She Strengthens

Savoring the Flavors of Sri Lanka: A Traditional Recipe

Discovering Ceylon Cookery

This recipe is an adaptation of Chandra Dissanayake’s “Ceylon Cookery,” a culinary gem originally published in Sri Lanka in 1968. While the ingredient list may seem daunting, trust us, the end result is well worth the effort. Serve this flavorful dish with basmati rice and/or roti, and don’t forget to pair it with a refreshing Taj Mahal beer.

The Quest for Authenticity

If you’re having trouble finding Maldive fish, dried shrimp can be used as a substitute. For an authentic touch, try using Rich Brand dried Maldive fish, available from online Sri Lankan grocery suppliers serving the U.S., U.K., and Sri Lanka. You can also find dried pandan leaves, known as “rampa,” at these online stores.

Getting Started

Before diving into the recipe, make sure you have all the ingredients ready. This dish requires some prep work, but the payoff is well worth it.

Ingredients (17)

• 1 pound meat
• 1 ounce rice
• 3 slices fresh ginger, peeled
• 1 ounce thick tamarind pulp, extracted with 2 ounces coconut milk or water
• 1 teaspoon cumin powder, preferably freshly ground
• Pinch of turmeric
• Curry leaves
• 1 1/2 “dessertspoons” coriander powder, preferably freshly ground
• 1 ounce fresh coconut
• 1/4 ounce fresh garlic
• 2 ounces onions
• 1 1/2 “dessertspoons” chillie powder (Sri Lankan or Indian kind)
• 1 teaspoon sweet cumin powder
• 1 1/4 teaspoons salt
• Rampe (pandan leaf), sera (?)
• 2 “dessertspoons” vegetable oil
• 16 ounces (2 cups) 1st and 2d extracts of coconut milk

Instructions

Step 1: Prepare the Ingredients

Chop 1 ounce onion, dice the second ounce. Finely chop the garlic and ginger.

Step 2: Roast and Grind

Roast the coconut and rice in a dry skillet or oven until brown. Grind it to a fine paste with water.

Step 3: Mix and Simmer

Mix all ingredients together, except for the curry leaves, rampe/pandan leaf, sera, and sliced onions. Place the mixture in a sauce pot or Dutch oven and bring it to a boil. Then, cover and reduce heat to simmer until the meat is tender.

Step 4: Add the Finishing Touches

Heat the oil in a skillet until very hot, then toss in the curry leaves, rampe, sera, and onions. Fry until golden brown. Add the meat mixture to the curry leaf mixture and bring it to a boil. Then, remove it from the heat.

Yield: 8 servings
Difficulty: Medium
Total Time: Approximately 45 minutes (depending on experience)