Tandoori Salmon

Ingredients:
6 Salmon fillets (4 Ozs. each) skin removed
1/3 cup of thick Yogurt
1 clove garlic minced
1 Tbsp finely chopped fresh ginger root
1 tbsp ground cumin
1 Green pepper, seeded and finely chopped
1 tbsp paprika
1/2 tsp salt
1 tsp pepper
1/4 tsp frond cardamom
1/4 tsp ground cloves

Method:

• Pat salmon dry and place in a shallow baking dish.

• Mix yogurt, ginger, garlic, pepper. cumin, paprika, salt, pepper, cloves and cardamom in a small bowl.

• Spoon yogurt mixture over salmon and gently rub into fish. Store in refrigerator for 20 minutes or up to 2 hours.

• Place salmon on a baking sheet lined with parchment paper. Roast in a preheated 450 F or 230 C oven for 10-12 minutes or until salmon is just cooked through. Serve with rice pilaf.

Chicken with Spinach

Ingredients:
500 gm chicken cuts
25 gm ghee or butter
70 gm sliced onions
01 tsp chopped ginger
01 tsp lime juice
01 tsp chopped garlic
02 tbsp unroasted curry powder
100 ml natural or plain yogurt
01 tsp chili powder
75 ml thick coconut milk
150 ml coconut water
150 gm semi ripped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste

Method

• Soak the chicken with curry powder/chili powder/lime juice/yogurt and set a side for about 30 minutes.

• Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown. Mix in ginger and garlic cook for 1 to 2 minutes.

• Add the marinated chicken and cook for about 5 minutes until chicken is lightly colored.

• Pour the coconut water and bring to the boil. Simmer for 15-20 minutes.

• Stir in coconut milk and pineapple, cook for further 5 minutes. Finish off by adding coriander leaves and salt to taste. Serve hot.

Kaha Bath Recipe (Yello Rice)

Ingredients
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
Rampe leafs
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups of Coconut milk

Method
First wash rice and drain thoroughly.
Now heat butter on a saucepan and add onions and fry until golden brown.
Then add cardamom,cloves, turmeric, peppercorns, salt, and rampe.
Now you can add rice and fry until rice is well coated with butter and turmeric (Please stir constantly).
Add coconut milk and bring to a boil.
Now Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked you can see the spices & leaves are on the top. Remove them and serve with curries.

Pol Sambol Recipe (Coconut Sambol)

Ingredients
2 cups grated fresh coconut
2 small pearl onions or shallots, sliced.
1 clove garlic, sliced.
1 small green Chile, sliced.
1-2 tsp Hot red Chile powder.
1 tsp of Salt.
1 medium lime.

Method
Grind or chop all ingredients in a grinder or chopper.(Except coconut)
Add the coconut once all ingredients are crushed and mixed thoroughly.
Now grind all ingredients until the coconut turns evenly red and all ingredients are well mixed. Squeeze half a lime. Mix well.
Taste and adjust salt & lime according to your preference.
Serve with rice & curries. Or you can serve with bread.

Prawn Pol Sambol Recipe (Pawn Coconut Sambol)

Ingredients
3 cups of scraped fresh coconut
5 dried chilies, crushed (approx 1.5 teaspoons)
1 medium red onion, finely sliced
3 green chilies, finely sliced
2 limes - juiced
1 tsp of salt
3 table spoons dried shrimp

Method
Soak shrimp in water for 15 minutes and drain excess.
Pound or blend to a fine consistency
Add all remaining ingredients and mix well
Taste and adjust salt & lime.
Serve as an accompaniment to curry, particularly fish dishes.

Beef Curry

Ingredients :
1lb Beef ( any particular cut is fine)
1 onion
3 tblspns red pepper powder
1tspn black pepper
3 tspns lime juice (or vinegar)
to taste salt
1 clove garlic
pinch cinnamon
1 piece lemon grass (optional)
pinch cardamom powder (optional)
3 cloves (optional)
1 cup coconut milk (optional)
2 tomatoes
4 tblspns roasted curry powder

Wash beef and cut into cubes(small cubes preferably 1/4 inch cubes).
Dice clove of garlic. Grind cloves into pieces.
Add all the ingredients and the beef and bring to boil on low heat and
leave for 15-20 minutes. Finally add the coconut milk and boil for 3 minutes.

Fish Curry (Hot & Spicy)

Ingredients :
1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tablspns vinegar
to taste Salt
1 clove garlic
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water

First wash the fish well and cut steaks into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.

Yellow Fish curry

Ingredients :

1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups  coconut  milk
3 cups  water
1 onion
2 tablsp       mustard
1tspn   turmeric
1 tsp   garlic
salt
1 tblspn       lime juice

First wash the fish well and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish. Cook for 15 minutes. Then add coconut milk allow to stand for 1 minute. Finally add the lime juice.

Aubergine Pickle Sri Lankan Recipe

Ingredients
2 large aubergines (eggplants)
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seeds
½ cup vinegar
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander (cilantro)
2 tablespoons ground cumin
1 teaspoon ground fennel
½ cup tamarind pulp
¾ cup hot water
3 fresh green chilies, seeded and sliced
8 cm (3-inch) cinnamon stick
1 teaspoon chili powder, optional
2 teaspoons sugar
extra salt to taste

Method
Slice aubergines thinly, rub with salt and turmeric, put in a bowl and leave at least an hour. Drain off liquid and dry aubergines on paper towels. Heat about 2.5 cm (1 inch) oil in a frying pan and fry aubergine slices quite slowly until brown on both sides. Lift out with slotted spoon and put in a dry bowl. Reserve oil. Put mustard seed and vinegar in blender container, cover and blend on high speed until mustard is ground. Add onion, garlic, and ginger, cover and blend again until a smooth paste. Set aside. Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or stirring, until medium brown in color. If preferred, substitute 1½ tablespoons Ceylon curry powder for these ingredients. Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid. Heat half cup reserved oil and fry blended mixture for 5 minutes. Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used and tamarind liquid. Add fried aubergines and any oil that has collected in the bowl, stir well, cover and simmer for 15 minutes. Remove from heat, stir in sugar. Add extra salt if necessary. Cool thoroughly and store in clean dry jars. Keeps for weeks in the refrigerator.

Appé - Hoppers

Ingredients
15 g (½ oz) fresh compressed yeast or 1 teaspoon dried yeast
½ cup warm water
1½ teaspoons sugar
1½ cups ground rice
1½ cups rice flour or plain white flour
2 teaspoons salt
2 cups desiccated coconut
2½ cups hot milk
2 cups hot water






Method
Sprinkle yeast over warm water, stir to dissolve, add sugar and leave for 10 minutes or so. If yeast starts to froth it is active and you can proceed with the recipe. If it has no reaction, start again with a fresh batch of yeast, or the hoppers will not be a success. Put ground rice, rice flour and salt into a large bowl. Make coconut milk, using milk instead of water. When the first milk has been extracted, use the same coconut and repeat the procedure with the water. Keep the two extracts separate. Add yeast mixture to the first extract of coconut milk and stir into the dry ingredients to form a smooth, thick batter. Allow to stand overnight, or put in a warm (turned off) oven for 1 hour until mixture rises and doubles in bulk. The batter should be of a thick pouring consistency, but thin enough to cover the sides of the pan with an almost transparent coating when the batter is swirled. It will be necessary to add some of the second extract of coconut. A little practice will tell you when you have achieved the perfect consistency, and so much depends on the absorbency of the flour that it is not possible to give an accurate measurement. Heat the pan over low heat, rub the inside surface with a piece of folded kitchen paper dipped in oil, and pour in a small ladle of the batter. Immediately pick up the pan by both handles, using pot holders, and swirl it around so that the batter coats the pan for two thirds of the way up. Cover pan (any saucepan cover that fits just inside the top edge will do) and cook on very low heat for about 5 minutes. Lift lid and peep. When upper edges begin to turn pale toasty color, the hopper is ready. Where the batter has run down the sides to the center there will be a little circle of spongy mixture, rather like a crumpet, while the curved edge is very thin, crisp and wafer-like. With a curved slotted utensil or flexible metal spatula slip the hopper from the pan on to a wire rack. Wipe pan again with oiled paper and repeat. Serve the hoppers warm, accompanied by lunu miris sambol or any kind of meat, fish or chicken curry.

Sour Fish Curry Recipe (Ambul Thiyal )

Ingredients
500 g (1 lb) firm fish fillets or steaks
1 rounded tablespoon tamarind pulp
¼ cup vinegar
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon salt
6-8 curry leaves
1 stalk lemon grass or 2 strips lemon rind
2.5 cm (1 inch) piece cinnamon stick
¼ teaspoon fenugreek seeds
¼ teaspoon ground black pepper
¼ teaspoon chili powder, optional
1½ cups water
2 tablespoons oil


Method
Wash and dry fish, cut into serving pieces. Soak the tamarind in the vinegar until it is soft. If tamarind is very dry, heat the vinegar and tamarind in an enamel saucepan for a few minutes, adding some of the water. When cool enough to handle, squeeze the tamarind in the liquid to dissolve pulp, strain through a fine nylon sieve and discard seeds and fibers. Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil. Reduce heat and simmer uncovered until fish is cooked and gravy is thick. Shake pan or turn fish pieces carefully once or twice during cooking. Serve with white rice.

Milk Rice (Kiri Bath Recipe)

Ingredients

2 cups short grain white rice
3 cups water
2 cups thick coconut milk
2 teaspoons salt
1 stick cinnamon, optional

Method
Wash rice and put rice and water into a pan and bring to the boil. Cover and cook over medium heat for 15 minutes. Add coconut milk, salt and cinnamon, stir well with handle of a wooden spoon, cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed. Remove cinnamon, cool slightly, then turn out on to a flat plate. Mark off in diamond shapes and serve with coconut sambol.

Fish Curry (Malu Curry)

Ingredients

4 large fish steaks (Spanish mackerel, jewfish, kingfish or cod)
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground turmeric oil for frying
2 medium onions, finely chopped
½ teaspoon fenugreek seeds
2 cloves garlic, finely sliced
1 teaspoon finely chopped fresh ginger
1 small stick cinnamon
few pieces dried daun pandan (screwpine leaves) or rampe leaf
8 curry leaves
1½ tablespoons Ceylon curry powder
¼ cup tamarind liquid
2 cups coconut milk

Method
Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric. Heat about 1.75 cm (½ inch) oil in a large frying pan and fry fish quickly to a golden color. Drain on paper while preparing the gravy. Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden. Add cinnamon, pandan or rampe, curry leaves and curry powder and fry for two minutes, stirring. Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced. Put in the fish steaks. If they are very large, divide into serving pieces. Spoon gravy over the fish and simmer for about 10 minutes. Serve hot with boiled rice and vegetable curries.

Crab Curry

Ingredients

2 large crabs
3 medium onions, peeled and finely chopped
6 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
½ teaspoon fenugreek seeds
10 curry leaves
8 cm (3 inch) stick cinnamon
1-2 teaspoons chili powder
1 teaspoon ground turmeric
3 teaspoons salt
4 cups thin coconut milk
2 tablespoons desiccated coconut
1 tablespoons ground rice
2 cups thick coconut milk
3 tablespoons lemon juice

Method
Remove large shells of crabs and discard fibrous tissue found under the shell. Divide each crab into 4 portions, breaking each body in half and separating large claws from body. Leave legs attached to body. Put onion, garlic, ginger, fenugreek, curry leaves, cinnamon, chili, turmeric, salt and thin coconut milk into a large saucepan. Cover and simmer gently over low heat for 30 minutes. Add crabs and cook for 20 minutes if using raw crabs. Cook for only 5-7 minutes if cooked crabs are used. If pan is not large enough, simmer half the pieces of crab at a time. Crabs should be submerged in sauce while cooking so that the crabs can absorb the flavor. Lightly fry the desiccated coconut and ground rice separately in a dry frying pan over moderate heat, stirring constantly to prevent burning, until each is golden brown. Blend on high speed both in an electric blender together with half the thick coconut milk for 1 minute. Add to curry with lemon juice and wash out blender with remaining coconut milk and add in. Simmer curry uncovered a further 10 minutes on low heat. Serve with boiled rice.

Goat Meat Kebabs

Ingredients
1 1/2kg chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Method
Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.

Goat Meat Curry

Ingredients
2kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1 1/2 teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
1/2 teaspn chilli powder
500gms tomatoes
1 teaspn cardamon

Method

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chili powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamom over the top. Cover and simmer for 1 1/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yogurt and puppodums.

Chicken Cacciatore-italian

Ingredients
2 tablespoons olive oil
1.5 kg chicken pieces
1 medium brwn onion finely chopped
1 clove garlic,crushed
1/2 cup dry white wine
1 1/2 tablespoons vinegr
1/2 cup chcken stock
410g can peeled tomatos
1 tablespoon tomato paste
1teaspoon finely chopped fresh basil
1/4 milk
60g seeded black olives, halved
1 tablespoon finely chopped fresh farsley
3 anchovy fillets, chopped finely

Method
1 Heat oil in large fringpan;cook chicken until browned all over.Place chicken in ovenproof dish.
2 Pour off most pan juices, leaving about 1 tablespoon in pan. Add onion and garlic to pan; cook until onion is soft. Add wine and vinegar;bring to a boil. boil until reduced by half Add stock; stir over high heat2 minutes. push tomatos with their liquid through sieve; add to pan with paste, basil,sugar.Coo further 1 minute.
3 Pour tomato mixture over chicken pieces.Cover; cook in moderate oven 1 hour.
4 Soak anchovy in milk 5 minutes;drain on absorbent peper. Arrange chicken pieces on serving dish; keep warm.Pour pan juices into medium saucepan. Bring to a boil boil 1 minute. Add anchovy, oilve and parsley to pan; cook 1 minute.pour sauce over pieces. sprinkle with extra chopped parsley, if desired.