You are currently viewing Sri Lankan Cookery Class & Meal – Recipes

Sri Lankan Cookery Class & Meal – Recipes

Sri Lankan Cookery Class & Meal Recipes

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

We cooked:

  • Ajwaini Chicken 
  • Tomato curry
  • Roti Flatbread
  • Pomegranate and Pineapple Kachumber
  • Prawn Kaju Maluwa
  • Kottu Roti

Ajwaini Chicken

Ingredients – Serves 2:

  • Chicken breast/thighs or Tofu, cut into pieces 2x
  • Corn flour 3tsp
  • Salt and pepper to taste
  • Ajwain 2tsp (ground carom seeds)
  • 2cm of fresh ginger, grated
  • 2 cloves of fresh garlic, grated
  • Turmeric ¼ tsp
  • Onion powder ½ tsp
  • Vegetable oil for cooking


  1. Dip the chicken into garlic and ginger and massage it together. Mix cornflour, onion powder, turmeric, toasted carom seeds and coat the chicken well.
  2. Shallow fry in 2 cm of hot oil until crispy and golden, flip and repeat. Add to the curry sauce to cook thoroughly for 12-15 minutes, depending on the size of the chicken.

Sri Lankan Tomato Curry

Ingredients – Serves 2:

  • – Chilli sauce ½ tsp
  • – Chopped tomatoes 400g
  • – 1tsp of Sri Lankan spice mix * see below
  • – Vinegar white 1tbsp
  • – Palm sugar 1tsp
  • – Curry leaves 3x
  • – Grated ginger 2cm, peeled and grated
  • – Green chilli 1x
  • – Garlic 2 cloves, peeled
  • – 1x white onion, peeled and sliced
  • – 1 tbsp of yoghurt to finish
  • – 1 red pepper, sliced
  • – 2tbsp of vegetable oil
  • – Seasoning


  1. Place a medium saucepan on heat, add 1 tbsp of oil and sauté onion until cooked, for about five minutes, followed by garlic. Sauté for extra minute, make sure not to burn it.
  3. Add ginger and chilli and cook off for a minute, followed by spice mix.
  5. Spices need to be cooked off well to prevent grainy sauce.
  7. All the other ingredients can go in, apart from yoghurt.
  9. Cook for at least 15minutes on lower heat, finish with yoghurt, garnish with coriander.

Roti Flatbread

Ingredients – Serves 2:

  • 185g plain or 00 flour – plus extra for dusting
  • 20 ml of olive oil
  • 80ml water
  • 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook. 
  3. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  4. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  5. Add 2 -3 flatbreads to your pan at a time and cook until you see the rotis blister and char.
  6. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Pomegranate pineapple Kachumber

Ingredients – Serves 2:

  • 1x plum tomato, de-seeded and diced
  • 1 small red onion, diced
  • 1tbsp extra virgin oil
  • 1 lime, zest and juice
  • ½ cucumber, de-seeded and diced
  • Handful of pomegranate seeds
  • handful of diced pineapple
  • Salt and pepper
  • 2tbsp of fresh parsley, chopped
  • 2tbsp of fresh coriander, chopped


  1. Add all the ingredients into a mixing bowl, toss and let marinade for at least 20 minutes.

Kaju Maluwa Curry with Prawn

Ingredients – Serves 6-8:

  • Vegetable oil
  • 30x peeled and deveined king prawns
  • 1 large onion, diced
  • 5-cm (2-inch) piece of fresh root ginger, peeled and chopped
  • 3 garlic cloves, minced
  • 2 red chillies, trimmed and chopped
  • 1x courgette, sliced
  • 6 fresh or frozen curry leaves
  • 2 teaspoons ground turmeric
  • 1 ground cinnamon
  • 1tsp of Sri Lankan roasted curry mix
  • 1 tablespoon Madras curry powder
  • 400g of chopped tinned tomatoes
  • 250ml of double cream
  • 2 big fresh tomatoes
  • 1 tablespoon caster sugar (optional)
  • Salt and pepper
  • 250g (8oz) of roasted cashew nuts, to garnish
  • 50g of toasted desiccated coconut to garnish (optional)
  • You can add more vegetables such as red peppers, asparagus etc.


  1. Heat a splash of oil in a non-stick pan and sauté the prawns until caramelised on both sides, remove from the pan and leave on side.
  2. Heat another splash of oil in the same pan, and onion, garlic, ginger and chillies and cook for 5 minutes.
  3. Add the curry leaves and fry quickly for 10–15 seconds, being careful not to burn them.
  4. Add all the spices, and fry for a couple of minutes.
  5. Stir in the chopped tomatoes, diced fresh tomatoes and cream. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced, add courgette for the last 5 minutes (and any other veg, if using)
  6. Spoon the curry into bowls, garnish with roasted cashew nuts and coconut (if using) and serve with the rice, Coconut Rotis and Tomato & Coconut Sambal. If your curry is still too thin at this stage, you can mix in half of the toasted coconut or some blended cashews, this will thicken it.

substitiute Prawns with Chicken or Tofu if you prefer


Kottu Roti

Ingredients – Serves 2:

  • 2 leftover roti flatbreads, sliced into 1cm pieces
  • 1 small white onion, diced
  • 2 cloves of garlic, minced
  • 1 greed chilli, diced
  • 1 tsp of madras
  • 1tsp of Sri Lankan roasted curry spice *see below
  • 1 carrot, peeled and shredded
  • 1 spring onion, sliced
  • ½ courgette, diced
  • 2 egg omelette made in advance, chilled and sliced
  • 2tbsp of fresh coconut, chopped roughly
  • Handful of chopped coriander
  • 2 tbsp of vegetable oil


  1. Using a non-stick pan, sauté the onion until caramelised, followed by garlic. Garlic needs only 1 minute or so.
  2. Add courgettes and fresh coconut and cook for 5 minutes until courgette has softened.
  3. Next, throw in chillies, spices, spring onions, carrots, flatbread.
  4. Cook for further few minutes, garnish with loads of chopped coriander and serve immediately alongside your favourite curry sauce.

* Sri Lankan Spice Mix – this was pre made for you, used in tomato curry & Kottu

Makes plenty so save in a jar for future


  • – 4 tbsp Coriander seeds
  • – 2 tbsp Fennel seeds
  • – 2 tbsp Cumin seeds
  • – 1 tsp Black peppercorns
  • – 1 tsp Mustard seeds
  • – 1/2 tsp Fenugreek seeds
  • – 5 Cloves
  • – 5 Cardamom pods shelled
  • – 2 sprigs Curry leaves


  1. Heat a fry pan in medium high.
  3. Add all the spices, seeds, and curry leaves. Keep stirring continuously and roast for about 5 minutes or till the cumin seeds turn golden brown and mustard seeds start to splutter. Curry leaves should turn dry and dark.
  5. Transfer the spice blend to a plate and let it cool for a minute. Then use a spice or coffee grinder to grind to a smooth powder.
  7. Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
  9. This makes about 1/2 cup of curry powder. Double or triple as needed.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery