Ingredients
Prawns 12 nos
Ham slices 12 nos
BBQ sauce
Black pepper sauce
Few tooth picks
DIRECTIONS:
Pre heat oven to 425F
Clean prawns properly.
I microwaved Ham slices for 1 minute before using.
Then wrap the prawns using ham slices & inserted a toothpick to keep it wrapped.
Then I brushed some Black pepper sauce & BBQ sauce together over them.
Baked in aluminum foil lined baking pan for about 15 minutes.
INGREDIENTS
- 500g Fish (Bonito or Tuna)
- 8 pieces of gokara finely ground
- Black pepper powder 2 full tsps
- Salt 1tsp (or to taste)
- 2 cardamom and 2cloves crushed
METHOD
- Wash fish after cutting into convenient pieces, using lime juice or gokara.
- Drain water.
- Mix the ground goraka, pepper, cardamom, cloves and salt well into a paste and apply it well in to the fish pieces taking care not to mash them.
- Arrange the fish neatly in a pan that will take a single layer of fish.
- Add water as to just nearly cover the fish.
- Set pan on medium low heat on stove cover with a lid and simmer until the fish is well cooked.
- Take the pan with both hands and shake the fish lightly from time to time.
- Simmer for nearly 20 minutes with lid on. When the gravy appears to thickens open the lid and simmer further until all the gravy is disappeared and pieces are quite dry.
INGREDIENTS
- 1 1/2 lbs prepared cuttlefish
- 3 tbs vegetable oil
- 10 dried curry leaves
- 1 tsp each of whole mustard and fennel seed
- A square-inch sized piece of rampe (Pandanus leaf)
- 1 tbs grated or finely chopped ginger
- 4 cloves garlic, finely chopped
- Half an onion or a handful of shallots, finely chopped
- 1 tsp each of ground cumin, coriander and turmeric
- 1 large tin chopped tomatoes
- 1 small tin coconut milk
- Ground cayenne pepper and salt
METHOD
- Chop the cuttlefish into bite-sized chunks. Score the thicker pieces. Wash and pat dry with kitchen paper.
- Put the oil in a karhai or wok and put over high heat.
- When smoking hot, put in the curry leaves, pandan leaf and whole seeds.
- After a few seconds, add the onion, garlic and ginger and stir-fry till slightly browned.
- Add the ground spices, stir, and then the chopped tomatoes. Stir-fry for a few minutes.
- Then add the coconut milk and mix thoroughly.
- Stir well and reduce slightly (the real Sri Lankan dish is quite thin, but some people like a thick clinging sauce). Add as much cayenne pepper as you like and salt to taste.
- Add the cuttlefish pieces, mix quickly and simmer till just cooked through (don’t overcook it!).
- Garnish with chopped coriander leaf and serve with lots of white rice.
INGREDIENTS
- 2 medium potatoes, cubed
- 2 tins of tuna
- ½ medium red onion, chopped finely
- 2 – 3 green chillies, chopped finely, deseeded if you wish
- A few springs of curry leaves, shredded (I used 4, but I like curry leaves a lot)
- ½ tsp black pepper, freshly ground (or coarsely ground cumin and black pepper mixture)
- ½ tsp or more Sri Lankan chili powder
- 2 tbsp breadcrumbs, plus extra for coating
- Lime juice to taste (start with ½ lime, and add more if you want)
- Salt
- 2 medium eggs, beaten (or one large, with a little bit of water stirred in)
- Oil for deep frying
METHOD
- Boil the potatoes until soft.
- When they’re done, drain the potatoes and leave to cool in the sieve.
- You want the water from the potatoes to evaporate, so do leave them for long enough.
- In the meanwhile, prepare the remaining ingredients except for the salt and lime juice, and mix them in a bowl.
- When the potatoes have cooled down, mash them and add to the mixture in the bowl. Add the lime juice and salt to taste.
- Take about a golf-ball sized amount of mixture and roll it into a ball.
- Next, flatten the ball, dip into the egg, and then into bread crumbs.
- Do all the cutlets in this way.
- Pour oil into a deep pan, or a wok , and put on medium high.
- You’ll need enough oil for deep frying, a few centimeters.
- The oil is hot enough when it sizzles when you insert a wooden spoon inside.
- Fry the cutlets for a few min on each side, until they’re heated through and the coating is cooked. Enjoy!
INGREDIENTS
- 1 Kilo crab , halved into 2 and the legs cracked abit
- Frying oil
- Some butter
- 1 tbsp ginger shopping list
- 1 tbsp garlic
- 4 green chilli , sliced
- 2 tbsp dark soy sauce
- 1 tbsp light soysauce
- 2 tbsp oyster sauce
- 1 tbsp peppercorns , cracked/crushed
METHOD
- In a wok , stir fry the crabs , 4 pieces at a time until they turn pink
- Remove from fire and set aside
- Drain the oil
- Heat some butter in the same wok
- Add the ginger , garlic and chilli
- Stir fry until slightly brown
- Add the sauce and mix well
- Add the crabs and continue frying
- Sprinkle the pepper and mix well
- Close and simmer for 5 mins
- Serve HOT
INGREDIENTS
- 4-5 blue swimmer or blue manna crabs, cleaned
- ½ lemon
- 1 tablespoon olive oil
- 1 brown onion, sliced
- 3 cloves garlic, crushed
- 2 sprigs curry leaves
- 8 x 5cm segments rampe
- 2 sliced small red hot chilli
- 1 teaspoon ground turmeric
- 1-2 tablespoon chilli powder
- 2 - 3 teaspoons regular curry powder
- ¼ cup water
- 1 tspn salt
- ½ cup milk or coconut milk
METHOD
- Prepare crabs by washing well. Break off the claws, break body in half and remove the membrane.
- Drain excess water, squeeze lemon over crab and sprinkle with salt.
- In a large saucepan add oil, onion, garlic, curry leaves, pandan, chilli, lemongrass and ground turmeric.
- Add water, chilli powder, regular curry powder
- Stir and add crab, then milk or coconut milk.
- Stir regularly until crab cooks through.
INGREDIENTS
- 6 Fish pieces (White fish or Travelly)
- 1/4 cup grated coconut
- 1 tsp fennel seeds
- 2 small onions
- 1 tsp turmeric powder
- 3 tsp red chilli powder
- Salt to taste,
- 1 sprig curry leaves
- Oil for frying.
METHOD
- Clean the fish pieces well and keep aside.
- Crush the 1 tsp fennel seeds and keep aside.
- Grind the coconut, pearl onions in to a fine paste and keep aside.
- Put the fish pieces in a bowl, add the coconut paste, crushed fennel seeds, turmeric powder, red chilly powder, salt, curry leaves and mix well.
- Marinate this for 1/2 an hour in refrigerator.
- Heat 2 tsp oil in a pan, put the fish pieces 2 at a time and keep in medium flame.
- Add oil on sides and Cover cook for 3-5mins.
- Uncover and turn the fish to the other side, add oil on the sides and cover cook for 3mins
- Remove the lid and roast till golden brown and decorate with cilantro
