Sri Lankan breakfast and brunch fare is a vibrant reflection of the island’s culinary heritage, mixing various influences with indigenous flavours. Central to those morning meals are dishes similar to kiri hodi, a creamy, coconut milk gravy that’s typically paired with string hoppers, and kiribath, a ceremonial rice dish cooked in coconut milk that’s typically served on particular events. Sri Lankan fish curry, in the meantime, made with a novel mix of spices, showcases the nation’s love for daring, fragrant flavours. These dishes not solely present a hearty begin to any day, but in addition spotlight the cultural significance of coconut and spices in Sri Lankan delicacies.
Egg kiri hodi
Pandan leaves are a staple of south Asian cooking, and convey a beautiful freshness to any dish. Search for them in specialist Asian meals shops or on-line; in the event you can’t pay money for any, simply depart it out.
Prep 15 min
Cook dinner 45 min
Serves 4
5 eggs
1 medium onion, peeled and thinly sliced
3-4 curry leaves, ideally recent ones
2½cm piece pandan leaf (optionally available)
1 inexperienced chilli, thinly sliced
1 crimson chilli, thinly sliced
1 medium tomato
8-10 fenugreek seeds
1 tsp floor turmeric
1 goraka (garcinia) pod, or the juice of ½ lime
Salt
280ml tinned coconut milk, 120ml put aside, the remaining diluted with 80ml chilly water
A squeeze of lime, to complete
For the kiribath
360g white or basmati rice
2½ tsp salt
10cm piece pandan leaf (optionally available)
240ml thick coconut milk
First make the kiribath, as a result of it wants time to chill and set. Rinse the rice in chilly water thrice, till the water runs clear, then put it in a medium saucepan with 470ml chilly water, two teaspoons of salt and the pandan, if utilizing. Convey the rice to a boil, flip down the warmth to a naked simmer, then cowl and depart to cook dinner for 10 minutes.
When the rice is sort of cooked, stir the remaining half-teaspoon of salt into the thick coconut milk (preserve the spoon, since you’ll use it once more later), pour into the rice and blend effectively. Cowl once more, flip down the warmth to the bottom doable setting and depart the rice for 10 minutes extra, scraping the underside of the pan often, so it doesn’t catch and burn an excessive amount of.
Tip the new rice on to a platter, run the again of the coconut milk spoon excessive to flatten, and depart to chill and set. As soon as set, minimize into squares or blocks.
Whereas the kiribath is cooling, make the egg kiri hodi. Put 4 of the eggs in a saucepan and fill with chilly water to return roughly 2½cm above the eggs. Convey to a fast boil, cowl the pan, take off the warmth and put aside. Do not elevate the lid. After seven minutes, drain the eggs, depart to chill, then peel off the shells.
Put the sliced onion, curry leaves, pandan, if utilizing, each chillies, tomato, fenugreek seeds, turmeric, goraka (or lime juice) and a pinch of salt in one other saucepan, add roughly 120ml water and convey to a simmer. Pour within the diluted coconut milk and convey to a boil. Stir within the reserved 120ml undiluted coconut milk and simmer for 3 minutes.
Beat the remaining egg in a bowl, tip this into the kiri hodi combine and cook dinner, stirring, for a minute. Add the shelled boiled eggs to the pan and simmer gently for 2 minutes, simply to heat by way of. Add a squeeze of lime, then serve with the kiribath.
Sri Lankan fish curry
Prep 20 min
Marinate 1 hr
Cook dinner 45 min
Serves 4-6
For the fish
700g sustainably-sourced agency white fish (eg, cod, haddock, tilapia)
½ tsp floor turmeric
1 tsp salt
½ tsp floor black pepper
For the unroasted curry powder
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp fenugreek seeds
7½cm-10cm cinnamon stick
For the curry
5 tbsp coconut oil
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
1 medium onion, peeled and thinly sliced
10-15 curry leaves, recent, ideally
6 garlic cloves, peeled and roughly chopped
2½cm piece recent ginger, peeled and roughly chopped
2½cm piece cinnamon stick
½ tsp floor turmeric
1 tsp chilli powder
590ml coconut milk
1-2 inexperienced finger chillies, finely chopped (discard the pith and seeds in the event you favor much less warmth)
5cm piece pandan leaf (optionally available)
Juice of ½ lime
Put the fish, turmeric, salt and pepper in a big bowl, toss effectively to coat, then cowl and marinate within the fridge for an hour.
In the meantime, make the curry powder. In a mortar or spice grinder, grind all of the substances to a advantageous powder.
For the curry, put the coconut oil in a medium saucepan on a medium warmth and, as soon as sizzling, add the mustard, cumin and fenugreek seeds, and cook dinner, stirring, for 30 or so seconds, till aromatic.
Add the sliced onion, cook dinner, stirring typically, for eight minutes, till gentle golden brown, then stir within the curry leaves and cook dinner, stirring, for a minute longer. Add the garlic, ginger and cinnamon, and cook dinner for 2 minutes extra.
Add the turmeric, chilli powder and a tablespoon of the bottom unroasted curry powder (preserve the remaining in a sealed jar and use inside three months) and cook dinner, stirring, till the spices scent fragrant. Stir within the coconut milk and a pinch of salt, then carry the curry sauce to a boil.
Flip down the warmth to a simmer, gently stir within the marinated fish, inexperienced chilli and pandan, if utilizing, cowl the pan and depart to cook dinner for 10 minutes. Take off the warmth, depart to relaxation for 10 minutes, then gently stir within the lime juice. Serve with crusty white bread and/or the kiribath above.
The Guardian goals to publish recipes for sustainable fish. Verify rankings in your area: UK; Australia; US.
Supply hyperlink
