Coconut Sambal

Ingredients

150 g fresh grated coconut
2 teaspoon salt
2 teaspoon chilli powder
4 teaspoons paprika
4 teaspoons pounded Maldive fish
2 small onion, finely chopped
4 tablespoons lime juice
5 tablespoons hot milk or water and toss to moisten.

Directions

Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.

Cutlets

Ingredients:

500 g flaked light Tuna
2 small Onion chopped
2 green Chili chopped
2 sprig curry leaves (optional)
2 piece Rampe (Pandamus) (optional)
2 piece Cinnamon
1 inch Ginger root (crushed)
6 cloves Garlic (crushed)
4 tbs Vegetable oil
Salt, Pepper and Cardamom powder (optional) to taste.
6 medium Potatoes boiled, skinned and cut into pieces.

The Coating :

Three Eggs (beaten)
Toasted bread crumbs (grounded)
Oil for deep frying

Directions :

Drain the cans of tuna.
Heat the oil in a skillet (frying pan).
Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon.
Cook until the onions are tender light brown.
Add drained tuna, stir all together.
Allow to cook for a few minutes.
Add the drained tuna liquid.
Stir and allow to cook until the liquid is dry.
Add salt, pepper and cardamom powder.
Stir until well mixed.
Turn off heat.
Add potatoes and mix well.
Separate the mix and shape in to small (2 inch diameter) balls or thick discs.
Coat the balls with beaten egg and then with the toasted bread crumbs.
Deep fry in hot oil until light brown.
Cutlets (made in to thick disc shapes) are great with rice & curry.

Pork Curry

INGREDIENTS:

500g pork – cut into small chunks

1 onion – sliced

3 garlic cloves – sliced

Small piece of ginger – chopped

2 teaspoons chili powder

2 teaspoons black pepper power

1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric

5 curry leaves

1 x 2cm cinnamon stick

3 cardamom pods – split

3 clove – crushed

2 tablespoons oil

2 cups water

Salt to taste

Method :

In a medium size bowl, mix chili powder, black pepper power, Sri Lankan raw curry powder, turmeric & salt with pork pieces and keep it aside.

Heat the oil in a large saucepan in medium heat

.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes.

Then add onions and fry it till it’s gets light brown.

Now you can add all the dry spices and fry it nearly for 2minutes.

Add the marinated pork chunks and fry it for nearly 15 minutes on both sides.

After it’s fried, add water, stir the curry and keep the curry on high heat for nearly 15 minutes.

Now the gravy should be little bit thick, so change the heat into medium and again keep it for nearly 15 minutes

Off the heat & taste for salt.

Chocolate Biscuit Pudding

Ingredients:

750 gms Marie Biscuits
250 gms Icing Sugar
130 gms Butter / Margarine at room temperature

Cocoa Powder (as desired for colour & taste)
Vanilla
Milk to soak Biscuits
Cashew (Roasted slightly)
Cherries
Rum or Brandy

Method :

Make the Chocolate Icing: Mix butter and Icing Sugar to a cream. Add vanilla, Rum / Brandy. Leave aside.

Dip the biscuits in milk. Next place them in a glass dish in a single layer. Add layer of Icing on top of the biscuits. Sprinkle a little Roasted Cashew and little Cherries on top. Repeat layering. Make sure to finish the top with icing, Roasted Cashew and Cherries. Chill it before serving.

Chicken Curry

Ingredients:

1.5 Kg chicken

1-2 medium onion chopped

3 green chilies chopped

4-5 curry leaves (optional)

2 inch piece of Rampe(optional)

2 piece of lemon grass(sera) (optional)

5 cloves of garlic

1 inch piece of ginger

2-4 tsp chilie powder

3 tsp roasted curry powder

3 tsp turmeric

1 tsp black pepper

1 tsp mustrad seed(crushed)

salt to taste

2 tbsp cooking oil

2 tbsp vinegar

Method:

Trim any excess fat from the chicken, then cut into desired size.

Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger garlic paste in the oil under low heat. When the mixture is golden brown add mustard and cover and simmer for about 3 minutes.

Now add the chicken, add vinega and salt. Stir. Cover and cook under low heat for about 30-40 minutes or until the chicken is tender.

Remove from heat and serve hot.

Fried Rice

Ingredients
3 cups Rice (Parboiled)
150 g Cashew
75 g Raisin
75 g Green Peas
250 g Shrimp
3 onions
3 oz Butter or margarine
1/2 cup vegetable oil
1/2 tsp. turmeric
3 cloves
3 pieces cinnamon
1 piece lemongrass
to taste salt

Method

Cooking the Rice

Add the butter to the saucepan and heat for a minute at low heat. Add the rice and water. A easy way of measuring the right amount of water would be to add the rice, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger. Add salt and turmeric and bring to boil. Then turn the heat to low cover and leave for 20 minutes. The rice should be ready by then.

The other stuff

Add oil to a large pan and heat. Fry the shrimps until brown (well done). Remove the shrimp. Add the cashew, raisins, green peas, onion with the cloves cinnamon and lemon grass and fry for about 5 minutes or until onions are a brown color. Remove from fire and wait for rice. Finally when the rice is ready add the rice, shrimp and the rest and mix well and maybe heat for about 3-5 minutes.

The flavor is enhanced if the mixed rice is kept (refrigerated) for about 6 hours and then reheated (microwave) prior to serving.

Cashew Curry

INGREDIENTS

500 g raw Cashews
5 Cups thin Coconut milk
1 - 2 medium Onion, sliced
3 fresh green Chilies, sliced
3 cloves Garlic, crushed
5 cm Cinnamon stick
8 pieces Rampe
12 Curry leaves
5 tbs Vegetable oil
1/2 tsp ground turmeric
2 tbs Raw Curry powder
2 pieces Goraka (optional)
2 Cup thick Coconut milk or fresh milk

METHOD:

Place the cashews in a bowl, add boiling water, close with lid and soak for about 5 hours or overnight.

Drain the water from cashews and add salt, turmeric, raw curry powder, goraka and mix well until cashews are well coated.

Heat the oil in a medium saucepan then add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.

Add the cashews and keep stirring until well coated with oil and onions.

Add thin coconut milk, close with lid and cook on slow heat until cashews are soft and cooked.

Add the thick coconut milk (or fresh milk) and bring to a boil on slow heat.

Turn off heat. Adjust salt to taste