How to Eat With Hands

Eat with your hand  (Rice and Curry)

It is usual and common practice to eat with hand for Sri Lankans and as well as many Asian countries. In our country we have to used to it because of type of foods. especially Rice and Curry is main dish in Sri Lanka, you will never feel the rel taste of Rice and Curry if you used to eat with spoon and Fork. You wanna real taste ? It's a must to eat with hand. 

The foreigner in this video shows and teaches how to use your hand to eat. It's a totally strange thing for some people. But as you practice more and more towards this traditional method you will taste more better.

Chilli

Chilli is one of the most valuable crops of India. It is grown almost throughout the country. Different varieties are grown for vegetables, spices, condiments, sauces and pickles. Chilli is also known as ‘hot pepper’ and capsicum as ‘bell pepper.’ The Portuguese brought capsicum from Brazil to India during the year 1584. Chilli is a fruit of the plants ‘capsicum annuum’ and ‘capsicum frutecens’ that come from the genus ‘capsicum,’ belonging to the family of ‘Solanaceae,’ which also includes tomato and potato. These fruits are small in size and known for their sharp acidic flavour and colour. Currently, chillies are used throughout the world as a spice and also in the making of beverages and medicines. If some varieties of chilies are famous for red colour because of the pigment ‘capsanthin,’ others are known for biting pungency attributed to ‘capsian.’ India is the only country which is rich in many varieties with different quality factors

Chicken wings in soy sause

INGREDIENTS: 
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

DIRECTIONS: 

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

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

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.

fish curry

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