Here comes another savoury and spicy snack from Sri Lanka commonly known as patties. Fish versions tend to be the most popular, but they can be made with chicken or vegetables. You can find these anywhere in Sri Lanka, tea-time snacks, road trip snacks, street sellers or parties! I made these with my mum on a recent trip to England. We used canned pink salmon, but it would work well with canned mackeral, tuna or fresh fish. More information It's easier to use tinned fish, such as salmon, mackeral or tuna, but you can cook fresh fish as well. For added flavour, if you have fresh spices, you can grind them in a pestle and mortar. This gives you a much richer blended flavour of spices in your patties. R emove the cardamom pods by smashing/cutting them open and only grind the seeds) If you don't grind spices such as cinnamon, cardamom and cloves, remove these from the mixture along with the curry leaves and green chillies before adding to the patties. When the dough is almost a...
This is another authentic Sri Lankan dish made on special occasions. It can be served as a main or side dish with rice or bread! Ingredients 3 small aubergines (or 2 medium sized) - also known as eggplant or brinjal! 1 tomato 1 onion a few garlic cloves 1/2 can coconut milk (or more if you prefer more sauce) 1 tbsp curry powder 1/3 teaspoon turmeric powder sprinkling of chilli powder (or more for extra heat!) vegetable oil 1-2 teaspoons vinegar - ideally malt vinegar a few curry leaves 1/2 inch fresh ginger root (optional) 1 green chilli (optional) Tips for deep frying Wait until the oil is hot, you can test by adding 1 aubergine strip and seeing if it sizzles enough. Then reduce the heat down to medium-high and add the strips in batches. For best results, deep fry in batches and cut the strips into similar lengths and sizes. You could compare the aubergine stip sizes to french fries! Do not stir when deep frying, move gently using a wooden spoon if needed. 1. Wash and cut t...