Red Fish Curry

INGREDIENTS: 
King Fish - 250 grams Cleaned
Kodampuli - 3 or 4 Boil in water
Curry Leaves - 2 sprigs
Red Chilli Powder - 3 teaspoons
Turmeric Powder - 1/4 teaspoon
Fenugreek - 1/4 teaspoon
Coconut Oil - 2 tablespoon
Ginger - 1 1/2 inch piece
Garlic - 3 cloves
Salt - To taste
Mustard Seeds - A Pinch

DIRECTIONS: 

1. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside.

2. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste.

3. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste.

4. Fry the paste at a medium heat, till the paste becomes consistent.

5. Add the water containing the extract of Kodampuli, check the level of sourness.

6. When the water starts boiling add the fish pieces, and salt. Add water enough to cover the pieces.

7. Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.

8. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible.

9. Serve hot with rice, or tapiocca. This dish could be preserved for a few days.

fish curry

How to make Aluwa - අළුවා

INGREDIENTS: 
3 cups roasted rice flour
2 cups coconut or kitul honey
2 ozs. sliced cashew nuts

DIRECTIONS: 

Roast the rice flour in a pan on low heat while stirring all the time. Sieve and set aside. Then heat the honey till it treacles. Add the roasted rice flour and the sliced cashew nuts. Stir well and remove the pan from fire. A flexible consistency should be obtained. Roll out on a well floured board. Cut into diamond shapes. (Note: The rice flour should be well roasted for this receipe to come out well)

HOME MADE VEGETABLE BROTH

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Leeks
100 g Carrots
50 g Pumpkin
25 g Lentils
50 g Mushrooms
50 g Spinach leaves - broken into pieces
10 g Celery - sliced
3/4 tsp Salt
3/4 tsp Crushed black pepper
750 ml Vegetable stock or water

DIRECTIONS: 

Heat oil, add chopped onion, garlic and cook for a few minutes without colouring. Add leeks, carrot,  pumpkin, mushroom and cook for a few minutes. Add stock and lentils and cook for 20 minutes. Add celery and continue cooking for 10 minutes. Add salt , crushed pepper, and spinach. 

REMARKS
Tomatoes, bell peppers, herbs ( coriander, curry leaves ) can be added. Can add laksa, chick pea.

SPICY LENTIL SOUP

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 portions
INGREDIENTS: 
03 tsp Olive oil
½ tsp Chopped ginger
01 tsp Chopped garlic
05 tsp Chopped onions
25 g Carrots - roughly cut
25 g Leeks - roughly cut
Cinnamon 1" pcs
200 g Lentils soaked
½ tsp Turmeric powder
½ tsp Chilli powder
01 tsp Curry powder
750 ml Vegetable stock or Water
01 tsp Salt
02 tsp Chopped coriander leaves
04 nos Lemon wedges

DIRECTIONS: 

Saute onion, garlic and ginger in oil. Add the roughly cut carrots, leeks and the cinnamon. Cook for few minutes. Add turmeric powder, chilli powder and curry powder, cook for 30 seconds and add the lentils with stock. Simmer for 20 minutes till the lentils are cooked. Blend the lentils with a stick blender to the required thickness. Finally add salt and the coriander leaves. Serve with a wedge of lemon.

REMARKS

Black pepper, bell peppers, cream and tomatoes can be added if required.

TUNA, CUCUMBER AND ONION SALAD

Recipe by Chef Haleesha Weerasinghe,  FCHSGA,  GalleFace Hotel Sri Lanka

Recipe 04 Portions
INGREDIENTS: 
04 tsp Low fat curd
Pinch of salt
Lemon juice
150 g Fresh Tuna- grill and flake into pieces or yellow
Fin Tuna in brine
125 g Tomato - cut into julienne
200 g Cucumber cut into julienne
30 g Spring onions
100 g Iceberg lettuce - shredded

DIRECTIONS: 

Mix curd, salt and lemon juice together. Boil the Tuna steak , cool and flake. Mix together with all other ingredient and arrange on a bed of shredded lettuce.

fish curry