in the garlic, green chillies and onion slices. 

Fry until onions are translucent.

Add in the mushrooms. Mix well. Add the tomatoes and some water (1/2 cup)and cover and cook for 10 minutes.

Add in coconut milk and soya sauce. Adjust seasoning to taste. Bring to boil and simmer another 10 minutes until gravy thickens. Serve hot.

Mango Curry

This is a way I used to cook Mango when I was in UK. Its not the traditional Sri Lankan way but I do like this curry alot!!!

Serve 4

Ingredients:

Mangoes which are almost ready to ripe 4 (with bit sweet and sour taste)

1 Big onion sliced

2 green chillies slit in half

1 tsp mustard seeds

1tbsp ginger paste

1tbsp garlic paste

1'' cinnamon stick

spring of curry leaves

1 cup water

1 cup coconut milk

1/2 tsp turmeric powder

1-2 tsp red chillie powder

1/2 tsp curry powder

salt to taste

1tsp sugar or to taste

1tbsp olive oil

Method:

Wash, remove skin and de-seed and cut the mango flesh in to cubes.

Heat oil in a cooking pan and when heated add mustard seeds to let it splutter. Add curry leaves,onions, green chillie, ginger garlic pastes and let the onions fry until become translucent.

Add in the mango pieces and add cinnamon stick, red chillie powder, turmeric, curry powder and mix well. Add in water and allow to cook until the mango pieces start to tender. Add salt.

Add coconut milk and cook until the gravy thickens and mango pieces are tender but not mashy. Add sugar to taste.

Serve with rice!!!

Amberella Curry

Ingredients:

Amberella 500g skin removed and cut in to desired pieces with the seed.

1 onion sliced

2 green chillies chopped

2 Garlic cloves chopped

1 tsp red chille powder

1/2 tsp turmeric powder

1/2 curry powder

1'' cinnamon stick

1/2 fenugreek seeds

1/2tsp mustard seeds

Coconut milk 2 cups

Salt to taste

1 tbsp sunflower oil

Method:

Heat oil in pan, add garlic chopped and onions and green chillie and saute till onions are translucent.

Add in the Amberalla pieces and stir and cook for a minute.

Add all spices except the mustard seeds and stir.

Add the coconut milk and salt and cook until the Amberella is softer but yet little firm and gravy is reduced.

Heat the mustard seeds in another pan and when roasterd crush them with the back of a spoon and sprinkle over the curry and stir.

Sprinkle 1/4 tsp of sugar if desired and adjust seasoning. Take the curry off fire. 

Serve as a side dish with rice.

Miris Malu ( Hot Fish Curry)

Ingredients:

Fish (Tuna) 500g

2cloves of Garlic

2cloves

1tsp fenugreek

200ml water

spring of curry leaves

2tsp of chillie powder

1tsp black pepper powder

2pieces of Goraka

salt to taste

Method

Cut the fish in to around 8 portions and wash well using lime juice. Chop garlic.

Put all ingredients into pan with fish. Bring to boil and simmer till done.

Serve as a side dish with rice.

Karolla Hodda (Dried Salty Fish Curry)

Ingredients:
150g sun-dried, salted fish, washed and cubed
1 onion, chopped
2 green chilies cut in lengthwise
1 large tomato, chopped
1 tsp chillie powder

1” cinnamon stick
½ tsp fenugreek 

3/4cup diluted coconut milk
1/4 cup thick coconut milk

Method:

	Put all the ingredients except the thick coconut milk into a saucepan and bring to boil. Allow to simmer until the fish is cooked
	Add the thick coconut milk and bring to boil again and leave for couple of minutes
	Check for saltiness. If desired add to taste before removing from fire

Pumpkin Curry (Sri Lankan)

Ingredients:

Pumpkin 500g

Onion 1 sliced

Green chillies 2 sliced

1'' cinnamon stick

1/2tsp fenugreek seeds

1/2tsp grounded black pepper

1/2tsp turmeric powder

3/4 tsp red chille power

3 cloves of garlic

1tsp mustard seeds

3 dessert spoons of freshly grated coconut

1 1/2 cup thin coconut milk

1/2 cup thick coconut milk

salt to taste

1/2 tsp sugar

Method:

Cut the pumpkin in 1 1/2 '' cubes with the skin on.

Put the pieces in to a cooking pan. Add onions, green chillies, cinnamon stick, fenugreek seeds, turmeric powder, red chillie powder, black pepper powder, thin coconut milk, and salt to taste.

Make a thickening mixture by grinding the cloves of garlic, mustard and grated coconut along with little water until forming a smooth paste. Keep aside.

Cook the pumpkin until the the pumpkin pieces are almost done.

Add the thickening mixture along with the thick coconut milk. 

Cook under low heat for few minutes and adjust the salt to taste.

Sprinkle a 1/2 tsp of sugar and mix.

Serve with plain rice as a side dish.

Sri Lankan Fish Curry (White)

Ingredients:

Tuna Fish 500g

Onion 1 sliced

Green Chillies 2 sliced

1'' cinnamon stick

1/2 tsp fenugreek seeds

1/2 tsp turmeric

1tsp red chillie powder

1/2 tsp black pepper grounded

2 pieces of goraka

Coconut milk 1 1/2 cups
salt to taste

Method:

Cut the fish in to large cubes and wash well along with lime juice.

Place the fish pieces on the cooking pan and add all the other ingredients.

Cook till the gravy thicken slightly and the fish is cooked.

Serve with rice, bread or string hoppers.

Pineapple Curry (Annasi Maluwa)

''This is a delicious curry with a sweet, sour and spicy taste''

Ingredients:

1  medium pineapple

1 large onion sliced

2 green chillies chopped

1tsp ginger paste

1tsp garlic paste

1tsp red chillie powder

1/4 tsp turmeric powder

1/2 tsp Sri Lankan curry powder

1 tsp grounded mustard seeds (roasted and ground)

1'' cinnamon stick

salt to taste

1 1/2 cups coconut milk

1tbsp sunflower oil

Method:

Remove skin and cut the pineapple to desired pieces preferably cubes of 3/4''. Remove the hard middle part while doing so.

Heat the oil in a cooking pan and when heated add the onions and green chillies and saute till onions are translucent. Add in the ginger and garlic paste and stir fry for further minute till smell the aroma. 

Add in the pineapple pieces and and its juices collected while cutting them in to pieces. Mix well and add in the cinnamon stick, red chillie powder, turmeric powder, curry powder and stir. Add in the ground mustard.

Add coconut milk and salt to taste and cook until the the pineapple pieces and soft but not marshy and the gravy is thickened.

Serve with plain rice as a side dish.

Lunu Miris

Ingredients:

2 tbsp of chillie powder
1/2 tsp of salt or to taste

2 onion (finely chopped)
1 tbsp maldive fish (optional)

lime juice to taste

Method:

Grind the all the ingredients above except lime in a motar and pestle or food processor in to a coarse or smooth paste as desired. add lime juice to taste and mix well and serve as an accompaniment.

(or grind with half the onion amount and add the rest later when mixing with lime juice.)

Mung Ata Kiribath (Green Gram Milk Rice)

Ingredients:

White raw rice 500g

1/2 cup green gram( soaked overnight and drained of water)

salt to taste

water

coconut milk from a half a coconut

Method:

Soak the green gram overnight and drain of water.

Wash rice and green grams and add them to a rice cooker.
Add water needed for the rice to cook and salt to taste.
When the rice is about to be done cooking, add coconut milk and stir well. (Make sure the rice is boiled well)
Add more salt if required.

Cook till all the milk is absorbed to the rice and resembles a thick mass.

Spread the prepared green gram milk rice on a large flat plate lined with banana leaf or grease proof paper and smooth the top with a piece of banana leaf or grease proof paper. Make sure to press while smoothing so that the cooked mass will stick together.

Cut in to square or diamond shape pieces.

Serve with lunu miris or curry of choice like fish or meat. Some like it served with jagerry or sugar.

Ash Plantain Skins Tempered

Ingredeints:

Skins from 500gs of ash plantains

1tbsp dried prawns (optional)

pinch of turmeric powder

3/4 tsp salt

a spring of curry leaves

1 large onion sliced

1 green chillie sliced

1 tsp chillie powder

1tbsp oil

Method:

Cut the skins finely and put in water with pinch of turmeric. Wash well and drain water.

Mix onions, green chillie, salt, chillie powder, curry leaves, dried prawns. 

Heat a frying pan well and add oil. when its hot add the mixture and fry on medium heat, stirring from time to time till skins are cooked but slightly crispy.

Serve as a side dish with plain rice.