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Sri Lankan Cooking Master Class
Publish on: 23 August, 2022 | In:m | Author by: Otao kitchen
Sri Lankan Cooking Master Class
Roasted Curry Powder
Makes: 180g
INGREDIENTS
45g coriander seeds
30g fennel seeds
30g white peppercorns
30g mustard seeds
20g cumin seeds
12g curry leaves
1pc pandan leaf, cut into 5mm pieces
15g cinnamon, roughly crushed
8g green cardamom
11g turmeric powder
11g kashmiri chilli
METHOD:
To prepare the roasted curry powder, combine all whole spice ingredients in a skillet and toast over low heat for 2-3 minutes until the pandan leaf turns a dark green colour. Add in the ground spices at the very end.
MASALA VADAI
Masala Vada, a crispy and savory deep fried fritter made from chana dal and spices, is a popular street food of South Indian cuisine.
Serves: 2
Prep time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
300 grams Split Peas, soaked (Channa Dhal – soaked for 2 hrs) 160g dry.
1 shallot, minced
½ teaspoon cumin powder
½ tsp fennel seed
1 spring of curry leaf finely chopped
1 teaspoon flaked dried chillies, sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon besam flour (only to be used if mixture is too moist)
½ tsp + 1 pinch
600ml vegetable oil- for frying
METHOD
Wash and soak split peas for two hours and drain.
Tip – A quicker method, if time does not permit, is to cook split peas in a cup of water in the microwave for 4-5 minutes and drain.
Transfer to a grinder keeping back 1 tablespoon of the split peas . Grind until coarse texture is achieved then add in the whole grains.
Place mixture in a bowl and add in cumin powder, onions, curry leaves, flaked red chillie, ginger, red chillie and salt.
Mix all ingredients well. Mixture should not be too dry or moist. If mixture is crumbly add 1-2 tablespoons of water and if too moist add in besam flour so that the vadai combines. Divide the dough into 8 pieces.
Grease palms with oil and place a small ball on your palm and flatten into a round patty or an egg shape.
Heat oil in a pan on medium flame. When oil is hot place vadai in pan and deep fry until golden brown and crispy.
SRI LANKAN CHICKEN CURRY
The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don’t let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you’d like. Prepare it in advance and you’ll find that it’s even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.
Serves: 2
Preparation Time: 15 minutes
Execution time: 25 minutes
INGREDIENTS
300g chicken thigh, bone-in
3 tbsp coconut oil or ghee
1 shallot, diced
1 tbsp ginger paste
1 tbsp garlic paste
5cm lemongrass stalk, lightly bruised
2 sprigs curry leaves
1 pandan leaf, tied in a knot
60ml coconut cream
1 medium size tomato cut into wedges
Spices:
2 tsp roasted curry powder
½ tsp salt
1 dried chilli, sliced
½ tsp Kashmiri chilli (substitute paprika)
4cm stick of cinnamon
Pounded Rice Mixture:
6g basmati rice
5g grated coconut
3 cardamom pods – bruised
4 cloves bruised
1-2 dried whole chillis
½ tsp (4g) fenugreek seeds
½ tsp (4g) mustard seeds
INSTRUCTIONS
To prepare the pounded rice mixture, toast the rice and the spices in a pan over low heat for 2-3 minutes, or until the rice just begins to turn a little brown. Place the mixture into a mortar and pestle and crush until a fine powder is formed. Add a splash of water at the end to make a paste.
Heat the coconut oil in a frying pan, and fry the onions, pandan and curry leaves until slightly brown. Add in ginger paste, garlic paste, green chilli, lemongrass, cinnamon and tomato and cook until it turns into a paste. At this stage add in the rest of the ingredients -paprika, chilli powder, roasted curry powder and salt. Cook for a further 2-3 minutes.
Add in the chicken, water and stir the mixture well until the chicken is well coated. Cook for a further 10 minutes, stirring occasionally. When this is complete pour in the coconut milk and leave on the stove for a further 5 minutes. Take off the stove and will be ready to serve.
Parrippu Dhal- Stewed Lentils
Also known as “parippu” in Sinhalese, the dhal recipe is a popular and regular vegetarian side dish in most homes and restaurants.
INGREDIENTS
150g is red lentils, washed well
½ teaspoon turmeric
300ml water
100g coconut cream
3 tbsp coconut oil
¼ teaspoon mustard seeds
3cm stick cinnamon
1 sprig of curry leaves
1 shallot, minced
Pandan leaf, tied in a knot
½ tsp salt
INSTRUCTIONS
Rinse the dhal until the water becomes clear. Add oil in a pot and heat then put in chopped shallot , mustard seeds and curry leaves and cook until onions are translucent. When this is achieved add in the rinsed red lentils, pandan leaf, cinnamon and lemongrass and bring everything to a boil. Do not cover and cook as it tends to boil over. Cook until water has evaporated and the dhal turns yellow in colour.
Add coconut milk and salt and let it cook for a further 5 minutes. Top the dhal with a few spoons of temper.
COCONUT SAMBOL (POL SAMBOL)
An incredible easy Sri Lankan coconut Sambal recipe that only takes 10 mins to make and need very few ingredients. Goes well with every meal.
Preparation time: 15 minutes
Execution time: 15 minutes
Serves: 2
INGREDIENTS
70 grams fresh grated coconut
15g maldives fish chips
½ shallot, chopped (or substitute onion)
½ lime, juiced
1 dried chilli, soaked overnight
1 fresh red chilli
1 sprig curry leaves
1/2 teaspoon sugar
½ tsp salt
METHOD
Place everything into a mortar and pestle, and grind until a coarse powder is achieved. Season to taste with additional salt and lime juice, if necessary.
GREEN CORIANDER COCONUT CHUTNEY
Prep time: 15 minutes
Execution time: 15 minutes
Serves: 10
INGREDIENTS
140g grated coconut
2 bunches (coriander leaves) rinsed, tightly packed
1 long green, mild chilli, chopped
1 tsp ginger paste
125g tablespoon roasted chana dal (split peas)
1 tablespoon lime juice
Salt to taste
1 teaspoon sugar
200ml water or add as required
INSTRUCTIONS
Place roasted chana dal in a blender and grind. Then add coriander leaves, grated coconut, ginger, chopped green chili, sugar salt, lime juice, water and salt. Grind all the ingredients in the blender until smooth mixture is formed. Add more water if required. Place chutney in a bowl. Taste the chutney and add more salt, sugar or lemon juice if required.
Temper
INGREDIENTS
100g ghee or coconut oil
7g mustard seeds
1 tbsp garlic paste
1 tbsp ginger paste
4 sprigs curry leaves
1 shallot, sliced
METHOD
Melt the ghee in a frying pan over medium heat. Add in the mustard seeds, and curry leaves and cook for a minute or so or until the mustard seeds begin to pop, and the leaves are fried. Add in the onion, and fry the onion for 3-4 minutes or until it is nice and softened and has caramelized a bit. Add in the garlic and ginger paste, turn off the heat and let it sit for a minute before using.
Fragrant Yellow Rice - Kaha Bath
INGREDIENTS
800g basmati rice
1L water
50g ghee
½ tsp turmeric powder
¼ tsp saffron
20 black peppercorns
10 green cardamom pods
10 cloves
1 cinnamon stick
1 stalk lemongrass, bruised
1 sprig curry leaves
2x4cm pandan leaf
300ml coconut cream
1 tsp salt
For Garnish:
200g toasted cashews
2 tbsp temper
1 sprig coriander, leaves picked
METHOD
Wash the rice in a colander under cold water until the water runs clear.
Melt the ghee in a saucepan over medium-low heat. Add in the pepper, cardamom, cloves, cinnamon, and cook for 2-3 minutes until fragrant. Add in the curry leaves and cook for another minute, then add in the lemongrass and cook for 2-3 minutes until the onion softens a little.
Add the spice mix, washed rice, coconut milk, and pandan leaf, and set in a rice cooker.
Alternatively, you could cook the rice on the stove by placing everything into a large saucepan. Bring the rice to a low boil over medium heat. When the rice begins to boil, turn down the heat to a bare simmer, and cover it with a lid. Cook the rice for 15 minutes. Turn the heat off, but allow the rice to rest off the heat for 15 minutes before serving.
To serve, fluff the rice with a fork. Spread the rice onto some platters and sprinkle it with the toasted cashews, the coriander, and the temper.
Sri Lankan Cooking Master Class
Ingredients
Directions
Sri Lankan Cooking Master Class - NEW
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