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Sri Lankan Recipes By Curry Mad

Sri Lankan Recipes by Curry Mad – Quince Pudding

Quince-Pudding

Ingredients

1 Tsp Cinnamon powder
300 ml Cream
2-3 Egg Yolks
1 Tsp Ginger

1 Quince

1 cupSugar

Preparation

Wash the Quince and peel off the skin with a Potato Peeler. Cut into small pieces and grate in a food processor. Add the Sugar, mix well and boil in 1 cup of Water over medium heat. Add the Cinnamon Powder and Ginger and mix well.

While the mixture is boiling, add the Egg Yolks to the Cream, beat well to make a custard. Pour and mix the Custard well into the Quince mixture.
When done, either use Butter or Cooking Oil Spray to `butter’ a pudding pan. Pour the entire

mixture into the `buttered’ dish and bake for about 30-45 minutes at 150o to 200o Check that the Pudding is baked and the middle is not hard.
When done, remove from oven and garnish with some Cherries. Enjoy.

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Sri Lankan Recipes by Curry Mad – Garlic Chicken Liver

 

Garlic Chicken Liver

Ingredients

500g Chicken Livers
1 Tblsp Chilli Flakes
1/2 Tin Coconut Milk
1 Tblsp Cooking Oil
2 Sprigs Curry Leaves
1 Tsp Curry Powder
3 cloves Garlic (Finely chopped)
1 X 1″ Piece Ginger

1 Leek

1 Tblsp Lemon Juice

1 Red Capsicum Salt to taste

How

Wash, trim and dry the Chicken Livers. Lightly `dry fry’ the Chicken Livers with no oil for about 3-4 minutes. When fried, add the Oil, Lemon Juice and Salt to taste. Stir the mixture gently to mix.

Then add the balance ingredients and cook lightly and serve immediately. Enjoy

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Sri Lankan Recipes by Curry Mad – Prawn Stir Fry

Ingredients

2 Medium size *Banana Chillies, long, sweet yellow, or,
2 Medium size *Green Chillies, hot
125g Noodles, fresh (From the fridge)
1 Tblsp OIl for frying
1 Medium size Onion
1 Tblsp Oyster Sauce
250g Prawns
1 Bunch Spring Onions

Method

When cutting the chillies, slice diagonally and remove the seeds, as these are hottest parts of any chilli. Then slice the chillies into any shape or size you like. Wash your hands after handling any chillies, just to be safe!
Wash and clean the prawns and put aside.

Wash and cut the Spring onions into 2″/5cm pieces. Slice the onion into rings. When you are ready to serve and eat, add the cut Chillies and these into a pan, add a dash of Oil and allow to fry until you notice the quantity reducing.

Add the cleaned Prawns, fresh Noodles and the Oyster sauce to the pan and fry lightly, gently turning all the while to make sure that all ingredients are fried. When done, take off heat, serve and enjoy while still warm.
NOTE:

It is best to use the `fresh’ noodles to avoid pre-cooking which can be tricky. Follow the directions on the packet of `fresh’ noodles to prepare for use.
Other ingredients can be used as you wish such as Mushrooms and other Asian vegetables.

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Sri Lankan Recipes by Curry Mad – Pasta in Curry Sauce

Ingredients

1 Tsp Black Pepper Corns, ground
1 Tblsp (or to Chilli powder
taste)
1 Tin Coconut Cream (Light)
2 Sprigs Coriander
1-2 Sprigs Curry Leaves
2-3 cloves Garlic
1 x 1″ piece Ginger
1-2 Green Chillies
1 Lime/Lemon
1 Tsp Oil
2 Tblsp Oyster Sauce
1 Packet Pasta
(250g)
8-10 Prawns

Preparation

Prepare the Pasta as per directions on the packet and put aside.
Extract the Rind of the Lime/Lemon, mix 2-3 prawns and add other ingredients, except the
Coconut Milk in a blender to form a paste.
Heat the oil in a pan and lightly fry the paste with a couple of Prawns, then put the Coconut
Milk in, stir well and add the cooked Pasta.
Enjoy.

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Sri Lankan Recipes by Curry Mad – Chicken-da-Noodles

Ingredients

1 Chicken Breast Fillet
2-3 Sprigs Curry Leaves
1 Packet
Fresh Noodles
(375g)
1 Green/Red Capsicum
1 Nectarine, or any stone fruit
1 Tblsp Oil
1 Small Onion
1 Tblsp Oyster Sauce
Pepper to taste

Preparation

Wash and Cut the Capsicum, red or green your choice, into strips, cut the onion into small pieces, de-stone the Nectarine, or stone fruit of your choice and using a blender or electric mixer, mix these and put aside. Heat the oil in a frying pan and lightly fry the mixture; turn off heat.

Cut the chicken into cubes approximately 1″/2.5 cm and add to the mixture in the pan. Turn on the heat and add enough water to almost cover the chicken and mixture and allow to cook for a few minutes until the chicken is cooked.

In the meantime, follow the instructions of the Fresh Noodles, strain and add to the mixture with the chicken, stirring well, all the time. When this final mixture has cooked, turn off heat and serve.

You could add some Chilli powder to the mixture and some sauce when serving; the above are just some suggestions; you could also add a Green Chilli for some extra `Oomph!’ Remember that recipes are only suggestions for you to experiment with!
Good luck.

 

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Sri Lankan Recipes by Curry Mad – Chicken Liver `Taste’

Ingredients

250g Chicken Livers
1 Tblsp Cooking Oil
1 Sprig Curry Leaves
10 Dried Red Chillies Salt to taste

How

Wash and cut into 2

Marinate the Chicken Livers in Curry Leaves, broken Dried Chillies and Salt for around 30 minutes. Cover with water and boil until the Liver is soft, then remove.

Strain the water and fry in a hot pan with the Cooking Oil for a few minutes. Enjoy with an alcoholic beverage!

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Sri Lankan Recipes by Curry Mad – Green Prawn Stir Fry

Ingredients

2 Medium size Banana Chillies, long sweet yellow
1 Average size Carrot
1 Tsp Garlic paste/minced Garlic
250g Green Prawns
3 Medium size Mushrooms
1 Packet Noodles, fresh (From fridge serction)
2 Tblsp Oil
1/2 Medium Onion rings (Optional) size
2 Medium size Sweet Hot Chillies Optional)
Sauce
2 Tsp Cornflour
2 Tblsp Oyster Sauce
2 Tblsp Soy Sauce, low salt
2 Tsp Sugar
2 Tblsp Water

Method

Prepare all ingredients, clean, wash and cut, except the mushrooms, which must be wiped using a paper towel, or something similar before you cut them up. If you wash the prawns, be very gentle!

When cutting up the chillies, slice diagonally and remove the seeds, as these are hottest parts of any chilli. Then slice the chillies into any shape or size you like. Wash your hands after handling any chillies, just to be safe!
Mix all the Sauce ingredients as well and put aside.

Cooking time is only a few minutes, hence the suggestion to cook when you are ready to serve and eat!

It is best to use the `fresh noodles to avoid pre-cooking which can be tricky. Follow the directions on the packet of `fresh’ noodles to prepare for use.

When you are ready to serve and eat, put the oil into a pan and heat, add the garlic paste or fresh minced Garlic. Add the vegetables and fry until they look, (onion rings to a light brown colour) and smell good!

Then add the sauce, the Green Prawns and stir lightly for a minute or two, or until you are happy with the `look’ of the dish.

Finally, add the noodles and when ready (about a couple of minutes), serve. Don’t stir the noodles too much as it will get rather mushy
Enjoy!

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Sri Lankan Recipes by Curry Mad – Peppered Prawns

Ingredients

1 Cherry Tomato
1 Sprig each of Coriander leaves, Curry Leaves
1/2 Lemon (Juice & Zest)
Oil to fry
1-2 Tblsp Pepper Corns
125g Prawns (fresh)
1 x 1″ piece Ramp é (Pandanus)
Salt to taste
1 Tblsp Worcestershire Sauce

Preparation

Wash the Prawns and other `green’ ingredients.

Mix all the ingredients well in a frying pan and let it sit for about 30 minutes. You could powder the Pepper Corns if you prefer.

Then fry these ingredients over low heat for around 5 – 10 minutes (Ensure that the Prawns are not too soft) and put aside.
Enjoy!

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Sri Lankan Recipes by Curry Mad – Kangaroo Meat Mince

Ingredients

2 Sprigs Curry Leaves, cut up fine
1/4 Tsp Dill tops
2 Egg Yolks, to bind Mince
2 Pods Garlic
500g Kangaroo Meat Mince
1/4 Cup Mint, cut fine
1/2 Tsp Pepper powder
1/2 Red Onion/Shallot
Salt to taste

Preparation

Mix all the ingredients well, form into Patties. Shallow fry both sides, grill or bake in oven until well done.
Enjoy

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Sri Lankan Recipes by Curry Mad – Oyster Mix

Ingredients

2 Rashers Bacon
1 Leek
1/2 to 1 Mango
6 Oysters
1/2 Red Capsicum
1/2 Rock Melon (Cantaloupe)
Salt to taste

Preparation

Cut the Bacon into small squares, approximately ½ inch, fry lightly and spoon on to the Oysters.
Wash and cut the fresh fruit and mix thoroughly. Add Salt to taste, not too much as the Bacon is usually salty as well.
Serve and Enjoy.

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