Sri Lankan Sea Food Recipes

Sri Lanka boasts an amazing variety of food and styles of cooking. The island has a rich heritage of indigenous dishes and its regional cooking is strongly individual and varied. For example, Kandyan  Sinhalese cooking, with its emphasis on hill country vegetables and fruits; coastal cooking, making the best of the abundant seafood with which the land is blessed; Tamil cooking, closely linked to that of southern India, which is especially prevalent in Jaffna, in the north.

Spicy Barbecued Fish Recipe

Ingredients : Serves 4

4 2 tablespoons 1 1/2 teaspoons 1 teaspoon 1/4 teaspoon 1 2 cloves 2 slices 1/4 teaspoon 1/4 teaspoon 1/2 teaspoon 1 tablespoon 1 teaspoon 1 teaspoon 1 tablespoon

Small mullet, whole Lemon juice Salt Ground turmeric Ground black pepper Small onion, sliced Garlic, peeled Fresh ginger Ground cinnamon Ground cloves Dried crushed curry leaves, optional Ground coriander Ground cumin Chili powder or to taste Oil Banana leaves or foil for wrapping

Method :

• Clean and scale fish, leaving the head on.
• Wipe inside fish with kitchen paper dipped in coarse salt, leaving body cavities clean.
• Snip out gills with kitchen scissors and trim any long spines or fins neatly.
• Wash fish well, cut diagonal slashes in flesh with sharp knife, about 2.5 cm (1 inch) apart, and rub fish with
  a little lemon juice, salt, turmeric and pepper.
• Put remaining ingredients into container of electric blender and blend to a smooth paste (or use a mortar and pestle).
• Apply to fish, rubbing well into slashes and body cavity.
• Spoon remaining mixture over fish.
• Wrap in leaves or heavy-duty foil and make a neat parcel.
• Put over glowing coals or under a heated griller for 10 minutes on each side.
• Open parcel for last few minutes to allow excess moisture to evaporate.
• Serve with steamed rice.

Spicy Seafood Recipe

Ingredients :

500g 2 250g 3 tablespoons 2 2 cloves 1 tablespoon 1/2 teaspoon 1 teaspoon 1 teaspoon 1/4 cup 1 teaspoon

Raw shrimps Squid hoods Mussels Cooking oil Medium onion, sliced Garlic, crushed Grated fresh ginger Ground turmeric Chili powder Paprika Tomato puree Grated palm sugar or soft brown sugar

Method :

• Peel and de-vein the shrimps.
• Cut the squid hoods into 6 cm squares and score a crisscross pattern lightly into the flesh with a small sharp knife.
• Scrub the mussels and remove the beards.
• Heat the oil in a large heavy-based pan or wok, add the onion, garlic and ginger, and cook over medium heat for 3 to 5 minutes or until the onion is soft.
• Add the turmeric, chili powder and paprika, and cook for 2 minutes or until the oil begins to separate from the spices.
• Add the seafood to the pan and cook over high heat for 3 to 5 minutes or until the shrimps are pink.
• Stir in the tomato puree and sugar and stir-fry for 3 minutes or until the sauce is heated through.
• Serve with rice or noodles.

Sri Lankan Fish Curry Recipe

(Malu Curry)

Ingredients : Serves 4-6

4 large 1 teaspoon 1 teaspoon 1 teaspoon 2 medium 1/2 teaspoon 2 cloves 1 teaspoon 1 8 1 1/2 tablespoons 1/4 cup 2 cups

Fish steak (Spanish mackerel) Ground black pepper Salt Ground turmeric Onions, finely chopped Fenugreek seeds Garlic, finely sliced Finely chopped fresh ginger Small stick cinnamon Curry leaves Ceylon curry powder Tamarind liquid Coconut milk Oil for frying Few pieces dried pandan leaves

Method :

• Wash fish steaks, dry on kitchen paper and rub each steak well with a mixture of pepper, salt and turmeric.
• Heat about 1/2 inch (1.75 cm) oil in a large frying pan and fry fish quickly to a golden color.
• Drain on paper while preparing the gravy.
• Heat 2 tablespoons oil in a large saucepan and gently fry onions, fenugreek, garlic and ginger until onions are soft and golden.
• Add cinnamon, pandan, curry leaves and curry powder and fry for 2 minutes, stirring.
• Add tamarind liquid and coconut milk and simmer, uncovered, until gravy is thickened and slightly reduced.
• Put in the fish steaks.
• If they are very large, divide into serving pieces.
• Spoon gravy over the fish and simmer for about 10 minutes.
• Serve hot with boiled rice and vegetable curries.