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
May
15
How to make Sri Lankan Chicken Curry, a recipe from SBS Food Show.
Sri Lanka, the beautiful spice island once known as Ceylon, is a rich melting pot of cuisines. It seems every nationality that has visited and traded over the years has left a mark on the cuisine – the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. With a tropical climate, fresh fruit, vegetables and spices are in abundance and used in many ways. Freshness is the key to the food with households regularly shopping more than once a day for produce. Many families have a curry leaf tree and grow some vegetables – some virtually unknown outside Sri Lanka such as drumsticks, which are used in curries and accompaniments and their leaves a popular addition to the favourite crab curry.
Every meal comes with rice – a simple Sinhalese greeting translates as “have you eaten rice”? A simple meal is rice, some sambol made with chilli, pickles or chutney to liven up the flavour and wake up the taste buds, and at least one vegetable curry or dhal. Then there may also be a huge range of dishes from meat-based, many more vegetable-based and seafood dishes – a banquet often looks incredibly colourful with curries that range from yellow to deep brown, the vibrant greens of the vegetables and the bright colours of sambol. Whilst it is a staple, rice also features in celebratory dishes such as kiribath, or milk rice, which is traditionally the first solid food given to a baby, as well as a feature at weddings and New Year’s Day.