Category Archives: Kumar Pereira Culinary Tour

Salmon fingers & Lamb cutlets: A special Kumar Pereira recipe

Kumar Pereira, of MasterChef Australia fame, was in Sri Lanka in January 2013 for a culinary tour. Mc Currie was the Official Spice Sponsor for the tour and we will be posting the recipes for some of the dishes that were presented during this tour.

Salmon fingersCrispy skinned seared salmon finger with a spiced tamarind sauce

Ingredients

Salmon fillet [pin boned] skin removed and cut to a finger about 9cm x 3 cm
Mc Currie Tamarind, coconut milk, finely chopped onion, Mc Currie red chilli, Mc Currie curry leaves
1 teaspoon Mc Currie roasted curry powder

Method

Sauce: Fry chopped onion in a little oil. Add the chilli, curry powder, coconut milk and salt to taste, add tamarind paste and cook  for a few minutes – sauce should be fairly thick

Sear/crisp up the skin in a lightly oiled pan until crisp – reserve
Sear the salmon and cook briefly -salmon should be still pink and barely cooked in the centre

Pace a spoonful of sauce on a bowl or plate – place cooked salmon finger on top and top with crisped skin – garnish with fried crisp curry leaves and a thin slice of lime or lemon

Lamb cutlet with pumpkin pureeSpice crusted baby lamb cutlets with a sweet potato or pumpkin puree

2 baby lamb cutlet per person – frenched

Spice crust: Mc Currie cumin, Mc Currie fennel, Mc Currie coriander, ground and lightly roasted. Rub the cutlets with oil and press spice powder on them, dust with salt and sear on a hot pan for a couple of minute on each side – centre should be mid rare.

Steam pumpkin or sweet potato and puree. Add a little coconut cream to moisten and add some ground roasted Mc Currie mustard seed and salt to taste.

Smear some of the puree on a plate, top with the lamb chops and garnish with baby herbs and finely sliced radishes that have been soaked in vinegar/and sugar and drained [lightly pickled]

Visit Kumar’s website for more such wonderful recipes and the Mc Currie website for all your spice needs.

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Puli Meen [Sour Fish] : A special Kumar Pereira recipe

Kumar Pereira, of MasterChef Australia fame, was in Sri Lanka in January 2013 for a culinary tour. Mc Currie was the Official Spice Sponsor for the tour and we will be posting the recipes for some of the dishes that were presented during this tour.

This is a dry, sour and spicy fish preparation that Sri Lankans would have [very small portions, as it is quite intense ] with hoppers at breakfast.

500 gms firm white fleshed fish [Seer]
2- 3 cloves garlic
2 tbsp Mc Currie chilli powder [or more if you like it hotter]
1 tbsp Mc Currie cumin powder
1 ½ cups vinegar
3 tsp sugar
½ tbsp Mc Currie mustard sseds
1 tbsp Mc Currie tamarind paste
½ tbsp Mc Currie turmeric powder
vegetable oil for frying
Cut fish into small cubes and rub with turmeric powder and salt and set aside for 20 to 30  minutes.

Deep fry fish pieces until brown and crisp and drain on paper.

Grind up all the other ingredients in a mortar and pestle using a few spoonfuls of vinegar to moisten and make a paste. Fry mustard seeds in a little oil until they splutter and pop, then add the spice paste  and cook on low heat until cooked through [10 – 1 mins], add remaining vinegar and sugar and simmer until gravy is thick. This is best made in a clay pot [chatty].

Kumar Pereira likes adding a few curry leaves as well when frying the spice paste when making this.

Visit Kumar’s website for more such wonderful recipes and the Mc Currie website for all your spice needs.

Sweet & Sour King Prawns: A special Kumar Pereira recipe

Kumar Pereira

Kumar Pereira, of MasterChef Australia fame, was on a culinary tour of Sri Lanka in January 2013. Mc Currie was the Official Spice Sponsor for the tour. We will be posting some of the recipes for the dishes prepared during this tour. Visit Kumar’s website and get a copy of his book for more such wonderful recipes!

Sweet & sour king prawns with coconut rice & greens

Ingredients

4 King prawns per person, shelled [de veined] tails on; Mc Currie Unroasted curry powder, Mc Currie Tamarind paste, Mc Currie Chilli powder, Mc Currie Turmeric, Onion, Curry leaves, Garlic, Ginger, Mc Currie Lemon grass, Kitul treacle, Coconut milk, Pandan leaf, Young coconut [Londa]

Rice, coconut water, salt

Kang Kung, Maldive fish, Grated coconut, Green chilli, sliced onions, Curry leaves

Method

Cook rice in a mixture of ½ coconut water + ½ water

Peel, & devein  prawns [leave tails on]

Saute onion, garlic, ginger in a little oil add curry leaves and curry powder and turmeric, fry off and add prawns and turmeric. Add turmeric, tamarind and chopped chilli and stir until just cooked. Add a splash of treacle to taste and adjust seasonings. Add coconut milk if more gravy is required.

Stir- fry the Kangung with other ingredients to make a mallung. Adjust seasonings.

Scrape out the young coconut [thambili] into the prawns and mix through.

Serve with the steamed rice cooked with coconut water and water – serve on a banana leaf lined plate

Stay tuned to the blog for more recipes and visit the Mc Currie website for all your spice needs!

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