Sri Lanka's cuisine mainly consists of boiled or steamed rice served with curry. Another well-knownrice dish is Kiribath, meaning "milk rice." Curries in Sri Lanka are not just limited to meat - or fish - based dishes, there are also vegetable and even fruitcurries. A typical Sri Lankan mealconsists of a "main curry" (fish, chicken, beef, porkor mutton), as well as several other curries made with vegetable and lentils. Side - dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed withchillies, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.

Spicy Kerala Fish Fry

INGREDIENTS: 
Fish - 1/2 Kg (pomfrets or any good fish)
Red Chilli Powder - 4 heaped tea spoons
Turmeric Powder -2 pinch
Ginger - 1 medium piece
Black Pepper - 8 to 10
Curry Leaves -4 (optional)
Salt, Oi

Spicy Kerala Fish Fry, Sri Lankan Food recipes, Fish curry, Sinhala food recipes
DIRECTIONS: 
Make cuts acoss the fish at 1 inch distance deep enough to reach the skeleton. Make a fine paste of ginger, pepper and curry leaves, mix with the powders and salt. Add few teaspoons of water to make a thick, smooth paste. Marinate the fish properly with this paste such that it forms a thin film covering the full fish or the slices. After half an hour deep fry or shallow fry it as you please. The oil would stop crackling when it is almost done.

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