RECIPES OF ASIA

Recipes of Asia
Comp ed by
C o m p iille d b y Dhamm ka Jayas nghe
D h a m m iik a J a y a s iin g h e

www.labaila.com

From
Collection of Recipes

Sri Lanka, India, Thailand, Pakistan and Nepal.

Recipes of Asia www.labaila.com

Table of Contents
Sri Lankan Recipes
1. Stuffed Yellow Chili 4
2. Butter fried Cauliflower 4
3. Gotu Kola Sambola (Salad) 6
4. Pineapple Curry 6
5. Radish Tempered (Raabu) 7
6. Okra Curry 7
7. Okra Sambol 7
8. Green Jackfruit (Polos) 8
9. Green Jackfruit (Polos) Mallun 8
10. Beet Salad 9
11. Cucumber Salad 9
12. Stuffed Eggplant (small) 10
13. Eggplant with potatoes 10
14. Thai Eggplant Curry (Thalana Batu) 11
15. Thai Eggplant Curry 11
16. Apple Curry 12
17. Tempered Banana Blossoms (Kehel Muwa Thel-dala) 12
18. String/ Yard long Beans Curry (Mae Karal) 13
19. Sri Lankan Hurb Salad (Generic) - Mallung 13
20. Broccoli Mallun 14
21. Kale Mallun 14
22. Bitter Gourd (Karavila) Sambol 15
23. Bitter Gourd with Eggs 15
24. Mint (Minchi) Sambol 16
25. Tomato Curry 16
26. Sweet and Sour Cabbage 17
27. Egg Curry 17
28. Devilled Pork 18
29. Devilled Prawns 18
30. Cuttle fish (Squid) Black Curry 71
31. Mutton Curry 20
32. Ginger Chicken 21
33. Roasted Chicken 22
34. Simmered Beef in Coconut Gravy Recipe 23
35. Black Pepper Beef 23
36. Pork Curry 24
37. Roast Pork - Sri Lankan Style 24
38. Pork Curry with Goraka (Ambul Thiyal Style) 25
39. Yellow Rice 25
40. Easy Cous Cous Dish 26
41. Rotti 26
42. Bread Pudding 27
43. Watalappan 27
44. Godhamba Rotti 28
45. Kothu Roti - Fried Bread with Curry Mix 28
46. Crab Curry (Sri Lankan) 29
47. Hot Fried Shrimp (Isso Thel Dala) 30
48. Deviled Chicken Wings 30
49. Mango Curry 31

2


50. Pumpkin Curry (Wattakka) 31
51. Ash Plantain White Curry 32
52. Tamarind Fish Curry 32
53. Iced Coffee 33
54. Coconut Green Chillie Chutney 33
55. Manioc Stir Fry 34
56. Capsicum, Tomato and Dried Sprats Curry 34
57. Cuttle Fish with Mushroom Curry 35
58. Oven Fried Fish 35
59. Sri Lankan Garlic Curry 36
60. Lumprice 37
61. Parota – Jaffna Style 40
62. Mutton Curry – Jaffna Style 41
63. Prawn Varai – Jaffna Style 41
64. Uppuma – Jaffna Style 42
65. Crab Curry – Jaffna Style 43
66. Raw Curry Powder 43
67. Roasted Curry Powder 44
68. Roasted Curry Powder (**the works) 44

Thai Recipes
1. Chicken in Peanut Sauce – [Thai] 45
2. Red Chicken Curry - Gaeng Daeng Gai – [Thai] 46
3. Red Curry – [Thai] 47
4. Ginger Chicken – [Thai] 47
5. Chicken in Coconut Milk – [Thai] 48
6. Green Curry with Pork – [Thai] 49
7. Massaman Curry – [Thai] 50
8. Red Thai Curry Paste – [Thai] 51
9. Vegetarian Fried Tofu with Garlic and Pepper – [Thai] 52
10. Stir-Fried Eggplant – [Thai] 53
11. Stir-Fried Bok Choy – [Thai] 54
12. Vegetable Stir-Fry – [Thai] 55
13. Shrimp Coconut Curry – [Thai] 56
14. BBQ Pork on a Skewer – Mu Ping [Thai] 57
15. Stir-fried Wide Rice Noodles with Chicken [Thai] 58
16. Basil Ground Chicken [Thai] 59

Indian Recipes
1. Fish Korma – [Indian] 60
2. Chicken Curry – [Indian] 61
3. Cucumber – Mint Raitha – [Indian] 62
4. Thick Garlic Curry – [Indian] 62
5. Thakkali Kulambu – [Indian] 63
6. Vindaloo Pork – [Indian] 64
7. Palak Paneer – [Indian] 65
8. Kerala Stir-Fried Zucchini – [Indian] 66

Nepalese Recipes
1. Chicken Bhutua – [Nepal] 67
2. Potato Curry - Alu-Tarkari – [Nepal] 67

3


Pakistan Recipes
1. Ginger Chicken – [Pakistan] 68
2. Lamb Pasanday – [Pakistan] 68

Global Recipes
1. Eggs Poached in Tomato Sauce [Israel] 69
2. Arroz a la Mexicana – Mexican Rice 69
3. Potato Salad 70

Useful Websites for Foodies 71

4


1. Stuffed Yellow Chili

Ingredients:
6 yellow chili peppers (Malu Miris)
2 red onions, chopped
1 Tbsp Maldives fish
1 tsp Sri Lankan curry powder
1 tsp chili powder
4-5 curry leaves
2 cloves of garlic, chopped
1/2 tsp turmeric powder
1 small piece cinnamon
1/2 cup coconut milk
2 Tbsp oil
Salt

Preparation:
Split yellow chili in lengthwise and remove seeds, set aside.
Heat 1 Tbsp oil in a pan put garlic and sauté about 20 seconds.
Put onion, Maldives fish, curries leaves, 1 tsp curry powder, 1 tsp chili powder and salt.
Cook until onions are tender and brown.
Stuffed yellow pepper with onion mixture and set aside.
In a small bowl mix remaining curry powder, chili powder, turmeric powder, coconut milk, and little bit salt.
Heat 1 Tbsp oil in a frying pan put stuffed yellow pepper and fry about 2 minutes until all sides are cooked.
Pour coconut milk mixture and cook for another 2 minutes.

2. Butter fried Cauliflower

Ingredients:
Cauliflower - 500 g
Butter - 2-3 tbs
2 finely chopped garlic cloves
Dried Chili pieces - 1/2 tsp or if you want it hot you can add more
1 chopped tomato
2 chopped green chili
Salt to taste
Pepper - optional
Frozen Green peas - optional

Preparation:
Cut florets of the cauliflower and put it in to a pot cover with water and add salt to taste. Simmer it for 10
minutes or till the florets are boiled. Drain and keep aside. Put butter to a frying pan, when melted; add garlic
fry until its light brown. Add onions and fry till onions are transparent. Add cauliflower mix well; add tomato,
chili pieces, green chili, and pinch of salt, if you want, add some ground pepper also. Stir well. Simmer for 5-8
minutes. Add the green peas lastly and stir.

5


3. Gotu Kola Sambola (Salad)

If Gotu kola is not available, you can use Parsley.

Ingredients:
3 cups Gotu kola cleaned
3 tbsp fresh grated coconut*
1 green chilies
3-4 red pearl onions (ratu lunu)**
1 tsp powdered Maldivian fish (optional)
1/2 lime
Salt to taste

Preparation:
Shred the gotu-kola finely. Chop the green chilies and onions finely. Mix all the ingredients and add lime juice
and salt to taste. Serve immediately.
* If fresh coconut is not available, you can use desiccated unsweetened coconut. Add about 1 tbsp of water to
it and microwave for few seconds before using.

4. Pineapple Curry

1 ripe pineapple peeled and diced into 1"chunks
OR 1 20 oz can of pineapple chunks drained
1 tsp mustard seeds
1-2 tsp of chili powder
1 tsp turmeric powder
1 tsp curry powder
1/2 onion chopped
1-2 green chilies chopped
2" piece of cinnamon
2 cloves garlic chopped
3 cardamoms, crushed
2 cloves crushed
1 tbsp sugar
1/2 cup of coconut milk
2 tbsp cooking oil
salt, pepper to taste
Curry leaves (optional)

Heat a medium size pan under medium fire. Fry the mustard seeds in oil. Cover and let the seeds pop. Next
reduce heat add turmeric, chilies powder, curry powder and fry for about 20 seconds. Next add onion, green
chilies, garlic and curry leaves and fry till fragrant. Finally add all the ingredients except the coconut milk.

Cook covered for about 20-30 mins under low heat. Add the coconut milk, cook for another 3 mins.

6


5. Radish Tempered (Raabu)

Ingredients
1 lb radish(roots)
1/4 lb Onions
1/2 oz. green chilies
1/4 tspn turmeric powder
1-2 tspn lime juice
4 dessert spn oil
1 sprig curry leaves
2 tspn chillie powder
2 tspn maldive fish
1 tspn crushed dried chilies
2 tspn maldive fish(optional)
salt to taste

Method
Peel radish, grate, cover with water and add 1 dessert spoon salt. Allow to soak for 1/2 hour. Slice onions and
green chilies. Heat oil and add onions, curry leaves, green chilies and fry until onions are golden brown. Then
add radish well squeezed and mixed with lime juice, chillie powder, turmeric powder, salt , Maldive fish if
added and crushed red chilies and stir well. Fry 2-3 minutes on high heat and then reduce the heat and cook
until tender. Add a little tamarind juice for extra sour taste if desired.

6. Okra Curry
Discard stem of okras and cut them an angle.
Put cut okras, onion, green chilies, curry powder, chili powder, saffron, curry leaves, cinnamon and salt into a
bowl, mix well. Heat 1 Tbsp oil in a pan on medium heat put okra mixture and sauté for about for 2-3 minutes.
. When vegetable is tender pour coconut milk and cook about 2 more minutes.

7. Okra Sambol

Ingredients
200g Bandakka (ladies fingers/okra)
salt to taste
2-3 tsp lime juice
2 green chilies chopped
1 big onion chopped
1/2 tsp pepper powder

Method
Boil or steam bandakka (ladies fingers/okra) till cooked but firm. Slice into thin pieces. Mix all the ingredients,
add to the boiled bandakka (ladies fingers/okra) and mix well.

7


8. Green Jackfruit (Polos) Curry

Ingredients
3 cans of Young Green Jack fruit
1 onion, chopped
1-2 green chillies
2 tsp garlic, chopped
2 tsp ginger, chopped
1 sprig of curry leaves (optional)
1-2 tsp chillie powder
1 tsp turmeric powder
2-3 tsp curry powder
3-4 cardamoms
3-4 cloves
1 inch piece of cinnamo
2-3 pieces of goraka
1 can of coconut milk
salt to taste

Fry the onions, green chillies, ginger, garlic and curry leaves in about 1 tbsp of oil, till golden brown. Next add
all the spices, fry for a minute for so till fragrant. Now add the rest of ingredients, except coconut milk, stir to
coat. Add salt. * Transfer the mixture to a slow cooker, add coconut milk. Stir and cook on low heat for at least
6 hours. The curry would turn a dark brown color when done. (I usually let it cook over night)
Serve hot.

9. Green Jackfruit (Polos) Mallun

Ingredients
1 Green jack fruit (2 cans of green jack fruit)
Turmeric powder
Salt to taste
(a)Ingredients
2 tspn Mustard powder
1 tspn black powder
chopped 1 clove garlic
1 tbsn curry powder
shredded coconut(1/2 cup)
(b)Ingredients
1 tspn mustard seeds
Sliced onion
Curry leaves
Rampe (pandan leaves)
2 or 3 dried whole red chilies

8


Method
Peel the outer skin of the Green jack fruit and chop it into very small pieces. Now add salt and turmeric
powder and a little bit of water and cook for awhile. Chop all the (a) Ingredients together with shredded
coconut and add a little salt and add to the boiled green jack fruit mix. When the coconut mix is well heated
take it out of the stove. Heat a pan with a little cooking oil and temper the (b) ingredients and add it to the
cooked dish and mix well.

10. Beet Salad

Ingredients:
1 Can of Sliced Beets
2 Tomatoes
1 Onion
2 Green peppers
1 tblsspn black pepper powder to taste salt
1 tblspn lime juice

Slice onions and green pepper and tomatoes. Take
salad dish. Add beet, tomatoes, onions and sliced green peppers. Add black pepper salt and lime juice and mix
well. Rearrange the tomatoes, green pepper and beets for visual effect.

11. Cucumber Salad

Ingredients
1 large Cucumber
1 medium size tomato
1/2 of a bell pepper (green or any other color)
1/2 cup pineapple chunks
salt to taste
lime juice
black pepper powder(optional)

Method

Remove the peel of the cucumber and cut into small cubes. Now cut the tomato, bell pepper and pineapple (if
the chunks are too big) into small cubes as well. Place all the ingredients in a bowl add sufficient salt, lime juice
and a little bit of black pepper. Mix well and enjoy with rice and curries.

9


12. Stuffed Eggplant (small)
Cut egg plants into lengthwise and remove the middle
parts.
. Cut middle parts into small pieces.
. In a pan heat olive oil, add ground chicken and cook
until chickens are brown.
. Add garlic, malu miris, onions, crushed pepper, and
cook until onions are tender.
. Then add curry powder, green peas, tomato and
cilantro, mix well.
. Put egg plant shell into a greased baking sheet,
sprinkle with salt and pepper.
. Stuffed shell with mixture and bake for about 35
minutes in 350F oven until cook.
. Serve with biryani or yellow rice.

13. Eggplant with potatoes

Ingredients
2 eggplants
1 large potato
1 large onion
Few green chilies
2 tomatoes
Garlic paste
Cumin seeds
Fresh coriander leaves
Salt
Turmeric powder
Mix masala powder
Oil for frying

Method

Wash the eggplant and cut in to small cubes. Peal and wash the potato, cut in to the similar cubes. Cut the
onion, green chili and the coriander leaves in to fine pieces and keep separate. Cut the tomatoes into very
small cubes.

Heat the oil in a pan. Deep fry the potatoes until light golden brown. Drain it and leave a side. Fry the eggplant
same and drain it as well. Heat 3 table spoons of oil in a separate pan; add few seeds of cumin seeds. Add the
onion, green chili and the garlic paste, fry until golden brown. Add tomatoes, turmeric powder and mix masala
powder, salt and mix together.

Leave until tomatoes get soft. Add the fried potatoes and the eggplant. Mix well. Finally add the fresh
coriander leave and serve hot with chapattis or rice.

10


14. Thai Eggplant Curry (Thalana Batu)

Ingredients:
6 Thai eggplants, sliced
1 small green pepper, cut
1 medium onion, chopped
2 cloves of garlic, crushed
1 tsp ginger, grated
2 green chilies, chopped
1 tsp vinegar
1/2 tsp turmeric
1/2 tsp mustard paste
1/2 tsp sugar
salt to taste
2 tbsp oil

Method:
- Cook the eggplant and green pepper in a microwave safe bowl for 4-5 minutes, until soft. Keep aside.
- In a pan, heat oil. Add ginger, garlic, onion, turmeric, mustard paste and vinegar. Saute for a few minutes.
- Add the cooked eggplant and green pepper and salt to taste.
- Add about 2 tbsp water and mix well. Cover and cook on low for 8-10 minutes.
- Stir in sugar just before serving.

15. Thai Eggplant Curry

Ingredients
2 lbs Thai egg plant (ela batu)
1/2 onion sliced
1 clove garlic chopped
1 tspn maldive fish
1 green chillie chopped
1 tspn turmeric powder
2 tspn unroasted curry powder
Few curry leaves
1 cup coconut milk

Method

Place the Thai egg plant (ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using
something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and
wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add
the sliced onions. When it's light brown add chopped garlic, green chilies, curry leaves and maldive fish and
stir well. Then add the ela batu pieces and add a little turmeric powder, curry powder and salt to taste. Add a
little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more
minutes and remove from fire. Add a little lime juice if desired.

11


16. Apple Curry

Green Apples -4
onion -1
green chilies 2
garlic 2pcs
ginger small piece
turmeric powder 1/4 tea spoon
red chili powder 1 tea spoon
curry powder 1/2 tea spoon
mustard seeds 1 tea spoon
olive oil 1 table spoon
dried red chilies 2
salt
coconut milk 1 cup
water 2 cups

Wash & cut the apples in to medium pieces (take out the seeds).Add red chili powder, turmeric powder, curry
powder with the sliced apples. And also add the thinly cut green chilies and mix everything well.
Place a pan on the cooker & put the olive oil, when it boil add dried chilies, mustard seeds, curry leaves, onion,
crushed garlic & ginger.
When everything is frying you will get a nice smell & at that time put the apples in to the pan & add 2 cups of
water & let it cook till the apples get soft. (15-20mints) then add the coconut milk & add salt.

17. Tempered Banana Blossoms (Kehel Muwa Thel-dala)

One large Kehel Muwa (Banana Flower)
Two table spoons of crushed red chillie
3 Cardamoms
3 Cloves
Tiny pieces of lemon grass
3 table spoonfuls of Maldive fish crushed
Salt to taste
Pinch of saffron powder,
One teaspoonful of roasted curry powder
One teaspoonful of sugar

Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice color.
Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.

Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three
table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into
it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.

Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That
way you can keep it in the fridge for months.
12


18. String/ Yard long Beans Curry (Mae Karal)

Serves 4-6.

3 cups long beans (mae karal) cut into 2 inch pieces
1 tsp of chilies powder
1/2 tsp turmeric powder
1 tsp curry powder
1 onion chopped
1-2 green chilies chopped
salt to taste
Curry leaves (optional)
2 tbsp cooking oil
1/2 cup of coconut milk

Mix all the ingredients in a bowl except coconut milk and oil. Heat a medium size pan under medium fire. Add
oil. Add the mixture from above and stir. Cover and cook for about 5 minutes. Stir every 2 minutes or so. Next
add the coconut milk, cook for another 5 minutes.

19. Sri Lankan Herb Salad (Generic) - Mallung

Ingredients:
2 cups finely shredded green leaves
1 medium onion, finely chopped
2 green chilies, seeded and chopped, optional
l/2 teaspoon ground turmeric
2 teaspoons pounded Maldive fish
2 tablespoons lemon juice
1 teaspoon salt
2/3 tablespoons freshly grated or desiccated coconut

Directions:

Put leaves into a saucepan with all the ingredients except coconut. If there is not much water clinging to
leaves after washing, add a sprinkling of water. Stir well, cover and cook over medium heat, about 6 minutes.
Uncover, add coconut and toss over low heat until coconut absorbs all the liquid. Remove from heat. Serve
hot or cold as an accompaniment to rice.

13


20. Broccoli Mallun

Ingredients
1 lb Broccoli florets
Sliced Onions
2 or 3 dried red chillies
1 clove garlic
Unroasted curry powder
1 tspn red chillie powder
1 tspn mustard seeds
1 tbsn Vinegar

Method
Grate or chop the broccoli florets in to very small pieces. Heat a pan and add a little margarine or cooking oil.
When it's hot add the chopped onions, mustard seeds, halved dried red chilies and temper well. Now add the
broccoli and vinegar and cook for a while.

21. Kale Mallun

Ingredients
1 Bunch Kale
2 small red onions sliced
1 tspn Maldive fish
1 chopped green chilli
1 tspn cumin powder
Lime juice
Shredded coconut

Method
Wash Kale leaves well and take the stems out. Then chop it very thin(you can use a food processor)and put it
into a pan. Now add chopped onions, maildive fish, chopped green chilies, cumin powder and salt to taste.
Cook it for a short while in the stove and add shredded coconut and lime juice and mix well.
*To preserve the nutritional values do not cook leaves for a long time

14


22. Bitter Gourd (Karavila) Sambol

Ingredients
1lb Bitter gourd (karavila)
Sliced Onions
1 Tomato(cut into small squares)
1tspn Maldive’ Fish (umbalakada)
Shredded coconut
Lime juice
Salt to taste
2 green chillie peppers(chopped)

Method
Wash the bitter gourd (karavila) well. Use a grater and grate the bitter gourd or finely chop it (Discard the
seeds).Then add all above Ingredients and mix well. *If it's too bitter add more lime juice.

23. Bitter Gourd with Eggs

Ingredients:
1/2 lb Karavila (bitter melon or bitter gourd)
1 tbsp salt (or to taste)
1 scallion (loonu kola)
2 medium-sized onions
4 tbsp veg oil
6 cloves garlic, minced
3 small tomatoes, chopped
3 large eggs, lightly beaten

Trim away the two pointed ends of the Karavila and cut them in half lengthwise. Remove the pale, seeded
section with a spoon and discard it. Cut the darker green outer shells crosswise, at a slight diagonal, into 1/4
inch wide strips. Prepare a solution of 2 cups water and 1 tbsp salt in a bowl. Put the Karavila strips into this
bowl and set aside for 2 hours.
Drain the Karavila and rinse the strips under running water. Drain again and pat dry.

Cut the scallion into 2 inch lengths and then cut each section lengthwise into thin strips. Peel the onions and
cut them in half lengthwise; then slice them into fine half rings.

Heat the oil in a skillet over a medium flame. When hot, put in the garlic, fry until garlic is light brown. Add the
onions. Stir and fry for 2 minutes. Add tomatoes. Stir and fry 2 minutes. Add Karavila, turn down the heat. Stir
occasionally and fry around 10 minutes or until Karavila is tender. Stir in beaten eggs and the salt. Stir and
cook as you would scrambled eggs until eggs have reached a consistency you like. Remove from heat, add
scallion strips and serve.

15


24. Mint (Minchi) Sambol

Ingredients
1 bunch of Mint leafs
1 tbspn shredded coconut
2 green chilies
salt to taste
1 clove garlic
lime juice

Method
Wash the mint leaves and remove the hard stems. In a
food processor add all the above ingredients and chop well until it becomes a smooth paste.

25. Tomato Curry

Ingredients:
425 gms canned peeled tomato roughly chopped
2 tsp oil
1/2 tsp turmeric
1 1/2 tsp chili powder
1 1/2 tsp good quality curry powder
3 cloves garlic, peeled and crushed
1" piece of ginger crushed
1 tblsp fenugreek seeds
Sprig of curry leaves
1" piece rumpe
2 tblsp maldive fish
2-3 cardamoms and cloves crushed together
1/4 cup coconut cream
3 medium onions chopped
1 green chili
Salt and sugar to taste

Method:
Heat the oil and gently fry the onion until golden brown. Add fenugreek, curry & rumpe leaves and cinnamon
stick to the oil, then fry for 2-3 minutes.
Add chili powder, turmeric, curry powder, cardamom/clove mix, garlic, ginger and mix with 1 1/2 tsp of water.
Fry this on low fire until this become fragrant. Then add Maldive fish, chopped tomatoes and coconut cream
to the mix. Let this simmer until oil float on top. Adjust the seasonings with sugar and salt. Serve hot.

16


26. Sweet and Sour Cabbage

Serves 2, Time 5 minutes

Ingredients
1 cup finely shredded cabbage
2 tbsp minced red cabbage
2 tbsp oil
1 tbsp vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar

Method
Heat the oil in a pan and fry the shredded cabbage over medium heat. Stir in the vinegar, sugar, salt and
pepper. Mix thoroughly and remove from heat. Serve hot.

27. Egg Curry

Ingredients
3 or 4 Eggs
Sliced onion
1 green pepper sliced
1 clove garlic
Curry leafs and Rampe
1 tbsn Cooking oil
Red chillie powder
Unroasted curry powder
Turmeric powder
Vinegar or Tamarind
Sliced tomato
Salt to taste

Method
Heat a pan and add 1 tbsn cooking oil. Now add sliced onions and stir till it turns golden brown. Then add
chopped garlic, sliced green chillie, Curry leaves and rampe and stir well. Add a little turmeric powder and red
chillie powder. You will get a nice aroma. Now add a little water and let it simmer. Then add Salt, sliced
tomato, Vinegar or tamarind and coconut milk and make a nice curry.
Now break the eggs one by one and drop it to the curry mix and cook well. While the eggs are cooking add a
little salt and red chillie powder on top of it.

17


28. Devilled Pork

Ingredients
1 lb Pork
Crushed red chilies
1 large onions cut into 2 inch square pieces
1 Bell pepper or Banana pepper
crushed garlic and ginger
Salt to taste
Ketch up or tomato sauce
Vinegar
Red chillie powder
1 tsn Sugar
cooking oil

Method
Remove the excess fat from the pork and cut them into small pieces and wash well. Season it with salt and red
chillie powder. Heat a pan with cooking oil and add the pork and let it fry until golden brown on the sides. Add
vinegar and cook well. When all the water has been absorbed add a little cooking oil and toss the onions and
peppers with crushed garlic and ginger. Add a little soy sauce and stir well. Now add crushed red chillies and
ketchup. Finally sprinkle a little sugar and remove from the stove.

29. Devilled Prawns

Ingredients
1 lb Prawns, shelled and deveined
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

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.

18


30. Cuttle fish (Squid) Black Curry

Ingredients:

Cuttle fish (dhallo) cleaned, washed and cut into 2 inch strips - 1Kg
Curry Powder freshly ground (may be about four or five lumped table spoons)
Cinnamon (about a 1 inch piece)
Cloves (about ten)
Garlic (three or four)
Cardamoms (about ten)
Lemon or lime juice (five table spoons full - to
taste)
Lemon grass (a four inch piece)
Coffer lemon rind (grated) - about a table spoon
- This is not compulsory but it adds an exquisite
taste to the dish
Salt - to taste
Red Chillie powder - to taste
Curry leaves chopped up - a couple of sprigs
A bit of butter (or oil or Ghee) - about three
table spoons
One full Bombay or Spring Onion (Chopped)
Green Chilies (Chopped)
Coconut milk (thick) - One and a half cups

First put the curry powder on to a dry saucepan and roast it on a medium flame until it becomes black (but not
burnt). When it is nearly done add the red chillie powder and roast it as well. It is good to have a mask or
something on as the fumes of roasting chillie powder can get into your nose and eyes etc. Once this is done
leave it aside.
Then take another saucepan, add the butter into it and keep it on a medium to high flame. When the butter is
fairly hot add the chopped garlic, curry leaves and the chopped onions. When the garlic and onions are turning
light brown in color add the roasted curry powder and the chillie powder. After a couple of minutes increase
the flame to high and add the well drained pieces of cuttle fish into the saucepan and stir it well until all the
ingredients spread on all the pieces of cuttle fish. Also make sure that all the pieces of cuttle fish get fried a
little bit in the hot butter as well.

Then add the rest of the ingredients (except the lemon juice) with the thick coconut milk and let it cook on a
slow fire with the saucepan three quarter covered. Stir it once every three minutes or so. Please note that you
don't have to add a lot of liquid as when you cover dhallo and cook it produces a lot of liquid on its own. Once
the dhallo is cooked let it simmer with the saucepan lid removed until the gravy thickens. If the gravy is not
thick it doesn't taste as nice. When the cuttle fish is cooked and the gravy is thick, remove it from the fire and
let it cool before adding the lemon juice.

Notes:

Usually I cook Dhallo at least a day before it is used as it tastes better. It does not taste as good if eaten
immediately after it is cooked.

19


31. Mutton Curry

Ingredients:
1 lb Mutton
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves
1 inch piece of Rampe (optional)
1 piece of lemon grass (sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato
1 tsp chillie powder
1 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustard seed (crushed)
Salt to taste
1 tbsp cooking oil
1 tbsp vinegar

Method:
Trim any excess fat from the meat then cut the meat into 1 inch cubes. Grind the ginger and garlic into a
paste.
Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the meat, cover and
marinate for about 1-3 hours.
Fry the onion, green chilies, curry leaf, Pandan (Rampe) and the ginger garlic paste in the oil under low heat.
When the mixture is golden brown add the chopped tomato, mustard seeds and cover and simmer for about 3
minutes.
Now add the meat, add vinegar and stir. Cover and cook under low heat for about 30-40 minutes or until the
meat is tender. Remove from heat and serve hot.

20


32. Ginger Chicken

Ingredients:
1 tbs dry sherry
2 tbs soy sauce
1 tbs oyster sauce
1 tbs water
1 tsp cornstarch
2 tbs oil
1 tbs grated ginger
1 carrot sliced
2 chicken breasts
1 baby Bok Choy or cabbage
3 green onions - cut long pieces

Method:
Stir first 5 ingredients together to make a sauce and set aside. Cut chicken into bite size.
Heat a large skillet over high heat. Add 1 tbs of oil. Stir and fry grated ginger in hot oil for 15 seconds.
Add carrots and stir for 2 minutes. Then add bok Choy, green onion and stir fry for 2-3 minutes.
Remove vegetable from the skillet. Add chicken to same skillet.
Fry for 2-3 minutes or until chicken turn into golden brown. Add remaining oil as necessary while cooking.
Remove chicken from skillet. Pour sauce mixture and cook until sauce is thickened.
Transfer chicken and vegetable to skillet. Stir to coat with sauce. Cook and stir about 1 minute.

21


33. Roasted Chicken

. 1 whole chicken

. For seasoning:
. 1 Tbsp salt
. 1 Tbsp pepper
. 1 Tbsp Chili powder
. 2 Tbsp olive oil

. For stuffing:
. 1 French baguette, cubed
. 1 stalk celery, slices
. 1 yellow onion, slices
. 1 carrot, slices
. 1 chicken liver and giblets
. 1 Tbsp fresh Rosemary, chopped
. 2 Tbsp chicken stock
. 2 sausages
. 1 potato, cubed

Method:
. Remove chicken giblets and livers from chicken.
. Wash chicken and pat dry with paper towel.
. Rub olive oil all over the chicken.
. Mix salt, pepper, chili powder and sprinkle over the chicken.
. Put into a refrigerator to about 5 to 6 hours.
. Cut chicken livers and giblets into small pieces.
. In a heated oil pan, add onion, celery, carrots, potato and sauté about 1 minute.
. Add chicken giblets, liver and sausages.
. Cook until Giblets and potatoes are tender.
. Add chopped rosemary, salt pepper and bread cubed.
. Mix well.
. Stuffed chicken with stuffing mixture.
. Place the chicken into a roasting pan.
. Roast in 375 F preheated oven for about 1/2 hours until the top is brown.
. Put remaining stuffing in a baking dish.
. Pour chicken stock over stuffing.
. Bake same oven about 20 minutes.

22


34. Simmered Beef in Coconut Gravy Recipe
2 kg blade steak
2 tablespoons cooking oil
4 tablespoons curry powder
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons chopped fresh lemon grass
2 medium onions, chopped
3 tablespoons tamarind concentrate
3 tablespoons vinegar
2 cups beef stock
2 cups coconut milk

Method:
Remove all the fats and sinew from the steak. Tie with
strings for the meat to hold its shape. Heat a large heavy-based pan with oil. Add the meat and cook over high
heat until it browns. Remove the meat from the pan and set aside. Reduce the heat to medium. Add the garlic,
lemon grass, curry powder, ginger and onion. Cook for about 5 minutes or until the oil begins to separate from
the spices at the surface. Return the steam to the pan. Add the beef stock, vinegar, tamarind and coconut milk
and bring to the boil. Reduce the heat, cover with a lid and simmer for 1 hr 45 minutes or until the meat is
tender. Remove the meat from the pan and keep it warm. Bring the grave to the boil and cook it uncovered,
for 10 minutes or until the gravy thickens. Slice the meat and serve with the gravy at the top.

35. Black Pepper Beef

Ingredients
1 lb Beef
1 large onion sliced
sliced green chilies or sliced bell pepper
black pepper powder
1 tspn red chilies powder
chopped garlic and ginger
1 sprig curry leaf
1 1/2 tspn curry powder
Salt to taste
Cooking oil
Vinegar

Method
Cut the meat into very small cubes, wash well and drain the water. Now add red chillie powder, about 2 tspn
black pepper powder, salt to taste and mix well and let it marinade for a while. Heat 2 tbsn cooking oil in a
large non stick pan over high heat. Then add beef and stir fry for a while. Now add about 3 tbsn vinegar and
cover the lid and cook the beef well. When the vinegar has absorbed and there's no more juice add a little bit
of cooking oil and let the beef get dark. Now add the sliced onions , sliced green chilies or bell pepper and
chopped garlic and ginger and stir well. Lastly add more black pepper powder if desired, stir well and remove
from the stove.

23


36. Pork Curry

. Wash pork and cut it into cubes.
. Mix ground mustered, cumin, vinegar, salt together.
. Put pork cubes and marinate for about 30 minutes.
. Heat oil in a pan on medium heat put onion, green chilies, ginger garlic, curry powder, chili powder, pepper
curry leaves, Pandan Leaf, lemon grass and fry for about 1 minute.
. Put marinated pork and fry for another 3 minutes.
. Pour 1/2 cup of water and salt cook until meat are cooked.
. Finally put tamarind juice and mix well.
. Adjust salt.

37. Roast Pork - Sri Lankan Style

Ingredients:
750 g pork, lean
3 cardamom
3 clove
4 pepper, blackcorns
3 garlic cloves
3 sl ginger
2 onion
2 chile, fresh
50 ml vinegar
1 ts salt
5 cg cinnamon stick
1 ts curry powder
50 ml oil
1 curry leaf sprigs

Method:
Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger.
Slice the onions and chilies. Prick the pork all over with a fork, and then add the cardamoms, cloves, garlic,
ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour. Cover the pan
and cook over a medium heat until the pork is tender.
Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2-3 minutes.
Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon
stick, then slice the meat and garnish with sliced chilies.

24


38. Pork Curry with Goraka (Ambul Thiyal Style)

Ingredients
1 lb Pork
3-4 pieces goraka ground fine
10 oz water
Salt to taste
1 tspn chillie powder
1 tspn cumin powder
1 tspn sweet cumin
2 tspn coriander powder
1 sprig of curry leaves
6 cloves
2 tspn pepper powder
2 inch piece Lemmon Grass/Pandan

Wash and cut Pork into small pieces. Boil the goraka pieces until tender. Grind it to a fine paste in a food
processor. Roast the ingredients mentioned above into a dark color. Mix all ingredients well with Pork. Add
water and bring to a boil. Simmer until gravy is thick and meat is tender.

39. Yellow Rice

Ingredients: Serves 6
3 cups long grain rice
4 tablespoons ghee
2 onions, sliced finely
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1 1/2 teaspoons turmeric, ground
3 1/2 teaspoons salt
10 curry leaves
1 stalk dried lemon grass
4 pieces Pandan (Rampe) leafs
5 cups coconut milk

Method:
Wash the rice and drain thoroughly. Heat up a wok with ghee and add in the onion. Fry until the onions is
golden brown. Add cloves, peppercorns, turmeric, cardamom pods, curry leaves, salt, pandan leaves and
lemon grass. Add the drained rice and fry for 2-3 minutes, stirring constantly until the rice is well coated with
ghee and turmeric. Add coconut milk and bring to the boil. Reduce heat, cover with a lid and cook for 20-25
minutes without opening the cover. When rice is cooked, the spices will be at the top. Remove the spices and
leaves used for flavoring. Fluff up the rice lightly with a wooden fork. Serve hot with curries and other
accompaniments for a sumptuous meal.

25


40. Easy Cous Cous Dish

Ingredients
2 cups Cous Cous
1 chicken or any other flavored soup cube
1/2 Onion sliced
2-3 dried red chilies
1/2 cup grated carrots and chopped green onions
(optional)

Method

Boil 2 cups of water and dissolve the soup cube in it. Turn off the heat and add the 2 cups of Cous Cous and
cover with a lid. After a while open the lid and mix the Cous Cous with a fork. Now heat a pan on the stove and
add a little cooking oil or margarine and temper the onions well. When it turns golden brown add the curry
leaves and dried red chilies and stir well. You can add chopped vegetable if desired and let it cook for few
minutes. Finally add the Cous Cous and mix well and serve it with a meat curry and a salad.

41. Rotti

Ingredients
5 cups flour (Self-rising flour will make the rotti softer)
1/2 cup coconut scraped
6 small onions sliced
About 1.5 cups water
Curry leaves, finely cut
Salt (about 1 teaspoon)

Method
Wash your hands. In a large bowl, using your hands, mix flour, scraped coconut, sliced onions, curry leaves and
salt adding little bit of water at a time. Make the dough into 1 large ball. The dough should not be too wet, but
just wet enough to make it to a ball. If the dough is too dry, add a little more water. If the dough is too wet
add more flour. Then divide the dough into equal size 9 to 10 balls. Flatten on a floured board or plate using
your palms or using rolling pin. You can sprinkle a little dry flour anytime if the dough is too wet to work with.
Optionally, you can also use the opening side of a plastic container to cut the rotti nicely into a circular shape.
Put a little oil or butter on a large flat pan, heat the pan and put the flattened rotti and cook until golden
brown on both sides in medium heat (Make sure not to overcook or else it will be too hard). Remove from the
pan and serve hot with pol sambol or lunu miris.

26


42. Bread Pudding

Ingredients

5 eggs
2 oz butter or margarine
2 cups milk
6 oz sugar
1/2 lb old bread broken into small pieces
Sweet marmalade jam
1/2 cup raisins(optional) 2 tspn Vanilla

Method
Boil the milk and remove from heat and add the small pieces of bread. Soak in milk for 15 minutes. Then beat
the eggs and sugar well and add the soaked bread with vanilla and mix well.
Can add raisins if desired. Coat the insides of a baking dish with marmalade jam (about 8 oz). Now pour the
pudding mixture in to the baking dish and cover with a foil. Preheat the oven to 400 F.
Place the dish in a baking tray and add a little water and bake it in the oven for about 40 minutes or until well
done. Remove from oven and carefully flip it over to a serving dish and enjoy.

43. Watalappan

Ingredients
10 eggs
400g Jaggery or 1 lb brown sugar
1 tspn nutmeg powder (optional)
1 tspn cardamom powder
1/2 cup cashews cut (optional)
1 can of thick coconut milk

Method
Grate the Jaggery very finely and set aside. Beat the eggs. Then add the grated Jaggery (or Brown Sugar),
nutmeg powder, cardamom powder, thick coconut milk and mix well using a beater. Pour the mixture into a
baking dish and cover it with a foil. The mixture now needs to be steamed. To do this, place the dish in a
baking tray filled with a little water and bake it in the oven at 400 F for about 30 to 40 minutes or till well
done. Sprinkle with the cut cashews before serving.

27


44. Godhamba Rotti

Ingredients:
2 cups all purpose Flour
1 tsp table salt
1-2 cups warm water
Vegetable oil

Method:
- Mix the salt & flour well in a mixing bowl.
- Add 3-4 tbs vegetable oil. Mix well.
- Add warm water gradually while mixing the flour to
form dough that does not stick to the sides of the bowl.
- Knead the dough for a few minutes until soft.
- Make into four separate balls.
- Slightly flatten the balls and generously coat with vegetable oil, leave it in the mixing bowl.
- Cover the bowl and let it stand for 4-5 hours.
- Grease a frying pan with a little oil and heat.
- Meanwhile, take each ball of flour and flatten it to a thin circle or square.
- Put it on to the hot frying pan and cook, turning on both sides.
- Serve with hot curry.

45. Kothu Roti - Fried Bread with Curry Mix

Ingredients:
4 Godhamba Roti (see recipe) cut into strips of approx. 2" x 1/2" (inches)
2 cups of Curried meat (beef, lamb or chicken) : Follow recipe for beef curry but make it dry without too much
gravy. If using chicken, use chicken breast cubes without bones.

2 eggs lightly beaten
1 onion sliced
1-2 green peppers sliced
1 cup cubed tomatoes
4-5 curry leaves
1 inch piece Rampe (optional)
3-4 tbs. Vegetable oil
Salt & pepper to taste

Method:
- Heat the oil in a frying pan. Add curry leaves, Rampe, onion and fry until the onion is lightly brown.
- Add green peppers & tomatoes and stir for few minutes.
- Add egg and stir well to coat all the onion & tomatoes.
- Add the curried meat. Stir well. Cook for few minutes.
- Add the stripes of Godhamba Roti, stir and allow to cook for few minutes longer on reduced heat.

28


46. Crab Curry (Sri Lankan)

Ingredients

5 large crabs, washed and split (w/ legs on)
1/2 tsp. turmeric
1-2 tbsp. cayenne pepper
1/4 tsp. allspice
salt to taste
1 tbsp. raw rice
1/2 tsp. black peppercorns
1 tsp. cumin seeds
3 tbsp. shredded coconut
5 cloves garlic
2 tbsp. oil
1 onion, chopped
1 tomato, chopped
2” piece pandanus (optional)
1 bunch murunga leaves (optional)
1/2-cup water
1-cup coconut milk
2 tbsp. tamarind

Directions
1.) Wash and clean crabs (remove gills and dirt). Split down the middle and crack legs so gravy can penetrate.
2.) Toss crabs with turmeric, cayenne, allspice and salt. Set aside.
3.) Roast rice, peppercorns, and cumin together. Then roast coconut until brown. Grind all ingredients with
garlic and set aside.
4.) Heat oil in medium pot. Sauté onions, curry leaves, tomato, pandan and murunga leaves.
5.) Add crabs and 1/2 cup water. Cover and steam.
6.) Combine rice mixture with coconut milk and add to pot. Stir and simmer for 10 minutes.
7.) Soak tamarind in 1/4 cup water. Strain seeds and add liquid to pot. Simmer additional 5 minutes until done.
The gravy should be dark and rich.

29


47. Hot Fried Shrimp (Isso Thel Dala)

Ingredients:
2 lbs. deveined shrimp
4 tablespoons oil
3 cloves of garlic
2 large onions
2 tablespoons Chillie Powder
1/2 teaspoons Turmeric Powder
3 teaspoons pounded Maldive fish powder
2 teaspoons sugar
1 tablespoon tomato sauce
4 curry leaves ( optional )

Heat oil in a frying pan. Add onions and garlic and cook until onions have turned a golden brown. Add
chillie powder, salt and turmeric fry a little more. Then add Maldive fish and the shrimp and stir fry for
about 3-5 minutes.
Add water and simmer for a few more minutes. Add sugar and tomato sauce and cook uncovered till the
gravy coats the shrimp. Serve with rice.
Serves: 5-6

48. Deviled Chicken Wings

Ingredients:
1 lb chicken wings (to serve 2-4 -people)
2 c vegetable oil for frying
1 c cider vinegar
1 1/2 c jaggery *
2 tb chili powder
2 tb garlic; chopped
2 tb gingerroot; minced
5 cardamom seeds
5 whole cloves
1 one-inch piece cinnamon stick
2 ts salt

Method:
Heat the vegetable oil in a skillet. Clean the wings
(disjointing if you prefer smaller pieces--I do) and fry until golden brown. Set aside and keep warm. In a
saucepan, dissolve the jaggery or sugar in the vinegar over low heat. Cook until it is a thick syrup, then add
the chili powder, garlic, ginger, cardamom seeds, cloves, and cinnamon stick; adjust the chili powder to
make it more firey to taste. Continue cooking over low heat. Add salt and stir continually so that mixture
doesn't stick to pan. Cook slowly over low heat for 20 minutes. Blend the sauce with the wings, coating
them thoroughly, and serve hot. The cinnamon and cloves are *not* removed before serving.

30


49. Mango Curry

Ingredients:
1 raw mango
1/2 onion, chopped fine
2 tsp crushed garlic
1 tsp crushed ginger
(or use 2 tsp ginger garlic paste)
1 tsp mustard seeds
2 tbsp vinegar
4-5 curry leaves
1 pandan leaf cut/torn into bits
1" cinnamon stick
1/2 cup thick coconut milk
1/2 cup light coconut milk
1 tbsp oil

Method:
1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out
slightly bitter. So please take the time and do it!
2. Grind mustard seeds and vinegar together to form a paste.
3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Sauté until onion turns golden - about
5-7 mins.
4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.
5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10
mins. Add salt.

50. Pumpkin Curry (Wattakka)

Ingredients:

1 Pumpkin
1 onion, chopped finely
2 cloves garlic, chopped finely
4 fresh green chilies, seeded and chopped
12 curry leaves
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric, ground
1 1/2 cups thin coconut milk
Salt to taste
1/2 cup thick coconut milk
1 teaspoon black mustard seeds

Method:
Peel the pumpkin and cut into large chunks. Heat up a wok and add in all the ingredients except the thick coconut milk
and mustard seeds. Slowly bring to the simmering point and cook gently without a lid until the pumpkin is almost
tender. While cooking the pumpkin, grind the mustard seeds and mix with the thick coconut milk. Then add the ground
mustard seeds and coconut milk into the simmering pot of pumpkin. Cook for about 5 minutes on very moderate heat.

31


51. Ash Plantain White Curry

Ingredients:

3 Ash Plantains
1 onion sliced
2 green chillie sliced
1/2 tsp fenugreek seeds
1'' cinnamon stick
1 1/4 tsp salt
1/2 tsp curry powder
1/4tsp chillie powder
2 cups light coconut milk (add 1 cup water to coconut milk)
1/2 cup coconut milk

Method:

Wash the plantains well and remove the skin by cutting along its
length with a knife.
Cut the ash plantains in half and cut each piece into quarters.
Put the pieces in slightly limed water. Drain water and rub the
pieces in little grated coconut and wash pieces well.
Add the pieces to a cooking pot along with all the ingredients except
1st extract coconut milk.
Cook till the plantain is almost cooked and gravy is reduced.
Add 1st extract of coconut milk and bring to boil and take off fire.
Serve with rice as a side dish.

52. Tamarind Fish Curry

Ingredients:
Fish cut in to large cubes 600g
Ground black pepper 1tsp
Salt 1tsp
Ground turmeric 1/2 tsp
Onions, finely chopped 2
Fenugreek seeds 1/2 tsp
Garlic, finely sliced 2 cloves
Finely chopped fresh ginger 1tsp
Small stick cinnamon 1''
Curry leaves 8
Ceylon curry powder 1 and 1/2 tsp
Tamarind liquid 1/4 cup
Coconut milk 2 cups
Oil for frying

32


Method:

Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt. Keep aside for 15 minutes.
Heat oil in a large frying pan and fry fish quickly to a lightly golden color.
Drain on paper while preparing the gravy.
Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and
golden.
Add cinnamon, curry leaves and curry powder, turmeric and fry for 1 minute, stirring.
Add tamarind liquid stir well for a minute and coconut milk and simmer, uncovered, until gravy is thickened and slightly
reduced. Adjust seasoning with salt and pepper. Sprinkle pinch of sugar.
Put in the fish steaks. Cook till the fish are well cooked by simmering for 10 minutes.
Serve hot with rice as a side dish or roti.

53. Iced Coffee

Ingredients:
Nescafe (instant coffee) 1tsp
Little hot water 50 ml or less
Full Cream milk powder 3tsp full
Cold water about 3/4 of a tall glass
Brown Sugar 3 full tsp 9 (to taste)
Ice cubes 4-5
Vanilla essence 2-3 drops

Method:
Dissolve instant coffee in hot water then dissolve sugar. Add in milk powder
and dissolve to a smooth cream and slowly add cold water and mix well.
Transfer to a blender, add vanilla drops and ice cube and blend till frothy.
Serve in a tall glass chilled.

54. Coconut Green Chillie Chutney

Ingredients:
1 cup grated coconut
1/4 cup finely chopped onion
5-6 fresh green chilies
1/2 fresh lemon juice
Salt to taste
Little water
1/2 teaspoon mustard seeds
Cilantro 1/4 cup

Method :
In a food processor or blender grind coconut, onion, green Chillie, mustard , lemon juice, cilantro leaves and salt with as
little water as needed for a moderately thick (not watery) consistency. Set aside.

33


55. Manioc Stir Fry (Casava/Tapioca)

Ingredients:
Manioc Root (about 1 cup boiled)
1 onion
red chilli flakes 1 tsp
dried shrimps 1tbsp
salt
mustard seeds 1/2 tsp
oil for frying 1tbsp

Method:
Wash and peel the skin of manioc root.
Cut the manioc into cubes.
Cook the manioc in boiling water and salt. Do not cover when
cooking.
Drain the manioc. Let it cool and dried.
slice onion, mixed with dried shrimps and chilli flakes.
Heat oil in a pan. Add mustard seeds and let it splutter.
Add the onions shrimp and chilli flake mix stir for a minute and
add in the manioc cubes and stir fry till for 5 minutes.
Serve as a side dish with rice.
Serves 2

56. Capsicum, Tomato and Dried Sprats Curry

Ingredients:
Capsicum 5
Tomatoes 2
Dried Sprats handful
Onions 2
Fenugreek seeds 1/2 tsp
Chillie powder 2tsp
Curry powder 3/4 tsp
Coconut milk 2 cups
Little salt (be careful when adding as sprats are salty too)

Method:
Wash, drain and make splits in capsicums from the
bottom upwards.
Cut the tomatoes in to quarters.
Remove heads and wash the sprats well.
Slice the onions
Add all ingredients together with coconut milk and
cook until the capsicum and onions and tender and
the tomatoes have just broken down.
Serve with plain rice

34


57. Cuttle Fish with Mushroom Curry

Ingredients:
Cuttle Fish 500g
Mushroom (oyster) 100g
1 Onion sliced finely
2 Green chillies cut lengthwise
1 large tomato chopped
1'' of Lemongrass
1 tsp Red Chillie powder
1/4 tsp Turmeric powder
1/2 Black pepper powder
1tsp garlic paste
1tbsp Madras curry paste
2tsp soya sauce
Thick Coconut milk 1 cup
Salt to taste
2 tbsp Sunflower oil

Method
Wash and cut the cuttle fish in to 1/2'' size rounds. Cut the mushrooms in to fairly large pieces.
Marinate the cuttle fish with little salt and turmeric and keep for 15 minutes.
Heat oil in pan and when heated add the cuttle fish in and stir fry until they start to curl and water comes out.
Take the cuttle fish out of fire and separate the pieces and liquid.
Keep the pieces aside.
Heat 1tbsp oil in the same pan and add garlic paste, onion, green chillie, and lemongrass and stir fry until the onions are
translucent. Add the madras curry paste and salt, red chillie powder, pepper powder.
Add the mushrooms in and stir in the liquid from the cuttle fish and cook for a minute and add in the chopped tomatoes
and cook until the mushrooms are almost cooked and tomatoes liquidized.
Add in the coconut milk and bring to boil.
Add in the cuttle fish and cook for 5- 7 minutes making sure not to overcook the cuttle fish as they will be chewy. Add
soya sauce and adjust the salt to taste. Sprinkle a 1/4tsp sugar if desired to enhance flavor.
Enjoy with rice, bread or roti.

58. Oven Fried Fish

Ingredients:
500g fish steaks
1 large Bombay onion sliced
6-8 whole cloves
Olive oil
knorr fish cube 1/2
Soy sauce

Marinate:
Tamarind 5 pieces, de-seeded and dissolved in little water
Ground black pepper 1/4 tsp
salt to taste

35


paprika 1/4tsp
1/4 tsp dry oregano

Coating 1: 1 cup plain flour seasoned with salt and pepper
Coating 2: 2 eggs beaten lightly and seasoned with salt and pepper
Coating 3: 1 cup bread crumbs or corn flake crumbs seasoned with salt, chili powder and pepper

Method:
Wash the fish well with some sea salt and turmeric, drain and pat dry with kitchen paper towel.
Marinate the fish with the marination ingredients and keep aside for 15-30 minutes.
Pre heat the oven to 200C.
Grease the baking tray with extra virgin olive oil.
Scatter the slice onions and cloves on the tray.
Now for the coating for the fish: Coat the fish in plain flour mixture, then with egg mixture and finally with breadcrumbs
mixture well. Place the fish on the baking tray on top of scattered onions. Repeat the procedure till all the fish steaks are
coated.
Now drizzle some extra virgin olive oil on top of the fish pieces. and pour 1-2 drops of soy sauce on top of fish steak.
Blend the knorr fish cube (1/2) with hand and scatter it on top of the fish pieces. If marinade is left, pour it to the tray as
well.
Now place the tray in the oven and bake the fish for 25-30 minutes turning the fish once on half time.
(Baking time and temperature will depend on the size of steaks. So reduce heat if necessary at last stages)
Take the fish out and cover with aluminum foil and keep aside for 15 minutes before serving.

59. Sri Lankan Garlic Curry

Serves 4 – 6
1 kg/ 2 1/4lb of fresh garlic, peeled
2 tablespoons of sunflower oil
1 sliced red onion
3 sprigs of fresh curry leaves
1 heaped teaspoon of curry powder
1 heaped teaspoon of chilli powder
1 small teaspoon of turmeric
3 chillies sliced (leave the seeds in)
725ml (24 fl oz) coconut milk
1 teaspoon salt

Heat two tablespoons of sunflower oil in a saucepan over a
medium heat; 1 sliced red onion, and the leaves of fresh curry
sprigs. Stir and cook over medium heat until beginning to
brown for 7-8 minutes. Add one heaped teaspoon of curry
powder, one heaped teaspoon of chilli powder, and one small
teaspoon of turmeric, stir and then add three sliced chillies.
Cook for one to two minutes. Add 15fl oz coconut milk. Bring
to the boil then add the kg of fresh, peeled garlic. Cook for
approx 15 minutes on medium heat. Add one teaspoon salt
to taste; continue to cook on a low heat for a further ten minutes. Add another 8 fl oz coconut milk and continue to cook
for about 30 minutes or until the garlic is fully cooked and deliciously tender.

36


60. Lumprice

All Curries that goes in to Lumprice

Ingredients

1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4
lb lean pork, 1/4 ox liver,(optional) , 1 dst
spn sliced red onions,1 dst spn ghee or
dripping, 1/4 tspn fenugreek , 1 dst spn
roasted curry powder ( coriander, white
cumin, sweet cumin), 3" piece of rampa, 25
dry chilies ( roasted dark and ground), 1/4 lb
dried prawns ( roasted and pounded), 1/2
stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves
garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.

Method

Partially boil the fowl, beef, mutton, and ox liver, and keep the stock for boiling the rice .Cut the different
meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot
with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the
onions, rampe, lemon grass and curry leaves, and boil until the meat is tender. Add the prawns, cardamoms
and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the
ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to
taste.

a. Frikkadels (Dutch forced meat balls)

Ingredients:

1 lb minced beef, 1 thick slice of bread (slightly
roasted & grated), 1 tblspn chopped red onions, 1
1/2 tsp sweet cumin (slightly roasted and ground), a
pinch of saffron, 1 tsp chopped fennel, 3 cloves of
garlic,(chopped), 2 slices green ginger (chopped) 1
tsp powdered cinnamon, 5 cloves, pepper and salt, 1
egg, juice of 1/2 lime, biscuit powder, ghee for
frying.

Method:

Season the meat with pepper, salt, cloves and cinnamon; add the onions and grated bread and moisten with
the lime juice and egg slightly beaten. Mix well together and make into small balls. Dip in the beaten egg, roll
in biscuit powder and fry in hot ghee.
37


b. Brinjal Paella

Ingredients
4 medium sized brinjals (Egg fruit), 1 tblspn each of
pounded Maldive fish, sliced red onions, coriander
seed, ground mustard seed, 1 1/2 tspn white cumin
and 1/2 tspn sweet cumin (ground together), 1
tblspn sugar, 1/4 stem lemon grass, a small sprig of
curry leaves,4 cloves of garlic(chopped), 3 ripe chilies
(sliced), 3 slices of green ginger (chopped), 2" piece
of cinnamon, 2" piece of rampe, 1 wine glass
coconut vinegar, 1 1/2 oz. tamarind (squeezed in salt water), coconut oil, salt, 1 teacupful thick coconut milk, a
pinch of ground saffron and 20 dry chilies (ground).

Method:
Slice the brinjals lengthwise, rub over with salt and saffron and fry in oil. Mix the ground ingredients with the
vinegar and tamarind and mix in the rest of the ingredients, except the coconut milk and sugar. Heat 2 tblspns
oil in a "chatty' pot and when very hot turn in the brinjal mixture , add the coconut milk and let it simmer on a
slow fire for about 15 minutes, stirring all the time. Mix in
the sugar just before taking off the fire.

c. Chillie & Onion Sambol

Ingredients
1/2 lb finely sliced bombay onions , 1/4 lb sliced red
onions,3 chopped green chilies, juice of 1/2 lime, salt.

Method.:
Mixed the sliced onions with the chillie. Moisten with the
lime juice. Add salt to taste. Keep in fridge till required for
use.

d. Prawn Blachang

Ingredients:
1/2 lb dried prawns ( roasted and pounded), about 15 dry
chilies roasted , 1 1/2 tblspns roasted coconut , 3 cloves
garlic, 3 slices green ginger chopped fine, 4 oz chopped red
onions, juice of 2 large limes, 1 tablespoon sugar, salt.

Method:
Grind together the prawns, chilies, onions, garlic, ginger
and then moisten with the lime juice. Mix well after adding
salt to taste. Keep in a closed container in fridge till required for use.

38


e. Ash Plantain Fries

Ingredients:
4 medium sized ash plantains, 2 tspn saffron powder,
salt, vegetable oil.

Method:
Skin the plantains and cut into rectangular lengths ( 1 1/2
" x 1/2" x 1/2" approx.). Mix well with saffron and salt to
taste. Deep fry in oil.

f. The Rice

Ingredients:
1 1/2 measures white rice (parboiled) 1/4 lb ghee, 1/4 lb gr red onions, 20 pepper corns, 6 cloves, 4" piece of
rampa, 1/2 stem lemon grass, a sprig of curry leaves, 3" piece of cinnamon, 15 cardamoms (powdered), salt.

Method:
,ĞĂƚ ƚŚĞ ŐŚĞĞ ŝŶ Ă ΖĐŚĂƚƚǇΖ͕ ĂŶĚ ǁŚĞŶ ǀĞƌǇ ŚŽƚ ƉƵƚ ŝŶ ɏ ŽĨ ƚŚĞ ŽŶŝŽŶƐ͕ Ă ƐŵĂůů ƉŝĞĐĞ ĞĂĐŚ ŽĨ ƚŚĞ ƌĂŵƉĂ͕ ĐƵƌƌǇ
leaves and lemon grass and stir until the onions are fried. Then turn in the rice (which must be washed well)
and stir for a few minutes. Then add the stock and the rest of the ingredients (except the cardamoms) and boil
until the rice is almost cooked , at which time stir in the cardamoms and continue to boil till the rice fully
cooked..

g. Wrapping & Baking

Items needed:
1, About 8-12 plantain leaves , cut into pieces
of approx 16" x 12", washed, and wiped dry
and thereafter warmed by holding over a
flame, till the leaf loses its moisture and
crispness. (Care must be taken not to burn
the leaf).
2. Thick coconut milk.
3. Baking tray .

Method:
Put about a large teacupful of rice on each
leaf. Pour two dessertspoonful of thick coconut milk over the rice. Arrange a little each of the previously
prepared dishes on the rice. Place 2 frikadels and 2or3 ash plantain fries on the side of the rice. Then fold up
the leaf, making it into a neat oblong packet. Fasten the two ends with a piece of tooth pick. Place all packets
in the baking tray, and bake in a moderately hot oven (300ю &Ϳ ĨŽƌ ĂďŽƵƚ ϭϱ ŵŝŶƵƚĞƐ͕ ǁŚĞŶ ǇŽƵ ƐĞĞ ƚŚĞ
plantain leaves just starting to turn brown.

39


61. Parota – Jaffna Style

Ingredients:
All purpose wheat flour 280 Gms
Luke warm Water as needed
Salt to taste
Oil as needed

Method:
Sieve and mix the flour and salt in a bowl.
Add warm water and mix to a smooth non
sticky dough by hand.
Knead well and make a ball.
Cover the bowl with a wet muslin cloth and leave for 1 to 2 hours.
When ready divide the dough into small balls of the size of golf ball or little larger.
Apply some oil on a ball of dough.
On a flat surface like chopping board, apply little oil and roll the ball of dough into thin layer with a roller.
Make this as thin as possible irrespective of size and shape.
Now apply more oil over the rolled dough. Using both hands, make pleats on the rolled dough like making
pleats in a saree starting from one end to the end of the dough.
Holding at one end of the pleated dough, rotate and make a spiral of the dough.
Keep this aside covered with wet muslin. Repeat this pleating and spiralling with the other balls of dough and
cover them with wet muslin. Now heat a skillet and apply oil on top.
As this gets hot, take a spiral of dough and place on the chopping board and use a roller to roll over. Do not
make it thin. Keep the shape rounded. This spiral has been made into a rounded roti shape.
Fry these one by one on the hot skillet until each turns specked brown on both sides.
When three or four Parottas has been made, place the cooked Parottas on a flat surface one on top other and
hold by both hands and move the hands in a clapping fashion in order to gently beat the Parottas in order to
separate the layers.

40


62. Mutton Curry – Jaffna Style

Ingredients:
Mutton 500 g - can include some bones
Roasted curry powder 1 ½ tablespoon
Onions 1 large
Ginger 1 inch piece
Curry leaves 10
Fennel seeds 1 teaspoon
Oil 2 tablespoon
Lime juice ½ tablespoon
Coconut milk or milk 1 cup
Salt to taste

Method:
Wash and cut meat into ¾ inch pieces, drain and set aside. Dice onions and cut ginger into very small pieces.
In a pan place the fennel seeds and heat until they turn golden, add the oil and fry the onions until golden brown.
Now add curry leaves and ginger pieces and fry further for one minute.
Add the meat, salt, curry powder and ½ cup warm water and stir, cover and cook in low flame until all the liquid has
been absorbed, occasionally stirring.
Add the milk and cook further until meat is cooked and soft. When the gravy has thickened, remove from fire and
add the lime juice and leave for 20 minutes to rest before eating.
This can be cooked in microwave as well. Fry onions etc as in paragraph one and mix with meat, salt and water and
cook in microwave for 20 minutes in low heat occasionally stirring. When cooked add the milk and cook further until
well cooked and liquid has reduced to half. Remove dish from heat and add lemon juice and rest for 30 minutes
before consuming.

63. Prawn Varai – Jaffna Style

Ingredients:
Raw prawns 500 Gms
Onions 1 large
Coconut scarped 150 Gms
Turmeric powder ½ teaspoons
Jaffna Chilli powder 2 teaspoons
Curry leaves 6
Dried chillies 2
Oil
Salt to taste

Method:
Shell, clean and wash prawns.
Then mix the prawns with turmeric powder and salt and boil them in little water until soft and firm.
Drain if there is excess water and let prawns to cool. When cool, grind in a grinder coarsely.
In a dish, transfer the ground prawns, add chilli powder, coconut scrapings, add curry leaves and mix by hand well.
Taste and add salt if necessary. In a frying pan, fry some diced onions until soft, add cut dried chillies and fry further.
Add the prawn coconut mixture and keep stirring until the mixture is dry.
Do not over roast this.

41


64. Uppuma – Jaffna Style

Ingredients:
Semolina 1 cup
Water 2 cups
Onions 1 medium
Dry chillies 2
Mustard ½ tsp
Salt to taste

Method:
This dish requires two measures of
water for each measure of
semolina as a rule.
Dry roast semolina in a pan and
remove and set aside.
Dice the onion, and cut dry chillies
into small pieces.
In little oil in a pan, fry mustard seeds until they start to pop, add diced onions and dry chillies pieces and
fry until onions are golden brown. Reduce the heat and add roasted semolina, water and salt and stir until
all the mixture gets cooked well.
Keep stirring to avoid lumps.

Variation:
With vegetables -
Can add vegetables if preferred - carrots, beans cauliflower. Clean, Wash and cut into small pieces and
steam these before and add to the fried onions etc and stir before adding semolina.

42


65. Crab Curry – Jaffna Style

Ingredients:
Crabs 4 large
Onions 2 large
Green chillies 4
Roasted curry powder 3 tablespoons
Curry leaves 10
Fennel seeds 1 teaspoon
Coconut milk or milk 3 cups
Lemon juice 2 tablespoons
Salt to taste
Oil 2 tablespoons
Ginger 1 inch piece
Water 2 cups

Method:
Dice onions, cut green chillies into
small pieces and cut ginger into very
small pieces.
Clean and divide the crabs into four pieces each. Keep the claws on.
In a large pan dry roast the fennel seeds until they turn golden, add oil and add the diced onions and fry
until onions turn golden and now add the curry leaves and fry for a minute.
Now add the crab pieces, curry powder, salt and the water and cover and let it cook for 5 to 8 minutes.
Stir and add the milk and simmer in low fire until the liquid is reduced to half.
Add the lime juice and remove from fire.
The gravy should have reduced to a thick consistency.
This dish can be done with fresh raw crabs or cooked whole crabs. Cooking with fresh raw crabs gives a
much tastier dish. Frozen uncooked crabs are available in the West in Indian and Sri Lankan shops.
This dish requires a large wide mouthed pan to cook and a lid to suit it.

66. Raw Curry Powder

Ingredients:
2 tsps Coriander seeds
1 tsp. Cumin
1/4 tsp. Fennel

Method:
Crush all ingredients separately to a fine powder and
thoroughly mix them together.

43


67. Roasted Curry Powder

1 cup Coriander seeds
1/2 cup Cumin seeds
1 tbs Fennel seeds
1 Cinnamon stick
1 tsp whole Cloves
1 tsp Cardamom seeds
10-15 dried curry leaves
5-6 dried red Chillies (optional)
5-6 dried Rampe pieces
1 tbs black pepper seeds
2 tbs raw rice

Method:
In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cumin, Fennel
and rice must be fairly brown but do not let them burn). Mix all the roasted ingredients, put into a grinder
and grind to a fine powder. Store in an air-tight jar.

68. Roasted Curry Powder (**the works)

Ingredients:
Cinnamon Stick – 3’ inch
Cloves – ½ tsp
Curry Leaves – 10
Coriander seeds – 2 tsp
Fennel – 1 tsp
Turmeric Powder – ½ tsp
Cumin – 1 tsp
Raw Rice – 1 tbsp
Fenugreek – ½ tsp
Cardamom – 2
Pepper – ½ tsp
Dry Red Chilly – 3
Mustard – ½ tsp

Method:
First Roast the Raw Rice in a heated pan for about 3 minutes till it turns golden colour, remove the rice to a
plate. Roast other spices one by one. Roast the spices till they turn almost brown. Cool the roasted spices
and grind along with roasted rice into a very fine powder.

44


------------------------------------------------------ Thai Food ------------------------------------------------------------

1. Chicken in Peanut Sauce – [Thai]

Ingredients
x 1 lb Chicken breasts 1/2" x
1/2" strips
x 1/4 cup Green onions chop
coarse
x 2 tbsp Curry powder/paste
(Thai Red)
x 1 tbsp Garlic chop fine
x 1 tbsp Ginger chop fine
x 1 tbsp Lemon grass chop fine
x 1 tbsp Galangal chop fine
x 1 tsp Chili paste
x Peanut oil
x 1 tbsp Fish sauce
x 1 cup Coconut milk
x 2 tbsp Peanut butter
x 2 tbsp Roasted peanuts crushed
x 1/2 tbsp Palm sugar
x 2 cups Snow peas or Broccoli florets

Directions
Cut chicken into strips
Mix green onions, garlic, ginger, lemon grass, galangal, curry powder and chili paste. Add chicken and toss to
coat. Set aside for 20 minutes. If using broccoli, blanch 2 minutes.
Heat wok. Add peanut oil, chicken mixture. Stir fry 3 minutes until chicken loses pink color.
Add coconut milk, peanut butter, crushed peanuts, fish sauce and palm sugar. Cook 3 minutes until sauce
begins to thicken. If using snow peas, add and simmer until color changes.
If using broccoli, add and simmer until heated through.
Serve over rice.

45


2. Red Chicken Curry - Gaeng Daeng Gai – [Thai]

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh
and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the
cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.

Ingredients

x 1 lb boneless chicken breast
x 1 can bamboo shoots, sliced
x 3 tbsp red curry paste
x 2 cups coconut milk
x 2 fresh red chili, sliced diagonally
x 1/2 cup Thai sweet basil leaves (bai horapah), torn
x 2 tbsp fish sauce (nam pla)
x 1/4 tsp sea salt
x 1 1/2 tsp palm sugar
x Thai sweet basil leaves (bai horapah) for garnish

Directions

Preparation: Wash the chicken, slice
diagonally into 1/2 cm thick, 3cm wide
and 3 cm long pieces. Thinly slice the
bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok.
Bring to a boil over medium high heat,
stirring constantly. Add the curry paste;
stir until red oil comes to the surface.
Add the chicken and sauté until it turns
white and is cooked through.

Add the remaining coconut milk, follow
with the bamboo shoots. Season with
fish sauce, sugar, and salt and bring
back to a boil. Sprinkle with kaffir lime
leaves, chilies, and sweet basil leaves.
Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

Serves 5.

46


3. Red Curry – [Thai]
This curry can be made with any meat or seafood

Ingredients

x 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent
x 3 T vegetable oil
x 3/4 lb boneless chicken meat, cut into 3/4-inch pieces
x 2 cans (unsweetened) coconut milk (approx. 3 cups in all)
x 1 c water or chicken broth
x 1/2 c baby corns
x 1/2 c straw mushrooms (or substitute other mushroom of your choice)
x 1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages on the bottom -- usually dusty --
shelf of the Asian market; they look like dried, curled-up leaves)
x 1/2 t salt (more or less to taste) or Fish sauce
x 1/2 red bell pepper, cut into matchstick-size strips

Directions

Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add
chicken (if using) and sauté for about 1 minute over medium high heat. Add remaining ingredients except basil
leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before
serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.

4. Ginger Chicken – [Thai]

Ingredients

x 3 tablespoons of peanut oil
x 1 tablespoon chopped garlic
x 1 cup chicken, cut into bite
sized pieces
x 1 cup mushroom, sliced
x 3 tablespoons grated ginger
x 2 tablespoons fish sauce
x 2 tablespoons dark soy sauce
x 2 tablespoons oyster sauce
x a pinch of sugar
x 3 tablespoons chopped onion
x 2-3 Thai Chile peppers
x 3 tablespoons scallion/green onion, cut into 1" pieces
x Thai pepper powder
x optionally you can add a cup of jalapeno peppers
x The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish

47


Directions

Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until
the chicken begins to change color (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir
until the chicken is cooked.

The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey
and the fish sauce, soy sauce and oyster sauce, which should be retained after marinate to be added to the
cooking.

Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other
Thai dishes.

5. Chicken in Coconut Milk – [Thai]

Ingredients

x 2 Tablespoons Siamese ginger,
sliced
x 1 stalk lemon grass, cut into, 1"
pieces
x 1 1/2 Tablespoons hot pepper,
chopped
x 1/3 cup mint leaves
x 4 cups coconut milk
x 3 - 4 Kaffir lime leaves
x 1 1/2 cups chicken breast, slices
x 3 1/2 Tablespoons fish sauce
x 2 Tablespoons lime juice
x 2 green onions, cut into 1" pieces

Directions

Using a medium - sized pot, add coconut milk and place over medium heat. Add Siamese ginger, lemon grass
Kaffir lime leaves. Cook 1 - 2 minutes.

Add the chicken meat and bamboo shoots. Bring to a boil. Cook for 5 minutes.

Pour in fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint
leaves.

48


6. Green Curry with Pork – [Thai]

Ingredients

1. Peanut oil
2. 1/4 cup Shallots chopped fine
3. 1 tbsp Garlic chopped fine
4. 1 tbsp Galangal chopped fine
5. 1 tbsp Lemon Grass chopped fine
6. 1/4 cup Coriander leaves chop fine
7. 1-1/2 lb Pork cut into 1" cubes
8. 1-1/2 cup Coconut milk

x 2 tbsp Curry paste (Thai Green)
x 1 tbsp Lime zest
x 1 tbsp Lime leaves shredded
x 2 tbsp Thai basil shredded
x Fish sauce to taste
x 1 tsp Chili paste (green)
x 2 cups Peas

Directions

First, prepare the curry paste and coconut milk
separately. Add the paste with some of the 'cream'
form the coconut milk and heat until the oil starts
to separate. Then, in a separate pan, heat peanut oil, shallots, garlic, galangal and lemon grass. Stir fry 1
minute until oil is aromatic.
Add pork, stir fry 3 minutes until browned and add the curry paste/coconut milk mixture.
Add the rest of the coconut milk, coriander leaves, lime zest, lime leaves, basil, fish sauce and chili paste, bring
to a boil, and reduce heat. Simmer 20 minutes until pork is tender.
Add peas, simmer 5 minutes until tender.

Yield - 4 cups

49


7. Massaman Curry – [Thai]

Ingredients:

ͻϭ ƚŽ ϭ͘ϱ ůďƐ͘ ;Ϭ͘ϲ Ŭg) chicken or beef pieces
ͻϭ-2 potatoes, chopped into bite-size chunks
ͻϭ ϭϰ Žǌ͘;ϰϬϬ ŵů͘Ϳ ĐĂŶ ĐŽĐŽŶƵƚ ŵŝůŬ
ͻϭͬϮ ĐƵƉ ĐŚŝĐŬĞŶ ƐƚŽĐŬ
ͻϭ ůĂƌŐĞ ĐĂƌƌŽƚ͕ ƐůŝĐĞĚ
ͻϲ ΖƐƚŝĐŬƐΖ ŽŬƌĂ͕ ĐŚŽƉƉĞĚ͕ Žƌ ϭͬϮ ƚŽ ϭ ĐƵƉ ŐƌĞĞŶ ďĞĂŶƐ
ͻŽƉƚŝŽŶĂů͗ ǁŚŽůĞ ƌĞĚ ĐŚŝůŝĞƐ͕ ĚƌŝĞĚ Žƌ ĨƌĞƐŚ
ͻ2 bay leaves
ͻϭͬϮ ƚƐƉ͘ ǁŚŽůĞ ĐƵŵŝŶ
ͻŐĂƌŶŝƐŚ͗ ĨƌĞƐŚ ĐŽƌŝĂŶĚĞƌ ĂŶĚ ƌŽĂƐƚĞĚ ƉĞĂŶƵƚƐ

PASTE:
ͻϭͬϰ ĐƵƉ ƌŽĂƐƚĞĚ ƵŶƐĂůƚĞĚ ƉĞĂŶƵƚƐ
ͻϭ ƐŚĂůůŽƚ KZ ϭͬϰ ĐƵƉ ƉƵƌƉůĞ ŽŶŝŽŶ͕ ĐŚŽƉƉĞĚ
ͻϭ ĨƌĞƐŚ ƌĞĚ ĐŚŝůŝ KZ ϯͬϰ ƚƐƉ͘ ĚƌŝĞĚ ĐƌƵƐŚĞĚ ĐŚŝůŝ͕ ƚŽ ƚĂƐƚĞ
ͻϮ dďƐƉ͘ ŵŝŶĐĞĚ ůĞŵŽŶŐƌĂƐƐ ;fresh, frozen, or bottled)
ͻϭ ƚŚƵŵď-size piece galangal OR ginger, thinly sliced
ͻϭ ƚƐƉ͘ ƚĂŵĂƌŝŶĚ ƉĂƐƚĞ͕ KZ substitute 1.5 Tbsp. lime juice
ͻϯ ĐůŽǀĞƐ ŐĂƌůŝĐ
ͻϭͬϮ ƚƐƉ͘ ƚƵƌŵĞƌŝĐ
ͻϭͬϮ ƚƐƉ͘ ŐƌŽƵŶĚ ĐŽƌŝĂŶĚĞƌ
ͻϭͬϮ ƚƐƉ͘ ĨĞŶŶĞů
ͻϭͬϰ ƚƐƉ͘ ĐĂƌĚĂŵŽŵ ;Žƌ ƐƵďƐƚŝƚƵƚĞ ĐŝŶnamon)
ͻϭ dďƐƉ͘ ƉĂůŵ ƐƵŐĂƌ KZ ďƌŽǁŶ ƐƵŐĂƌ
ͻϯͬϰ ƚƐƉ͘ ƐŚƌŝŵƉ ƉĂƐƚĞ
ͻϭ dďƐƉ͘ ĨŝƐŚ ƐĂƵĐĞ

Preparation:

1. Place all 'Paste' ingredients in a food processor or chopper and blitz to create a fragrant Thai curry paste. If
needed, add 2-3 Tbsp. coconut milk to help blend ingredients. You can also use a pestle & mortar, pounding
dry ingredients together, then stirring in wet ingredients.

2. Heat a wok or large frying pan over medium-high heat. Add a drizzle of vegetable oil, then add the paste
you just made. Stir-fry paste 1 minute to release the fragrance.

3. Add coconut milk and stir. Bring to a boil. Add chicken or beef, potato, carrot and okra (if using).

4. Add stock, plus bay leaves and whole chilies (if using). If you used fresh lemongrass, add the leftover (upper)
stalks as well. Stir well and bring to a light boil.

50


5. Reduce heat to a simmer and cover curry. Simmer for 45 minutes to 1 hour, stirring occasionally, or until
both chicken and vegetables are well cooked. Alternatively, you can transfer everything to a covered casserole
dish and bake for 1 hour at 350 degrees.

6. When chicken is done, add the whole cumin seeds and stir them into the hot curry. Remove from heat and
taste-test, adding more fish sauce if not salty or flavorful enough. If too spicy for your taste, add more coconut
milk. If you'd like a stronger sweet-sour flavor, add another 1/2 to 1 tsp. tamarind paste, plus 1/2 to 1 Tbsp.
brown sugar.

7. Serve the curry with toppings of fresh coriander and whole peanuts. Serve with plain steamed rice, or also
delicious with Easy Thai Coconut Rice. ENJOY!

8. Red Thai Curry Paste – [Thai]

Ingredients:

ͻϭ ƐŚĂůůŽƚ KZ ϭͬϰ ĐƵƉ ƉƵƌƉůĞ ŽŶŝŽŶ͕ ĐŚŽƉƉĞĚ
ͻϭ ƐƚĂůŬ ůĞŵŽŶŐƌĂƐƐ͕ ŵŝŶĐĞĚ ;ƐĞĞ ŝŶƐƚƌƵĐƚŝŽŶƐ ďĞůŽǁͿ KZ ϯ dďƐƉ͘ ĨƌŽǌĞŶ Ɖƌepared lemongrass (available at
Asian stores)
ͻϭ-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
ͻϰ ĐůŽǀĞƐ ŐĂƌůŝĐ
ͻϭ ƚŚƵŵď-size piece galangal OR ginger, sliced
ͻϮ dďƐƉ͘ ƚŽŵĂƚŽ ŬĞƚĐŚƵƉ͕ KZ ƐƵďƐƚŝƚƵƚĞ ϭ dďƐƉ͘ ƚŽŵĂƚŽ ƉĂƐƚĞ н ϭ ƚsp. sugar
ͻϭͬϮ dďƐƉ͘ ŐƌŽƵŶĚ ĐƵŵŝŶ
ͻϭ ƚƐƉ͘ ŐƌŽƵŶĚ ĐŽƌŝĂŶĚĞƌ
ͻϭͬϰ ƚƐƉ͘ ŐƌŽƵŶĚ ǁŚŝƚĞ ƉĞƉƉĞƌ ;ĂǀĂŝůĂďůĞ ŝŶ ƚŚĞ ƐƉŝĐĞ ĂŝƐůĞͿ
ͻϯ dďƐƉ͘ ĨŝƐŚ ƐĂƵĐĞ͕ KZ ĨŽƌ ǀĞŐĞƚĂƌŝĂŶ͗ Ϯ dďƐƉ͘ ƐŽǇ ƐĂƵĐĞ͕ ƉůƵƐ ƐĂůƚ ƚŽ ƚĂƐƚĞ
ͻϭ ƚƐƉ͘ ƐŚƌŝŵƉ ƉĂƐƚĞ͕ KZ ĨŽƌ ǀĞŐĞƚĂƌŝĂŶƐ͗ ϭ dďƐƉ͘ 'ŽůĚĞŶ Mountain Sauce, both available at Asian stores
ͻϭ ƚƐƉ͘ ƐƵŐĂƌ
ͻϭнϭͬϮ ƚŽ Ϯ dďƐƉ͘ ĐŚŝůŝ ƉŽǁĚĞƌ ĨƌŽŵ ƚŚĞ ƐƉŝĐĞ ĂŝƐůĞ ;ƐĞĞ ŶŽƚĞ ďĞůŽǁ ƌĞĐŝƉĞΎͿ͕ ĚĞƉĞŶĚŝŶŐ ŽŶ ŚŽǁ ƐƉŝĐǇ ǇŽƵ
want it
ͻϭͬϰ ĐĂŶ ƚŚŝĐŬ ĐŽĐŽŶƵƚ ŵŝůŬ ;Žƌ ũƵƐƚ ĞŶŽƵŐŚ ƚŽ ŬĞĞƉ ƚŚĞ ďůĂĚĞƐ ƚƵƌŶŝŶŐͿ - reserve remaining for cooking the
curry
ͻϮ dďƐƉ͘ ĨƌĞƐŚ-squeezed lime juice
ͻKƉƚŝŽŶĂů͗ ϭͬϮ ƚƐƉ͘ ĐŝŶŶĂŵŽŶ ;KZ ĂĚĚ ϭ ĐŝŶŶĂŵŽŶ ƐƚŝĐŬ ƚŽ ǇŽƵƌ ĐƵƌƌǇ ƉŽƚͿ
Preparation:
1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide
to Buying, Preparing, and Cooking with Lemongrass.

2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry
paste. Note that it will taste very strong at this point, but will mellow when you add your ingredients plus
remaining coconut milk.

51


To Create a Curry out of Your Paste:

1. Fry the paste in a little oil to release the fragrance before adding your choice of meat, tofu, wheat gluten, or
vegetables. Add remaining can of coconut milk to create the curry sauce. (if more sauce is desired, add some
good-tasting chicken/vegetable stock). Some vegetables that work well with red curry include: tomatoes,
eggplant, zucchini, snow peas, cauliflower, and spinach.

2. If using fresh lemongrass, add leftover pieces of lemongrass (upper part of the stalk) to the curry as you
cook it - this will add more flavor. You can also add a cinnamon stick and 2-3 whole kaffir lime leaves OR
substitute 1-2 bay leaves.

3. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce or salt. If too
salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut
milk. If you've run out of coconut milk, add a little yogurt, sour cream, or cream.

4. Before serving, sprinkle over a handful of fresh coriander/cilantro and basil. ENJOY!

9. Vegetarian Fried Tofu with Garlic and Pepper – [Thai]

Ingredients

3 cloves garlic, smash gently with the side of a
knife or cleaver to peel
2-3 shallots, peeled
1 tsp whole white or black peppercorns
2 tbls Thai soy sauce or Golden Mt. Seasoning
Sauce
1/2 tsp sugar
4 tblsp vegetable oil (not olive oil)
8 oz firm tofu, cut in half lengthwise, then cut
each half into 4 triangles (8 altogether)
Garnish: thinly sliced shallots, cucumber slices,
coriander leaves, tomatoes

Preparation

1. In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic,
shallots, and peppercorns to make a paste.

2. Remove to a small bowl. Add soy sauce and sugar and stir to combine.

3. Spread the tofu out on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight.

4. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until
golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish.
Garnish if desired with thinly sliced shallots, cucumber, coriander and tomato slices.

52


10. Stir-Fried Eggplant – [Thai]

Ingredients:

ͻϭͬϮ ĐŽŽŬŝŶŐ ŽŶŝŽŶ ;ƉƵƌƉůĞ ŽŶŝŽŶƐ ǁŽƌŬ ǁĞůů ĨŽƌ
this recipe)
ͻϲ ĐůŽǀĞƐ ŐĂƌůŝĐ͕ ŵŝŶĐĞĚ
ͻϭ-3 red chillies (including seeds
ͻϭ ŚŝŶĞƐĞ ;ůĂƌŐĞ͕ ǁith dark purple skin) eggplant
ͻϭͬϰ ĐƵƉ ǁĂƚĞƌ Ĩor stir-frying
ͻϮ-3 Tbsp. oil for stir-frying
ͻƌŽƵŐŚůǇ ϭͬϮ ĐƵƉ ;Žƌ ŵŽƌĞͿ ĨƌĞƐŚ ďĂƐŝů
ͻϮ dďƐƉ͘ ƐŽǇ ƐĂƵĐĞ
ͻ^ h͗
ͻϭ dďƐƉ͘ ĨŝƐŚ ƐĂƵĐĞ KZ ϭнϭͬϮ dďƐƉ͘ Soy sauce
ͻϮ dďƐƉ͘ ŽǇƐƚĞƌ ƐĂƵĐĞ KZ ǀĞŐĞƚĂƌŝĂŶ ŽǇƐƚĞƌ ƐĂƵĐĞ͕ KZ sĞŐĞƚĂƌŝĂŶ ^ƚŝƌ-Fry Sauce (Lee Kum Kee brand)
ͻϭ ƚƐƉ͘ ďƌŽǁŶ ƐƵŐĂƌ
ͻϭ ƚƐƉ͘ ĐŽƌŶƐƚĂƌĐŚ ŵŝǆĞĚ ǁŝƚŚ Ϯ dďƐƉ͘ ǁĂƚĞƌ ;ŵŝǆ ƵŶƚŝů ĐŽƌŶƐƚĂƌĐŚ ŝƐ ĚŝƐƐŽůǀĞĚͿ

Preparation:
1. First, prepare sauce by mixing together all sauce ingredients except cornstarch. Prepare the cornstarch and
water mixture in a separate cup or bowl. Set both aside.

2. Chop the eggplant up into bite-size pieces (be sure to leave the peel on - this is where most of the nutrients
are).

3. Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high heat. Add the onion, half of the garlic,
chilli, and eggplant. Reserve the rest of the garlic for later.

4. Stir-fry for 5 minutes. When the wok or frying pan becomes dry, add a little of the water (a few Tbsp. at a
time) - enough to keep the ingredients frying nicely.

5. Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes, or until the eggplant is soft and the white
flesh is almost translucent. Add a little more water when the pan becomes too dry (up to 1/4 cup).

6. When the eggplant is soft, add the rest of the garlic plus the sauce. Stir fry to incorporate.

7. Lastly, add the cornstarch/water mixture. Stir well so that the sauce thickens uniformly (this will only take a
minute or less). Remove from heat.

8. Taste test the eggplant for salt. If not salty enough, add a little more fish sauce. If too salty, add 1 Tbsp. lime
juice (or substitute 1 Tbsp. lemon juice).

9. Now add 3/4 of the fresh basil, stirring briefly to incorporate.

10. Slide onto a serving platter and sprinkle the rest of the basil over top. Serve with jasmine rice. Enjoy!

53


11. Stir-Fried Bok Choy – [Thai]

Ingredients:

ͻϰ-5 heads of baby bok choy
ͻϭ dďƐƉ͘ Žŝů ĨŽƌ Ɛƚŝƌ-frying

STIR-FRY SAUCE:
ͻϮ dďƐƉ͘ ŽǇƐƚĞƌ ƐĂƵĐĞ ;Žr
vegetarian oyster sauce)
ͻϮ dďƐƉ͘ ƐŽǇ ƐĂƵĐĞ
ͻϮ dďƐƉ͘ ĨŝƐŚ ƐĂƵĐĞ
ͻϮ dďƐƉ͘ ƐǁĞĞƚ dŚĂŝ ĐŚŝůŝ ƐĂƵĐĞ
ͻϮ dďƐƉ͘ ďƌŽǁŶ ƐƵŐĂƌ
ͻ Squeeze of lime juice (about 2
tsp.)
ͻϭ dďƐƉ͘ ƉƵƌĞĞĚ ŐĂƌůŝĐ͕ KZ ϳ-8
cloves minced garlic

Preparation:

1. Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual
leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or
into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the
wok first, then throw in the leaves at the end (these will cook very fast).

2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.

3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl
around.

4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become
dry.

5. Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is
bright green and the white stems are softened but still crunchy.

6. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too
salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a
little more, as desired.

7. To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from
the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

Stir-Fry Sauce Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1
month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu
or wheat gluten, pork, and seafood. Enjoy!

54


12. Vegetable Stir-Fry – [Thai]

Ingredients:

ͻϭ ŵĞĚŝƵŵ-size carrot, sliced
ͻϭ-2 cups baby bok choy
ͻϭ ƌĞĚ ƉĞƉƉĞƌ͕ ĐƵƚ ŝŶƚŽ ďŝƚĞ-size pieces
ͻϱ-6 shiitake mushrooms, sliced
ͻϯ ƐƉƌŝŶŐ ŽŶŝŽŶs, cut in thirds
ͻϭ ƐŵĂůů ŚĞĂĚ ďƌŽĐĐŽůŝ͕ ĐƵƚ ŝŶƚŽ ĨůŽƌĞƚƐ
ͻϭ ƚŚƵŵď-size piece of galangal (or ginger),
sliced thinly (matchstick-like pieces)
ͻϯ dďƐƉ͘ ǁŚŝƚĞ ǁŝŶĞ Žƌ
ͻŽƉƚŝŽŶĂů͗ ŚĂŶĚĨƵů ĚƌǇ-roasted unsalted
cashews

STIR-FRY SAUCE:
ͻϭͬϯ ĐƵƉ ŐŽŽĚ-tasting stock (vegetarian or chicken stock)
ͻϮ dďƐƉ͘ ĨŝƐŚ ƐĂƵĐĞ ;Žƌ ƐƵďƐƚŝƚƵƚĞ Ϯ͘ϱ dďƐƉ͘ ƐŽǇ ƐĂƵĐĞͿ
ͻϭ dďƐƉ͘ ůŝŵĞ ũƵŝĐĞ
ͻϱ-7 cloves of garlic, minced
ͻϭ ƚƐƉ͘ ůŝƋƵŝĚ ŚŽŶĞǇ ;Žƌ ƐƵďƐƚŝƚƵƚĞ ďƌŽǁŶ ƐƵŐĂƌͿ͕ ƉůƵƐ ŵŽƌĞ ƚŽ ƚĂƐƚĞ
ͻϮ ƚƐƉ͘ ĐŽƌŶ starch dissolved in 4 Tbsp. water
ͻϭ ƌĞĚ ĐŚŝůŝ͕ ŵŝŶĐĞĚ͕ KZ ϭ ƚƐƉ͘ ĐŚŝůŝ ƐĂƵĐĞ͕ KZ ϭͬϮ ƚƐƉ͘ ĐĂǇĞŶŶĞ ƉĞƉƉĞƌ

Preparation:
1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over
medium-high heat.

2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch
(dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.

3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and
sweet (sugar). Adjust these flavors to suit your taste.

4. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and
shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to
keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or
until carrots start to soften.

5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or
until the broccoli has softened but still retains some of its crispness.

6. Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.

7. Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another
squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai
jasmine-scented rice, and ENJOY!

55

RECIPES OF ASIA

Recommended

Recommended

More Related Content

Recently uploaded

Recently uploaded (20)

Featured

Featured (20)

RECIPES OF ASIA