singala food

7/27/2019 Singala Food

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Brinjal (Eggplant) and Capsicum Curry

Ingredients

250 g Brinjals

250 g Capsicums

1/2 Cup Coconut oil

1 Teaspoon Roasted chilly and curry powder

1 Teaspoon Raw chilly and curry powder

1 Teaspoon Ground cumin seeds

1 Teaspoon Maldive fish

1/2 Teaspoon Turmeric powder

2 Teaspoon Salt

1 1/2 Cup Thick and thin coconut milk ( of a big coconut)

2 Green chillies sliced

8 Small red onions sliced

1 Sprig curry leave

2 Teaspoon White vinegar

1 Teaspoon Mustard seeds ground

1 Teaspoon Roasted curry powder

Method

Wash the Brinjals and Capsicums. Slit the Capsicums on a side. Cut the

Brinjals length-wise in to about six or eight. Marinade in a little turmericpowder and 1 teaspoon of salt. (this is other than the ingredients mentioned

in recipe).

Heat oil in a frying pan and fry the wedged Brinjals and Capsicums a little at a

time.

Mix together all the other ingredients other than the roasted curry powder


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and coconut milk. Add 2 teaspoons of oil to a saucepan and temper the

mixture. When slightly oily, stir and add the fried Brinjals and Capsicums and

stir gently. Add coconut milk and cook for about two minutes longer. Remove

from fire and add the roasted curry powder.

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Pineapple is one of famous fruit around the world. Pineapples are consumed

both fresh and cooked.in here i used for my salad.many people love the have

fresh salad now.this is ideal appitzer ,give original sweet and sour in to the

flavor.

Ingredients

300 g pineapple

1 cucumber

1 onion

1 tomato

Flake coconut

Coriander leaves chopped

1 tsp fish sauce

1 lime juice

25 g peanuts

1 tsp sugar

1 tsp chilli pices

Salt and pepper

Method

Step 1


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Cut the pineapple and cucumber in to diced

Step 2

Chopped the onion, and coriander leaves

Step 3

Flake the coconut and keep a side

Step 4

Mixed all ingredient together in a bowl

Step 5

Served with peanuts on top.

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Ash plantain fried salad , Ash plantain used for many curries in Sri lanaka.we

cook different type of curries and salad by using Ash ash plantain.Plantains

can be used for cooking at any stage of ripeness, and very ripe plantain can

be eaten raw

Ingredients

300 g ash plantant

100 ml oil

1 green chilli

some Lettuce

1/2 tsp tumaric powder

1/2 1 tomato wedgers

1/2 tsp Mustered past

1 tsp chili flakes


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some fried curry leaves

1 tsp cumin seed

50 ml Thick Coconut milk

1 tsp coconut viniger

1/2 tsp salt

50 ml salad oil

Method

Step 1

Take a salad bowl.add fried ash plantain in to the bowl,greenchili,tomato,lettuce and onion ,and mixed

Step 2

take a norther bowl add all other Ingredients in to a bowl.and mixed well,add

coconut cream at last and wisk.

Step 3

mixed with the salad with the dressing and serve to the table

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Amba Maluwa (Mango Curry)

3 Green Mangoes (I prefer ones that slightly ripe)

1 tsp mustard seeds

1-2 tsp of chillie powder

1 tsp turmeric powder

1 tsp curry powder

1 onion chopped


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1-2 green chilles chopped

2" piece of cinnamon

2 cloves garlic chopped

1/2" piece ginger chopped

3 cardamoms, crushed

2 cloves crushed

1 tbsp sugar

1/2 cup of coconut milk

2 tbsp cooking oil

salt, pepper to taste

Curry leaves (optional)

Heat a medium size pan under medium fire. Fry the mustard seeds in oil.

Cover and let the seeds pop. Next reduce heat add turmeric, chillie powder,

curry powder and fry for about 20 seconds.

Next add onion, green chillies, ginger, garlic and curry leaves and fry till

fragrant. Finally add all the ingredients except the coconut milk.

Cook covered for about 20-30 mins under low heat. Add the coconut milk,

cook for another 3 mins.

Serve warm with rice.

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Pineapple curry

1 ripe pineapple peeled and diced into 1"chunks

OR 1 20 oz can of pineapple chunks drained

1 tsp mustard seeds

1-2 tsp of chillie powder


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1 tsp turmeric powder

1 tsp curry powder

1/2 onion chopped

1-2 green chilles chopped

2" piece of cinnamon

2 cloves garlic chopped

3 cardamoms, crushed

2 cloves crushed

1 tbsp sugar

1/2 cup of coconut milk

2 tbsp cooking oil

salt, pepper to taste

Curry leaves (optional)

Heat a medium size pan under medium fire. Fry the mustard seeds in oil.

Cover and let the seeds pop. Next reduce heat add turmeric, chillie powder,

curry powder and fry for about 20 seconds.

Next add onion, green chillies, garlic and curry leaves and fry till fragrant.

Finally add all the ingredients except the coconut milk.

Cook covered for about 20-30 mins under low heat. Add the coconut milk,

cook for another 3 mins.

Serve warm with rice.

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Sweet and Sour Eggplant (Brinjals)

Sweet and Sour EggPlant


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Ingredients:

3 Chinese eggplants

1 sprig of Spring Onion (Scallion) or a few shallots (small red onions)

1 tblspful Fish sauce

1 tblspful Oyster sauce

1 tblspful Soy sauce

1-2 tblspful brown or white sugar

Some chinese basil (fresh basil is the best)

1 tblspful grated garlic

1 tblspful sweet vinegar

3 tblspful water

A little olive oil

1/2 teasp salt

Method:

1. Cut eggplant into 1 inch long strips. Put in salted water before cooking. Slit

spring onion.

11. Heat a wok pan with 5 tblspful of oil. Drain eggplant and put in the wok.

Stir fry over high heat until it gets brown and soften. Take out and drain out

the oil.

111. Prepare the sauce in a bowl, mixing all three kinds of sauces (fish, soy &

Oyster) with sugar, grated garlic, vinegar & water.

1V. Put 1 tblspful of olive oil in the wok. When the oil sizzles, add the

prepared sauce and when the sauce gets heated, add the prepared eggplant.

Lastly add slit spring onions & basil. Mix well.

Good with any kind of rice, string hoppers, hoppers and pittu. Enjoy !!!

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Deep Fried Wambatu Curry (Eggplant or brinjals)

This is a side dish that goes very well with rice. Serves about 6-8

1 large eggplant weighing about 1 pound

1/2 cup of cooking oil

1-inch piece of fresh root ginger

2-3 cloves of garlic, peeled

1 fresh green chilli, finely chopped

1/2 onion, finely chopped

1/2 tsp ground turmeric(kaha)

1/2 tsp chilli powder

1/2 tsp curry powder

1 tbsp vinegar

1 tbsp sugar

1/2 tsp mustard seeds(abha)

1/2 cup of coconut milk or water

3-4 curry leaves(optional)

salt to taste

Heat the oil in a pan. Wash the eggplant and cut the it into thin strips of

legnth around 1". When the oil is hot, deep fry the egg plant in small batches

until golden brown. Drain excess oil and set a side.

Crush or finely chop the ginger, garlic and mustrad seeds into a paste. Mix

this paste together with the remaining ingredients except eggplant and sugar

and heat in a pan under medium heat for about 3 mins.


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Next add the deep fried eggpant and the sugar. Cook for another minute. Add

salt to taste and serve.

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Fried Ash Plantain Curry

1 lb Ash plantains (Alu Kehel)

1/2 tsp tumeric powder

Salt

Oil to deep fry

1 tsp curry powder

1 tsp cumin powder

2 red onions, chopped

2 green chillies, chopped

1/4 tsp fenugreek seeds (uluhal)

Curry leaves, Rampe

1 tbsp vinegar

1 cup coconut milk

Salt to taste

Cut the plantains into 1? finger size pieces. Mix with salt and a pinch of

turmeric. Deep fry till golden brown.

Heat a pan with 1 tsp of oil. Fry the onion, curry leaves, fenugreek, rampe,

green chillies till fragrant.

Next add the rest of ingredients, except fried plantains. When the mixture

comes to a boil, add the plantains.


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Add salt to taste. Cook for couple of minutes.

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seeni sampol

1 lb red onions, sliced finely

1/4 lb maldive fish pieces (optional)

3-4 tbsp chilli powder

a sprig of curry leaves

Rampe, chopped into 1/2 inch pieces

2? cinnamon

5 cloves

5 cardamoms

5 tbsp vegetable oil

3 tbsp tamarind pulp

2 tbsp sugar

Salt to taste

Mix the first eight ingredients together. Heat a pan with oil. Add the onion

mixture. Fry till caramelized.

Next add the tamarind pulp, sugar and salt to taste.

Cook for a few minutes.

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Sri Lankan Pickle (Achcharu)


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Sri Lankan Pickle (Achcharu) is one of easy condiment and famous

preparation in sri lankan cooking. ideal for rice and curry. any people love to

have such in there meal all the time.

Ingredients

200 g Red Onion

50 g Green chilis

some carrots

some raw papaya

1 tbs Mustered past

100 ml coconut vinegar

1/2 chili pieces

some chopped garlic

salt

Method

Step 1

Heat the pan,add the vinegar in to that.allow to cook onion,carrot,papaya for

1 minute

Step 2

take another pan,add the mustered past in to it,fallow with chilli,garlic and all

the other ingredients

Step 3

mixed with the mustered and vinegar past and allow to cool


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Step 4

put in the bottles and close for 7 days.and cook my the aside

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Bitter Gourd and Fish Salad

Sri lankan traditional Bitter Gourd and Fish salad, but in here we have done

small changers.we have used some fresh friend fish .ideal to used as a salad

to your rice and curry.by adding lime the bitter taste going off.

Bitter gourd is popular due to its medicinal properties. Origin of the crop is

unknown, but it is widely spread throughout the tropics. The fruit is a good

source of iron, calcium, phosphorus and vitamin B. In Sri Lanka Bitter gourd is

eaten as a vegetable

Ingredients

100 g Bitter gourd

100 g fish cut in to dices

1 onion sliced

1 tomato cut in to wedgers

some green lettuce

1 tsp chili pices

salt

pepper

1 lime

oil for frying


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Method

Step 1

marinate the fish and salt chili and keep a side for 10 minutes,

Step 2

Mean while add sliced the bitter gourd and rub with tumaric and deep fry

until golden brown.

Step 3

drain the oil,deep fried the fish too.

Step 4

Take a bowl.add all Ingredients together and season with salt,pepper and lime

Step 5

served with sri lankan rice and curry.

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