Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Prawns with fried coconut curry


Ingredients :  

Snapper fillet
1/2 teaspoon black mustard seeds
12 large shelled green prawns
1/4 cup shredded coconut
1 small butternut pumpkin, cut into 3cm cubes
2 cups water
1/2 cup coconut cream
1/2 teaspoon salt
1 cup shopped tomato (1 can chopped romas will be fine)

Mixed spice
2 tablespoons oil
2 green chilies, split in half & seeded (can be substituted with 1 1/2 tspn dried chillies)
1 cinnamon stick
1/4 teaspoon fenugreek seeds
1/4 teaspoon brown mustard seeds
12 curry leaves (I used bay leaves in absence of)
1 brown onion, sliced
2 garlic cloves, chopped

Mixed spice
1/2 teaspoon turmeric
1/4 teaspoon sweet paprika
1 1/4 teaspoons salt
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cumin
8 black peppercorns

Method : 

1 Lightly brown coconut & black mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn them.

2 Grind into a past using mortar & pestle.

3 In a large pot make Spice A by heating oil & adding all ingredients. Fry until onion is starting to colour slightly – about 4 minutes

4 Add tomato & pumpkin.

5 In a separate bowl combine all ingredients for Spice B.
6 Add to the pot & cook another minute.

7 When mixed well, add water, cover with a lid & cook for about 12 mins until pumpkin is soft.

8 Add coconut cream & the roasted coconut paste. Cook another 2 minutes

9 Place seafood into curry & simmer appox 2 mins, then check & cook longer if required.

10 Add salt if required.
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