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

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

SPICY PRAWN AND RAW PAPAYA SALAD

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

INGREDIENTS: 
Recipe 04 Portions
01 tsp Sesame oil
05 tsp Lime juice
½ tsp Balsamic vinegar
01 tsp Bee honey
1/4 tsp Salt
150 g Raw papaya - shredded
150 g Prawns - boiled and deveined
50 g Spring onions
75 g Tomatoes - cut into julienne
100 g Ice berg lettuce - shredded
01 no Oranges - cut into segments
20 g Coriander leaves - chopped
03 nos Red chilli - finely chopped ( optional )
01 no Orange

DIRECTIONS: 
Mix sesame oil, lime juice, balsamic vinegar, honey and salt together in a bottle. Mix together with the rest of vegetables and arrange on a bed of shredded lettuce.

ASIAN VEGETABLE SALAD

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

Recipe 05 Portions
INGREDIENTS: 
01 tsp Olive oil
08 tsp Lime juice / Lemon juice
01 tsp Bee Honey
1/4 tsp Salt
150 g Raw papaya
75 g Red bell pepper
75 g Green bell pepper
75 g Yellow bell pepper
30 g Bean sprouts
50 g Spring onions - sliced
10 g Coriander leaves - chopped
100 g Pineapple cleaned - cut into strips
01-03 nos Red chilli - Finely chopped ( optional )
50 g Green lettuce / Red lettuce

DIRECTIONS: 
Mix olive oil, lemon juice, honey and salt together in a bottle. Cut the vegetables into strips, roughly chop the coriander and red chilli. Mix all ingredients together and place on a bed of lettuce.

Spicy Chicken Wings

INGREDIENTS: 
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

DIRECTIONS: 

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

Chicken Wings

INGREDIENTS: 
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

DIRECTIONS: 
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

Apricot Chicken Wings Recipe

INGREDIENTS: 

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

DIRECTIONS: 

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.