Malu Paan (Sri Lankan Style Fish Stuffed Bun)

http://www.lankalinksystems.com/cgi-bin/recipes/srilankan/book.cgi?Display

Ingredients:

• 1 pk. (3lb) Bread & Roll Mix (eg. Robin Hood, Home Style: in North America)
• 2 x 170g flaked light Tuna
• 1 small Onion chopped
• 1 green Chili chopped
• 1 sprig curry leaves (optional)
• 1 piece Rampe (optional)
• 1 piece Cinnamon
• 1/2 inch Ginger root (crushed)
• 4 cloves Garlic (crushed)
• 2 tbs Vegerable oil
• Salt, Pepper and Cardamom powder (optional) to taste.
• 4 medium Potatoes boiled, skined and cut into pieces.

Method:

• Prepare the bread mix (follow instructions on packet) and leave the dough to rise in a warm place.
• Drain the two cans of tuna.
• Heat the oil in a skillet (frying pan).
• Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, rampe and cinnamon.
• Cook until the onions are tender light brown.
• Add dranined tuna, stir all together.
• Allow to cook for a few minutes.
• Add the drained tuna liquid.
• Stir and allow to cook until the liquid is dry.
• Add salt, pepper and cardamom powder.
• Stir until well mixed.
• Turn off heat.
• Add potatoes and mix well.
• Punch down the dough. Devide into rolls (30-35).
• Spread each roll on a floured board and add a little tuna mix to the center.
• Fold the dough and shape into a roll.
• Place on a cookie sheet.
• Cover with wet tea towel and allow to rise for about 15 minutes.
• Bake at 375 degrees (190 degrees Celsius) for about 15-25 min. or until done.
• Serve with CHILI SAUCE!

Green Banana Curry

http://www.infolanka.com/org/srilanka/food/recipes.html

Ingredients:

• 2 bananas (the cookable variety)
• 1/4 cup oil
• 1/4 cup milk (coconut or dairy)
• 2 tblspns unroasted curry powder
• 1/2 tblspn mustard
• 1 tspn turmeric
• 1 onion
• to taste salt
• 1 tspn sugar
• 1 tblspn lime juice (or vinegar)

Directions:

• Peel skin of banana using a knife.
• Cut into thin slices.
• Fry sliced banana in oil until a light brown color.
• Once banana have fried remove and place on paper towels to remove any excess oil.
• Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and bring to boil at low heat.
• Then add the fried banana and cook for 2 minutes at low heat.

Smoked Spicy Chicken

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 1 chicken ( 1.5 kg )
• 1/2 tsp salt
• 2 tsp wine
• 1 tsp sesame oil

Spicy sauce:

• 1 star aniseed
• 1/2 tsp brown peppercorn
• 1/2 tsp clove
• 1 piece cinnamon stick
• 1 cardamom
• 1/4 dried tangerine peel
• 5 cups water
• 2 tbsp sugar
  

Smoking ingredients for chicken:

• 1/2 cup Jasmine tea leaf
• 1/2 cup soft brown sugar
• 1/2 cup cooked rice

Directions:

• Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes.
• Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
• Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Place an iron rack on wok. Put chicken on rack. Cover with lid. Remove from heat when smoke emits from wok. Bake for 5 minutes. Take out chicken. Brush seame oil on it and allow to cool. Chop up and serve.

Fried Hot Shrimp

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 500 g small Shrimp
• 1 Pickled Lime, thinly sliced (see recipe for Lime Pickle)
• 2 Onions, sliced
• 1 large Green or Red Pepper, sliced
• 3 cloves Garlic
• 2 pieces Ginger
• 1 tsp black ground Mustard seed
• 1 tsp Sugar
• 2 tsps Chili Powder
• 1/2 cup Vinegar
• salt to taste

Directions:

• Deep fry the shrimp and drain the oil.
• Blend the mustard, garlic and ginger with vinegar.
• Add sugar, chili powder and enough salt.
• Mix well to form a thick mixture.
• Add thinly sliced pickled lime.
• Add the fried shrimp and green (or red) pepper.
• Mix well.
• Serve with rice & curry.

Pineapple Curry

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 1 can (19 oz) Pineapple tit-bits (drained: keep the drained juice separately) or 1 small pineapple cut into bite size pieces.
• 1 small onion sliced
• 1-2 hot green peppers sliced
• 1 tsp. Maldive fish pieces
• 1-2 tsp. raw curry powder
• 1/4 turmeric
• 1/2 tsp. ground black mustard
• 1-2 inch piece cinnamon
• few curry leaves and rampe
• 2 large cloves of garlic and 1/2 ginger root crushed
• 1/4 cup coconut milk (or fresh milk)
• 2-3 tbs. vegetable oil 1-2 tbs. sugar (adjust according to taste and the pineapple used)
• Salt to taste

Directions:

• Heat oil in saucepan.
• Add crushed ginger & garlic, curry leaves, rampe, cinnamon, sliced onions and green peppers.
• Keep mixing the ingredients until the onions are soft.
• Add salt, turmeric, raw curry powder, ground mustard and Maldive fish.
• Mix all the ingredients well and add pineapple pieces.
• Keep mixing the pineapple pieces until well coated with the spices.
• Reduce heat and allow to simmer for few minutes.
• If using canned pineapple add 1/2 of the drained juice.
• Allow to simmer for few more minutes longer.
• Add the sugar, mix well and adjust salt.
• Taste and if necessary add a little lime juice (depends on the pineapple used).
• Add 1/4 cup coconut milk (or fresh milk).
• Let simmer for a little while and take off heat.

Pepper Crab

http://asiarecipe.com/srimain.html#chick

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

Directions:

• 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.

Malu Abulthiyal

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 2 lbs Fish (Halibet, Salmon or Tuna)
• 10-15 pieces Goraka
• 1 1/2 tbs Salt
• 1 1/2 tbs ground black Pepper
• 1/4 tsp Turmeric powder
• 1 sprig Curry Leaves
• 1-2 pieces Rampe
• 2 pieces Cinnamon
• 2 cloves Garlic (crushed)
• 1/2 tsp roasted Curry powder
• 1 cup water

Directions:

• Wash and cut the fish into 15-20 pieces.
• Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft).
• Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).
• Drain the goraka pieces and crush into a coarse paste.
• Mix the paste with the drained water and add to the fish, mix well.
• Arrange the fish in a shallow pan and pour the liquid over the pices.
• Wash the mixing bowl with 1 cup water and pour over the fish.
• Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done.
• For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Lunu Miris

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 1 Small Onion sliced
• 3 tablespoonfuls of red chili powder
• 1 tbs. crushed Maldive fish
• Salt to taste
• Lime juice (one lime)

Directions:

• Mix the sliced onion, chili powder, salt and Maldive fish.
• Add lime juice and mix thoroughly.
• Serve with Indhi Appa (String Hoppers) and curry.

Leeks Mirisata (Fried Leeks With Chilli)

http://asiarecipe.com/srimain.html#chick

Ingredients:

• 6 midium size leeks
• 1/4 cups oil
• 1/2 teaspoon ground turmeric
• 1 teaspoon chilli powder
• 2 tablespoon pounded Maldive fish
• 1 teaspoon salt

Directions:

• Wash leeks very well, taking care to remove all sand and grit.
• Discard any tough or withered leaves but use the green portions as well.
• With a sharp knife slice very thinly.
• When slicing the leaves make a tight bundle and hold firmly.
• Heat oil in a large saucepan and add the leeks.
• Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well.
• Cover and cook over low heat for 30 minutes, stirring occasionally.
• The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appearance.
• Serve as an accompaniment to a rice meal.

Lamb with Palm Sugar

http://www.asianonlinerecipes.com/

Ingredients:

• 2 tablespoons Cooking oil
• 500 g Diced lamb
• 2 teaspoons Chili powder
• 1 tablespoon Chopped fresh lemon grass
• 1 tablespoon Grated fresh ginger
• 300 g Sweet potato, peeled and chopped
• 2 tablespoons Grated palm sugar or soft brown sugar
• 2 tablespoons Lime juice
• 1 cup Water

Method:

• Heat the cooking oil in a large heavy-based pan.
• Add the lamb in batches and cook over high heat until browned.
• Drain on paper towels.
• Add the chili powder, lemon grass and ginger to the pan and cook for 1 minute.
• Return the meat to the pan with the sweet potato, sugar, lime juice and water.
• Bring to the boil, reduce heat and simmer, covered for 1 hour.
• Remove the lid and simmer uncovered for 30 minutes or until the meat is tender.
• Serve.

Dry Fried Shrimps

http://www.asianonlinerecipes.com/

Ingredients:

• 1 kg (2lb) Raw shrimps
• 3 tablespoons Oil
  
• 2 Large onions, finely chopped
• 2 cloves Garlic, finely chopped
• 2 teaspoons Salt
• 1/2 teaspoon Chili powder, or to taste
• 2 teaspoons Paprika
• 1/4 teaspoon Ground turmeric
• 2 teaspoons Dried shrimp powder
• 1/2 cup Water
• 2 teaspoons Sugar
• 1 tablespoon Tomato paste or sauce

Method:

• Shell and de-vein the shrimps.
• Heat oil in a heavy frying pan and cook onions and garlic over low heat until soft and golden brown.
• When oil begins to appear around edges, add chili powder, salt, paprika and turmeric and fry for 1 minute.
• Then add dried shrimp powder and the raw shrimps, stir and fry for 3 minutes.
• Add water, cover and simmer for 5 minutes.
• Stir in sugar and tomato paste and cook uncovered for a few minutes longer until gravy is dark reddish brown, thick and dry enough to coat the shrimps.
• Serve with steamed rice.
• As an appetizer, these devilled shrimps are delicious on small squares of fried bread.

Coriander Shrimp

http://www.asianonlinerecipes.com/

Ingredients:

• 500g Medium size shrimps
• 1 tablespoon Anchovy powder
• 1 teaspoon Shrimp powder
• 4 cloves Garlic, pounded
• 2 Shallots, pounded
• 1/4 cup Coriander, chopped
• 4 Egg whites
• 4 tablespoons Rice flour
• Freshly ground black pepper
• Salt to taste
• Some butter
• Chopped red pepper (capsicum) for garnishing

Method:

• Slice the shrimp lengthwise.
• Combine the anchovy powder, shrimp powder, garlic, shallots, coriander, egg whites, rice flour, black pepper and salt.
• Heat butter in a non-stick pan.
• Fry the shrimp for about 2-3 minute.
• Serve with steamed white rice.

Tamarind Fish

http://www.asianonlinerecipes.com/

Ingredients:

• 2 cloves Crushed garlic
• 2 tablespoons Tamarind concentrate
• 1 tablespoon Fish curry powder
• 1/2 teaspoon Ground turmeric
• 1 tablespoon Lemon juice
• 2 Red chilies, finely chopped
• 6 Fish steaks about 150g each
• 3 tablespoons Cooking oil
• 1/2 cup Coconut milk

Method:

• Combine the garlic, tamarind, curry powder, turmeric, lemon juice and chili.
• Place the fish steaks in a shallow ovenproof dish.
• Brush the garlic mixture over both sides of the fish.
• Cover and refrigerate for 1 hour.
• Heat the cooking oil in a large frying pan, add the fish and cook over medium heat for 2 minutes on each side.
• Stir in the coconut mil, cover and simmer for 10 minutes or until the fish flakes when tested with a fork.
• Serve hot.