Recipes that Denzil picked up from his early years in Sri Lanka
Inever cooked in Sri Lanka, except for the occasional roti, under my grandma’s watchful eye. I learned the therapeutic art of cooking much later in life as I learned to fend for myself outside Sri Lanka.
Authentic Sri Lankan dishes could be complicated. But I love simple dishes. I was weaned on them by my mother and grandmother. Here, I share some of them.
Canned Fish Curry
Ingredients
3–4 tablespoons of oil
1 large onion sliced
3–4 cloves of garlic sliced
A handful of curry leaves
1-inch cinnamon stick
1 large tomato sliced or a diced tomato tin
2 green chillies sliced
1/2–1 teaspoon of chilli powder(depending on your preference)
1/2 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 teaspoon curry powder
1/2 coconut milk(should you need more gravy then add 1 cup of coconut milk)
1 large can of Jack mackerel/ Salmon or Tuna fish
Cooking Instructions
Open the can, drain the fish brine and set it aside.
Place a pan over medium heat, pour in the oil, and leave it to heat for a minute.
Let the ingredients turn slightly brown, and the tomatoes soften while all of the ingredients turn to a semi-liquid paste.
This will take less than 10 minutes, increase heat if necessary but avoid burning the paste.
Reduce heat to low-medium and pour in the coconut milk(1/2 cup, add 1 cup if you need gravy).
Leave it to slow simmer for another 5–7 minutes — season with salt.
Once the coconut milk is thick and slightly changes colour, gently add the canned fish chunks into the gravy.
Avoid stirring unless it is to place the fish so they cook evenly.
Cover with a lid, and slow simmer for 10–15 minutes or until the gravy is thick.
Season with salt and serve warm. Ideal with rice.
By the way, back in the day, as a teenager, tinned fish was one of my favourites. On the way back from school, on the rare days I had 65 cents remaining in my pocket, I bought a small tin of canned fish from my corner store. Soon after I was home, I’d open the can and pour the whole thing on my rice, uncooked. It was an awesome impromptu meal.
Put the dhal with a small quantity of water into the fried mix
Mix with chilli powder
Add salt to taste
Let it boil; if not sufficient, add more water.
Mysore Dhal curry is a staple diet in Sri Lanka. It is a favourite among Lankans, rich or poor, a simple dish everyone loves. It tastes great with bread, roti and rice.
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Potato Curry
Ingredients
3–4 tablespoons of oil
1 large onion sliced
3–4 cloves of garlic sliced
A handful of curry leaves
A few rosemary leaves (optional)
1-inch cinnamon stick
2 green chillies sliced
1/2–1 teaspoon of chilli powder(depending on your preference)
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