Category Archives: Sri Lankan Cuisine 101

Cuttle Fish Curry (Dallo)




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.



Sri Lanka is known world-wide for its beautiful beaches and exquisite cuisine. Our tropical environment laced with coconut palms that sway in the gentle breeze from the ocean surrounding Sri Lanka, gives a sense of total relaxation and tranquility only Sri Lanka can offer. This relaxation and tranquility gives way to your appetite for Sri Lankan food.

Our food no doubt is spicy and this is what gives the aroma and taste that continue to awaken your taste buds.

In today’s world with microwaves, heat-eat packs etc many people have lost the thought and sense of good food. In Sri Lanka it is not so. Even today you would see the clay pot gently begin to boil on a firewood Thosaioven. This process of “gentle-slow” cooking is the secret to the exotic cuisine Sri Lanka has to offer. These curries and vegetables are cooked for hours on firewood ovens, during which time all spices get naturally absorbed into the curry, thus enhancing the taste.

Today many foreigners who visit Sri Lanka either stay in Hotels laced on the beach front of 5-Star hotels in the City of Colombo or down South. Most, if not all of these Hotels cater to the western palate and very few expatriates or tourists to this country get to taste the real Sri Lankan dishes turned out by village folks. A very subtle tip is that visitors to our beautiful country should mingle with the local folk and there you would find the most exParippuotic of dishes turned out using fresh herbs and age old recipes.

Sri Lankans are a friendly nation of people and no one would deter from showing a tourist the village culinary delight in Sri Lankan food.spicy prawn curry

When you visit the coastline you will be inundated with seafood, from the fish to prawns, crabs, squid (cuttlefish) prepared in a variety of mouthwatering recipes. When in the hill country the cool climate would see one eating hot Hoppers, Rotis, Fish Rotis and fiery spiced dishes. When in the North of the country, you would be treated to Thosai (Dosa), Ulundu Wade, Parippu Wade, Prawn Wade and a host of other delectable dishes. Hence Sri Lanka being a multi-ethnic country, you can rest assured of a delightful cuisine that only Sri Lankans can offer you. Sometimes one would wonder how curry could be consumed for breakfast. Well in Sri Lanka it is not so. No one wonders, as String Hoppers are best eaten with the Kiri Hodi (Coconut Soup) or a fiery chicken or fish curry.

A good meal should be something that fires up your senses. In Sri Lanka this experience is joined in by touch and taste. When one speaks of touch and taste, it is meant that all meals in Sri Lanka are best consumed by hand. To a Westerner this would be “atrocious”, but if you really need to delve in the tasty and spicy cuisine of our little Island, then eating with your “fingers” is the in-thing. No one would scoff at you for this, as this is a part of our culture. You need to feel the texture of your food, mix them up and then eat. Eating with your fingers would see you mixing a bit of each curry, vegetable and mallun or sambol together and then consuming it. The taste is heavenly. It is very simple. Roll up the rice and curry together and pop it into your mouth.

Miris Mallu or Chillie Fish Curry

Chilli FishIngredients

500 g thalapath fish, 1 large onion (sliced), 4 cloves garlic or 1 tsp Mc Currie garlic paste, 1” piece ginger (finely chopped), 3 fresh green chillies (split lengthwise), 1” piece Mc Currie rampe, 1 tbsp Mc Currie curry leaves, 1 tsp Mc Currie coriander seeds, 1 tsp Mc Currie fennel seeds, 1 tsp Mc Currie fenugreek seeds, 1 tsp Mc Currie cumin seeds, 1” piece Mc Currie cinnamon quills, 1 tbsp Mc Currie roasted chillie powder, 1 tsp Mc Currie turmeric powder, 1 tsp Mc Currie black peppercorns, ½ tsp Mc Currie goraka paste, 4 cups water, salt to taste.


Cut fish into medium size pieces, wash well and set aside. In a dry grinder add coriander, cumin, peppercorns and grind to a smooth powder. In a food processor or if you have the good old grinding stone, add onions, ginger, garlic, chillie powder, goraka paste and turmeric and grind into a fine paste. Boil the 4 cups of water in a heavy based pan. Add curry leaves, lemongrass, fenugreek seeds, onion paste and ground spices. Stir and cook over a moderate flame for 10-15 minutes. While stirring add salt to taste and bring to boil. Lastly add the pieces of fish , reduce heat and simmer for 10 minutes.





500 g topside beef (cut into cubes), 3 tsp Mc Currie unroasted chillie powder, 2 tsp Mc Currie dark roasted curry powder, 1 tsp Mc Currie turmeric powder, 1 tsp Mc Currie cumin powder, 3 tsp Mc Currie Mustard Seeds, Vegetable oil, salt to taste, 1 ½ tsp Mc Currie crushed pepper, 1 large onion (sliced), 3 fresh green chillies (sliced), 4 cloves garlic (crushed), 1” piece Mc Currie cinnamon quills, 1” piece ginger (chopped), 3 tsp tomato paste, 3 tsp lime juice, 1 cup thick coconut milk, 1 ½ tsp Mc Currie curry leaves, ½ cup water.


Soak mustard seeds for ½ an hour. Thereafter, grind to a paste soaked mustard seeds, garlic, ginger, green chillies and curry leaves and set aside.

Add all other ingredients to the cubed beef, except for the coconut milk, lime juice and mustard paste. Heat the oil in a wok and fry the beef mixture. Add water and let it simmer until the beef is tender. When the water is absorbed, add the lime juice, coconut milk and mustard paste. Cook for a further 10 minutes stirring occasionally.


a) This wrap could be eaten with bread or pol roti for dinner. You can also use Mutton or Pork instead of Beef.
b) Remember that all meats should be cooked on a low flame, to ensure that the meat is thoroughly cooked.



Meat Balls are a favourite among the young and old. It is amazing what creativity can do when preparing food. Today I decided to have meat ball curry for lunch. While getting ready with the preparation, I remembered a Bottle of Mc Currie Mango Chutney which I had in the refrigerator. Contemplating how I could turn Meat Balls into a spicy dish, I came up with the following recipe. Mc Currie shares with you today “Meat Balls with a Spicy Twist’


1 Pkt Meat Balls, 1 ½ tsp Mc Currie unroasted chilli powder, 1 tsp Mc Currie dark roasted curry powder, 1 tsp Mc Currie garam masala, ½ tsp Mc Currie crushed pepper, ½ tsp Mc Currie fenugreek seeds, 1 ½ tbsp Mc Currie mango chutney, ½ tsp Mc Currie garlic paste, ½ tsp Mc Currie mustard seeds, 1” inch piece Mc Currie cinnamon quills, 1” peace Mc Currie rampe, 1 tbsp Mc Currie curry leaves, 3 Mc Currie cloves, 3 Mc Currie cardamoms, 2 tbsp onions (sliced) 4 green chillies (sliced) 2 tomatoes (chopped) salt to taste, oil for frying, 1 cup of water


Marinade for 5-10 minutes the meat balls with part of the chilli powder, dark roasted curry powder, garlic paste, salt and crushed pepper. In a wok heat the oil and add the balance curry powder, chilli powder, crushed pepper and garam masala. Fry well. Add mustard seeds. When the mustard seeds pop, add the onions, green chillies, tomatoes, cloves, cardamoms, cinnamon, curry leaves, rampe, salt to taste and mango chutney. While frying stir the mixture well. To this add the meat ball mixture and the water. Simmer on a low flame for 5-10 minutes.

This curry can be consumed with Rice, Bread, Roti or even Stringhoppers.



FISH-TAWA-MASALA_Recipe1 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.

Prawn Buriyani


Ingredientsprawn biriyani

500 g prawns (shelled and cut up),
250 g butter or margarine,
¼ tsp Mc Currie turmeric powder,
½ tsp Mc Currie roasted curry powder,
2” piece Mc currie cinnamon quills,
3 hard boiled eggs quartered (for garnishing),
1 kg samba rice,
salt to taste,
1 tsp Mc Currie unroasted chilli powder,
500 large onions,
2 tbsp Mc Currie curry leaves,
1 piece Mc Currie rampe,
ripe green chillies and ½ lb potato chips for garnishing
Water for boiling.
The Following ingredients should be placed in a tied bag
3 tbsp Mc Currie coriander seeds,
10 Mc Currie peppercorns,
9 Mc Currie cloves,
8 Mc Currie cardamoms


Clean and wash the prawns. Season with salt, turmeric, chilli and curry powder for half an hour. Heat pan and add the fat. When the fat is hot add the rampe, curry leaves, garlic, ginger, rice and large onions (sliced) along with the prawns. Let this fry for a few seconds and add the water. When nearly cooked lower the heat. Serve on to a rice dish and garnish with eggs, potato chips and sliced chillies.

%d bloggers like this: