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About me


My name is Geeta Kulatilake and I'm a British Sri Lankan living in Málaga, Spain. I love cooking fresh cuisine from all around the world. I want to share the best from all the places I've lived in, as well as fuse all my culinary influences to make tasty and balanced meals. 

Please feel free to contact me via the form on the right hand side menu icon.



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Sri Lankan cutlets - fish and vegetarian versions!

🍠🐟 These cutlets (Sri Lankan croquettes!) are probably the most popular snack in Sri Lanka. They are normally prepared using tuna, salmon, or any fresh or canned fished. The tuna version happens to be my favourite as my mum always made them this way. It is definitely a snack I look forward to whenever I visit Sri Lanka, or any big Sri Lankan gathering! You may see them at teatime, lunch or dinner. They also tend to dissapear very fast!!!  I´ve recently updated with a tasty vegetarian version you can see at the end. If you prefer a non-spicy version you get omit the green chilli, or use less black pepper. They can be served with a chilli sauce or ketchup. Tuna Fish cutlets Ingredients 2 large potatoes 3 small tins of tuna 1 onion salt pepper (we add loads in Sri Lanka!) cinnamon sticks (or sprinkle of ground cinnamon) cardamom curry leaves 1 or 1/2 green chilli 1-2 eggs breadcrumbs sunflower oil for frying lemon juice garlic (optional) turmeric - 1/3 teaspoon 1. Peel, cut and boil...
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Spicy Sri Lankan fish patties

  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...
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Homemade hummus!

    We all love to pick this item up from the supermarket, but why not make it  fresh at home.  All you need are a few simple ingredients! Ingredients 200g cooked chickpeas (or a can of cooked chickpeas) half a clove of garlic 2-3 tbsp white tahini  lemon juice - 1/4 large lemon or 1/2 small lemon extra virgin olive oil 1 teaspoon cumin powder paprika  water salt Important Tahini is a sesame seed paste. I've bought a ready made bio version, but you can also prepare it at home by grinding sesame seeds with olive oil and salt. I  cooked raw chickpeas from scratch using my pressure cooker.  Soak raw chickpeas in water overnight (8-12 hours), covering the chickpeas by several inches. They will double in size by morning. Drain the water and rinse the chickpeas in the morning. I usually soak a large volume of chickpeas and use some for hummus and the rest for another dish. 1 cup of dry chickpeas will make approximately 3 cups of cooked chickpeas. The ch...
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