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.
Crispy skinned seared salmon finger with a spiced tamarind sauce
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
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
Spice 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]