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Sri Lankan Mutton curry

Certainly! Here's a recipe for Sri Lankan-style mutton curry:

Ingredients:

• 500 grams mutton, cut into pieces
• 2 medium onions, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 green chilies, slit
• 2 tablespoons Sri Lankan curry powder (or use a mix of roasted curry powder and regular curry powder)
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon fennel seeds
• 1 cinnamon stick
• 2 cardamom pods
• 3 cloves
• 1 sprig of curry leaves
• 1 cup thick coconut milk
• 2 tablespoons cooking oil
• Salt to taste

Instructions:

1. Heat oil in a large pot or pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the minced garlic, grated ginger, green chilies, fennel seeds, cinnamon stick, cardamom pods, cloves, and curry leaves. Sauté for a minute until fragrant.
4. Add the mutton pieces to the pot and cook until they are browned on all sides.
5. Mix in the Sri Lankan curry powder, chili powder, turmeric powder, and salt. Stir well to coat the mutton evenly with the spices.
6. Add the chopped tomatoes and cook until they soften.
7. If using a pressure cooker, add a little water (about 1/4 cup) and pressure cook the mutton for about 15-20 minutes or until it becomes tender. If using a regular pot, cover and simmer the mutton for about 1-2 hours until it becomes tender, adding water as needed.
8. Once the mutton is cooked and tender, pour in the thick coconut milk and simmer for another 5 minutes, stirring occasionally.
9. Adjust the seasoning according to your taste preferences.
10. Remove from heat and let the flavors meld for a few minutes before serving.
11. Serve the Sri Lankan-style mutton curry with steamed rice, roti, or bread.

Enjoy the rich and flavorful Sri Lankan-style mutton curry!

Sri Lankan style Kothu Roti

Kothu Roti is a popular Sri Lankan street food dish made with chopped roti (flatbread), vegetables, meat (such as chicken or beef), and a variety of spices. Here's a recipe to make Kothu Roti at home:

Ingredients:

• 4-5 plain roti or leftover roti (paratha or naan can also be used)
• 250 grams boneless chicken or beef, thinly sliced (optional)
• 1 large onion, finely chopped
• 2-3 green chilies, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 large carrot, julienned
• 1 bell pepper (capsicum), thinly sliced
• 1 sprig of curry leaves (optional)
• 2 tablespoons curry powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons oil
• Salt to taste
• Lime wedges and chopped coriander leaves for garnish

Instructions:

1. If using leftover roti, tear them into small pieces. Otherwise, cook plain roti according to the package instructions and cut them into small squares.
2. Heat oil in a large pan or wok over medium heat.
3. Add the chopped onion, green chilies, minced garlic, and grated ginger. Sauté until the onions turn translucent.
4. If using chicken or beef, add the meat slices to the pan and cook until they are cooked through and lightly browned.
5. Add the julienned carrot, sliced bell pepper, and curry leaves (if using). Stir-fry for a few minutes until the vegetables are slightly tender.
6. In a small bowl, mix the curry powder, chili powder, turmeric powder, soy sauce, and ketchup to make a paste.
7. Add the spice paste to the pan and mix well, coating the meat and vegetables evenly.
8. Add the torn roti pieces to the pan and mix everything together until the roti is well coated with the spices and the ingredients are combined.
9. Cook for a few more minutes, stirring continuously, until the roti is heated through.
10. Taste and adjust the seasoning with salt and additional spices if desired.
11. Remove from heat and garnish with chopped coriander leaves.
12. Serve the Kothu Roti hot, accompanied by lime wedges for squeezing over the dish.

Kothu Roti is often enjoyed as a complete meal on its own, but you can also serve it with a side of spicy curry or chutney. Enjoy your homemade Sri Lankan Kothu Roti!



Sri Lankan Calamari curry

Instructions:

1. Heat oil in a large pan or wok over medium heat. Add fenugreek seeds, cinnamon stick, cardamom pods, cloves, and curry leaves. Sauté for a minute until fragrant.
2. Add chopped onions and green chilies to the pan. Sauté until the onions turn translucent and lightly golden.
3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Add Sri Lankan curry powder, turmeric powder, chili powder, and salt. Mix well to coat the onions and spices evenly.
5. Add the chopped tomatoes and cook until they soften and release their juices.
6. Add the cleaned squid (calamari) rings to the pan. Stir and cook for about 3-4 minutes until the squid starts to turn opaque.
7. Pour in the coconut milk and bring the curry to a gentle simmer. Cover the pan and cook for another 8-10 minutes until the squid is cooked through and tender. Adjust the salt and spices according to your taste.
8. Once cooked, remove from heat and garnish with fresh coriander leaves.

Your Sri Lankan calamari curry is now ready to be served! It pairs well with steamed rice, string hoppers (rice noodles), or crusty bread. Enjoy the flavors of Sri Lanka in this delicious seafood curry!