CHICKEN CURRY
INGREDIENTS
3 lb. Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsp. Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs. Vegetable oil
2 tbs. Tomato paste or sauce
1 cup thick Coconut milk or fresh milk
METHOD
Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cup water & stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.
LUNU MIRIS
INGREDIENTS
1 Small Onion sliced
3 tablespoonfuls of red chili powder
1 tbs. crushed Maldive fish
Salt to taste
Lime juice (one lime)
METHOD:
Mix the sliced onion, chili powder, salt and Maldive fish. Add limejuice and mix thoroughly. Serve with Indhi Appa (String Hoppers) and curry.
COCONUT SAMBOL
INGREDIENTS
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup of warm water and mix well to moisten the desiccated coconut).
2 small pearl onions or shallots sliced.
1 small green chili sliced.
1 clove garlic sliced.
1-2 tsp. hot red chili powder.
1 tsp. Salt.
1-2 tsp. Maldive fish (optional).
1 medium lime.
METHOD
Grind or chop all ingredients except coconut, in a grinder or chopper (a mortar & pestle can also be used).
Once the ingredients are crushed and mixed thoroughly, add the coconut.
Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with fingers).
Squeeze half a lime. Mix well.
Taste and adjust salt & lime.
Serve with rice and curries.
SEENI SAMBOL
INGREDIENTS
5 large Onions peeled and finely chopped
1/4 cup Maldive Fish
1 1/2 inch Ginger root (crushed)
8 cloves garlic (crushed)
3 tbsp. crushed red Chilies
5-6 cardamoms
3-4 cloves
1 small sprig Curry leaves
1-2 pieces Rampe
1 piece Sera
1 piece Cinnamon
Salt to taste
1 tsp. Tamarind paste
2 tbsp. Sugar
4-6 tbsp. Vegetable oil
METHOD
Mix the first 12 ingredients well. Heat the oil in a shallow pan. Add the mixed onions and keep stirring. When the onions are well fried and dry, add the tamarind paste and keep stirring until well mixed. Allow to fry a few minutes longer. The mix will turn dark brown when well fried. Add the sugar and keep stirring for a little while longer. Taste and adjust salt if required.
TUNA CURRY
INGREDIENTS
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice
METHOD
Heat the oil in a frying pan.
Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well.
Stir the tuna regularly until well-fried (aprx. 5 min.)
Add the tomato, chili, onion, sugar and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.
YELLOW RICE
INGREDIENTS
3 Cups long grain Rice
4 tbsp. ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp. ground Turmeric
3 ½ tsp. Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)
METHOD
Wash rice and drain thoroughly.
Heat butter on a saucepan.
Add onions and fry until golden brown.
Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
Add coconut milk and bring to a boil.
Reduce heat; cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and serve hot with curries.
ALUWA - Submitted by Rozmin Mumtaz
Ingredients
250g Rice Flour
75g Roasted Cashew nuts
75 – 100ml Kithul (Treacle)
A pinch of Cardamom Powder (to taste)
Food Colouring (optional)
Method
• Heat the treacle in a pan at around 35 to 45 degrees Celsius, warm enough to touch.
• In another pan, brown the rice flour for about 10 minutes till it gives a light brown colour but make sure you don’t overheat it or else it will burn.
• Gradually add the treacle to the rice flour, fold and mix gently little by little.
• Add the roasted cashew nuts, cardamom powder and food colouring if required.
• Then feel the mixture until you can roll it into a ball but make sure it isn’t hard otherwise it will be impossible to eat.
• Take a tray with the bottom wrapped in cling wrap or tracing paper (so the mixture doesn’t stick) and spread the mixture evenly with a spatula.
• While it is still hot, cut it into diamond shapes.
