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.

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