1 ½ cups crab meat, 2 cups mashed potatoes, 5-6 red onions (sliced finely), 5 green chillies (sliced finely), 1 tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie curry leaf powder or 2 tsp Mc Currie dry curry leaves (finely chopped), ½ tsp Mc Currie turmeric powder, 1 tsp Mc Currie unroasted chillie powder, 1 tsp Mc Currie crushed pepper, 1 tsp Mc Currie garam masala, Mc Currie salt to taste, juice of one lime, ½ – ¾ cup finely powdered bread crumbs, white of one egg, oil for frying
Boil the potatoes and mash well. Heat 1 tbsp oil in a wok, add the chopped onions, green chillies, ginger, garlic and curry leaves or powder. Saute until the onions are a light brown. Add the spice powders and sauté well. Add the crab meat. Mix well and cook for 4-5 minutes or until the mixture is dry. Add the mashed potato, lime and salt to taste and set aside to cool. When cool, shape into balls, dip in egg white and coat with bread crumbs. Deep fry and enjoy with Tomato sauce and onion sambol.
1 1/3 lb medium sized prawns, 1 tsp Mc Currie garlic paste,, ½ tsp Mc Currie ginger paste, 2 stalks chopped spring onion, 1 ½ tsp tomato ketchup, 1 tsp hot bean paste (replaceable by 1 tbsp garlic and Mc Currie chillie paste), 1 big egg,
1 tsp red vinegar, 2 ½ tsp sugar, dash of sesame oil, 2/3 tsp mung bean flour, 1/6 tsp salt, dash of Mc Currie pepper, ¼ cup of water
Shell and de-vein prawns. Wash and wipe well. Make a slit cut at central back. Marinate for 10 minutes. Blend egg with 1 1/2 tbsp mung bean flour as batter. Heat up enough oil in a wok until nearly boiled up. Coat prawns with egg batter. Deep fry in hot oil until cooked. Heat up 2 tbsp oil in wok. Saute ginger, garlic, spring onions, hot bean paste and tomato ketchup. Pour in thickening and bring to boil. Add prawns and stir well. Put in dish.
500 g Cuttle fish, 2 tbsp Mc Currie Roasted Chillie powder, 1 tbsp Mc Currie Roasted Curry powder, ½ tsp Mc Currie Crushed Pepper, ½ tsp Mc Currie Ginger Paste, ½ tsp Mc Currie Garlic paste, 3 green chillies (sliced), ½ coconut (2 cups 1st extract of coconut milk and 1 cup 2nd extract of coconut milk), Mc Currie Curry leaves, Mc Currie salt to taste, ½ a lime.
Clean, de-vein and cut the cuttle fish into rings and wash well in fresh water. Add all the ingredients, except for the lime and boil in 1 cup 2nd extract coconut milk until tender and the liquid absorbed. Then add the two cups 1st extract coconut milk and let it boil over a low flame, until the gravy thickens in consistency. Remove from the fire and add the lime juice.
500 g crabs, 3 tsp Mc Currie chillie powder, 30 g onions, 60 g coconut, 1 tbsp Mc Currie curry leaves, 1 tsp Mc Currie garlic paste, 2 Mc Currie cloves, 3 tsp Mc Currie coriander, 1 ½ Mc Currie tsp salt, ½ pint 2nd and 3rd extracts of coconut milk, drum stick leaves (optional), ½ tsp Mc Currie fenugreek, 1/2 “ sera (optional), 2 Mc Currie cardamoms, dash of grated Mc Currie nutmeg, pinch of Mc Currie turmeric, 1 tsp lime juice, 120 ml 1st extract of coconut milk.
Wash and clean crabs well. Slice the onions and garlic. Roast the coconut and grind fine. Mix all the ingredients except the lime juice and 1st extract of coconut milk with the crabs. Add the 2nd extract and 3rd extract of coconut milk and bring to boil, simmer for 15 minutes. Add the 1st extract of coconut milk and lime, bring to boil, simmer and take off fire.
1 kg Thalapath Fish, 2 tsp Mc Currie Unroasted chillie powder, ½ tsp Mc Currie garam masala, ½ tsp Mc Currie turmeric powder, ¼ tsp Mc Currie cumin seeds, 5 red onions (sliced), 2 cloves garlic (ground), ½ cup chopped tomatoes, 1 tbsp Mc Currie amberalla chutney, 2 green chillies (sliced length-wise), 1 tbsp Mc Currie curry leaves, 2 tbsp thick coconut milk, 3 tbsp oil, ½ tsp lime juice, 1 cup water, salt to taste.
Heat the oil in a frying pan and fry the cumin seeds. Add the chopped onions, green chillies, garlic and curry leaves and fry until golden brown. Thereafter, add the chilli powder, garam masala, turmeric powder and chutney and sauté for 30 seconds. Add the chopped tomatoes. Add the pieces of fish, water and salt and simmer on a low flame for 15 minutes. When the water has been absorbed, add the coconut milk and once again simmer for 3 minutes. Add lime and take off the fire.
The devilled dry fish dish is one of the most mouth watering dishes in the Sri Lankan cuisine. It’s most commonly eaten as an accompaniment to a meal or as a snack also known as a bite. The dish was mainly influenced by the Dutch and Portuguese that colonized Sri Lanka, and since then has been adapted into the Sri Lankan culture.
250 g dry fish – sprats or dried prawns
2 tablespoons of salt water
2 small pieces of Mc Currie goraka ground
1 teaspoon of powdered or ground saffron
1 tablespoon of Mc Currie chilli powder
½ cup water
8-10 red onions sliced
2 dry Mc Currie chilies chopped
a few Mc Currie dill seeds
2 sprigs Mc Currie curry leaves
3 dessertspoons coconut oil
½ teaspoon sugar (optional)
Cut the dry fish into ½ inch pieces. Wash well and boil after adding salt, goraka, saffron, chilli powder and ½ cup of water. When boiled and all the liquid is absorbed, place into a bowl. Temper with coconut oil, onions, dill seeds and curry leaves. Lastly add the chopped dry chillies to the boiled dry fish and fry on low flame, stirring frequently while scraping off the bottom of the pan (Do not let the mixture burn). When sufficiently fried add lime and mix well. Sugar (optional) can be added, if desired.
The dish is ready to be served. Stay tuned to the blog for more recipes and visit the Mc Currie website for all your spice needs!