Dried Sprat Tempered

Dried Sprats is a easy to make tasty dish that's made in many sri lankan house holds. this dish can be served with rice accompanied dishes would be pol sambol . Polos Curry , Lentil Curry


Ingredients

Dried Sprats 100g
1 Big Red Onions (Bombay Onions) 
1 Big Tomato
2 Chillies
Small Pandan Leave
Curry Leaves
2 Table spoons of Chili Flakes
Salt to Taste
Oil for frying

Method

•  Remove the heads from the sprats and wash two three times to take sand away
•  Soak in hot water to take the salt away from the sprats
• Cut the Onions , tomato, chilies in to little the pieces
• Heat the oil in a pan , when the oil is hot remove the sprats from water and add in to the oil
• fry until the sprats light brown , then add all the other ingredients except salt
• Close the lid and let this cook on medium heat for about ten minutes

Watalappan

Ingredients 

250g Jaggery

1 Cup Coconut milk

3 Egg

Nutmeg

Method

1. Grate jaggery and dissolve in the coconut milk
2. Beat eggs slightly
3. Add jaggery into egg mixture and strain 
4. Grate nutmeg in to mixture 
5. Cover with foil and steam for 40-45 minutes

Cashew Curry

Ingredients

500 g Dried Cashew soaked overnight in water

Chilli powder 3 tea spoons

Curry powder 3 tea spoons

Tumeric 1 tea spoon

3 shallot chopped

Fenugreek 1 tea spoons

Curry leaves

1st and 2nd extract of coconut milk

Salt to taste

Method

1. Add all ingredients except 1st extract of coconut milk , bring to a boil and cook until cashew are tender
2. Add rest of coconut milk and simmer 

Pol sambol ( Coconut Sambol)

Ingredients 

1 coconut scraped

Shallots 7

Maldives fish 1 dessert spoon

4 teaspoon chilli flakes

1 1/2 teaspoon lime juice

Salt to taste

Method

1. Grind the red onions salt and chilli flakes
2. Add Maldives fish and coconut grind very lightly 
3. Season with lime juice 

Polos Curry

Ingredients 

500g Polos pieces

Garlic and ginger paste

Chillie powder 3 tea spoon

Curry Powder 3 tea spoon

Goraka 2 pieces

Tumeric powder 1/4 teaspoon 

Salt to taste

Coconut milk

Oil

Method

1. Heat oil in a pan until very hot
2. Add garlic ginger paste , chillie powder, curry powder and fry for two minutes 
3. Add Polos and all other ingredients , bring to boil and simmer till Polos is soft and gravy is thick 

Ambul thial ( Tuna Fish Curry)

Ingredients 

500g tuna or any blood fish

6-8 pieces goraka

A thin slice ginger

Salt to taste

Pepper 1 teaspoon 

Garlic 3 cloves

Curry leaves

Water to cook 

Method

1. Cut fish in to small pieces and wash well using lime 
2. Layer the fish in single layer in a pan
3. Soak goraka for 1/2 hour and grind in to a fine paste
4. Chop garlic and ginger 
5. Mix all ingredients well into the fish , put water and bring to boil 
6. Simmer until all the gravy has disappeared

Kankung tempered

This dish is not an authentic sri lankan dish but it taste lovely and easy to make and goes well with fried rice.



Ingredients

Kangkung 500g

Chopped Garlic cloves 

Soy souce 2 tea spoons

Oil for frying

Method

• Cut kangkung in pieces
• Heat oil until very hot in a pan add garlic and fry until brown
• Add kangkung and toss for two three minutes 
• Add soy souce and take out from heat 

Kiri bath ( Milk Rice)

Kiri Bath ( Milk Rice) is a traditional Sri Lankan dish made out of rice and coconut milk,its an essential dish in any auspicious moment in Sri lanka and served commonly as a breakfast dish, the accompanied dishes would be fish curry and Lunu miris (Chili Paste)

Ingredients

Basmati rice 250gCoconut milk ( 1 large coconut) or canned coconutSalt for tasteMethods

1. Wash and drain rice

1. Add 2nd and 3rd extracts of coconut milk , salt and cook

1. When the coconut milk level is same as rice add 1st extract of coconut milk and stir well and cook until the mixture is one thick mass

1. Spread milk rice in on a dish , smoothed the top and cut into diamond shaped pieces 

Pol Roti

Ingredients

Wheat flour 250g

Grated coconut 350g 

Salt

Butter 2 table spoons

Method

 1.Mix flour , coconut , salt , butter in a bowl ,Add enough water to make a stiff dough Knead it well , make small balls and spread each ball to round shape .Cook on Roti pan or griddle 

Parrippu (Lentil curry)

Ingredients

Lentils 250g
1 Green chilli sliced
Curry leaves
Pandan Leaves
Sliced Onions 1 teaspoon
Sliced garlic 1 teaspoon
Chopped Dried red chilli 1 teaspoon
Curry powder 1 teaspoon
Chilli powder  2 teaspoon
Tumeric powder 1 teaspoon
I small piece of goraka
Salt to taste
Musted seeds
Oil
Coconut milk 1/2 cup

Method

1. Wash and soak lentil in water
2. Add lentils , onions , green chilli , curry leaves , rampe ,goraka and powdered spices in a pan
Cover with water and cook covered until the lentils are slightly cooked
3. Add the coconut milk, bring to a boil
4. Heat oil until very hot in a pan , add musted seeds , garlic , red chillie cook until brown and add the mixture to the lentil curry

Chicken curry

Ingredients

Chicken 1kg
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Rampe
Curry leaves
Cardamom pods 3
Whole cloves 3
Roasted curry powder 3 tea spoons
Roasted chilli powder 3 tea spoons
Turmeric powder 1 tea spoon
Ground pepper 2 tea spoons
Tamarin paste 1 tea spoon
Small cinnamon stick
Coconut oil
Salt 2 tea spoons
Water for cooking

Method

1. Clean and wash the chicken ( take the fat out) cut in to small pieces
2. Add all the powderd ingredients and salt to chicken and mix well and leave for 10-16 minutes
3. Grind cardamom and cloves
4. Heat oil in a pan till very hot, add garlic  ginger ,curry leaves , rampe, ground cardamom and cloves , cinnamon stick and fry until brown
5. Add chicken and toss for 5 minutes, add tamarin paste and water until the chicken is covered bring to boil and close from the lid simmer till done