How to make Coconut Sambol or Pol Sambol, a Sri Lankan recipe from SBS Food Safari show.
Ingredients
1 coconut, finely grated
1 tbsp Maldive fish, finely ground
2 tsp chilli powder
2 eschallot, finely chopped
Juice of ½ lime
Salt
Dec
29
Dec
11
Ingredients
1 kg pumpkin
2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
3 green chillies, sliced
4 cloves garlic, finely sliced
½ tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
½ tsp mustard seeds
1 tsp ground mustard
2 cups coconut milk
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil
Thickening
2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted
Nov
23
Ingredients
1 bunch leafy vegetables*
1 tsp black mustard seed
Handful curry leaves
1 tsp turmeric
Pinch of salt
Green chilli, finely chopped
1 cup grated fresh coconut**
1 tbsp fine ground Maldive fish (optional)
Oil
Nov
17
Ingredients
4 large eggs
175g jaggery or dark palm sugar, chopped coarsely
100ml water
375ml coconut milk (home made or use a good quality one like Kara )
200ml cream
½ tsp ground cardamom
¼ tsp ground mace
Pinch of cloves
1 tbsp rosewater
Sep
19
A video recipe on how to make an Sri Lankan Prawn Curry, a recipe from SBS Food Safari TV show.
Ingredients
30 curry leaves
10 eschallots, sliced
12 cloves garlic, sliced
1 knob ginger
10 whole prawns, cut into pieces (heads removed)
1 tbsp fenugreek
5 cardamom pods
2 tbsp cumin powder
4 tbsp coriander powder
2 cinnamon sticks
½ tbsp fish curry powder
¾ tbsp chilli powder
1 tbsp turmeric
1 piece goraka
1 pandanus leaf
5 cloves
2 tbsp paprika
2 long green chillies
Salt
500ml coconut milk
Coconut oil or ghee
5 prawn heads
500ml coconut milk
Prawns (for final dish) heads removed and peeled
Juice of ½ lemon
Fresh coriander, to garnish
Pickles and steamed samba rice, to serve