Rice Badun

Sticky Rice
Coarse Chili Powder
Carrots grated
Leaks thinly sliced
Chicken grated
Egg white
Bread crumbs

Cook rice in rice cooker. Take it out and let it cool down.
Pan fry carrots, leaks and chicken together until they all become little brown. Add salt, pepper, chili powder to taste. Add this mixture to rice.

Make small balls from this rice mixture. Covered them with egg while and then covered with bread crumbs. Deep fry them in the oil until they become golden brown.

Serve with chili sauce.



INGREDIENTS - Courtesy of Eva De Silva

400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.

Onion Rice

2 cups Basmati rice cooked (or any other type of white rice)
1 large onion chopped finely
2 large cloves of garlic
3 green chillies chopped
1 sprig curry leaves chopped
3 tablespoons oil

Heat the oil in a pan. When heated add the onions, garlic, chillies and curry leaves to it. Fry well until the onions are golden brown and a soft aroma is produced. Stir well, add the cooked rice to it and continue to mix well. If more oil is required add some more to it. Add some salt and pepper according to taste to the rice and mix well.
Serve hot and enjoy. Is excellent served with chilli paste and fried eggs but can be enjoyed on its own as well.


Carrot Bread

5 g Margarine/butter
4 dl milk
1 dl Natural yogurt
50 g yeast
2 tsp sugar
2 tsp salt
200 g grated carrots
800 g flour

Melt the butter in a saucepan and add the milk. Pour the mixture into a big bowl and beat in the yogurt. Add the other ingredients (keep a little flour for later). Knead the dough.
Cover with a lid or clean dishcloth, and let rise for one an half hour.
Take the dough out onto board dusted with a little flour and knead thoroughly. Divide the dough in to two and form rounds, cut a cross on top with sharp knife and brush it with beaten egg yolk.
Bake approximately 25 min at 200 c.
Eat as breakfast or can be eaten with chicken/beef curry.

Sri Lankan Red Chicken

In Sri Lanka curries are distinguished by their colour, red, black and white. This red chicken is fiery and hot. The hotness can be reduced by substituting paprika powder for the chilli powder in the recipe.
(Preparation time 10 minutes. Cooking time 1 hour 20 minutes)

8 chicken thighs
1/2 teaspoonful black pepper ground
salt to taste
3-4 tablespoonsful oil
2 medium-sized onions
20 curry leaves
8 cloves garlic
5cm (2") piece ginger
3 teaspoonsful chilli powder
1 teaspoonful paprika powder
2 teaspoonsful granulated sugar

1. Remove the skins from the thighs, and cut off any excess fat. Put the thighs, the pepper and salt into a pan, together with half a litre of cold water, and bring to the boil. Simmer for 1 hour.
2. Remove the pieces of chicken onto a plate. Bring the stock rapidly to a boil, and continue boiling until it has reduced to about 150ml ( 1/4 of a pint ) and set aside.
3. Peel and finely chop the onion and garlic. Grate the ginger. In a medium-sized pan, heat the oil. Add the onions and the curry leaves, and fry until the onions are golden brown. Add the chicken pieces and continue to fry for 2-3 minutes. Add the chilli, paprika, the sugar and the stock and bring slowly to the boil. Simmer for 5-7 minutes, stirring occasionally to prevent the chicken from sticking to the pan.

Tripe Curry

750 g/1 1/2 lb tripe, preferably honeycomb tripe
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1-2 teaspoons chilli powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground aromatic ginger
2 sprigs fresh curry leaves or 20 dried curry leaves
1 strip pandan leaf
1 stem lemon grass, bruised
6 cardamom pods
3 whole cloves
1 small stick cinnamon
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 teaspoon salt
400 ml/14 fl oz can coconut milk
lime juice to taste

Wash tripe and cut into 5 cm (2 in) squares. In a dry pan roast coriander seeds, shaking pan or stirring constantly, until they are fragrant and darker in colour. Turn out onto a plate and dry roast the cumin seeds in the same way. Pound using a mortar and pestle or grind to powder in an electric grinder. Put all ingredients (except half the coconut milk) into a large, heavy-based saucepan, adding 250 m/8 fl oz/1 cup water. Stir well, bring to the boil, cover and simmer until tripe is tender and gravy thick. Stir in reserved coconut milk and simmer uncovered for a few minutes longer.

Serve with rice or pittu.

Smoked Spicy Chicken

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

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.

Pepper Crab

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
1/4 tbspn dark soy sauce
1 tbspn light soy sauce
1/2 tspn sesame oil

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.

Pasta Broccoli

Serves 4 - 5
200 g shredded ham
1 onion
500 g broccoli
1 x 500 g pasta
1 table spoon of butter
2 table spoons of plain flour
1 1/2 cups of milk
100 g grated cheese
1 cup bread crumbs (fresh)

1. In a large pot cook the broccoli, when cooked, drain and chop finely.
2. In another pot cook the pasta in salted water.
3. Make white sauce by melting butter, toss the onions till transparent then add flour and milk to thicken it, add the cheese.
4. Add cooked pasta, broccoli, ham and white sauce and mix together.
5. Grease a baking dish.
6. Pour pasta- broccoli mixture into the baking dish.
7. Sprinkle with grated cheese and then bread crumbs.
8. Bake for approximately 30 to 45 minutes until golden brown.

Fish Curry (Hot & Spicy)


1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic

Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.

Sri Lankan Fish curry, How to make a Fish Curry, How to cook Fish, Fish Curry ingredients, Sri Lankan Foods, Sri Lankan food recipes, Cook tasty foods.

Yellow Fish Curry

1Lb King fish (or Salmon or Tuna or Shark or Scallops )
2 cups coconut milk
3 cups water
1 onion
2 tablsp mustard
1tspn turmeric
1 tsp garlic
to taste salt
1 tblspn lime juice

Wash the fish and cut steaks into cubes. Add water, onions, salt garlic, mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1 minute. Finally add the lime juice.

Egg Noodles Sri Lankan Style

Serves 5-6
12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

Prepare the noodles according to package directions. Take care not to over cook.
Heat the oil in a large pan. Fry ginger and garlic till fragrant. Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.
Add the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
Serve hot.

Udon Kottu

1 packet of Udon (Udon is a very famous Japanese noodle)
2 carrots
1 small cabbage
2 leeks
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 -1 tsp of chillie powder
1/2 -1 tsp of curry powder
salt and pepper
1 tbsp oil or butter

Beat two eggs.
Cut all the veggies into small pieces.
Cut Udon into small pieces. If you are not using the �Straight to the Wok� variety, boil the Udon in hot water for a minute and strain.
Heat the oil in a pan. Add ginger and garlic.
Add the spices. Next add the vegetables and stir-fry for couple of minutes.
Add Udon and stir. Finally add the beaten eggs into the pan.
Add some pepper and salt to taste.
Serve with a hot meat curry.

Tomato Biriyani

4 Tomatoes
2 Onions
4 Cloves
3-inch Cinnamon stick
1 tbsp Ginger garlic paste
few Curry leaves
1/2 cup Coconut milk
1/2 tsp Turmeric powder
1/2 tbsp Chilli powder
1 1/2 tbsp Salt
1 1/2 cup Rice
2 tbsp Oil

Puree the tomatoes initially and set it aside.
Heat oil in a pan followed by cloves, cinnamon, ginger garlic paste, curry leaves, onions.
Saut it until the onions turn reddish brown. Then add the tomatoes to it along with turmeric, chilli powder and salt.
To it add coconut milk followed by rice. Pour 2 cups of water to it.
Let it boil for 3 minutes. Switch off the pan. Transfer it to the electric rice cooker. Yummy tomato biriyani is ready to serve.
It would taste good with raita and papadam.

Chicken Biriyani

4 tbsp Ghee
2 big Onions
8 cloves Garlic
2 tbsp Ginger, chopped
3 long large Green chillie
3 medium Tomatoes
4 Cloves
4 cloves Sadicca flowers /mace
1 chopped tbsp Curry leaves
1 pkt Biryani mix (Shan biryani mix preferred)
1 kg Chicken boneless, cut into cubes
1/4 tsp Chilli powder
1/4 tsp Pepper
1 kg basmati or suduru samba
3 Dry limes
2 long Red chillie
4 tsp Soy sauce

First temper half the portion of onions, garlic, full quantities of ginger, green chili, 2 tomatoes, cloves, sadicca, and curry leaves in 2 tbsp of ghee.
Add 3/4 pkt of biriyani mix in to it and let it fry, until its golden brown.
Then add water and chicken (enough water for chicken and rice to boil).
Next add 1/4 tsp chillie, 1/4 tsp pepper and let cook for around 10-15 minutes. Once the chicken is cooked, take out only the chicken and keep it aside.
To same pan, add 1kg of rice with the 3 dried limes and cook until rice is cooked.

Now make the chicken biryani mixture:
In a separate pan, add balance 2 tbsp of ghee, remaining onions, garlic, and red chili and let it fry until golden brown.
Then add 1 chopped tomato and the 1/4 pkt of buriyani mix and mix it well.
Add the chicken to the same. Before turning off the fire add 6 tea spoons of soy sauce.
Spread the biryani chicken mixture over the rice and let it set.

Before serving the food mix well.
Goes well with yoghurt salad (onion, green chillie & pepper) with minchy sambol & boiled eggs.

Olive Bread

One can of black olives
3 table spoons of olive oil
3 cups of normal flour
2 eggs
salt to taste
enough lukewarm water to make the dough

Chop the olives finely but leave some big pieces.
Make a hollow in the middle of the flour mountain and add the olive oil, salt and the beaten eggs and bit of water and knead well to a dough.

Keep it in the refrigerator covered with a damp cloth for nearly 2-3 hours. Take it out and knead well to make soft dough. You can make either buns shape or pancake shape big rounds with not more than the thickness of 1 and half cm bread and using a baking brush with cold water. Then bake in a pre-heated (250gas mark) over until done.
Brush over cold water couple of times while they are in the oven to bring a nice colour.

Coconut Rotti

3 cups of all purpose flour
1 1/2 cups of scraped coconut
a pinch of salt
1 egg
2 cut green chillies
1-2 cut red onions
1/4 cups of water
Firstly add egg, salt to the flour, then mix. Gradually add water and the other ingredients. Mix well. Make small balls and flatten them on a kenda leaf or banana leaf. Put them on to the hot disk and cook well.

Garlic Bread

6 or 8 garlic cloves
250g butter
2 whole meal bread
pepper grinded
salt half tea spoon

Grind the garlic, add the butter pepper and salt. Grind the mixture. Slice the bread. Apply the mixture on the bread. Put it to the oven. Wait till it is kind of brown colour. take it out. serve it hot.

Fried rice

200ml lime juice
12g of salt
12g of pepper
800g of rice, cooked
255g of carrot
200g of leaks
65g of butter
1tbs olive oil
400g of meat
400g of fish

Add the lime juice to the cooked rice and keep for 5 minutes. Add some salt, pepper, carrot, leaks, butter and olive oil. After sometime separately make the meat and fish together. Finally add all and leave in the oven at200 degrees for 3 minutes.

Thai Chillie Chicken Rice

1 1/2 cups cooked rice
450 g chicken breast cut into stripes or 1" x 1" cubes
2 crushed garlic
1 cm piece crushed ginger
4 small red chillies (Thai pepper or Bird's Eye Chillie)
1 medium onion sliced
2 teaspoons fish sauce
4 tablespoons oyster sauce
1 1/2 table spoons thick soy sauce or (4 tablespoons light soy sauce)
crushed black pepper
salt to taste
3 tablespoons olive oil
2 eggs lightly fried and scrambled
1 teaspoon chopped basil leaves, lemon wedges and sliced cucumber to garnish

Marinate chicken, with a little bit salt and fish sauce.

Heat a nonstick pan or wok and pour 1 tablespoon olive oil. Fry the beaten eggs and when the mixture begins to set, stir it off the bottom of the pan with a wooden spoon. Remove and put aside on a plate.

Heat the rest of the oil, when hot add crushed garlic, ginger, sliced onion, chopped chillie and chicken. Cook, stirring until the chicken is browned. Add black pepper, salt and mix in the cooked rice. Now add the oyster sauce and soy sauce and mix well. Rice should turn slightly brown, golden colour and should have a slightly dry consistency.

Remove pan off the heat. Sprinkle with chopped basil leaves and garnish with lemon wedges and sliced cucumber.

Squeeze the lemon on to the rice when ready to eat.

Serves 3. Cooking time 45 mints.


Fish Buns - මාළු බනිස්


500 g Flour (plain)
30 g butter or margarine
1-1/2 tea spoon salt
1-1/2 tea spoons sugar
10 g yeast - dry
1 cup -(tea cup) milk (fresh milk or lightly done milk powder )
1/2 cup moderate warm water

Topping / glazing 
1 egg white
1 tea spoon sugar

fish potato savory mix or
chicken or vegetarian version as you like

Add yeast to a bowl with 1-1/2 tea spoon of sugar. Mix well and sprinkle 2 tea spoons of water on it. Leave for 2 mints covered in a warm place. Mean while add flour to a dry bowl, add butter and given salt mix well till it flakes out like bread crumbs. Make a hole in the middle. Add 1/4 cup of warm water to the yeast mix. Mix well until dissolved. Add the rest of the water cover and keep for 10 mints in a warm place. The yeast should bubble up.

Now add yeast to the hole made in the middle of the flour mix. Keep mixing and then add 1 cup of milk little by little until the mix becomes a non sticky ball (this mix should not stick to your fingers or the bowl) Take the dough to a flat chopping board sprinkled with flour. Knead well using your hands continuously for 10 mints until it gets fluffy and soft. Don't break the dough in to pieces while mixing. Use the palm to press the dough.

After 10 mints sprinkle flour to the same bowl put the dough and cover with a wet cloth leave for 30 mints (now its time to make the filling as you like) After 30 mints dough becomes doubled the size. Poke your finger to the dough then it will go back to its original size and leave again for 10 mints. After 10 mints separate the dough into about 11 balls. Spread on a flat board sprinkled with flour.

Spread it in a shape of a triangle with a rolling pin or using your hand keep the triangle pointing up add the filling to the bottom of the triangle and fold the three edges like an envelope. You can make average size of 11 buns.

Now for topping/glazing
Mix egg white with given amount of sugar. Brush the egg whites on top of each bun. Bake the buns for 20 mints in 200 degree of Celsius in a pre- heated oven. Depending upon the size of the bun adjust the heat accordingly. Bake until the tops become golden brown. 

Nasi Goreng

Ingredients :
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves, Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and de-veined
200g Rump steak, finely sliced
1 cup Long grain rice, cooked and cooled
2 teaspoons Kicap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

Method :
First make the omelets:
Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture.
When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated thoroughly.
Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
Serve immediately.


Vegetarian Fried Rice

4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce
Salt and pepper to taste

Heat about 4tbsp of oil in a pan then you add in the onion and garlic paste fry till golden brown.
Add in the rice and saut� it.
Next add in chill paste and mix the rice well.
Finally add in the mixed vegetables and potatoes and fry for few mins over low heat.
Add in the soya sauce and salt and pepper.
Serve hot!

Hyderbadi Biriyani (Mutton)

1 kg basmati rice
1 kg mutton
150 gm ghee
2-5 filaments saffron
4 tsp kewra water
1 cup mint leaves
10 green chillies, slit

75 gm raw papaya paste
50 gm ginger garlic paste
200 gm yoghurt
100 fried onions
salt to taste

50 gm red chilli powder
20 gm cumin deeds
6 green cardamom
4 black cardamom
6-8 cloves
4 bay leaves
1/4 tsp mace powder
1/4 tsp nutmeg powder

Take the masala except red chillies, mace, nutmeg,dry roast
and ground coarsely. Add the three powders and keep aside.
Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes.
Heat gee in a pan, add the meat with the marinade and
cook until done.
Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour.
Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside.
Place rice and mutton in layers; sprinkle saffron water.
Cover the lid and cook for 20-25 minutes on low heat.
Serve hot with salad and raita.

Palak Paratha

Spinach Leaves - A small bunch
Green chillies - 2 nos
Wheat Flour - 1/2 a kg
Ghee - 5 to 6 tbsp

Blanch spinach, cut the green chillies. Then puree the spinach n chillies together. Add the pureed mixture to the flour and give it a stir and add ghee & salt to that.knead the flour well and make a fine dough. And make parathas.

Folaa rice

225g. basmathi rice
20g. cloves,
20 g. cinnomon and 6 cardomons
1/2 tsp cummin powder
1/2 tsp pepper powder
5cadjunuts halved
3 tbs ghee or desired oil
1/2 small coconut (thin and thick milk)
1 big onion
a little salt

slice the onion thinly and temper in oil till it turns brown. then add rampe, rampe, curry leaves, cloves, cinnamon, cardomon, cadju nuts, and raisins and make it crisp and remove all the ingredients to a plate and keep aside.

To the remaining oil add basmathi rice, a little salt, cummin powder, pepper powder and saute it altogether. and add the thin and thick coconut milk , and cook till rice is tender. Lastly add the fried ingredients and serve with mutton masala or chicken masala.


Lentils Sri Lankan Style


2 cups red lentils
2 cups thin coconut milk
1 dried red chilli, broken into pieces
2 teaspoons pounded Maldive fish
1 teaspoon ground turmeric
1 tablespoon or oil
6 curry leaves
2 midium onions, finely sliced
5 cm (2 inch) strip pandan leaf
5 cm (2 inch) stick of cinnamon
small stalk lemon grass or strip of lemon rind
1/2 cups thick coconut milk
salt to taste

Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runnv porridge. Serve with rice and curries.

Leeks Mirisata - Fried Leeks With Chilli


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

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 appear.ance. Serve as an accompaniment to a rice meal.

Chicken Curry - 2

3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.

Chicken soup recipes | Chicken soup

Beef Curry - 2


3 lb Stewing beef (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

Wash the beef pieces and drain water thoroughly.
Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the beef pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the beef and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the beef to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.

Godhamba roti


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

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 a 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, leaving 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.



10 Eggs
2 ½ Cups thick Coconut milk
1 lb Jaggery
Pinch of Cinnamon, Nutmeg & Salt
½ tsp Cardamom

Beat the eggs well.
Grate the jaggery and mix with the egg batter.
Add all the other ingredients and mix well.
Pour the mix into a greased bowl.
Cover with oil paper & steam for 1 1/4 hrs.
Let it cool in the container before serving.
Sprinkle some chopped cashews for added taste and decoration.



400g Sesame seeds
400g Jaggery
1-2 tsp Liquid Glucose

Grind the Sesame seeds and the Jaggery together (the jaggery pieces should be small but not all powdery).
Add one or two tsp of liquid Glucose and mix well.
Form into bite size balls.



3 medium eggplants (cut length-wise in to 2-3 pieces)
Oil for deep frying
4-5 cloves of garlic & 1 inch piece ginger root crushed together
1 tsp. ground black mustard seeds
1/2 tsp. ground black pepper
1/4 tsp. roasted curry powder (see recipe for roasted curry powder )
Generous pinch of powdered Cloves and Cardamoms
1/4 cup vinegar
1-2 tsp. sugar

Deep fry the eggplant and drain the oil well.
Into a saucepan, add all other ingredients and bring to boil.
Take off the heat and add the deep fried eggplant.
Mix throughly until well coated.
The taste of this curry improves after 1-2 days.



2 lbs Rice flour
4 cups thick Coconut milk
4 cups Kithul or Coconut trealce
2 tsp Salt

METHOD : In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

Fried Hot Shrimp


Courtesy of Eva De Silva
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

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.

Rulang Aluwa


1 lb Semolina (Wheatlets)
2 lbs Sugar
1/2 tsp powdered Cardamom
1/4 tsp powdered Cloves
50 Raw Cashews, chopped

Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick). Cut into pieces.

Egg Curry


6 Eggs hard boiled
Oil for deep frying
1 small Onion sliced
1-3 small hot green Chilies sliced
1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
1 tsp raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1 clove Garlic
1/2 tsp ground black Mustard
1-2 inch piece Cinnamon
1 tsp red Chili powder (optional)
Few Curry leaves and rampe
Salt to taste
1/2 cup Coconut milk or fresh milk

Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
Drain the oil from the eggs.
In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
Heat the ingredients for a few minutes and then add the deep fried eggs.
Simmer for few minutes longer.
Add coconut milk and simmer for few minutes.
Taste and adjust salt.

Mun Kewum


1 lb Rice flour
2 lb Mung flour
3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
1 tbs. Ghee or Butter
1 tsp. Salt
Vegetable oil for deep frying

Ingredients for the BATTER
1/2 lb Rice flour
1 cup Coconut milk
1 egg
pinch of Tumeric
1/2 tsp. Salt

Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.


2 x 170 g 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 Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
4 medium Potatoes boiled, skinned and cut into pieces.
Two Eggs (beaten)
Toasted bread crumbs (ground)
Oil for deep frying

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 drained 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.
Seperate the mix and shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg and then with the toasted bread crumbs.
Deep fry in hot oil until the crust is light brown.
Cutlets (made in to thick disc shapes) are great with rice & curry.

Love Cake


1/2 lb Semolina (Wheatlets)
1 lb Sugar
1/2 lb Butter
750 g Cashew nuts
6 ozs. Pumpkin Preserve
12 Eggs
1/2 bottle Rose Essence
1/2 bottle Almond Essence
1/2 vine glass Brandy
1/2 vine glass Bees Honey
2 sheets Oil Paper

1/2 tsp each of Cardamon, Cloves Cinnamon (in fine powder form)
1/2 tsp grated Nutmeg
3/4 tsp Grated Lime Rind

Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.
Beat egg yolks with sugar until nice and creamy with air bubbles forming.
Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.
Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).
Add Spices and essences and lime rind.
Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.
Line tray with news paper, final layer buttered oil paper
Bake in slow oven.

Coconut Sambol


2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).

2 small pearl onions or shallots, sliced.
1 small green chile, sliced.
1 clove garlic, sliced.
1-2 tsp Hot red chili powder.
1 tsp Salt.
1-2 tsp Maldive fish (optional).
1 medium lime.

Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
Once the ingredients are crushed and mixed thoroughly, add the coconut.
Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
Squeeze half a lime. Mix well.
Taste and adjust salt & lime.
Serve with rice and curries.

Imbul Kiribath


800 g finely scraped Coconut
2 Cups Treacle (Coconut or Kithul treacle)
4 Cloves
Pinch of Salt

2 Cups short grain white Rice
2 Cups thick Coconut milk
2 tsp Salt
3 Cups Water

(1) Prepare the Coconut Treacle Mix
Pour the treacle into a pot and bring to a boil while stirring.
Add the Coconut and mix well.
Take off the heat.
Add the pinch of salt and the cloves, mix well.

(2) Prepare the Milk Rice
Put Rice and water into a pan and bring to a boil.
Cover and cook for 15 minutes.
Add coconut milk and Salt.
Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).

(3) Combine
Divide the slightly cooled milk rice into two portions.
On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick).
Then evenly spread the coconut treacle mix on top.
Cover it completely (including from the sides) with the second portion of the milk rice.
It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
Cut into blocks.
Serve with bananas for breakfast or at tea time.

Tuna Curry


1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

Sinhala Achcharu


15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste

Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

Seeni Sambol


5 large Onoins peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbs crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp Tamarind paste
2 tbs Sugar
4-6 tbs Vegetable oil

Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stiring. When the onions are well fried and dry, add the tamerind paste and keep stiring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stiring for a little while longer. Taste and adjust salt if required.



3 Cups all purpose flour
1 Cup Scraped Coconut (or desiccated Coconut)
1 tbs Margarine
1 tsp Salt
Warm water as required

Mix together flour and salt.
Using pastry blender or fingertips, add margarine into flour until coarse crumbs form.
Add the coconut and mix thoroughly.
Add warm water gradually and keep mixing until a smooth dough forms.
Divide dough into 4-5 equal size balls.
On a floured surface roll each ball to a thin circle 4-5 inches in diameter.
Cook on a hot griddle. Keep turning on both sides until Roti is cooked.

Roasted Curry Powder


1 cup Coriander seeds
1/2 cup Cummin 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

In a dry pan, over low heat, roast each ingredient separately. Stir constantly (Coriander, Cummin, 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.

Raw Curry Powder


2 tsps Coriander seeds
1 tsp. Cummin
1/4 tsp. Fennel

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

Pineapple Curry


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

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.



4 ozs Maldive fish
1 lb Egg plant
1/2 lb Capsicums
1 oz Ginger
1/4 cup Mustard
1/2 Bottle Coconut oil
1/4 Bot. vinegar
1 oz Dry chilies
2 ozs Pepper
1 tsp Cummin
1 tsp Coriander
2-3 Pieces Cinnamon
1 1/4 lb Sugar

 Grind the mustard with a little vinegar and salt. Grind chilies, Cummin, pepper and coriander in salt and vinegar + mustard. Wash the egg plant, cut lengthwise and then across. Deep fry and drain on paper. Wash the capcicums and cut lengthwise and fry in oil until golden brown and drain on paper. Fry the coarsly cut cloves of garlic with pieces of maldive fish and pieces of ginger in oil and keep separate. Mix the fried ingredients with the mustard mixture. Slice an onion finely and fry it in hot oil. When it is brown add all the fried stuff and the sugar and stirr on a low fire until the mixture thickens. When dry take off the fire, cool and bottle. This makes one bottle.