Polos Curry (Young Jack Fruit Curry)

 '' This is a traditional favorite Sri Lankan Curry''

Ingredients:

500g Polos

4 tsp salt

a thin slice of ginger

1/4 tsp of turmeric powder

40 g onion chopped

3 tsp chillie powder

4 tsp corinader powder

2 tsp of sweet cumin powder

2tsp cumin powder

2tsp fenugreek seeds

2 pieces of goraka

3 cloves of garlic

1'' cinnamon

Coconut milk from one coconut (around 6cups)

Method:

Peel polos and cut in to 2'' pieces.

Add all ingredients together. Mix well and allow to sit for 10 – 12 minutes. Add coconut milk, mix well. Bring to boil and simmer till the polos is soft and gravy is thick.(simmer for atleast 1 hour)

Tip: Can cook in pressure cooker for 3 whistles and then open lid and simmer till gravy is thick and polos is soft.

Check for salt and spices several times as the polos cooks and adjust accordingly. Also turn the polos occasionally to prevent burning.

Make it ahead of time and keep as it will help to absorb flavor well in to the polos pieces.

Ambul Thiyal

''This is a traditional favorite Sri Lankan Fish Curry''

Ingredients:

500g Fish (Tuna or any blood fish)

8 pieces of gokara finely ground

Black pepper powder 2 full tsps

Salt 1tsp (or to taste)

2 cardamom and 2cloves crushed

Method:

Wash fish after cutting into convenient pieces, using lime juice or gokara. Drain water.

Mix the ground goraka, pepper, cardamom, cloves and salt well into a paste and apply it well in to the fish pieces taking care not to mash them.

Arrange the fish neatly in a pan that will take a single layer of fish. Add water as to just nearly cover the fish.

Set pan on medium low heat on stove cover with a lid and simmer until the fish is well cooked.

Take the pan with both hands and shake the fish lightly from time to time.

Simmer for nearly 20 minutes with lid on. When the gravy appears to thickens open the lid and simmer further until all the gravy is disappeared and pieces are quite dry.

Serve with rice and curry.

Espresso-Flavored Milk Panna Cotta

''Pana Cotta is a famous Italian Dessert and there are many flavors and variations. This dessert it very rich and sooo delicious but better to be served in small portions.''

Ingredients:

Serve :2

Espresso layer:

• 1-¼ teaspoon Plain Gelatin
• ½ cups Milk
• 1 cup Cream
• 3 Tablespoons Sugar (Adjust To Your Taste)
• 1 teaspoons Instant Coffee 

 Garnish:

• little white chocolate shaved
• 1tsp Shaved Dark Chocolate

Method:

Soften the gelatin in the milk. In a saucepan, add the cream, half the sugar, and 2 teaspoons of the coffee and heat until simmering. Taste, and add additional coffee powder or sugar as needed. Remove from the heat and mix in the softened gelatin. Stir well for 2 minutes until the gelatin is dissolved completely. 

Pour though a sieve to remove any lumps formed in to a jug with a pouring tip. Then slowly pour in to ramekins or small serving glasses. Keep in the refrigerator and cool until firm. Preferably over night

To serve, sprinkle the grated white and dark chocolate and Serve immediately.

Coconut Roti

Ingredients:

3 cups flour (I used Wholemeal flour)

1 1/2 cups fresh scraped coconut

1 tsp salt

1 big onion chopped finely

1 green chilli chopped finely

Water

Some leaves of choice (parsley, kang kung etc)

Method:

Sift flour and add salt, scrapped coconut, finely chopped onions, green chillies, leaves of your choice. 

Add water a little at a time and knead to form a soft dough.

Divide dough into balls of equal portions and roll one ball to form small round.

(If preferred can knead to form the rounds by the knuckles of hand by pressing down the dough ball on top of a plate)

Apply some flour and roll out gently to form rounded rotis. ( or roll between two lunch sheets/ cling film)

Heat flat pan and cook rotis until golden brown.

Serve hot with gravy.