Sri Lankan Style Pork Curry

INGREDIENTS:
650g pork – cut into small chunks
1 onion – sliced
3 garlic cloves – sliced
Small piece of ginger – chopped
3 teaspoons chili powder
2 teaspoons black pepper powder
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
6 - 8 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 clove – crushed
3 tablespoons oil
3 cups water
Salt to taste

DIRECTIONS:
In a medium size bowl, mix chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with pork pieces and keep it aside.
Heat the oil in a large saucepan in medium heat.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes.
Then add onions and fry it till it’s gets light brown.
Now you can add all the dry spices and fry it nearly for 2minutes.
Add the marinated pork chunks and fry it for nearly 15 minutes on both sides.
After it’s fried, add water, stir the curry and keep the curry on high heat for nearly 15 minutes.
Now the gravy should be little bit thick, so change the heat into medium and again keep it for nearly 15 minutes
Off the heat & taste for salt.

SERVING:
You can have any kind of rice, bread, roti, noodles or what ever you like most.

NOTE:
1. It’s good if you can keep the pork chunks after mixing with spices (to marinate) nearly 15 – 20 minutes.
2. If you don’t like to fry the onions (Temper the onions & garlic with dry spices), you can add all the ingredients and mix together, and cook. (Can ski the first 5 steps.)
3. Also if you don’t like to fry the pork chunks, just skip the 6th step.

ENJOY!!!

Wambatu salada (Eggplant / Brinjal Salad)

INGREDIENTS:
1 eggplant – cut into small strips
1 onion – sliced
3 – 4 green chilies – optional
1 salad leaf – optional
1 teaspoon black pepper powder
¼ teaspoon turmeric
2 - 3 tablespoons lime juice
Oil to deep fry
Salt to taste

DIRECTIONS:
Get ready a medium size water bowl mix with turmeric and ¼ teaspoon salt.
Wash the eggplant and cut it into small strips, and put the strips into turmeric mix water bowl.
While you are cutting the eggplant, you can heat the oil in a large frying pan in medium heat.
When oil is ready, deep fry the eggplant strips till it gets little bit dark brown in colour on both sides.
Drain it on a paper or kitchen tissues to remove excess oil.
Now chopped the green chilies & salad leaf, and keep it aside.
In large bowl, place the deep fried eggplant strips, onions, chopped green chilies & salad leaf, black pepper powder & salt.
Mix it well, and finally add the lime juice and mix it again.

SERVING:
You can have this eggplant salad with any kind of rice, noodles or even with any kind of bread.

NOTE:
We are placing the eggplant strips in turmeric & salt mix water bowl, so it won´t change the colour of the eggplant strips.

ENJOY!!!

Kaha Bath (Yellow Rice)

In Sri Lanka, at home kitchen we normally make Yellow rice for small parties and get-togethers.
Also this is a very famous dish in hotels, especially in weddings.
If anyone need a small change in her or his lunch or dinner, no problem you can try this recipe.
Try it your self….
It’s very easy to make
BUT,
Tasty to eat…… :-).
Good luck with the recipe.





INGREDIENTS:
1½ cup Basmati rice - washed
1 onion – sliced
5 cloves of garlic – chopped
3 teaspoons margarine or butter
¼ teaspoon turmeric
5 cloves - crushed
5 cardamoms - crushed
2.5cm cinnamon stick
1.5 cups water
Salt to taste

DIRECTIONS:
Heat the saucepan on medium heat and add 2 teaspoons margarine.
When margarine is melted add onions, garlic & ½ teaspoon salt, fry it for nearly 10 minutes or till you gets the little golden brown.
Then add the rest of the margarine, 1/2 cup water, turmeric, cloves, cardamoms, cinnamon & 1/2 teaspoon salt. Mix it well and add the rice and again put 1 cup of water.
Cover the saucepan and keep it for nearly 10 minutes or till the rice is cooked.

SERVING:
You can have Yellow rice with potato/lentils curry, chicken/fish/sea food curry, any kind of salad or any thing you like most.

NOTE:
1. When you are adding dry spices (cloves, cardamoms, cinnamon) into the rice, you can make a bag with piece of a cloth, and tie it tightly. Then add that cloth bag to the saucepan. When the rice is cooked, you can just remove the spices bag.
2. If you can find black pepper corns, add ½ teaspoon with the turmeric, it will give you a good taste and also a nice look.

ENJOY!!!