Sri Lanka Archives - International Cuisine

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish.

Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries. Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island. This recipe calls for curry leaf called karapincha which can be found in most Sri-Lankan gardens. If you don’t have access to these fresh leaves you can buy them dried here. I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe. The black seeds may be hard to find at your local grocery so you can get them here. If you can find yellow ones just double the amount as they are not quite as pungent as the black ones. Both colors pop while they cook when it releases the strong mustard aroma. Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal. Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice? Sri Lanka contributes eighty percent of the world’s output. Do you know where cinnamon actually comes from? It actually comes from the inner bark of a tree. If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka” you will also find more authentic recipes as well.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!

Course Appetizer

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
4 dried red chilies chopped into large chunks
1 large onion finely diced
2 15 oz. chickpeas cans (drained)
Salt to taste

Instructions

Heat the coconut oil in a large frying pan.
Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
Add the onions and cook until soft and golden.
Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
Serve warm as a snack or as a side to your meal.

Nutrition

Sri Lankan Roasted Curry Powder

June 11, 2020 By Darlene at International Cuisine

Sri Lankan roasted curry powder is an essential spice blend to make Sri Lankan curries. Sri Lanka also known as the Spice Island is famous for its curries. As every family likely has their own spice blend that they use for various curries, most will have the same basic flavors of Sri Lanka. Feel free when you make your roasted Sri Lankan roasted curry powder to adjust to your liking. This is the one I used to make the Sri Lankan Prawn curry for our International Cuisine meal.

This spice blend is roasted and then ground together. You can use a spice grinder or do it the right way with a granite mortar and pestle called gal wangediya in Sri Lanka.

Other spices that you may want to include in your spice blend include star anise, nutmeg, fenugreek, cinnamon, mace and ginger to simply name a few. All these spices are used regularly in Sri Lankan cuisine.

Sri Lanka is a tropical Island paradise that was a stop on the historic Oceanic Silk Road. Sri Lanka brought the world cinnamon and black pepper two indigenous spices found on the island.

Did you know that Sri Lanka is one of the world’s largest exporters of tea and cinnamon? If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal and much more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Sri Lankan Roasted Curry Powder

A lovely spice blend which will set the tone for your Sri Lankan curry dish.

Course Seasoning

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings Tablespoons

Calories 46kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

4 Tbsp coriander seeds
3 Tbsp cumin seeds
2 Tbsp black peppercorns
2 Tbsp basmati rice
1 Tbsp black mustard seeds
3 tsp whole cloves
2 tsp green cardamom seeds
1 tsp fennel seeds

Instructions

Instructions:

Place the rice in a non-stick pan.
Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and roast for few more minutes until the spices start to become aromatic. Keep moving the pan to prevent the spices from burning.
Remove from the heat and let the spices cool down.
Once cool, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder.
Store in an air tight container.

Nutrition

Sri Lankan Prawn Curry

June 11, 2020 By Darlene at International Cuisine

Sri Lankan prawn curry is an authentic and delicious main dish. If you can find prawns or shrimp with the heads on, they are said to take the dish to another level. I wasn’t able to find prawns or shrimps with the heads on, so I left the tails on while cooking to get additional flavor. The result was a memorable and delicious curry dish with all the flavors of Sri Lanka.

In Sri Lanka, curry and rice is considered the national dish. Rice is either steamed or boiled but comes in many varieties and served alongside all sorts of amazing curries made of vegetables, meats, fish and seafood. Sri Lankan prawn curry is just one of hundreds of delicious choices in Sri Lankan cuisine. Generally Sri Lankan curry is spicy hot so feel free to adjust the chili to your personal preference.

Sri Lankan curry is made with several spices, every cook has their own personal spice blend. The roasted curry powder should be made ahead of time and feel free to add more or less of the spices you love. This recipe also calls for a few ingredients that may be difficult to find at your local grocery, so here is a link for curry leaves and pandan leaves.

Be sure to serve it alongside rice and Sri Lankan pol sambol a coconut curry that is the perfect accompaniment. If you would like to learn more about this island nation be sure to check out “Our Journey to Sri Lanka” there you will also find more authentic Sri Lankan recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Sri Lankan Prawn Curry

A wonderful main dish to give you a taste of Sri Lanka

Course Main Dish

Cuisine Sri Lankan

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings

Calories 287kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

Prawns /Shrimp

1 lb large shrimp or prawns head-on about 20 shrimp
¼ tsp salt
¼ tsp Sri Lankan Curry Powder

Prawn/ shrimp Curry

3 tbsp coconut oil
4 garlic cloves minced
1 inch piece ginger, minced
1 medium sweet onion chopped finely
1 Tbsp Sri Lankan Curry Powder
½ tsp ground fennel
1 tsp cayenne pepper
1 tsp paprika
½ tsp ground black pepper
12 curry leaves
3 pandan leaves
⅓ cup coconut milk
⅔ cup water
2 fresh red chili peppers more or less to your heat tolerance
2 Tbsp lime juice
1 Tbsp Cilantro chopped, finely

Instructions

Instructions:

Preparing the Prawns/Shrimp

Clean the prawns/shrimp by removing the heads (if using) and setting them aside.
Peel the shell, leaving the tails intact and de-vein the shrimp.
Rinse the prawns/shrimp and prawns/shrimp heads separately.
Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.

Prawn/Shrimp Curry

Heat a frying pan over medium high heat, and add the coconut oil.
Add the prawn/shrimp heads to the pan if using.
Cook the prawn/shrimp heads for about 5 -10 minutes until the heads become crispy and caramelized. If not using the heads proceed to the next step.
Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.
Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.
Cover and simmer for about 10 - 15 minutes until the mixture is thick.
Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.
While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.
Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.
Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice . Enjoy!

Nutrition

Sri Lankan Pol Sambol (Coconut Relish )

June 11, 2020 By Darlene at International Cuisine

Sri Lankan pol sambol is a coconut relish that is served with just about everything there. I love everything about this and it is very tasty on its own. This hits every note on the palate, sweetness from the coconut, sour from the lime, heat from the red chilies, umami from the shallots and Maldive fish. Trust me, you will absolutely love this!

Coconuts are an abundant ingredient and used in most Sri Lankan dishes in one form or another. You must use fresh grated coconut for this recipe to appreciate it. I love any opportunity to use my Mbuzi (goat) that I purchased on my trip to Zanzibar which is how they grate coconut there. If you don’t have one, you can get a coconut grater here.

This dish is also made with an ingredient called (umbalakada) Maldive fish. This is a dried and cured skip jack tuna that adds a wonderful umami flavor. Vegetarians do not add this ingredient and it is still delicious without it, however, if you can get your hands on it, you should. It is sold in either flakes or chips.

When you make this recipe let your taste buds guide you along the way, add a little more heat, or lime or salt etc. to make that perfect balance to please your palate.

Did you know that Sri Lanka grows many varieties of coconuts? They are the fifth largest producer of coconuts in the world. One variety is called the King coconut locally called (thambili) are a bright orange variety known for its sweetness. The sweet coconut water is a favorite thirst quencher on a hot Sri Lankan day.

If you would like to learn more about the island known as “the teardrop of India”, be sure to check out “Our Journey to Sri Lanka”. There you will find recipes to serve alongside your Sri Lankan pol sambol like Sri Lankan prawn curry.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Sri Lankan Pol Sambol

A side dish or relish perfect with Sri Lankan curries or on its own.

Course Side Dish

Cuisine Sri Lankan

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 79kcal

Author Darlene at International Cuisine

Ingredients

1 coconut grated
5 dried chilies
6 small shallots
2 limes juice of
1 teaspoon Maldive fish
salt

Instructions

Using a mortar and pestle make a paste with the dried chilies and a pinch of salt
In a bowl, mix together the shallots, coconut, and chili paste.
Add the Maldive fish if using
Add the fresh lime juice
Add salt to taste
Mix everything together and taste, adjust as your palate dictates. The end result should be sweet, sour, savory, hot, and a heavenly bite.

Nutrition

Sri Lankan Watalappan (Creamy Coconut Custard)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan Watalappan is a delicious dessert that is like a creamy coconut custard. It is topped with cashew nuts. What makes this dessert so special is the use of kithul jaggery. This special jaggery comes from the fishtail palm in Sri Lanka. This brown like sugar has an amazing caramel like taste that is floral, woody, smoky and even savory. It is no surprise that this is beloved all throughout Sri Lanka. You could probably substitute brown sugar and molasses, but if you can get the jaggery, I highly recommend it.

You can make the recipe in a large dish or individual serving ramekins. We enjoyed the Sri Lankan watalappan with a cup of Ceylon black tea that Sri Lanka is famous for.

Ultimately the dish is cooked by steam which can be done on the stove top, Instant pot or in the oven. I made mine in the Instant pot, and they came out perfect.

Did you know that Sri Lanka is one of the best safari destinations outside of Africa? They have an abundance of wildlife squeezed into 26 national parks. The Elephant is the national animal and are abundant on the island. Back in 2004 a terrible tsunami hit the island killing 30,000 people and displacing nearly 1.5 million. Just before the tsunami hit, the elephants ran for the hills.

If you would like to learn more about this beautiful Island nation be sure to check out “Our Journey to Sri Lanka”. There you will get authentic Sri Lankan recipes like pol sambal , prawn curry, and much more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.25 from 4 votes

Sri Lankan Watalappan (Creamy Coconut Custard)

A delicious creamy dessert that you are sure to love. If you can get kithul jaggery, I highly recommend it.

Course Dessert

Cuisine Sri Lankan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 303kcal

Author Darlene at International Cuisine

Ingredients

5 large eggs
250 grams kithul jaggery
2 Tbsp water
1 cup canned coconut milk
¼ tsp cardamom powder
Pinch salt
Roasted cashews For garnish

Instructions

Shave the jaggery using a sharp knife, peeler or grate.
Heat a pan to medium heat, add the grated jaggery or sugar along with 2 Tbsp of water. Cook until dissolved.
Take the pan off heat and let it cool.
Whisk the coconut milk into the sugar syrup.
Whisk the eggs, with a pinch of salt and cardamom powder in a separate bowl.
Add the coconut milk mixture to the eggs and whisk until just combined. Do not over whisk
Strain the mixture through a sieve and discard any solids.
Pour into 6 x 1/2 cup ramekins. Take care not to over fill the ramekins as the watalappan will rise slightly during the cooking process.

Stove top steaming:

Place the ramekins in a large pot and fill the pot with water so that half of the dish is submerged in water. Cover and seal the lid. Steam for 30 minutes for the ramekins.

Instant pot:

Place the steaming insert in Instant Pot and add 2 cups of water. Place the ramekins on the insert. Close the lid and put the vent in sealing position. Steam for 15 minutes. Once done, use a mitt to release the pressure by turning the vent. Take out the ramekins and let it cool.

In the oven:

Preheat the oven to 350 degrees Fahrenheit.
Place the ramekins in a large dish and fill it half way with hot water. Cover the ramekins loosely with a foil.
Place the dish in the oven.
Bake for 30-40 minutes. You want the custard to be set.
Remove from the oven and let it cool.
You can serve the watalappan as it is, or chill for a few hours.
Garnish with roasted cashews when serving.

Nutrition