Meen Kulambu

 

Meen Kulambu

Tamarind fish curry
Being an island surrounded by warm waters, Sri Lanka has a bountiful supply of fish. This classic Tamil curry shows off the trio of tamarind, coconut and curry leaves found in so many of our recipes.

• 500g (1lb 2oz) firm fish, such as Atlantic mackerel, large trevally (jack fish) or tuna
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 6 fresh curry leaves
• 1/2 tsp fenugreek seeds
• 2 green chillies, slit lengthways with seeds in
• 1 medium onion, medium diced
• 6 garlic cloves, cut into quarters
• 200ml (7 fl oz/generous 3/4 cup) tamarind water
• 200ml (101/2 fl oz/11/4 cups) water
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 tbsp Thool (curry powder)
• 100ml (31/2 fl oz/7 tbsp) coconut milk

Instructions

1. Wash the fish well and cut it into small steaks or chunky pieces depending on the type of fish. Wash the pieces once or twice more and set aside.
2. Heat the oil in a medium, lidded saucepan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the fennel and cumin seeds and give it a stir or two. Next, add the curry leaves and fenugreek seeds and stir-fry for a minute or so. Then, add the green chillies and give it another stir, then the onions and stir-fry for 30 seconds. Finally add the garlic and sauté until the onions are soft and turning golden.
3. Add the tamarind water and the water, all the ground spices, the curry powder and the salt. Mix well and bring to the boil. Reduce the heat and simmer for about 15 minutes, until the curry begins to thicken.
4. Add the coconut milk and a little extra water if it’s too dry. Bring it to the boil, then slide the fish pieces in one by one, trying to keep the temperature of the curry at boiling point.
5. Once all the fish pieces are in and the curry has returned to the boil, reduce the heat, cover and simmer the fish for about 10 minutes until cooked and the sauce is medium thick. Gently move the fish around a little as it cooks, being careful not to break it. You could use a long spoon or slowly move the pan sideways while the base is still resting on the stove.
6. When the fish is ready, taste for salt and remove from the heat. Let it rest for about 5 minutes before serving.

Kokis

Kokis

How to make kokis

The first step of the kokis recipe is to prepare the dough with rice flour, coconut milk, a pinch of kaha (turmeric powder) and salt. Turmeric is used first of all for its taste but also to obtain this yellow color characteristic of kokis.

Regarding the amount of turmeric, I recommend that you first add the recommended amount, and then adjust after the first frying. The color of the dough is always a little paler than the color obtained after frying.

The dough should be well worked by hand until you get an almost creamy and thick texture that has the consistency of the dough of dosa, the famous southern Indian crepe.

Next, dip the kokis achchuwa (mold) in the hot oil before dipping it into the dough and dipping it again in the hot oil after the dough has stuck. Immediately after the kokis turned into a golden color (less than ten seconds), gently remove the dough from the mold with a wooden or metal pick. Then, fry the other side of the kokis for just a few seconds.

The mold must be hot enough for the dough to cover it properly. If the mold is not hot, the dough does not stick to the mold and the kokis will not separate from the mold when dipped in hot oil. In addition, care must be taken that the mold is not completely immersed in the dough by mistake. Otherwise, the kokis will not come off the mold.

You can understand that you must have some experience, be quite skilled and especially be focused to prepare kokis!

If this is your first time, I recommend to double the doses for precautions, as you may fail your first few attempts.

 

Ingredients

• 1¼ cup rice flour , sifted
• ¾ cup coconut cream (thick coconut milk)
• 1 egg
• ½ tablespoon turmeric
• 2 tablespoons sugar
• 1 teaspoon salt
• Coconut oil

 

Instructions

1. Beat the egg and sugar for one minute.
2. Add salt and turmeric and mix well.
3. Add the rice flour and the coconut milk and mix well by hand (do not use an electric mixer).
4. The consistency of the dough should be the same as the dough of dosa, a smooth and creamy mixture, more consistent than a crepe batter.
5. Heat the coconut oil over medium heat in a large thick-bottomed pan or a wok.
6. Dip the kokis mold in the hot oil for a few seconds until it becomes hot.
7. Dip the heated mold into the dough without immersing it completely and dip it immediately in the oil again.
8. After a few seconds, the dough should come off easily by lightly tapping the mold handle against the edge of the pan.
9. If the dough sticks, gently remove it from the mold with the help of a wooden pick or a stick.
10. Fry the other side for a few seconds.
11. Renew the operation until all the dough is used.
12. Place the kokis on a plate lined with paper towel.
13. For a savory version, enjoy the kokis as is.
14. For a sweet version, dip them in a sugar syrup or honey or simply sprinkle them with icing sugar.
15. Kokis can be kept for a week in a glass jar or a metal cake box.

 

Recipe Notes

• After the second kokis, do not dip the mold in hot oil for too long.
• It is important to find the optimal heat level required to cook kokis. If the heat is high, as soon as the dough is brought into contact with the mold, it will not adhere to the mold. In addition, an oil that is too hot will burn the kokis almost immediately.
• Check the consistency of the dough at regular intervals. If the dough is too thick, adjust by adding a little coconut milk or cold water.
• If the kokis are too thick and crispy, it may either be that the oil is too hot or more likely, it may be due a dough that is too thick. Adjust one or both, if necessary.

Malay Achcharu

Malay Achcharu

Ingredients

• 8 oz. shallots , peeled
• 6 oz. red onions , cut into large pieces
• 2 cloves garlic
• 5 oz. small red and/or green peppers , sliced
• 5 oz. carrots , cut into rectangular sticks
• 4 green hot peppers , diced
• 10 oz. dates , pitted
• 1 tablespoon sugar
• 2 oz. mustard seeds
• ½ cup coconut vinegar
• 2 tablespoons mild red pepper flakes
• Salt

 

Instructions

1. Rinse vegetables and drain.
2. Spread them on a cloth to remove extra moisture and put another cloth over it. Let dry for one hour.
3. After one hour, change the cloth and allow to dry again for 30 minutes.
4. Before proceeding with the preparation of the recipe, make sure that the vegetables are free of moisture.
5. In the bowl of a blender, place the pitted dates, garlic, vinegar, mustard seeds, sugar, mild red pepper flakes and salt. Mix until they turn into a very thick sauce.
6. In a large salad bowl, place the vegetables and pour the prepared vinegar sauce.
7. Using a wooden spoon, mix well until everything is incorporated.
8. Store in a clean, dry, sealed glass jar and store at room temperature for 5 days.
9. Refrigerate the jar for 10 to 15 days before tasting.
10. Can be served with rice or biryani.

Recipe Notes

During preparation, make sure that everything is free of moisture, including your hands, blender, jar or bowl.

Nelum Ala maluwa

Nelum Ala maluwa

Ingredients

• 1 lb lotus roots (fresh or frozen), sliced
• 1 red onion , thinly sliced
• 3 cloves garlic , pressed
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds (methi)
• 3 teaspoons yellow curry powder
• 1 teaspoon turmeric
• 1 pandanus leaf , cut into a dozen ½ inch pieces
• 10 leaves curry
• 1 (14 oz) can light coconut milk
• 1 (14 oz) can thick coconut milk
• 2 tablespoons sambal sauce (or equivalent)
• 1 green chili pepper , finely chopped

 

Instructions

1. In a pan with hot oil, add mustard seeds and fenugreek seeds.
2. When the seeds begin to pop, add half the onion and sauté for a few minutes.
3. Add the lotus roots, 2 garlic cloves, curry (spice blend), turmeric, curry leaves and half of the pandanus leaves.
4. Continue to sauté for 2 minutes so that the lotus is covered with spices and herbs.
5. Add the light coconut milk and stir for 2 minutes. Pour the thick coconut milk. It is not necessary to use all the can but you may adjust based on how rich you want the sauce to be.
6. Cover the pan and simmer until lotus roots are tender enough. Depending on the thickness of the lotus slices, it may take 10 to 15 minutes.

 

Hot sauce

1. In a skillet, sauté a little oil, add sambal (spicy sauce), green hot pepper, one garlic clove, a few pandanus leaves and the rest of the red onion. Sauté for a few minutes.
2. At serving time, add one tablespoon (or more) of this concoction to spice up your lotus curry.

Mutton Curry

Mutton Curry

Mutton Curry

Ingredients

• 1½ lb ​​deboned lamb shoulder
• 4 tablespoons vegetable oil
• ½ teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon mustard seeds
• 2 cinnamon sticks
• 3 cardamom pods
• 2 pandanus leaves (rampa)
• 10 leaves curry
• 1 stem lemongrass , thinly sliced
• 2 green hot peppers , split lengthwise and seeded
• 1 onion , finely chopped
• 2 cups boiling water
• 1 cup coconut cream
• ½ tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
• Juice of ½ lime
• Salt

For the marinade

• 4 cloves garlic , finely chopped
• 1 (2-inch) piece ginger , peeled and finely chopped
• 1 tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
• 1 tablespoon chili powder
• 1 teaspoon turmeric
• 4 tablespoons red wine vinegar
• 2 teaspoons salt

Instructions

1. Wash the meat in cold water and drain.
2. Place the meat in a large salad bowl, add all the ingredients for the marinade and mix by hand for a few minutes to incorporate all the spices.
3. Marinate for 1 hour at room temperature.
4. In a saucepan, heat the oil on low heat.
5. Add the cumin seeds, fenugreek seeds, mustard seeds, cinnamon, cardamom, cloves, pandanus leaf, curry leaves, lemongrass and onions, and sauté until the onions turn golden.
6. Add the marinated meat and mix well.
7. Cover the meat with water and bring to a boil.
8. Place the lid on the pot and cook over medium heat for about 1 hour, or until the water evaporates and the meat is cooked through and tender.
9. Add the coconut cream, mix well and simmer for 10 to 15 minutes until the sauce gets thick.
10. Remove from heat, sprinkle with bathapu thuna paha (spice blend) and squeeze lime juice over.
11. Stir and add salt to taste.

Ekor Sop

Ekor Sop

Ingredients

 

For the soup

• 1½ lb oxtail , cut into 1-inch thick slices
• 2 tablespoons vegetable oil
• 5 oz. red onions , cut into small cubes
• 4 oz. potatoes , cut into large pieces
• 3 oz. carrots , cut into thick slices
• 1 oz. ginger , grated
• 3 cloves garlic , crushed
• 2 teaspoons ground cumin
• 6 cups boiling water
• 3 Thai chili peppers , cut in half lengthwise
• 3 stems cilantro , with leaves
• 3 oz. tomatoes , peeled, seeded, and cut into large cubes
• 1 tablespoon sugar
• ¼ teaspoon black pepper
• Salt

 

For the spices

• 1 teaspoon coriander seeds
• 5 whole cloves
• 6 pods cardamom
• 10 star anise
• 1 stick cinnamon

 

For the garnishing

• Juice of a lime
• 3 shallots , thinly sliced and fried
• ½ bunch cilantro

 

Instructions

1. Heat the vegetable oil in a large Dutch oven over medium heat. Add the oxtail and sauté it until both sides turn slightly brown.
2. Add the onion, ginger, garlic and sauté everything together for a minute.
3. Add the boiling water. Ensure there is enough water to cover all the ingredients (add if necessary).
4. Place the coriander seeds, cloves, cardamom, and star anise in the center of a piece of cheese cloth and tie firmly to form a kind of bouquet garni.
5. Stir in cilantro leaves, ground cumin, cinnamon stick, bouquet garni and chili peppers.
6. Bring to boil on high, then reduce to medium heat and cook for 2 to 3 hours or until the oxtail is tender.
7. Using a skimmer, regularly remove any impurities, foam or grease that would accumulate on the surface.
8. Add the tomatoes, potatoes and carrots. Simmer for 30 minutes.
9. Add black pepper and sugar. Add salt to taste.
10. At time of serving, squeeze the lime on the soup. Pour the soup into individual bowls and garnish with crispy fried shallots and cilantro leaves.

Ulundu vadai

Ulundu vadai

How to make perfect lentil donuts

The recipe is very simple if you follow these tips. I recommend that you do not add too much water in your lentils when you blend them. Otherwise, it will be impossible for you to shape the small donuts. If the dough is too sticky, add 1 to 2 tablespoons of rice flour to thicken it and let stand in the fridge for an extra half hour.

Also, please make sure that the cooking oil is at the right temperature. If the oil is not hot enough, the donuts will be very hard, and they will sink just like the Titanic to the bottom of your pan. Check the temperature of your cooking oil by immersing a wooden spatula. When small bubbles appear, it’s ready! Drain your warm donuts well on a plate linked with paper towel.

Ingredients

• 5 oz. urad dal or ulutham paruppu without skin (split and flattened Indian white lentils)
• 5 scallions , finely chopped
• 2 green hot peppers
• 1 (2-in) piece fresh ginger
• 3 tablespoons chopped cilantro leaves
• 6 curry leaves , chopped
• 2 pinches asafoetida powder
• Salt
• Vegetable oil (for frying)
• Iced water

 

Instructions

1. Soak the urad dal for 3 hours (not more), at room temperature for 2h30 and in the refrigerator for the last 30 minutes.
2. Rinse and drain.
3. In the bowl of a blender, first add the ginger and the hot peppers and mix. Then gradually add the urad dal.
4. Blend for a few minutes to obtain a smooth dough. Add the urad dal little by little, while the mixer is running. Moisten urad dal during mixing. For this, just spray iced water from time to time to prevent the mixer from getting stuck or overheat. This process takes about 10 to 12 minutes.
5. Transfer the resulting dough to a large bowl and add all remaining ingredients to this dough. Mix well. Place in the refrigerator for 30 minutes.
6. Prepare a large bowl of iced water next to the dough.
7. Heat a large oil bath in a nonstick Dutch oven.
8. Soak one hand in the bowl of iced water and immediately take a small piece of dough.
9. While keeping this piece of dough in the palm of your hand, use the thumb to make a hole in the middle.
10. Place the vadai in the hot oil by shaking your fingers slightly to remove it from your hand.
11. Renew the operation until all the dough is used.
12. Fry over medium heat. Turn vadais and fry until both sides turn golden and crisp.

 

Recipe Notes

The vadais must be crispy. If they absorb too much oil, it means that too much water has been added during mixing. If this is the case, add 1 teaspoon of rice flour or wheat flour to the dough and mix well.
If the dough is too sticky and it is difficult to shape the vadais, keep the dough in the refrigerator for 1 hour.