• 500 g
  
• 2 tablespoons
  
• 2 teaspoons
  
• 1 tablespoon
  
• 1 tablespoon
  
• 300 g
  
• 2 tablespoons
  
• 2 tablespoons
  
• 1 cup
  

• Diced lamb
  
• Cooking oil
  
• Chili powder
  
• Chopped fresh lemon grass
  
• Grated fresh ginger
  
• Sweet potato, peeled and chopped
  
• Grated palm sugar or soft brown sugar
  
• Lime juice
  
• Water
  

1. Heat the cooking oil in a large heavy-based pan.
   
2.  Add the lamb in batches and cook over high heat until browned.
   
3.  Drain on paper towels.
   
4.  Add the chili powder, lemon grass and ginger to the pan and cook for 1 minute
   
5. Return the meat to the pan with the sweet potato, sugar, lime juice and water.
   
6.  Bring to the boil, reduce heat and simmer, covered for 1 hour.
   
7.  Remove the lid and simmer uncovered for 30 minutes or until the meat is tender.
   
8.  Serve with Rice
   

Fried Pork Curry Recipe

• 1 kg
  
• 3 tablespoons
  
• 10
  
• ¼ teaspoons
  
• 2
  
• 4 cloves
  
• 1 ½ teaspoons
  
• 3 tablespoons
  
• 1 to 2 teaspoons
  
• 2 teaspoons
  
• 1 tablespoon
  
• 1 tablespoon
  
• 1 1/2 cups
  
• 5 cm
  
• 4
  
• 1 cup
  

• Pork
  
• Oil
  
• Curry leaves
  
• Fenugreek seeds, optional
  
• Medium onions, finely chopped
  
• Garlic, finely chopped
  
• Finely grated fresh ginger
  
• Ceylon curry powder
  
• Chili powder
  
• Salt
  
• Vinegar
  
• Tamarind pulp
  
• Hot water
  
• Cinnamon stick
  
• Cardamom pods
  
• Thick coconut milk
  

1. Cut pork into large cubes.      
   
2. Heat oil in a large saucepan and fry curry leaves and fenugreek, if used, until they start to brown.
   
3. Add onion and garlic and fry over a low heat until onion is soft and golden
   
4. Add ginger, curry powder, chili powder, salt, vinegar and pork
   
5. Fry on high heat, stirring thoroughly until meat is well coated with the spice mixture
   
6. Squeeze tamarind pulp into hot water, strain and discard seeds
   
7. Add tamarind liquid, cinnamon and cardamom, cover and cook on low heat until pork is tender, about 1 hour
   
8. Add coconut milk and cook 10 minutes or more, uncovered
   
9. Pour gravy into another saucepan, return pork to heat and allow to fry in its own fat
   
10. If pork is not fat enough, add 1 tablespoon of ghee or oil to pan
    
11. When pork is nicely brown, return gravy to pan and cook, uncovered, until gravy is thick
    
12. Serve hot with boiled rice.

• 750 g
  
• 1 ½ tablespoons
  
• 3 teaspoons
  
• 4 tablespoons
  
• 2
  
• 5 cloves
  
• 1 tablespoon
  
• 1 teaspoon
  
• 1/2 teaspoon
  
• 1/2 teaspoon
  
• 2
  
• 1 1/2 teaspoons
  
• 2 tablespoons
  

• Chicken gizzards
  
• Ground coriander
  
• Ground cumin
  
• Oil or ghee
  
• Medium onions, finelychopped
  
• Garlic, finely chopped
  
• Finely chopped fresh ginger
  
• Chili powder
  
• Ground turmeric
  
• Ground fenugreek, optional
  
• Ripe tomatoes, chopped
  
• Salt
  
• Chopped fresh coriander leaves
  

1. Wash and clean the gizzards well, leave to drain in colander.
   
2. Put the ground coriander in a small dry pan and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
   
3. Turn the coriander on to a plate.
   
4. Roast the cumin in the same way.
   
5. Heat the oil in a large heavy saucepan.
   
6. When hot, put in onions, garlic and ginger.
   
7. Fry, stirring, until onions are soft and start to turn golden brown.
   
8. Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin.
   
9. Cook, stirring for 1 minute, then add the tomatoes and salt and stir well
   
10. Add the chicken gizzards and stir until they are well coated with spice mixture.
    
11. Add hot water to cover and simmer for 1 hour or until gizzards are tender.
    
12. Sprinkle with coriander leaves, stir and cook for 5 minutes longer.
    
13. Serve hot with rice.
    

• 5
  
• 1 teaspoon
  
• 1 teaspoon
  
• 1/4 cup
  
• 2 cups
  
• 1
  
• 2
  
• 2 teaspoons
  
• 1/4 teaspoon
  
• 8
  

• Unripe bananas
  
• Salt
  
• Ground turmeric
  
• Oil
  
• Coconut milk
  
• Small onion, finely sliced
  
• Fresh green chilies, sliced
  
• Pounded dried shrimps
  
• Fenugreek seeds
  
• Curry leaves
  

Small stick cinnamon

Ghee Rice Recipe

• 2 cups  
• 2 ½ tablespoons
• 1
• 4
• 6
• 1
• 3 ½  Cups
• 2 ½ teaspoon

• Bismati or other long grain rice
• Ghee
• Large onion, finely sliced
• Whole cloves
• Cardamom pods, bruised
• Cinnamon stick
• Chicken or mutton stock
• Salt

1. Wash rice well and drain it.
2. Heat ghee in a saucepan and fry onion until golden, add spices and drain rice.
3. Fry, stirring with slotted metal spoon, for 5 minutes over a moderate heat.
4. Add hot stock and salt and bring to the boil.
5. Reduce heat to very low, cover pan tightly with lid and cook for 15 - 20 minutes without lifting lid.
6. At end of cooking time, uncover and allow steam to escape for 5 minutes.
7. Gentle fluff up rice with a fork, removing whole spices.
8. When transferring rice to a serving dish, again use a slotted metal spoon to avoid crushing grains of rice.
9. Serve hot, accompanied by curries of meat and vegetables, pickles and sambols

Fried Squid Curry Recipe

• 1 kg (2 lb)
  
• 2
  
• 4 cloves
  
• 2 teaspoons
  
• 1 teaspoon
  
• 1 teaspoon
  
• 2 tablespoons
  
• 1/2 teaspoon
  
• 1`
  
• 1 stalk
  
• 10
  
• 3 tablespoons
  
• 3 cups
  
• 1 1/2 teaspoons
  

• Squid
  
• Medium onions, finely sliced
  
• Garlic, finely sliced
  
• Finely grated fresh ginger
  
• Ground turmeric
  
• Chili powder, optional
  
• Ceylon curry powder
  
• Whole fenugreek seeds
  
• Cinnamon stick
  
• Lemon grass
  
• Curry leaves
  
• Vinegar
  
• Coconut milk
  
• oil for frying
  

1. Clean squid, removing ink sac and discarding the head.
   
2. Cut into rings.
   
3. Put into a deep saucepan with all the ingredients except ghee.
   
4. Bring to the boil.
   
5. Then simmer for about 1 hour or until squid is tender and the gravy reduced to a small quantity.
   
6. Drain pieces of squid from the gravy.
   
7. In another pan, heat the ghee and fry the squid.
   
8. Pour the gravy into the pan in which the squid are fried.
   
9. Simmer for a minute or two longer.
   
10. Serve with white rice and sambols.
    

Fish with Flaked Coconut Recipe

• ½ cup
  
• 2 cups
  
• 500 g
  
• ½ teaspoon
  
• 1 teaspoon
  
• 1 tablespoon
  
• 1
  
• 1
  
• 2 tablespoons
  
• 3 cloves
  
• 3
  

• Desiccated coconut
  
• Flaked coconut
  
• Firm white fish fillets
  
• Freshly ground black pepper
  
• Turmeric
  
• Lime Juice
  
• Star anise
  
• Cinnamon stick
  
• Cumin seeds
  
• Dried chili
  
• Garlic, crushed
  

Medium onion, finely sliced

1. Spread the both desiccated and flaked coconut on an oven tray and toast it in a slow 150^oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
   
2. Place the fish, pepper, turmeric and lime juice in a frying pan, cover with water and simmer gently for 15 minutes or until the fish flakes when tested with a fork.
   
3. Remove the fish fillets from the liquid and allow to cool slightly before flaking it into pieces.
   
4. Dry-roast the star anise, cinnamon stick, cumin seeds and chili in a frying pan over medium heat for 5 minutes.
   
5. Transfer to a food processor or a mortar and pestle and grind to a fine powder.
   
6. Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
   
7. Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
   
8. Add the fish and coconut to the wok.
   
9. Using 2 wooden spoons, toss the fish in the pan for 5 minutes or until heated through.
   
10. Serve with steamed rice.

Fish White Curry Recipe

• 500 g
  
• 1/2 teaspoon
  
• 1 teaspoon
  
• 1
  
• 1
  
• 2 cloves
  
• 8
  
• 1 1/2 cups
  
• 1/2 cup
  

• Firm white fish fillets
  
• Ground turmeric
  
• Salt
  
• Fenugreek seeds
  
• Medium onion, finely sliced
  
• Garlic, finely chopped
  
• Curry leaves
  
• Thin coconut milk
  
• Thick coconut milk
  

Lemon juice to taste

1. Wash the fish
   
2. Rub with turmeric and half teaspoon salt.
   
3. Soak fenugreek seeds in water for 30 minutes
   
4. Put fenugreek seeds into a saucepan with onion, garlic, curry leaves and thin coconut milk and half teaspoon salt.
   
5. Simmer gently until onions are soft.
   
6. Stir well, add fish and simmer for further 10 minutes.
   
7. Add thick coconut milk and cook for a few minutes longer.
   
8. Remove from heat and add lemon juice to taste.
   
9. Serve with rice and sambols.
   

Fish Koftas Recipe

• 500 g
  
• 425g
  
• 1 large
  
• 1 large
  
• 3 slices
  
• 2 teaspoons
  
• 1/2 teaspoon
  
• 1 teaspoon
  
• 1 teaspoon
  
• 2 teaspoons
  

• Floury potatoes
  
• Can mackerel
  
• Onion, very finely chopped
  
• Eggs, beaten
  
• White sandwich bread
  
• Salt
  
• Ground black pepper
  
• Ceylon curry powder
  
• Dried dill weed
  
• Finely chopped fresh red chilies, seeded Dry breadcrumbs for coating Oil for deep frying
  

1. Drain fish very thoroughly in a sieve, pressing with a spoon to get rid of as much liquid as possible.
   
2. Boil potatoes, mash while hot and take same weight as that of the drained fish.
   
3. Mix together in a bowl with the onion, egg, white bread trimmed of crusts and crumbed finely, the seasoning, dill and chilies.
   
4. Mix thoroughly and shape into 60 small balls.
   
5. Roll in the dry breadcrumbs and fry a few at a time in deep hot oil over medium heat.
   
6. Do not have oil too hot or crumb coating will float off and koftas will brown before they are cooked through.
   
7. When nicely brown lift out on slotted spoon and drain on absorbent paper.
   
8. These fish koftas can be made ahead, frozen in a plastic bag when cool, and reheated in a moderate oven before serving.