Category Archives: Other

Cauliflower and Potato Curry

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Cauliflower and Potato Curry

cauliflower

INGREDIENTS

250g potato (peeled and diced in your own way)
250g cauliflower (separate the florets)
100g peas
1 onion (chopped)
3 green chillies (diced)
3 sprigs curry leaves
1 tsp mustard powder or cream
1 tsp curry powder
1/4 chilli powder
1/2 tsp turmeric powder
1 inch cinnamon stick
1 1/2 cup water
1 cup coconut milk
Salt

METHOD

  • In a pan, mix the dry ingredients with the potato and water, bring to the boil
  • When the potato is nearly cooked add the cauliflower
  • Cover and cook for about 7 minutes then add the coconut milk
  • Check the seasoning, let it simmer then remove from the heat
  • Serve with rice

Enjoy!

Banana Flower Curry (Kehel Muwa Vanjanaya)

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Banana Flower Curry

banana flower curry

INGREDIENTS

I banana flower (remove the outer layers until the yellow part appears)
2 red onions (sliced)
3 green chillies (sliced)
4 sprigs of curry leaves
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp curry powder
1/4 chilli powder
1 inch cinnamon stick
2 tbs olive oil
1/2 cup coconut milk
Salt

banana flower

METHOD

  • Heat the oil, add onion, curry leaves, mustard, cinnamon and curry powders and mix well.
  • Then add the thinly sliced banana flower, mix and cover. Cook on a low flame for about 10 to 15 minutes. (Make sure not to slice the banana flower until just before you need it, or it will go black).
  • Add the coconut milk, simmer until all the gravy absorbs, check the seasoning.
  • Remove from the heat and serve with rice.

Ladies Fingers Curry (Bandakka Vanjanaya)

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Ladies Fingers Curry (Bandakka Vanjanaya)

!!!

INGREDIENTS

250g ladies fingers
1 red onion, sliced
3 sprigs of curry leaves
2 green chillies, sliced
A few dill seeds
2 tbs olive oil
1/2 cup coconut milk
1 tsp curry powder
1/2 tsp turmeric powder
1 piece of cinnamon stick
Salt

METHOD

  • Wash and cut the stems and cut each into two
  • Heat the oil – add onion, chilli, curry leaves, cinnamon, dill seeds and mix well
  • Add the curry powder and turmeric then the ladies fingers, mix together
  • Add coconut milk, check the seasoning and simmer for 10 minutes
  • Remove from heat

Serve with rice

Sri Lankan Stir Fried Cabbage (Gova Theldala)

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Sri Lankan Stir Fried Cabbage (Gova Theldala)

cabbage

INGREDIENTS

350g white cabbage (sliced)
4 red onions (sliced)
2 cloves garlic (chopped)
3 sprigs curry leaves
3 green chillies (sliced)
1 tbsp dry crushed chilli
1/4 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp cumin seeds
3 tbsp olive oil
1/2 of a small lime, juiced
Salt

METHOD

  • Heat the oil in a pan and add garlic, onion, curry leaves, mustard seeds, cumin, green and dry chilli, and turmeric.
  • Stir fry well then add the cabbage, stir occasionally.
  • Simmer for about 7 minutes on a low flame.
  • Remove from the heat, add the lime juice, and check for seasoning.

 

Green Brinjal Curry (Thalana Batu)

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Green Brinjal Curry

(Thalana Batu)

brinjal curry

INGREDIENTS

250g green brinjal (cut into four, remove the seeds)
50g onion (sliced)
2 cloves garlic (chopped)
2 sprigs curry leaves
3 green chillis (sliced))
2 tbsp olive oil
1 tsp curry powder
1/2 tsp turmeric powder
1/4 tsp chilli powder
1 cinnamon stick
1/2 cup water
1/2 cup coconut milk
Salt

brinjal

METHOD

  • Mix up all the dry ingredients with the brinjal.
  • Heat the oil in a pan, add the vegetable mixture, stirring for 7 minutes while it cooks. Then and add the water. Cover and cook for about 10 minutes.
  • Then add coconut milk, simmer until the gravy becomes thick. Taste for seasoning, add salt if necessary.

Serve with rice!

Simple and Tasty Fish Bake

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Simple and Tasty Fish Bake

fish pie

INGREDIENTS
150g cod, skinned and boneless
150g tuna, skinned and boneless
150g mackerel, boneless
1 lemon, juiced
2 green chillies, chopped
2 tbsp olive oil
Salt and pepper
200g leeks, thin sliced (white part only)
150g carrot, grated
50g mixed fresh herbs (such as parsley, chervil, chives)
Topping: 300g potatoes, boiled and roughly mashed with 2 tbsp butter

METHOD

  • Cut the fish in to small pieces
  • In a hot pan add the oil, sauté the leeks then add fish, chilli and cook for 10 minutes
  • Remove from heat, add carrot, herbs and lemon juice, and salt and pepper
  • Put the mixture into an ovenproof dish then cover with the mashed potato topping
  • Bake in a 180* oven for about 15 minutes, serve with a salad or bread

 

Ash Plantain Curry (Alu Kesel Vanjanaya)

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Ash Plantain Curry

(Alu Kesel Vanjanaya)

ash plantain curry

INGREDIENTS
3 large ash plantains (skinned and sliced diagonally)
1/4 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon mustard powder (or paste)
1 red onion, chopped
2 green chillies, sliced
2 sprigs curry leaves
1 inch cinnamon stick
1 cup cold water
1/2 coconut milk
Salt to taste

ash plantain

METHOD

  • Put the ash plantain in a saucepan with water and all the other ingredients except the coconut milk
  • Cover and cook, stirring occasionally
  • When the plantain is cooked add the coconut milk and simmer until it has been absorbed and the liquid has thickened
  • Check the seasoning, then remove from the fire
  • Serve with boiled rice

 

Healthy Homemade Fish Fingers

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Healthy Homemade Fish Fingers

fish fingers

INGREDIENTS
300g cod or salmon (boneless and skinless), cut into thick strips
2 eggs, beaten
100g plain flour (mixed with salt and black pepper)
150g breadcrumbs
3 tbsp olive oil

METHOD

  • Heat the oven 180*
  • Coat the fish strips with the seasoned flour
  • Dip into the egg wash and coat with breadcrumbs
  • Arrange the fish fingers on an oven tray
  • Sprinkle with olive oil

Bake for 20 minutes, serve with a nice mixed salad and lime wedges

Mixed Seafood Stew

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Mixed Seafood Stew

mixed seafood stew

INGREDIENTS

300g tuna (skinless and boneless)
300g haddock (skinless and boneless)
1 big white onion (peeled and diced)
3 cloves of garlic (chopped)
50g celery stick (thinly sliced)
2 green chillies (chopped)
150g creme fraiche
1 tbsp olive oil
1 cup water
3 tbsp chopped parsley
Salt and pepper
1 tbsp lemon or lime juice

METHOD

  • Cut the fish into cubes
  • Heat the oil, add garlic and onion and cook for 10 minutes before adding the celery
  • Add green chilli, creme fraiche and water, bring to a simmer and add seasoning
  • Add the fish and parsley, cook on a very low heat for another 10 minutes
  • Remove from the heat, add lime juice.

Enjoy this healthy fish dish!

Carrot Cake

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Carrot Cake

carrot cake

INGREDIENTS
4 eggs
175g vegetable oil
300g brown sugar
450g grated carrot
100g walnuts (crushed)
250g strong flour
1/2 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon powder

Butter Icing
Mix 50g butter and 50g icing sugar together until there are no lumps

METHOD

  • Heat the oven to 170*
  • Line a round cake tin with greaseproof paper
  • Mix the sugar and eggs together, then add all the remaining ingredients
  • Pour the mixture into the tin, and bake for about 30-40 minutes
  • Allow to cool down on a wire rack and spread with the butter icing