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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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Greek yogurt and mango sundae

                This works well for both breakfast and dessert!                I actually made this a while back, but luckily I took some photos!! I ngredients 400g Greek yogurt 1 mature mango (large) 1 teaspoon sugar (approx.) icing sugar honey berries of your choice - strawberries, blackberries, raspberries a few mint leaves 1. Wash the berries and dry them. Quarter the strawberries and halve the larger raspberries. 2. Peel the mango, and cut into smaller pieces. Purée the mango in a food processor with a bit of sugar (only for a few seconds) to get a nice smooth thick texture. 3. Pour the yoghurt into a bowl, add 1tbsp honey and mix well. If you prefer the yogurt to taste sweeter you can add a bit more honey. 4. Layer the mango and yogurt in serving glasses, and add the berries on top. 5. Refrigerate for a few hours, and sprinkle icing sugar (sieve using a small colander or tea strainer) and chopped ...
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Sri Lankan coconut lentil curry

    🌻 This is a very unique dish only found in Sri Lanka! Ingredients red split lentils- 7-8 handfuls  (170g approx.) 1 onion  - 1/2 for the first part  (another 1/2 for point 7, which is an optional stage) 5 or 6 cloves of garlic 1 green chilli (use less to reduce hotness) a few curry leaves (you can also use bay leaves) a tin of coconut milk (3/4th of a can should be sufficient, depending on the quantity of lentils and how much sauce you would like) 1 tablespoon curry powder 1/4  teaspoon red chili powder (you can add more or less) 1/4 teaspoon turmeric powder salt oil - sunflower is used traditionally, but you can use olive oil (for point 7, optional)   black mustard seeds (for point 7, optional)  Important Spice powders - please use curry powders from an Indian store E.g. Madras curry powder. Coconut milk - please use cans (from Thailand) or Sri Lankan Maggie coconut powder.  Cooking time - approximately 20 minutes     1....
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