It takes a keen observation of each ingredient to fully appreciate the intricacies of a curry powder. Every home-made curry powder is truly unique for that reason, to decide what works best for the dish and those eating. A roasted curry powder is very versatile – add it into a curry, dust it onto someContinue reading “Spice it up with roasted curry powder”
Category Archives: Sri Lankan cuisine
Coconut milk 1 vs 2
In the past, I had made versions of curries sometimes wondered why the milk was curdling. Well, my friends, you might also be enlightened after knowing the difference between coconut milk 1 and 2! They come from the same coconut, but processed and used differently 😊 The key difference is that 1 is denser andContinue reading “Coconut milk 1 vs 2”
Mango curry
Through a cooking class in Ella, I learnt how an unripe mango could be transformed with heat and spices to produce a unique, part chutney part curry dish – doesn’t sound enticing does it? I thought so too, until I tried it! Ingredients Chunks of green mango (skin on), curry leaves, garlic, onion, roasted curryContinue reading “Mango curry”
Pork curry
Nishan made a mean mutton curry that I wanted to replicate in Singapore but at the time, mutton was not in sight so I went ahead with pork, still incorporating roughly the same ingredients but with an addition of English mustard as this goes really well with pork. I also used a combination of SriContinue reading “Pork curry”
Sri Lankan Aglio Olio
Sri Lankan Aglio Olio is a celebration of how simple ingredients combined can make a big impact. In Italy, an Aglio Olio comprises of linguine, good extra virgin olive oil, garlic and chilli. Whilst the pasta dish itself sounds oversimplified, it is the quality and complementary characteristics of the ingredients that draws out the flavours.Continue reading “Sri Lankan Aglio Olio”
Pol sambol
A coconut never goes to waste in Sri Lanka. Pol sambol is a side dish oftentimes eaten with stringhoppers, hoppers and curries. It should be eaten fresh, like a salad, so make it right before the meal, to preserve and enjoy the flavours. Ingredients Grated coconut (that has been juiced for its milk), diced ripeContinue reading “Pol sambol”
Brinjal moju
Brinjal moju is an unassuming dish but all it takes is one bite…! In Sri Lanka, they call this a pickle and you can kind of see why with the involvement of vinegar and mustard. This is a simple thing to do on a weekday, and easy to pair with the contents of a wrap,Continue reading “Brinjal moju”
Dhal
A cook in Ella once advised that in our busy lives, we can’t be standing around stirring boiling lentils all day. And hence, soak the lentils in water for about 30 mins before cooking – this way, they will take a shorter time to cook. A dhal curry is easy comfort food. Scoop over riceContinue reading “Dhal”
A plate full of wonder 