SRI LANKAN

Dry lime pickle

Ingredients

8limes, quartered
2 tbsp coarse cooking salt
110 g( cup) caster sugar
250 ml(1 cup) white vinegar
1long red chilli, seeded, halved lengthwise

Instructions
Youll need to start this recipe 2 weeks in advance.
Makes 3 cups
Place lime quarters into a small bowl, toss with salt, cover and set aside overnight.
Place sugar, vinegar and chilli in a saucepan over high heat. Bring to the boil, then add limes and any juices.
Reduce heat to low, cover and cook for 10 minutes or until limes slightly soften and turn yellow. Stand for 30 minutes
or until cool.
Transfer limes to sterilised jars and pour over cooking liquid; limes should be just covered, but there should still be
space in the jar to allow for pickling juices.
Seal and store in a cool, dark place for at least 2 weeks, up to a maximum of 6 months, before eating. Refrigerate
after opening and use within 2 weeks.

Stir-fried shredded roti (kottu roti)

Ingredients

5garlic cloves
4 cmpiece ginger, roughly chopped
2small red onions, thinly sliced
8curry leaves (see Note)
1long green chilli, thinly sliced, plus extra shredded, to serve
1tomato, roughly chopped
2 tbspvegetable oil
1 tbspSri Lankan curry powder (see Note) or other curry powder
1 tbsp tomato paste
tspground cumin
1 tbspdark soy sauce
1carrot, cut into julienne
80 g(1 cup) thinly shredded white cabbage
3roti canai or paratha (see Note), finely chopped
2eggs, lightly beaten
coriander sprigs and lemon wedges, to serve

Instructions
Combine garlic, ginger, half the sliced onion, curry leaves, green chilli and tomato in a food processor and process
to form a paste.
Heat oil in a large wok over high heat. Add paste and cook, stirring frequently, for 5 minutes or until slightly coloured.
Add curry powder, tomato paste, cumin and soy sauce, and stir to combine. Add carrot, cabbage and remaining
sliced onion, and cook for 1 minute or until vegetables are almost tender. Add roti and cook for 2 minutes or until

warmed through and starting to colour. Push mixture to the side of the wok, add beaten egg and stir for 1 minute or
until just set. Stir to combine then serve with lemon wedges, extra chilli and coriander.

Sri Lankan goat curry

Ingredients

2 tbspghee

1medium red onion, thinly sliced

3cloves of garlic, roughly bashed

1 tspsalt

5 cmknob of ginger, cut into cm slices

400 mlcoconut milk

cupcurry leaves

400 ml water

1 kggoat shoulder, cut into a 4 cm dice

1 tbspghee, extra

2 tbspmaldive fish, roughly crushed in a

mortar and pestle

1 tspcoriander seeds, roughly crushed in a

mortar and pestle

whole

150 gsmall red French shallots, peeled and left

1 tbspSri Lankan unroasted curry powder

5small green chillies, tops cut off but left whole

1 tbspchilli powder

1 tbspturmeric powder

1 cupcoriander, still with some stalks attached,

roughly chopped

Instructions

Place a large shallow saucepan onto a medium heat, allow it to warm a little and then add in the ghee. Once it has melted add
in the onion, garlic, ginger and curry leaves. Cook for about 5 minutes stirring occasionally.
Add in the goat meat and stir for another few minutes or until the pieces are all looking like they have been touched by heat. To
this, add in all your spices and salt and stir regularly to coat the goat. The air will probably get a little spicy at this stage.
Keep cooking for about five minutes, stirring and scraping the bottom of the saucepan as the spices have a tendency to stick to
the bottom. Once you feel this starting to happen, add in the liquids. The liquids should cover the meat; if not add a little more
water. As soon as your curry has come to the boil, turn the heat down to low and let it cook for about an hour and a half, stirring
occasionally.
At this point, get a medium fry pan onto a high heat. Allow it to get quite hot and then add in the extra ghee and shallots. Give
the shallots a minute or so in the pan, then a stir and then another rest. You want them to colour slightly. About halfway through
this process add in the green chillies. Once you are satisfied the shallots have a slight colour to them, add the contents of the
pan to your curry.
Give your curry another half an hour on the stove, by which time your goat should be tender and soft and your schallots cooked
but still holding their shape.
Remove from the heat and give it a final taste for seasoning. Add the coriander in at the last minute before serving the curry on
a large platter. Eat immediately with rice.

Butternut pumpkin, peanut and mustard curry

Ingredients

2 tbspghee

4medium eschalots, thinly sliced

4cloves garlic, roughly chopped

3 cmpiece ginger, finely sliced into slivers

cupcurry leaves

2 tspmustard seeds

tspturmeric powder

tsphot chilli powder

1 tspmustard powder (see Note)

1small cinnamon stick

650 gbutternut squash, peeled, cut into medium-sized wedges

140 mlcoconut milk

300 mlwater

100 gfresh podded boiled peanuts (see Note)

Instructions
Place a medium-sized saucepan over a gentle heat, warm and then add the ghee. Once the ghee has melted add
your eschalots, garlic, ginger and curry leaves and gently cook for about 4 minutes, stirring occasionally. Season
generously with salt and white pepper. You want all these ingredients to be softened as opposed to fried.
Add the mustard seeds and give them a few minutes in the pan before adding the remaining spices and powders.
You will need to stir more ardently here as they spices will stick to the base of the pan. Give them a few minutes to
become aromatic and toasty before adding the pumpkin. Stir for a few minutes or so to coat the pumpkin in all the
lovely pan flavours. I would add an extra little bit of salt at this stage. Add the coconut milk and water and, as soon
as it all begins to simmer, add the peanuts.
Now all thats needed is the occasional stir as you let the pumpkin simmer away gently for 1520 minutes. You want
to cook it to the stage that it is nicely yielding but before it becomes too mushy. Serve immediately as a side dish or
as a simple meal with a bowl of rice.

Pepper beef curry (kuruma iraichchi)

Ingredients

1 tbspblack peppercorns

2 tspcoriander seeds

2 tspcumin seeds

1 tspfennel seeds

2 tbspvegetable oil or ghee

1.5 kgboneless beef shin, cut into 5 cm pieces

2onions, finely chopped

5garlic cloves, finely chopped

1 tbspfinely grated ginger

10curry leaves (see Note)

2long red chillies, chopped

5 cmpiece pandanus leaf (see Note)

1lemongrass stalk, white part only, finely chopped

tspground turmeric

400 mlcoconut milk

2 tbsplime juice

125 ml( cup) coconut cream

steamed rice, lime wedges and coriander (optional), to serve

Instructions
Toast peppercorns, coriander, cumin and fennel seeds in a small frying pan for 30 seconds or until fragrant. Grind in a mortar
and pestle or a spice grinder to a fine powder and set aside.
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add beef and cook, turning occasionally, for 8 minutes or until
golden. Remove beef from pan and set aside.
Reduce heat to medium, then add remaining 1 tablespoon of oil, onion, garlic, ginger, curry leaves, chilli, pandanus leaf and
lemongrass to pan, and cook, stirring occasionally, for 8 minutes or until onion starts to soften. Add spice mix and turmeric, and
stir to combine. Return beef to pan with coconut milk, 500 ml (2 cups) of water and lime juice and bring to a simmer. Reduce
heat to low, cover with a lid and cook for 2 hours or until meat is very tender and sauce is slightly reduced. Remove lid and cook
for a further 30 minutes or until sauce has thickened. Stir through most of the coconut cream and season with salt and pepper.
Drizzle over remaining coconut cream and serve with rice, lime wedges and coriander, if desired.