Sri Lankan Fried Prawns

SriLanka Fried Prawns

 

 

Ingredients:

• Prawns - 1/2 kg
• Lemon - 1 no
• Onion - 2 nos(chopped)
• Capsicum - 1 no(cubed)
• Ginger - 2 pieces(crushed)
• Garlic - 3 cloves(crushed)
• Sugar - 1 tsp
• Mustard - 1 tsp
• Vinegar - 1/2 cup
• Chilly powder - 2 tsp
• Salt - As required  

Method:
                       1)For preparing Sri Lankan fried prawns, fry prawns in oil and drain from oil.
   2)Saute mustard, ginger, garlic and vinegar in oil.

3)Add sugar, salt, chilly powder and stir well.

           4)Add lime juice, onion, capsicum and fried prawns.

                                                5)Serve it with rice, Idiyappam or Puttu or you could also eat it by it self.

 

Jackfruit Curry  (polos)

Sri Lankan food is famous for its curries – and jackfruit curry is one of my favorites. The chunks of the fruit are curried in a number of different ways.

This particular version (brown dish above) tasted like it was chutney-ed and the pieces of jackfruit could have almost passed for chunks of tender beef.

Lunu Miris – Onion Sambola

Along with coconut garnish, Sri Lanka’s pounded onion and chili sauce known as Lunu Miris is almost as delicious.

The mixture included red onions, salt, chili powder, lime juice, and a small handful of Maldive salted fish to make it taste superb!

Egg Hoppers

Hoppers which are also known as Appa, are an iconic food of Sri Lanka.

It begins with a simple pancake batter that’s spruced up with coconut milk and a splash of toddy (Sri Lankan palm wine). The unique part is that hoppers are cooked in small “wok” like rounded pans so the dough cooks thick and soft on the bottom, and thin and crunchy around the edges.

 Hoppers can be ordered plain, or even better with a fried egg in the middle.

Also check out this video that I took at a local hoppers stand:

Sri Lankan Chicken Curry

I have read that Sri Lankan food is difficult to master, simply because everyone has their own variation of each dish. No chicken curry will taste the same throughout the country.

Egg Fried Rice

Though it’s made in a wok and looks like an item off a Chinese  menu, Sri Lankan fried rice still tastes like Sri Lankan food.

It could be the assortment of ingredients or the hint of cumin that accompanies the rice. Nevertheless, a number of Chinese influenced dishes remain popular as Sri Lakan food staples.

Cheese Kottu

If vegetarian kottu is the hamburger of Sri Lanka, cheese kottu is thequadruple bacon heart stopping cheeseburger.

Yellow curry powder flavor is bumped up a few notches with cheese kottu and it’s a Sri Lankan food that you just can’t miss. The cheese is not traditional yellow cheese, but rather more like cottage milk cheese.

Egg Kottu

Another variation of kottu is with vegetables and egg. The vegetables include a few meager sprigs of leek, onions and cabbage and the sizzling godamba roti is lathered with egg to make it even richer…and more delicious!

Beetroot Curry

A plate of Sri Lankan curry and rice is complete only when a nice helping of beetroot curry is included.

Beats are diced up and cooked to death with a number of spices including cinnamon and curry leaves.  

Gotukola Mallum or Sambol

Gotukola Sambol or Mallung

Green leafy vegetables aren’t the most common thing to eat in Sri Lanka, so I welcomed every opportunity to eat a bowl of Mallum.

The leafy green salad is made with finely chopped gotukola, shredded coconut meat, red onions, and a few spices for flavoring. 

Sri Lankan Daal Curry

Sri Lankan Daal Curry

Daal curry is one of the most commonly consumed staple dishes in Sri Lankan cuisine. The daal lentils are often cooked with coconut milk in Sri Lanka and made into a rich stew that acts almost like a gravy for rice.

Pol Sambola

This Sri Lankan food may be one of the simplest things to make, yet one of the most amazing stokes of deliciousness that Sri Lanka has contributed to the world.

I could graze on pol sambola for hours at a time.

It’s merely a mixture of shredded coconut, chili powder, lime juice, red onions and salt – but believe me, every bite is like a miracle come true.

Pol sambola is perfect to eat with bread, roti, or on top of rice.

I was craving pol sambol so badly that I had to make it myself… Enjoy!

Pittu

Sri Lankan pittu funnel cakes are a combination of flour (either rice of karukan), fresh shredded coconut, and a handful of desiccated coconut. The precious little cakes are traditionally steamed in bamboo, but now are sometimes steamed in circular metal tubes.

After being cooked, the crumbly textured pittu cakes are served with fresh sweetened coconut milk.

Ceylon Milk Tea

Sri Lanka (formerly known as Ceylon) is one of the world’s leading producers of tea – no trip to the country would be the same without multiple cups a day.

Milk tea as well as ginger tea and plain tea are all popular and widely available choices.

King Coconut

No component of Sri Lankan food is more vital than that holy coconut. In Sri Lanka there are many varieties of this special fruit, including the orange colored king coconut.

These coconuts line the streets around the country and are sold just for their sweet water.