Catalot Sri Lankan Recipes

Recipe Based on: Fire and Spice by Heather Jansz Balasuriya
Serving Size: 4

3 Tablespoons Butter

1 Medium Onion -- finely chopped

3 Cloves Garlic -- finely chopped

1/4 Cup Dried Shrimp -- optional

2 Teaspoons Ground Red Chile Powder

1/2 Teaspoon Turmeric

1/2 Teaspoon Cumin

1/2 Cup Coconut Milk

2 Large Broccoli Stalks -- finely chopped

Salt -- to taste

Heat oil in large skillet. Add onion, garlic and dried shrimp. Saute 5 mins. Add chile powder, turmeric and cumin, saute 1 min. Add coconut milk, bring to boil. Add broccoli and salt, cook uncovered 5 minutes.

Recipe Based on: Fire and Spice by Heather Jansz Balasuriya
Serving Size: 4

1 Pound Chicken -- cubed

6 Cups Water

1/2 Teaspoon Salt

1 Teaspoon Black Pepper

1 Tablespoon Ground Coriander

1 Tablespoon Cumin

1 Pinch Saffron

2 Large Tomatoes -- finely chopped

1 Large Onion -- sliced

1 Stick Cinnamon

1/2 Teaspoon Ginger -- finely chopped

2 Cloves Garlic -- finely chopped

2 Tablespoons Olive Oil

2 Cups Coconut Milk

2 Tablespoons Lemon Juice

Put chicken and water in pan and bring to a boil. Add salt, pepper, coriander, cumin, saffron, tomatoes, half the onions, cinnamon, garlic and ginger. Simmer for 30 minutes. Remove from heat. In skillet, heat the oil and brown the remaining onions. When brown, add coconut milk. Then add to the chicken mixture. Add lemon juice. Bring to a boil and simmer for 15 minutes. Serve hot with rice.

3 Large Tomatoes -- finely chopped

1 Teaspoon Cider Vinegar

Salt -- to taste

1 Tablespoon Ground Chili Peppers -- any kind

3 Tablespoons Olive Oil

1 Large Onion -- sliced

1 Pound Large Shrimp

2 Tablespoons Cornstarch

2 Tablespoons Parsley -- finely chopped

4 Medium Green Chile -- finely chopped

Salt And Pepper -- to taste

In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.

Recipe Based on: Fire and Spice by Heather Jansz Balasuriya

3 Medium Green Chiles -- finely chopped

1 Medium Onion -- finely chopped

1/2 Teaspoon Turmeric

1 Stick Cinnamon

3 Cloves Garlic -- finely chopped

1 Teaspoon Ginger -- finely chopped

1 Teaspoon Lemongrass

Salt -- to taste

3 Cups Coconut Milk

2 Cups Water

4 Cups Vegetables -- sliced

In soup pot, combine chiles, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconkut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 mintues Serve over rice.

NOTES : suggested : beans cabbage, green beans, okra, potatoes, zucchini, yellow squash, any hard squash, tomatoes.

Recipe Based on: The Whole Chile Pepper Cookbook
Serving Size: 4

8 Small Jalapeno -- chopped

4 New Mexico Green Chiles -- roasted

1 Teaspoon Cayenne

1/2 Cup Tamarind Pulp

1 Cup Shallots -- chopped

5 Cloves Garlic -- chopped

2 Tablespoons Fresh Ginger Root -- chopped

3 Tablespoons Olive Oil

4 Large Chicken Breasts -- cubed

1 1/2 Cups Unsweetened Coconut Milk

Soak tamarind pulp in 3 cups boiling water for 2 hours. mash then strain. Discard pulp and save juice. saute jalapeno, garlic, shallots and ginger in oil until soft. add cayenne and chicken. mix well. add coconut milk. bring to boil. reduce heat. cover, simmer 30 minutes stirring occasionally. add other chiles and cook for 5 more minutes. remove cover. add tamarind liquid. cook another 10 minutes until thickened. serve over rice.

Other Recommended Cookbooks for Cooking