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.