Showing posts with label Sri Lanka. Show all posts
Showing posts with label Sri Lanka. Show all posts

November 28, 2017

SRI LANKAN DUCK CURRY

Ingredients:
Skinless, boneless duck - 700 gms (cubed)
Corn flour - 50 gms
Vegetable oil - 4 tbsp
Garlic cloves- 3 (crushed)
Fresh ginger  -1" (finely chopped)
Onions - 2 (finely chopped)
Coconut milk - 300 ml
Vinegar - 1 tbsp
Worcestershire sauce - 1 tsp
Molasses or muscovado sugar - 1 tbsp
Fresh basil leaves - 1 tbsp
Fresh coriander leaves- 1 tbsp
Garam masala -  1 tsp
Fresh red chillies -1-3 (slit)
Salt to taste

Whole spices:
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
fennel seeds - 1 tsp
Black mustard seeds - 1 tsp
Green cardamom - 6

Ground Spices:
Cinnamon - 1 tsp
Cloves - 1/2 tsp
Chilli powder -1/2 tsp

Method:

  • Heat a wok or kadai over fairly high heat. Add the whole spices and dry fry, stirring constantly, for about 30 seconds.
  • Leave to cool, then grind to make powder.
  • Add the ground spices and mix well.
  • Toss the duck in the corn flour until evenly coated. 
  • Heat the oil in a wok and carry out the initial fry with the garlic, ginger, spices and onions.
  • Increase the heat and add the duck.
  • Stir fry for about 5 minutes, adding just enough water to keep the duck moist.
  • Cook further 10 minutes, stirring and adding a little water from time to time.
  • Add the coconut milk, vinegar, worcestershire sauce and sugar and mix well.
  • Cook for further 5 minutes, stirring from time to time.
  • Add the basil, coriander, garam masala and chillies for a final 5-8 minutes or until the duck is tender.
  • The curry should be creamy and not too thin.
  • Season to taste, garnish and serve.

August 24, 2017

KARAPINCHA KANDA (CURRY LEAF KANJI)

Ingredients:
Kakukuhaal (red) or white rice -1/2 cup
garlic - 10 gms
Water - 3 cups
Curry leaves- 300 gms
Fresh coconut - 300 gms (grated)
Salt to taste

Method:

  • Put the rice, garlic and 2 cups of water in a pot and boil until the rice is cooked.
  • In a blender, mix the curry leaves and grated coconut together with one cup of water and strain the mixture.
  • Add it slowly to the rice.
  • Stir well and cook for 8-10 minutes.
  • Season with salt and serve with piece of jaggery. 


February 04, 2017

PADRE CURRY

Ingredients:
duck -1 kg
Dry chillies - 60 gms
Coriander seeds - 30 gms
Cumin seeds - 1 tbsp
Cinnamon pieces -3
lemon grass - 1/2 stem
Curry leaves - few
Sugar - 1 tbsp
Vinegar -3 tbsp
Saunf - 25 gms (crushed)
Onion -1 (sliced)
Garlic cloves - 6 (crushed)
Ginger - 1" piece
Ghee - 2 tbsp
Salt and pepper to taste
Thick coconut milk -1/2 cup
Thin coconut milk - 3 ups

Method:

  • Roast the dry chillies, coriander and cumin separately. grind them to make powder.
  • Grind ginger, garlic, saunf, onion together to make paste.
  • Cut the duck into serving size pieces and put it with the ground powder and paste, vinegar, salt and pepper, sugar and curry leaves into a heavy bottomed pan.
  • Add thin coconut milk and cook over a low fire till the duck is tender and just a little gravy remains.
  • Heat 2 tbsp of ghee and fry the pieces of duck.
  • Add the gravy and stir gently for a few minutes.
  • Serve hot with rice.

August 24, 2015

DEVILLED PRAWN CANAPES

Ingredients:
Small raw prawns - 500 gms(shelled and de-veined)
White bread- 6 slices (6 days old)
Onion- 1 -2 (finely chopped)
Garlic clove - 1(finely chopped)
Chilli powder - 1/2 tsp
Paprika - 1 tsp
Tomato sauce- 2 tbsp
Salt - 1 tsp
Oil for deep frying

Method:

  • With a small circular cutter, cut 4 rounds from each slice of bread.
  • Heat oil in wok and deep fry the bread crumbs, a few at a time, until golden brown.
  • Drain on absorbent paper.
  • Pour off oil from wok, leaving about 2 tbsp.
  • Add the onions and garlic to the oil and fry on low heat, stirring frequently, until they are soft and golden.
  • Add the chilli powder, paprika, tomato sauce, salt and cook, stirring, until the mixture is a thick paste.
  • Add the prawns and cook, stirring, until they are done.
  • Cool, then top each piece of bread with prawns.

October 28, 2014

FISH MOLEE

Ingredients:
Fish fillets - 600 gms
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Ginger - 2 tsp (grated)
Coconut  cream - 250 ml
Green chillies - 4 (finely chopped)
Turmeric - 1 tsp
Ghee - 4 tbsp

Method:

  • Heat ghee in a frying pan, saute onion, garlic and ginger until onion is tender.
  • Add turmeric and green chillies, saute for a while.
  • Add coconut cream, bring to boil, cover, reduce heat to low, simmer for 3 minutes.
  • Add fish fillets, cook uncovered until fish is tender, turn fish once during cooking.
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