Sri Lankan - Pine apple curry

1 ripe pine apple - cut in to pieces 1/2 a cup onions- sliced 2 - 4 green chilies- sliced 1 big clove of garlic-sliced Curry leaves - 1 sprig (skip if not in hand) Sri Lankan roasted chili powder - 1 tsp. Sri Lankan unroasted curry powder - 1 tsp. Mustard powder 1/4 tap Fenu greek seeds -1/4 tsp. Crushed Maldives fish 1 tsp. ( o.k. to skip if not in hand, but ,always tastes better with it) Cinnamon stick - 1 inch piece Coconut milk 1/2 cup Water -1/4 cup Sugar 1 tbsp. (or more. If the pine apple is not sweet enough, will take more sugar) Salt - 1-2 tbsp. (to taste) Mix all of the ingredients together with the pine apple. Cook over high heat till bubbly. Uncovered. Bring the heat down to medium. Cook uncovered, stirring occasionally, until the liquids turn into thick gravy, to coat the pineapple pieces. Note: Sri Lankan chili powder, unroasted Sri Lankan curry powder, fenu greek seeds, turmeric powder and crushed Maldives fish are available at Jungle Jims- Sri Lankan isle ( or Indian isle).

Recipes By Samudra Ranasinghe 03-23-2012

Yellow Rice
2 cups rice basmati or similar small grain rice( sona masoori)- washed and drained. 1 tsp. ginger- minced 1 tsp. garlic minced cup onions chopped cup tomatoes chopped tsp. roasted chili powder 1 tsp. unroasted curry powder tsp. turmeric powder or yellow food coloring Curry leaves - 4-5 (optional) Cinnamon stick - 2 inch stick Cardamom 5-6 pods Cloves 4 Coconut milk cup Chicken broth- cup Hot water 2- 3 cups Keep aside: * Quarter cup onions- Sprinkled with salt and deep fried till golden brown. * Some deep fried cashew nuts. *Hard boiled eggs- deep fried few seconds to brown and sprinkled with salt and Chili powder. (Dont skip the fried onions) Heat oil at high, and add the ginger. Stir. When it stars to turn brown, add the garlic. Stir; add onions, cinnamon stick, cardamoms and cloves. Cook till onions are translucent. Add tomatoes, cook to a mushy consistency. Add salt, chili powder, curry powder and turmeric. Keep stirring. Add rice , stir till the mixture coats rice well. About, half a minute. Add coconut milk, chicken stock and about 2 cups hot water. Stir well. The liquid should taste lightly salty. Bring to a boil. Bring the heat down to medium cover and cook about 15 minutes. Check for water. If rice is not done and theres no more water left- then add about a cup of hot water. Stir cover- cook- another 15 minutes over medium-low heat. Rice will be done. Spread it on a serving dish and fluff with a fork. Remove cloves and cardamoms from the rice- to avoid biting into them. Let it stand a minute uncovered. And mix in the fried onions using a fork. Keep covered. Cut eggs into quarters and arrange on the top before serving. Sprinkle fried cashew nuts.

Recipes By Samudra Ranasinghe 03-23-2012

Chicken curry
Marinade the chicken: (about 750 grams) 1 cup plane yogurt 1t.sp lemon juice 1/2 tsp. chili powder 1/2 tsp. salt - 1 tbsp. honey or 1t.sp sugar Mix them all together and marinade the chicken cubes for one hour, in refrigerator. Then deep fry the chicken over med-high heat, for about 8 to 10 minutes, until golden brown or well done. Keep aside. Curry: 1t.sp ginger- minced 1 tsp. garlic minced 1/4 cup onions chopped 2 4 green chilies 1/4 cup tomatoes chopped 2 tsp. Roasted Sri Lankan curry powder 1 tsp. unroasted Sri Lankan curry powder 1/8 tsp. turmeric powder 1 to 1 1/2 tsps. pepper 1/4 tsp. paprika powder 2 inch piece cinnamon stick 5 pods of cardamom 1 cups, water 1 cup coconut milk cup heavy cream 1 tsps. sugar( or to taste) 1 tsp. Salt ( or to taste) 2 tbsp. lemon juice 1 tbsp. oil Heat oil well, over med-high heat, add ginger. Saut till it starts to turn golden brown. Add garlic, stir. Add onions, stir few seconds. Add tomatoes and green chilies. Stir to mix. Add all of the spices and the sugar Stir to mix. Add the water; let it bubble up a minute. Add the fried chicken pieces. Cover and cook 2-3 mnts. Cook uncovered to simmer in to half. Stir occasionally. Add the coconut milk. Stir. Let it bubble up a minute. Bring down the heat to medium. Cook for 5 mnts. till it thickens. Add heavy cream. Stir. Cook to the necessary gravy consistency. (it will take about 20- 25 mnts. up to here). Add lemon juice. Cook another minute or two.

Recipes By Samudra Ranasinghe 03-23-2012