Recipe Guide

Sri Lankan Crab Curry Recipe only Sweet-fleshed crabs are plentiful on the island nation of Sri Lanka, and there are myriad recipes using them as the focus in luscious curry. Blue swimmer or spanner crabs can also be used in this recipe. INGREDIENTS 1 tablespoon peanut oil 2 large brown onions, chopped finely 4 garlic cloves, crushed 3 cm piece fresh ginger, grated 1 fresh small Thai red chili, chopped finely 4 dried curry leaves 1/2 teaspoon fenugreek seeds 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 2- 400 ml cans coconut cream 1 tablespoon fish sauce 2 tablespoons fresh lime juice 2 whole cooked mud crabs (1.5 kg) 1/2 cup coconut flakes, toasted METHOD 1. Heat the oil in a wok; stir-fry onion, garlic, ginger and chili until onion softens. Add curry leaves and spices; stir-fry until fragrant. Add coconut cream, sauce and juice, simmer, uncovered for about 30 minutes. 2. Meanwhile, prepare crabs. Lift tail flap of each crab then, with a peeling motion, lift off the back of e...

Indian Palak Paneer Recipe only This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cows-milk cheese similar to ricotta. It's sold near the feta and huloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won't be the same. INGREDIENTS 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons garam masala 1 large brown onion, chopped finely 1 garlic clove, crushed 1 tablespoon lemon juice 500 g spinach, trimmed, chopped coarsely 3/4 cup (180ml) cream 2- 100 g packets paneer cheese, cut into 2 cm pieces METHOD 1. Heat oil in a large frying pan; cook spices, onion and garlic, stirring, until onion softens. 2. Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring until wilted. 3. Blend or process spinach mixture until smooth; return to the pan. stir in the cream. Add paneer; cook over low heat, uncovered, stirring occ...

Sri Lankan Fried Pork Curry Recipe only Sri Lanka, that small island situated at the southern tip of India once called Ceylon, was occupied by a large number of different cultures in the past., and it is probably due to the Dutch and English that pork remains one of its most consumed meats. This curry is typically cooked with the fat left on, to give the dish a deep richness of flavor, which is tempered by the astringency of the vinegar and tamarind. INGREDIENTS 2 tablespoons vegetable oil 20 fresh curry leaves 1/2 teaspoon fenugreek seeds 1 large brown onion, chopped finely 4 garlic cloves, crushed 3 cm piece fresh ginger, grated 1 tablespoon curry powder 2 teaspoons cayenne pepper 1 kg pork belly, chopped coarsely 1 tablespoon white wine vinegar 2 tablespoons tamarind concentrate 1 cinnamon stick 4 cardamom pods, bruised 1 1/2 cups (375 ml) water 400 ml can coconut milk METHOD 1. Heat half the oil in a large saucepan; cook leaves and seeds until seeds pop and mixture is fragrant. Add...