We hope you enjoyed your Sri Lankan Cooking Together evening, if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
Things you will be making:
Sri Lankan Lamb Rolls; Avocado Raita; Galle Kirata Curry; Rice; Mango Kachumber;
Sri Lankan Lamb Rolls
- – 1x cup Plain flour
- – 2x Eggs
- – ½ cup of milk
- – ½ cup of water
- – seasoning
- – 200g Lamb mince
- – 2 Small Onions
- – 1 tsp Fennel seeds
- – 1 tbsp Curry powder
- – 10 Curry leaves
- – 100g Potato
- – 100g Bread crumbs
- – 2x Eggs, beaten
- – 1 Cup Plain flour
- – Oil, for frying
This recipe has three parts – pancakes, filling and roll.
To make the filling:
- 1. Peel and wash potato, cut into pieces and boil them in water until well cooked.
- 2. Drain and mash them coarsely and set aside.
- 3. Dice onions.
- 4.Dry roast fennel seeds in little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
- 5. Add the meat and curry powder, salt, stir and cover the dish and cook in low heat.
- 6. Occasionally stir and check adding little water if necessary.
- 7. When the meat is cooked, add the mash potato and stir well.
- 8. Remove from fire when done keep aside.
Make the pancakes:
- 1. Sift the flour and salt into a large mixing bowl with a sieve.
- 2. Now break the eggs into it and begin whisking them.
- 3. Gradually add the milk and water mixture little by little and keep whisking until the lumps have disappeared and the batter is smooth, with the consistency of thin cream.
Make the rolls:
- 1. In a hot pan, spread some oil thinly and spread pancake mix, spread to 15 cm diameter thin crepe and cook on one side only in low heat, do not turn over.
- 2. This takes approximately 30 seconds.
- 3. Remove and spread this pancake on the chopping board or a plate while it is warm and place the cooked side down.
- 4. Place some curry filling at one end (about 2 tablespoon) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
- 5. This must be done while the pancake is still warm.
- 6. If the end does not stick, use thin mixture of flour and water or beaten egg white as glue.
- 7. Make more rolls and place them on a board.
- 8. Dip each roll in flour, egg and breadcrumb to coat.
- 9. Deep fry in very hot oil until the breadcrumbs turn golden.
- 10. Remove from fire, drain and stack.
Serve with chilli sauce
- – 1 ripe avocado
- – 1 green chilli
- – handful of fresh coriander (including stalks)
- – big handful of baby spinach
- – 200ml greek yoghurt
- – juice of half lemon
- – 1 tsp cumin seeds
- – 1 tsp salt
- 1. Scoop out the avocado flesh and place it in a blender
- 2. Add all the remaining ingredients and blend until nice and smooth.
- 3. Check the seasoning and adjust if required.
Galle Kirata Curry Sauce
Make with fish or chicken, or if you prefer to eat vegetarian, how about cauliflower. We think this will become a favorite in your house! It is very easily adaptable, add chilli or not, coconut milk or not. You could of course buy a curry powder but we think that making your own makes all the difference. Pop it into a jar and it will keep for several months.
- – 4 tbsp coriander seeds
- – 3 tbsp cumin seeds
- – 2 tbsp black peppercorns and 2 tbsp uncooked rice
- – 1 tbsp black mustard seeds
- – 3 tspn cloves
- – 2 tspn green cardamom (seeds from the pods)
- – 1 tspn fennel seeds
1. 1. Toast all in a pan, taking care not to burn. Grind in a food processor or nutri-bullet – alternatively use a pestle & mortar and crush!
- – 2 tbsp coconut oil
- – ½ onion
- – 4 garlic cloves
- – 1-inch grated ginger
- – 6 curry leaves
- – 2 ½ tbsp Sri Lankan curry powder (see above)
- – 1 cinnamon stick
- – ½ tsp salt
- – 1 tsp cayenne or chilli powder (more if you like it hot)
- – 1 tbsp paprika (not sweet or smoked)
- – 2 green chillis (sliced in half length ways)
- – 2 medium tomatoes
- – 2 tspn brown sugar
- – 2 tspn apple cider vinegar
- – ½ tin of coconut milk
- – 200 ml water
- 1. Heat the oil and onion, garlic and ginger until softened.
- 2. Add curry powder, cayenne powder, paprika, cinnamon and curry leaves. Continue cooking for 2 or 3 minutes gently.
- 3. Add chillis, salt, tomatoes, 1 tspn sugar and mix.
- 4. Cook for 10 minutes on a medium heat, stir frequently as you don’t want the spices to burn
- 5. Add the coconut milk, water and vinegar. Let this simmer with a lid for 15 – 20 minutes.
- 6. You need to do some adjustments at this point. Taste the curry, you may need to add the rest of the sugar, more vinegar and more salt. This is really personal taste.
- 7. You could carry on cooking to make the sauce thicker or indeed add more water if you want more sauce.
Cooking your fish, chicken or cauliflower
One option is to cook in the sauce, but we like to roast in the oven and portion to serve with the sauce – retains a little elegance. Marinade your protein in the spice mix, then roast in the oven at 180C for approx 20-25 minutes if using chicken thigh or cauliflower, longer if a breast or with a bone. Fish – you can pan fry.
Just a few notes to make this easy and stress free at home.
- 1. Always make the spice mixes in advance. This will make the cooking on the day much easier.
- 2. Marinade the fish and pop back in the fridge, this can be cooked just before serving
- 3. When you start making the chicken curry, put the lentils on to cook for the dhal. Once they are soft you can make the dhal whenever you want.
- 4. You can put the rice on to cook and then complete the ghee rice just before serving.
- – 1 red onion, very finely diced
- – Handful fresh coriander leaves, chopped
- – ½ red chilli, finely chopped
- – Juice of one lime
- – 1 large ripe mango, pitted and cubed
Method – Serves 6:
- 1. Finely dice the onion, mango.
- 2. Chop the coriander and chilli.
- 3. Combine the onion, coriander and chilli in a bowl
- 4. Add the lime juice, mango cubes and kalongi seeds.
- 5. Leave to stand for 10 minutes and stir before serving.
Ingredients- Makes 4-5:
- – 1 cup of chapati flour (you can also use wholemeal flour or any other wheat flour)
- – 65 ml of warm water
- 1. Prepare the dough by mixing together ½ cup of water with wheat flour. Slowly add the rest of the water kneading in between.
- 2. Knead for 5 – 10 minutes.
- 3. Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
- 4. Place your tawa or frying pan on a medium heat.
- 5. Take some dough and make a ball about the size of a small apple.
- 6. On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
- 7. Place the chapati onto the hot tawa/frying pan.
- 8. Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again.
- 9. Once cooked place it in foil to keep warm. Make the rest of the chapatis in the same way.
- 10. You can butter them if you wish.
This is an Italian classic, and is great for a dinner party – as it can be made in the morning.
You could crush up biscuits of your choice and put in the bottom of the glass. A classic Italian version would be an amaretti and serve a glass of amaretto on the side!
Ingredients: Serves 2
- · 300ml of double cream
- · 60g caster sugar
- · 1 stick of lemongrass
- 1. Chop the lemon
- 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- 3. Take the pan off the heat and stir in the lemongrass
- 4. Strain this into a jug and leave to cool for 20minutes.
- 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- 6. Refrigerate for 6 hours minimum.Chop