Cooking Together Sri Lankan – Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Sri Lankan Lamb Rolls
Serves: People
Ingredients
Filling
- 200 g Lamb mince
- 1/2 Banana shallot finely diced
- 1 tsp Fennel seeds
- 1 tsp Mild curry powder
- 5 g Fresh Coriander 1 tbsp, chopped
- 1 Spring onion finely chopped
- 1 clove Garlic minced or grated
- 100 g Maris Piper potatoes
Coating
- 2 Spring roll pastry wrappers
- 2 Medium Egg beaten
- 120 g Plain flour 1 cup
- 100 g Breadcrumbs
To Cook
- 100 ml Vegetable oil
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 frying pan until fragrant and popping.
- Combine the lamb with all the other filling ingredients in a bowl.
To Make the Rolls
- Cut your spring roll wrappers in half. Place two tablespoon of filling at one end of each half of the spring roll wrapper. Wet the bottom and side edges of the wrapper, then tuck in at the sides. Bring the bottom of the wrapper over the lamb filling and shape into a small sausage.
- Roll the lamb forwards in the wrapper, ensuring that the sides remain folded over the filling. brush the top end of the wrapper with water and roll to seal.
- Dip each roll in flour, egg and breadcrumb to coat.
- Shallow fry in very hot oil until the breadcrumbs turn golden and the rolls begin to float.
Sri Lankan Carrot and Coconut Sambal
Serves: People
Ingredients
- 1 Carrot grated
- 1 Green chillies finely chopped
- ½ Red onion thinly sliced
- Sea salt to taste
- 2 g Fresh curry leaves 2 leaves, finely chopped
- 5 g Fresh Coriander roughly chopped
- 1/2 Lime zest & juice
To serve
- 30 g Natural yoghurt
- 6 g Desiccated coconut 1 tablespoon, toasted to garnish
- 5 g Fresh mint 1 tbsp, chopped
Method
- Grate the carrot into a bowl. Add green chillies, onion, salt, curry leaves and coriander
- Mix well. Finish with all the lime juice and zest.
- Garnish with toasted desiccated coconut and serve with yoghurt.
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.
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.
How to Cook Quick Fragrant Jasmine Rice
Serves: People
Ingredients
- 140 g Jasmine rice or Basmati
- 280 ml Water
- ½ White onion finely diced
- 1 clove Garlic minced or grated
- 5 g Fresh ginger 1 tbsp grated
- 2 Fresh curry leaves
- 1 tbsp Vegetable oil
- ½ tsp Sea salt
Method
- Heat the Vegetable oil in a pan over medium heat.
- Add the White onion, garlic, ginger and Curry leaves.
- Cook for 5 minutes until softened and lightly caramelised.
- Add the Jasmine rice and stir for 1 minute.
- Pour in the Water and add the Sea salt.
- Bring to the boil.
- Reduce to a gentle simmer and cover with a lid.
- Cook for 10 minutes until the rice is tender and the water has been absorbed.
- Remove from the heat and leave to stand for 5 minutes with the lid on.
- Fluff the rice with a fork before serving.
Chef Notes
- Jasmine rice gives the best fragrance for this recipe.
- Basmati rice can be used, although the flavour will be slightly different.
- For a richer flavour, add 1 cardamom pod or a small piece of Cinnamon stick when cooking the onion.
- This rice works particularly well with Sri Lankan, Indian and South-East Asian curries.
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
Spread the word! let others know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
