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 with Pol Roti and Mango Chutney (demo)…Sri Lankan Lamb Rolls with Mint Raita (demo) and Pol Sambol(pol sambol optional); Chicken Curry with Ghee-fried Rice
Ajwaini Chicken
The KFC of Sri Lanka! Super fast, deliciously spiced. Cauliflower or paneer can be a direct replacement for chicken.
Ingredients – Serves 2
- – 3 x chicken thighs
- – Corn flour 3tsp
- – Salt and pepper to taste
- – Ajwain seeds 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
Method:
- Toast your ajwain seeds in a dry pan.
- Dip the chicken into garlic and ginger and massage it together. Mix cornflour, onion powder, turmeric, ajwain seeds and coat the chicken well.
- Shallow fry in hot oil until crispy and golden, flip and repeat until cooked through.
Pol Roti
Ingredients – makes 2:
- – 90g plain flour – plus extra for dusting
– 15g of desiccated coconut
– 10g of vegetable oil
– 40ml water
– 0.5tsp of baking powder
– 1/4 red onion, finely diced
– 1/2 green chilli, 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 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.
Mango Chutney-made by chef
Ingredients: Makes half a jar
-1 large Mango
-1/2 Red Onion, diced
-1tsp Fennel seeds
-1tsp Crushed chillies
-30g Brown Sugar
-40ml White wine vinegar
-1 lime juice
-1/2 tsp Turmeric
-1 Cardamom pod
-Salt, to taste
-1 red chilli
Method
- Peel and dice the mango into 1 inch pieces.
Heat some oil in a large pan. Fry the onion for 5 minutes over a medium heat, until soft. - Add in the cardamom, fennel and mango. Add the fresh chilli and cook until the mango is soft.
- Add the turmeric, sugar and vinegar. Simmer until the sugar is dissolved.
- Simmer until thick and jammy. Finish with the lime juice and season to taste.
Sri Lankan Lamb Rolls – Starter
Ingredients – Serves 4:
- 4 spring roll wrappers
Filling:
- 200g Lamb mince
- 1 onion, diced
- 1 tsp Fennel seeds
- 1 tbsp Curry powder
- 1 tbsp of chopped coriander
- 2 spring onions, sliced
- 1 clove of garlic, minced
- 100g Potato
Coating:
- 100g Bread crumbs
- Eggs x2, beaten
- 1 Cup Plain flour
- Oil for frying
Method:
To make the filling:
- Peel and wash potatoes, cut into pieces and boil them in water until well cooked.
- Drain and mash them coarsely and set aside.
- Dry roast fennel seeds in a little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
- Add the meat and curry powder, and salt, stir and cover the dish and cook in low heat.
- Occasionally stir and check adding a little water if necessary.
- When the meat is cooked, add the mashed potato and stir well.
- Remove from fire when done keep aside.
Make the rolls:
- Place some curry filling at one end of the spring roll wrapper (about 2 tablespoons) and fold both ends towards the centre. Then start rolling to about 8 cm long and 3-4 cm diameter rolls.
- If the end does not stick, use a thin mixture of flour and water or beaten egg white as glue.
- Make more rolls and place them on a board.
- Dip each roll in flour, egg and breadcrumb to coat.
- Shallow fry in very hot oil until the breadcrumbs turn golden
Cucumber & Mint Raita-made by chef
Ingredients: Serves 2
-2 tsp cumin seeds
-250 g dahi or natural yoghurt
-1 garlic clove, finely chopped
-thumb-sized piece ginger, finely grated
-1/2 cucumber, deseeded & coarsely grated
-1/2 small bunch mint, chopped
-1/2 tso sea salt
Method:
- To begin, lightly toast the cumin seeds in a dry pan until frgrant. Remove from the heat and set aside.
- Put all the ingredients into a bowl and roughly mix together.
- Ideally, place in the fridge for at least 30 minutes before serving to allow the flavours to mingle. Still delicious served straight away.
Pol Sambol—Coconut Relish (optional)
Ingredients: serves 2
-50g of coconut, grated
-1/2 red onion, diced
-1 tsp chilli flakes
-1 tomato, small, diced
-1/2 tsp paprika
-1/2 green chilli, finely sliced
-lime juice, to taste, plus a lime -wedge to garnish
-salt, to taste
Method:
- Pound the onion, tomato, chilli flakes, paprika and half of the green chilli together in a pestle and mortar until they all combine to create a fine paste
- Fold in the shredded coconut, then season with salt and lime juice to taste. Garnish with the remaining finely sliced green chilli and a lime wedge.
Ajwaini Chicken
The KFC of Sri Lanka! Super fast, deliciously spiced. Cauliflower or paneer can be a direct replacement for chicken.
Ingredients – Serves 2
- – 3 x chicken thighs
- – Corn flour 3tsp
- – Salt and pepper to taste
- – Ajwain seeds 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
Method:
- Toast your ajwain seeds in a dry pan.
- Dip the chicken into garlic and ginger and massage it together. Mix cornflour, onion powder, turmeric, ajwain seeds and coat the chicken well.
- Shallow fry in hot oil until crispy and golden, flip and repeat until cooked through.
Sri Lankan Curry Powder
Makes plenty so save in a jar for future
Ingredients:
-4 pods, seeds extracted and shells discarded cardamom
-1 tsp basmati rice, raw
-1 tsp coriander seeds
-1 tsp cumin seeds
-1 tsp black peppercorns
-1 tsp black mustard seeds
-1 tsp fennel seeds
-4 cloves
Method:
1. Toast all the ingredients in a deep frying pan over a medium heat, for 2-3 minutes until lightly browned and smelling toasty.
2. Cool, then transfer to a spice grinder or pestle and mortar, to grind.
3. Store in a sealed jar.
Sri Lankan Chicken Curry
Ingredients: Serves 2
-2 tbsp vegetable oil
-Pinch of fenugreek seeds
-4 curry leaves
-1 medium, thinly sliced onions
-3 cloves, finely chopped garlic
-1/2 thumb-sized piece, finely chopped ginger
-1 tsp ground turmeric
-.5 tsp mild chilli powder
-1 tbsp white wine vinegar
-1 plum tomato
-3 pods, cracked cardamom
-2, cracked cloves
-1/2 stick cinnamon
-1/2 stick, bruised lemongrass
-3-4 skinless chicken thighs
-400ml tin coconut milk
-1 tsp lemon juice
Method:
- Heat the vegetable oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger, and fry gently for 10 minutes or until the onion is soft.
- Add the ground turmeric, chilli powder, 2 tsp of the roasted curry powder and the vinegar, and stir well.
- Add the tomatoes, whole spices, lemongrass, then add the chicken and season. Stir to coat the chicken pieces in the spices, cover and cook for 10 minutes over a medium heat.
- Add the coconut milk, cover and cook on low for 30-40 minutes or until the chicken is tender.
- Stir in the lemon juice and serve with rice.
Quick & Fragrant Sticky Rice
Ingredients: serves 2
-1 cup of long grain rice such as jasmine or basmati
-2 cups of cold water
-1 white onion
-1TBSP Ghee
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 1/2 tsp 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.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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