Sri Lankan Recipes

This is a mild and yet flavourful dish that illustrates the simplicity of Sri Lankan cooking. The sharp flavours of ground mustard and green chillies are melowed by curry leaves and creamy coconut milk to make a mild but flavourful sauce that brings out the taste of fish. This dish can be served with plain steamed rice along with curried vegetables, relishes and a salad for a typical Sri Lankan meal. It is sure to be a big hit!

Ingredients:

2 lb. king fish(or any white, firm fish like Halibut or Basa)
1/2 tsp. turmeric
1 T. sliced shallots
2 green chillies, slit lengthwise
5-6 curry leaves
2 small tomatoes, thinly sliced
3 cloves garlic, minced
1/2" ginger, minced
1 piece "Goraka" (optional)
1/2 cup water
2 cup coconut milk
2 1/2 tsp. ground mustard (or grainy mustard)
salt to taste

Instructions:

1. Cook fish with all the ingredients (other than the mustard and milk) in a little water, on a slow fire with the lid on.
2. Dissolve the fresh mustard paste, and add it to the fish curry along with the coconut milk. Stir gently without breaking up the fish pieces.
3. Simmer for 10-15 minutes, until sauce is thickened.

Serve with String Hoppers, or steamed rice.

Ingredients:

4-5 Potatoes, boiled and peeled
2 onions, sliced
2 T. oil
Seasoning
2 T. oil
1/2 tsp. turmeric
1 T. chili flakes
1 tsp. chili powder (optional)
1 T. Maldive fish flakes (optional)
3-4 cloves garlic, minced

Instructions:

1. Toss potatoes with turmeric and salt.
2. Heat oil in a skillet, and sauté curry leaves,garlic and onions until fragrant and slightly browned.
3. Add potatoes, chillie powder, chilli flakes, and maldive fish. Cover with a lid and cook over slow heat for about 15 minutes, stirring to make sure potatoes are not sticking to the bottom.
4. Test with fork to ensure potatoes are cooked.