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.

Sago Custard Pudding

''This was an experiment. I had this dessert on flight to India recently along with Gulab Jamun. The sago custard pudding was light but delicious.''

Make 2-3 servings

Ingredients:

4tbsp sago

3cups hot milk

2 full tsps of vanilla custard powder

2-3tbsp sugar or to taste

pinch of salt

Method:

Dissolve the custard powder in little hot milk and mix along with sago and rest of milk. Add sugar to and stir to dissolve. add pinch of salt.

Pour the prepared mixture in to the non stick deep bottom pan and heat under low heat stirring constantly making sure the bottom doesn't get burnt or sago wont stick to the bottom of pan.

Cook until the sago is cooked and turns transparent color and the mixture gets thick. If u like a thinner pudding add extra milk or hot water.

Take off fire and pour the mixture in to individual serving glasses. Top with chopped cashew nuts or raisins or serve as it is warm or cold.

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.)