Sri Lankan Recipes Cooking Together

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Sri Lankan Recipes Cooking Together

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Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the dishes at home.

You Cooked:

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:

  1. Peel and wash potatoes, cut into pieces and boil them in water until well cooked.
  2. Drain and mash them coarsely and set aside.
  3. Dry roast fennel seeds in a little oil until golden and add diced onions and curry leaves and fry further until onions are golden.
  4. Add the meat and curry powder, and salt, stir and cover the dish and cook in low heat.
  5. Occasionally stir and check adding a little water if necessary.
  6. When the meat is cooked, add the mashed potato and stir well.
  7. Remove from fire when done keep aside.

Make the rolls:

  1. 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.
  2. If the end does not stick, use a thin mixture of flour and water or beaten egg white as glue.
  3. Make more rolls and place them on a board.
  4. Dip each roll in flour, egg and breadcrumb to coat.
  5. Shallow fry in very hot oil until the breadcrumbs turn golden

Carrot and Toasted Coconut Sambal – Starter

Ingredients Serves 2

  • 2 carrots
  • 1 small green chilli, sliced
  • ½  small red onion or 1 single shallot, very finely sliced
  • salt to taste
  • 5 fresh curry leaves, finely chopped
  • small handful of coriander leaves, roughly chopped
  • 1 lime (zested and squeezed)

To serve:

  • 2 tbsp of Greek yoghurt on the bottom of the plate
  • Toasted coconut to garnish
  • Chopped mint leaves

Method

  1. Grate the carrot into a bowl. Add green chillies, onion, salt, curry leaves and coriander
  2. Mix well. Finish with all the lime juice and zest.
  3. Garnish with toasted desiccated coconut

Kukul Mas Maluwa (Chicken Curry) – Main

Ingredients Serves 2

  • 300 grams of chicken thigh cut into pieces 
  • 2 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped 
  • 1 onion , thinly sliced
  • 1 red chilli
  • 1tsp of Sri Lankan spice mix (recipe below)
  • 1 sprig of curry leaves
  • 1/2 teaspoon turmeric powder (Haldi)
  • 1 can of coconut coconut milk
  • Salt , pepper to taste 
  • 1tbsp of sunflower oil

Method

1. In a big saucepan, heat oil on medium flame. Add ginger, garlic, onions, red chillies and curry leaves.
2. Saute for a good 4-6 minutes, until it turns a deep brown colour. 
3. To this add the Sri Lankan curry powder and turmeric, and mix well.
4. Add the chicken and 1 cup of water and coconut milk. Close the lid and cook the Kukul Mas Curry for 20 minutes. 

Pol Roti Coconut Flatbread – Main

Ingredients – Serves 2:

  • 170g plain or 00 flour – plus extra for dusting
  • 20g of desiccated coconut
  • 10 ml of olive oil
  • 10ml coconut butter
  • 80ml water
  • 0.5tsp of baking powder

Method:

  1. Add all the ingredients into a 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.

Sri Lankan Spice Mix

Ingredients:

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

Method:

  1. Heat a fry pan in medium high. 
  2. 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.
  3. 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.
  4. Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
  5. This makes about 1/2 cup of curry powder. Double or triple as needed.
Dessert Recipes

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