Sri Lankan Soups and Main Course recipes

[Global Angel]

Mild Yellow Fish Curry      HT  MC  Sri Lankan  30mins

Serves 4       Hot Fish Spices Main Course   Gluten Wheat Dairy free Eggless   Sri Lanka Ceylon Ceylonese Asia Asian

 

Ingredients
450g/1lb fish e.g. King fish, Swordfish, Tuna or Shark
480ml/16fl.oz. Coconut Milk
Water
1 Onion, thinly sliced
1 teasp Ground Turmeric
1 Garlic Clove, crushed
2 tbsp Mustard
Salt
1 tbsp Lime Juice

Instructions

1. Cut the fish into large cubes then place in a large saucepan together with the coconut milk, onions, turmeric, garlic, mustard, salt and enough water to just cover the fish, mix well then cook over a medium heat for 15 minutes or until the fish is just tender.

2. Stir in the lime juice just before serving.

[Global Angel]

Chilli Baked Crab      HT  MC  Sri Lankan  45mins

Serves 4       Hot Shellfish Seafood   Vegetables  Spices  Main Course   Gluten Wheat Diary Free Eggless    Sri Lanka Ceylon Ceylonese Asia Asian

Ingredients
2-3 Medium sized Cooked Crabs
1 large Potato, boiled and mashed
1 large Tomato, diced
4 Garlic Cloves, crushed
1 large Onion, finely chopped
4 Green Chillies, finely chopped
2 tbsp Lime Juice
1 Carrot , grated
1 teasp Curry Powder
Salt and Black pepper
1 tbsp Vegetable Oil

Instructions

1. Preheat the oven to 150C, 300F, gas Mark 2. Separate the claws from the crabs using a twisting motion and crack them with a crab cracker or hammer, and remove the crab meat and place in a medium sized mixing bowl.

2. Place the bodies of the crabs on their backs then firmly pull the bodies away from the shells (with the legs still attached). Wash two of the top shells well and reserve for serving.

3. Remove and discard the grey stomach sac and gills then remove the dark and white crab meat from the body and legs and add to the mixing bowl.

4. Add the remaining ingredients into the crab meat, mix well then pack into the washed top shells of the crabs.

5. Place the filled crab shells onto a baking tray and bake for 30 minutes. Serve hot with rice.

[Global Angel]

Sri Lankan Fish And Lentils Soup     HT SP 45mins



Serves 4      Hot Fish Pulses Vegetables Spices Herbs Soup Gluten Wheat Free Eggless Sri Lanka Ceylon Ceylonese Asia Asian

Ingredients
225g/8oz Thick Fish Fillets, cut into 2.5cm/1-inch pieces
2 Onions, chopped
1 Tomato, chopped
50g/2oz Lentils
1 teasp Freshly chopped Coriander
1 teasp Ground Cumin
Salt and White Pepper
900ml/30fl.oz. Water
25g/1oz Butter or Ghee
1 Curry Leaf
2 teasp Lime Juice

Instructions

1. Place the fish in a large saucepan together with add half the onions, the tomato, lentils, coriander, cumin, salt, pepper and water. Bring to simmering point then cover and cook over a medium heat for 25 minutes, stirring from time to time.

2. Heat the butter or ghee in a frying pan, add the remaining onion and curry leaf and stir fry for 2-3 minutes.

3. Add to the fish soup, mix well and continue to cook for a further 10 minutes.

4. Just before serving, sprinkle the soup with lime juice. Serve immediatelyri Lankan Fish And Lentils Soup     HT SP 45mins

[Global Angel]

Sinhalese Curried Pumpkin     Veg  HT  MC  ACC  Sri Lankan 45mins

Serves 2 as a main course or 4 as a side dish     Hot Vegetarian Vegan Vegetables Spices Main Course Accompaniment Gluten Wheat Diary Free Eggless Sri Lanka Ceylon Ceylonese Asia Asian

Ingredients
2 tbsp Desiccated Coconut
5 Garlic Cloves, chopped
½ Large Onion, chopped
¼ teasp black mustard seed
4 Curry Leaves
1 teasp Ground Coriander
½ teasp Ground Cumin
½ teasp Ground Turmeric
240ml/8fl.oz. Hot water
1 tbsp Vegetable Oil
Salt
25g/1 oz Creamed Coconut, grated
450g/1lb Pumpkin, peeled, deseeded and cut into 2.5cm/1-inch cubes

Instructions

1. Heat a heavy-bottomed frying pan until hot then add the coconut and dry-fry until dark brown constantly stirring to prevent the coconut from burning.

2. Transfer to a food processor together with the garlic, onion and 2 tablespoons of water and process to a smooth paste.

3. Heat the oil in a large saucepan, add the mustard seeds, cover and cook over a low heat until the seeds pop.

4. Add the curry leaves, coriander, cumin and turmeric and stir-fry for 30 seconds.

5. Add the hot water, creamed coconut and spice paste and mix well.

6. Add the pumpkin pieces and salt, bring to the boil, stirring then cover and simmer for about 15 minutes or until the pumpkin is tender. Serve hot.