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.

Annasi Maluwa / Ambula (Pineapple Curry)

















This a famous Sri Lankan dish in every part of the country. Most of the time we have Pineapple curry in our lunch, because most of our parents don´t let us to eat pineapple in dinner time. I think it´s because of the acid that pineapple has..... DON`T KNOW REALLY :-(.
But any way Annasi maluwa is a very tasty dish. try it by your self, then you can decide.


INGREDIENTS: 
1 medium ripped pineapple OR canned pineapple – cut into pieces
2 garlic cloves - chopped
1 small onion - sliced
1 teaspoon chilli powder
¼ teaspoon turmeric
½ teaspoon Sri Lankan raw curry powder
½ teaspoon Sri Lankan roasted curry powder
6 curry leaves
1 x 2.5cm cinnamon stick
1 cup thick coconut milk
2 - 3 tablespoons vegetable oil
1 - 1½ tablespoons sugar
Salt – to taste

DIRECTIONS: 


In a large bowl mix all the spices with pineapple pieces (pineapple, salt, Sri Lankan curry powder, Sri Lankan roasted curry powder chilli powder & turmeric) and keep it in aside.
Heat the oil in a medium saucepan, add garlic & curry leaves and fry it for 1 – 2 seconds, then add cinnamon stick & onions and cook it for nearly 5 minutes.
When onions are cooked, add the pineapple pieces into the onion mixer and mix it well & keep it for nearly 10 minutes in medium heat.
Then add sugar and mix it well. Keep it 1 – 2 minutes.
The final step is adding the coconut milk, and stirs the curry. Keep it on high heat nearly for 10 minutes.
Then put the heat on high to low and just shake the curry every 2 -3 minutes, it’s a way to avoid the burning of the bottom of the curry. Keep the curry on the low heat for nearly 5 minutes or till you gets thick gravy.
Taste for salt & sugar.

SERVING: 
Mainly going with rice, but you can choose what ever you like most.

NOTE: 
Try to stir the curry without a spoon, just shake the saucepan, so it won’t break the pineapple pieces.
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