Having had the pleasure of attending a cooking class at Aunty’s in Colombo, I was impressed by both the execution and authenticity of the Sri Lankan dishes. With such a unique cuisine, I believe no avid homecook should leave Sri Lanka without having a go at cooking up a fragrant curry- Aunty’s is by far the best class I’ve attended.Continue reading Sri Lankan Prawn Curry Recipe by Aunty’s Cooking Class
One of my favourite foodie spots in Galle Fort is Galle Fort Hotel which is also featured in my foodie guide of Where to Eat and Drink in Galle Fort.
I requested the recipe to share with you here on Style in Sri Lanka as it’s truly delicious. I’ve already published one chicken curry by Jetwing Hotels- this has a richer, creamier sauce fragranced with ginger and lemongrass in comparison to the rustic kick of tamarind in Jetwing’s found here.
The recipe is with boneless chicken. In Sri Lanka meat is often cooked on the bone but as this blog is aimed for an international audience, I decided that boneless would be more suitable and appealing to a larger audience.
½ tsp turmeric powder
1 large onion finely sliced onion
3 sprigs curry leaves
1 1/2 inch piece of rampe
½ tsp chopped ginger
½ tsp chopped garlic
1 stalk of lemongrass
1 piece of cinnamon
1 tsp vegetable oil
Salt to taste
½ a cup thick coconut milk
1. Cut the chicken into cubes and marinate with salt, chilli powder, curry powder and turmeric for about 30 minutes.
2. Heat the oil in a pan and fry the sliced onions, curry leaves, ginger, garlic, lemongrass, cinnamon, rampe and cloves in a medium heat till lightly browned.
3. Add the marinated chicken, half of the coconut milk and let it cook for 10 -15 minutes with the lid on.
4. Mix in the rest of the coconut milk bring to boil, reduce the heat to simmer for about 5 minutes till the meat is cooked through.
5. Season to taste and serve hot.
Any tips of your own when cooking this dish? Do share below!
As an ever enthusiastic advocate of local cuisine, every pocket of Sri Lanka has its own variation of classic national dishes. Having sampled (ok, scoffed) a multitude of crab curries across the island from Jaffna, Negombo, Bentota to Pasikudah, each equally delicious interpretation is unique whether it’s the type of crab, technique or spices used.
In a province abundant with some the freshest, juiciest seafood on the island, the succulant Kalkudah crab curry at Sun Aqua in Pasikudah was one of the most memorable variations I have been all to delighted to review. Soaked in a perfectly indulgent creamy coconut sauce infused with piquant spices, I couldn’t resist sharing the recipe with you!
I’ve always loved the taste of a sweet and spicy beetroot curry. Complimenting almost any combination of dishes; from meat and fish to dhal or other vegetables, it adds dynamic flavour and texture unique to Sri Lankan cuisine. Continue reading Beetroot Curry Recipe by Casa Heliconia
I was introduced to this zingy cheesecake at the Old Palm House in Galle; a charming refurbished colonial house in perfect harmony of it’s original character.
With passion fruit grown locally in Sri Lanka in addition to the popularity of ginger biscuits sold extensively by all of the major supermarket brands, this cheesecake is the perfect fusion of well loved local flavours in a classic dessert which can be baked and enjoyed across the world.
For extra decadence, a small scoop of ice cream or drizzle of fresh cream is a temptation you wont regret giving into!
Continue reading Passion Fruit & Ginger Cheesecake Recipe by The Old Palm House
Next up on my top Sri Lankan recipes is a real favourite of mine; Jetwing’s mouth-watering chicken curry. It’s surprisingly easy and works alongside any array of vegetable dishes, perfectly lapped up with Pol Roti or rice.
A traditional Sri Lankan carb accompaniment instead of or in addition to rice, pol roti is incredibly quick and easy to prepare. Absorbing the rich spicy ‘gravy’ of the countless array of curries & sambols, the simplest way to describe this is Sri Lanka’s version of naan bread.
In Sri Lanka, it’s most often enjoyed at breakfast with a side of spicy lunu mirris; a fiery sambol made with chilli, onion and an optional pinch of maldive fish.