Sri Lankan Cookery Class & Meal Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Additional recipe to try: Ajwani chicken
Lentil Fritters (Parippu Vadai)
Serves: people
Ingredients
Ingredients
- 100 g Chana dal dried
- ½ White onion finely diced
- 1 clove Garlic minced or grated
- ½ tsp Ground cumin
- ½ tsp Ground Turmeric
- 1 Green chillies finely chopped
- 8 g Fresh Coriander chopped
- Sea salt to taste
- Vegetable oil for frying
Method
Method
- Rinse the Chana dal thoroughly under cold water. Cover with plenty of fresh water and soak for 4–6 hours, or overnight.
- Drain thoroughly and leave in a sieve for a few minutes to remove excess water.
- Transfer the Chana dal to a food processor with the White onion, Garlic, Ground cumin, Turmeric powder and Green chilli.
- Pulse until a coarse, sticky mixture forms, retaining some texture. Avoid blending into a smooth purée. Add a small splash of water only if necessary.
- Transfer to a bowl and mix through the Fresh Coriander and Sea salt.
- Heat approximately 2 cm Vegetable oil in a deep pan to 170–180°C.
- Shape the mixture into small, slightly flattened fritters using your hands or two spoons.
- Fry in batches for 3–4 minutes per side, until golden brown, crisp and cooked through.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve immediately while hot and crispy.
Sri Lankan Pol Roti Flat Bread
Serves: Portions
Ingredients
- 90 g Plain flour plus extra for dusting
- 15 g Desiccated coconut
- 2 tsp Vegetable oil
- 40 ml Water
- 1/2 tsp Baking powder
- 1/4 Red onion finely diced
- 1/2 Green chillies finely chopped
Method
- Add all the ingredients into a mixing bowl and stir together using a wooden spoon.
- Once it starts to form a dough, use your hands to bring everything together. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Kneed lightly to form a ball and sett aside for 10-30 minutes.
- Split dough into 2-4 balls. Heat a frying pan to high heat, while the temperature builds, sprinkle flour on a clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add the roti to your pan one or two at a time, and cook until they blister and char.
- Once both sides cooked, keep wrapped in tea towel to keep them warm and soft.
Spicy Mango Dipping Sauce
Serves: people
Ingredients
Ingredients
- 150 g Mango pulp
- 1 Green chillies finely chopped
- 1 clove Garlic minced or grated
- ½ Lime juice
- 1 tsp Rice vinegar
- ½ tsp Ground cumin
- ¼ tsp Chilli flakes
- Sea salt to taste
Method
Method
- Combine the Tinned mango pulp, Green chilli, Garlic, Lime juice, Rice vinegar, Ground cumin and Chilli flakes in a small saucepan.
- Heat gently over medium heat for 3–5 minutes, stirring occasionally, until slightly thickened and the Garlic has softened.
- Season with Sea salt to taste.
- Blend until smooth, or leave slightly textured if preferred.
- Allow to cool before serving.
Isso Thel Dala (Devilled Prawns)
Serves: People
Ingredients
- 250 g King prawns OR 330 g Chicken thighs skinless and boneless, cut into bite-sized pieces, OR 300 g Firm tofu, cubed
- 1 tbsp Vegetable oil
- 1 Red onion small, sliced into half moons
- 2 clove Garlic minced or grated
- 5 g Fresh ginger 1 tsp, minced
- 1 Red chilli sliced lengthways
- ½ tsp Chilli powder
- ½ tsp Ground Paprika
- ¼ tsp Ground Turmeric
- 5 Cherry tomatoes quartered
- ½ tbsp Apple cider vinegar
- ½ tbsp Light soy sauce
- ½ tbsp Worcestershire sauce OR ½ tbsp Henderson's Relish
- 1 tsp Caster sugar
- Sea salt to taste
Method
For the Devilled Prawns
- Heat the Vegetable oil in a wok or large pan over medium-high heat.
- Add the Red onion and cook for 3–4 minutes until softened.
- Add the Garlic, Fresh ginger and Red chilli and cook for 1 minute until fragrant.
- Stir in the Chilli powder, Paprika and Turmeric powder.
- Add the Cherry tomato and cook for 2–3 minutes until beginning to soften. Add a splash of Water if required.
- Stir in the Apple cider vinegar, Light soy sauce, Worcestershire sauce and Sugar.
- Add the King prawn and stir-fry for 2–3 minutes until cooked through.
- Continue cooking until the sauce has reduced to a sticky glaze coating the prawns.
- Season with Sea salt to taste.
Sri Lankan Chicken Curry (Kukul Mas Curry)
For a vegetarian option use firm tofu or Young Green Jackfruit
Serves: People
Ingredients
- 330 g Chicken thighs skinless and boneless or 300g Tofu or tin of Young Green Jackfruit
- 2 tbsp Vegetable oil for cooking
- 1/4 tsp Fenugreek seeds
- 4 Fresh curry leaves
- 1 Onion thinly sliced
- 3 clove Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1 tsp Ground Turmeric
- 2 tsp Kashmiri chilli powder
- 1 tsp Sri Lankan spice mix
- 2 Tomato roughly chopped
- 1/2 stick Cinnamon stick
- 2 Cloves
- 1/2 Lemongrass stick, bruised
- 400 ml Coconut milk
- 1/2 Lemon juice
- Sea salt to taste
- Cracked black pepper to taste
Method
Make the Sri Lankan Spice Mix, recipe below
- Heat the vegetable oil in a pan and add the fenugreek seeds and curry leaves, fry until browned add the onion, garlic and ginger gently fry for 10 minutes or until the onion is soft.
- Add the ground turmeric, chilli powder, 2 tsp of the Sri Lankan spice mix and the vinegar, and stir well.
- Add the chopped up tomatoes, cinnamon, cloves and lemongrass, then add the chicken and season. Stir to coat the chicken (or paneer) pieces in the spices.
- Add the coconut milk, cover and cook on low for 30-40 minutes or until the chicken is tender. If using paneer cook for 5 minutes to keep it soft, the paneer is already cooked so just needs heating through.
- Remove the cinnamon stick and cloves. Stir in the lemon juice and serve with rice.
Sri Lankan Spice Mix
Makes plenty so save in a jar for future
Serves: Portions
Ingredients
- 4 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tsp Black peppercorns
- 1 tbsp Jasmine rice or use basmati
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 5 Cloves
- 5 Green cardamom pods seeds only
- 2 sprigs Fresh curry leaves optional, but recommended
Method
- Heat a dry frying pan over a medium heat, Add the coriander seeds first and toast for 2-3 mins shaking the pan frequently, until they turn a deep, dark woody brown. Transfer to a plate to cool.
- In the same pan, add the cumin and fennel seeds. Toast for 2 to 3 minutes until they become intensely aromatic and slightly darkened. Remove from the pan and add to the cooling plate.
- Add the rice, peppercorns, mustard seeds, and fenugreek seeds to the pan. Toast for 2 to 3 minutes until the rice turns a light golden colour. Watch closely so the fenugreek does not turn black or bitter. Transfer to the plate.
- Add the cloves, green cardamom seeds, and fresh curry leaves to the pan last. Toast for 1 to 2 minutes until the curry leaves become completely dry and brittle. Remove from the heat.
- Allow all the toasted ingredients to cool completely. Transfer the mixture to a spice grinder or a mortar and pestle, and grind until it forms a fine, uniform powder.
- Store in a sealed jar.
Fragrant Ghee Rice
Serves: People
Ingredients
- 150 g Basmati rice or jasmine
- 500 ml Water
- 1 Onion
- 1 tbsp Ghee
- Sea salt to taste
Method
- Fry the onion on a medium-low heat in the ghee for 5 minutes, until soft and lightly caramelised.
- Add in the rest of the ingredients and season with salt
- Bring to the boil, reduce to a simmer and cover with a plate or lid
- Cook for 10 minutes, until the rice is cooked and the water is gone.
- Leave to stand with the lid on for five minutes before serving.
Herb Sambol
Serves: People
Ingredients
- 1 Red onion finely chopped
- 8 Cherry tomatoes roughly chopped
- 1 Green chillies deseeded and finely sliced
- 15 g Fresh Parsley 3 tbsp, finely chopped
- 80 g Spinach finely chopped
- 2 tbsp Desiccated coconut
- 1 Lime juice
- Sea salt to taste
Method
- Finely chop the Spinach and Fresh Parsley and place into a large mixing bowl.
- Add the Red onion, Cherry tomato and Green chilli.
- Sprinkle over the Desiccated coconut and mix well.
- Add the Lime juice and season with Sea salt to taste.
- Mix again and leave to stand for 5 minutes to allow the flavours to develop.
- Serve alongside curries or grilled meat, fish or vegetables.
We hope you enjoyed the class!
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