Crab Curry
Ingredients
2 whole large cooked brown crabs
3 cloves
1 cinnamon stick or 1/2 tsp cinnamon powder
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tbsp vegetable oil
3 garlic cloves, chopped
2 medium onions, chopped
2 red chillies, chopped
400ml can coconut milk
Juice of 1 lime, plus lime wedges to serve (optional)
1/2 tsp mustard powder
3-4 curry leaves or a bay leaf
Method
Remove the crabs' claws. Leave them whole and set them aside. Pick the crabs, mixing the remaining white and brown meat, and keep chilled in the fridge until you need it.Heat a small frying pan or skillet and dry-roast the cloves, cinnamon, cumin, coriander and fennel seeds, so that you unlock their flavour. This only takes a minute or so, and you will smell it happening. Remove the spices from the heat and set aside.In a pan or pot large enough for everything, heat the vegetable oil and fry the garlic, onions and chillies. If you don't like your food particularly hot (Sri Lankans do) remove the chilli seeds, or just use 1 chilli. Allow to cook quite briskly; it doesn't matter if the onions catch a little in the pan. Add the coconut milk to the curry, then fill the can with water and add to the pan. Simmer for 10-15 minutes over a medium heat.Combine the mixed crabmeat with the lime juice and mustard powder and add to the curry with the intact claws, spices and the curry leaves or bay leaf. Heat through and stir gently. Check the seasoning and serve with a crab claw, garnished with lime, if you like.
Devilled Prawns
Ingredients
1 lb Prawns, shelled and devained
1-2 onions, sliced
2 tomatoes, cut into wedges
2-3 banana peppers, cut into diagonal pieces
3 cloves garlic, minced
1/2 inch piece of ginger, minced
1 tbsp soy sauce
1 tbsp tomato sauce/ketchup
1-2 tsp chillie powder
1 tbsp vegetable oil
Salt to taste
Method
Fry the garlic, ginger and chillie powder till fragrant. Add the prawns and cook till it turns pink. (Don't overcook)Add the remaining ingredients and cook till the onions are wilted a bit.Serve hot.
Chillie Fried Fish
Ingredients
2 fish fillets
1 Onion chopped
1 oz of tamarind pulp
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp chillie powder
1 tbsp sugar
salt & pepper to taste.
Method
Clean and wash the fish. Marinate the fish in tamarind pulp, let stand for 30 mins.Grind the onion, garlic, ginger in a food processor or pestle. Add the sugar, chillie powder, pepper, curry powder and salt to it.Fry the fish fillets in a pan with about 3 tbsp of oil, for about 3 to 4 mins. on each side. Remove the fish from the pan and discard the oil. Heat a 1 tbsp of oil in the pan and fry the curry paste till medium brown. Add the fried fish, cover and cook for 1 min. Serve hot with rice, noodles or string hoppers.
Note: Tamarind pulp can be replaced by 'Goraka' pulp.
Ambul Thial (Pickeld Fish)
Ingredients
1 kg of cubed fish
1/2 tablespoon tamarind paste
5 peaces of Goraka
1 table spoon vinegar
9 big garlic cloves
1 tsp grated ginger
1 teas sea salt
10 curry leaves
1/2 inch piece lemon grass
1 inch piece cinnamon
1 table spoon freshly ground black pepper
1/2 table spoon chili powder
1 cup water
Mothod
Boil Goraka in water for 10 minutes. Add all above ingredients except the fish into blender and blend it until creamy. Pour the mixture on to fish cubes placed neatly in a single/ double layer in a flat bottom vessel or a clay pot preferably. Bring to boil very slowly over 45minutes - one hour.You can carefully turn fish with out leaving them to break. You can either serve it with thick brownish gravy or can let the gravy dry up with low heat if you want to keep fish for a long time. If you it dry up, fish can be processed and kept in a non damp place for even a month.This type of fish is great with coconut red hot mix (pol sambola), with milk rice and almost with any type of boiled rice and curry.If the fish turned out too sour reduce the amount of Goraka tamarind and omit vinegar and try again.
Batter Fried Hot Deviled Prawns
Ingredients
250g Prawns (Medium)
2 large Capsicum
3 big Onion (2 cut medium 1 cut small)
4 spring Onions (cut 1 inch lengthwise)
2 Tomatos (cut lengthwise)
2 tea sp Ginger
2 tea sp Garlic
3 tea sp Hot Chilli Past
1 tbsp chilli powder
2 tbsp sugar
salt & pepper to taste
3 tbsp oil or Butter
Oil for frying
For Batter
3 tbsp all purpose flour
3 tbsp corn flour
1/2 cups milk
1 eggs
salt
Method for batter
In medium bowl beat all the ingredients together, The batter should not be thinner. Dip the Prawns in batter and fry till golden brown 2 to 3 mints. And drain oil.
Method
In a wok add oil or butter and add onions (cut small) and tenderise add ginger & garlic and spoon well. Reduce heat add chilli past and sugar stir & add remaining ingredient and stir fry, add fried prawns salt & pepper to taste and mix well, serve hot.
Fish Curry with Chilles
Ingredients
500 g Fish (Tuna, Boita, Kellawalla, Atawalla)
1/4 TeaspoonTurmeric powder
1 Dessert SpoonRaw Chille powder
1 Dessert SpoonRoasted mixed chillie powder
1 Dessert SpoonRoasted mixed curry powder
1/4 Big Red onion sliced
2 Green chillies sliced
1 TeaspoonVinegar(optional)
3 PiecesGoraka (finely chopped or smashed) (Can use Tamarind instead)
1/2 Teaspoon Cinnamon
1/2 TeaspoonGinger (finely chopped)
2 TeaspoonGarlic (finely chopped)
1 1/2TeaspoonSalt
2-3 Spring curry leaves
2 TeaspoonOil (Coconut oil) 1/4 Lime 1 1/2 CupWater
Method
Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes).Mix water and all other ingredients other than oil and lime to make the fish curry mix. Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.Remove from the fire and add the lime juice.
Malu Kirita
Ingredients
1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2 tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice
Method
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.
Kakuluwo Theldala
Ingredients
1 kg Sri Lankan Crab
3 tbspn white pepper
1 tspn coriander seeds
1 tbspn minced garlic
1 stalk spring onion ( cut into 1 inch section )
1/2 tbspn cornflour
Seasoning
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil
Method
Blend white pepper and coriander seeds in a blender until fine.
Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
Serve hot.