As we really enjoyed the delicious Sri Lankan food, we wanted to be able to eat it anywhere – so we asked our wonderful hosts
for their favorite dishes. The result is a collection of tasty recipes of the Sri Lankan cuisine and we would like to present them to you
one after another. Food and meals are like a real highlight in Sri Lanka! After helping prepare the meals several times we tried
to cooking ourselves. Although a lot of different spices are being used it is still fairly simple. And sooo delicious. Just thinking about it makes my mouth water.
Often we tend to stick exactly to the recipes, but after some time we realized that it is perfectly fine to trust our own feeling and taste of
just using the right amount of ingredients rather than the scales to cook. Please feel free to adapt the recipe to your very own taste.
This makes it even more enjoyable.
The recipe of our first favorite dish was given to us by Miriam’s sister in law:
Thank you again Pringa for providing an insight to your kitchen.
How to cook the vegetarian lady’s fingers curry:
You will need:
4 teaspoons of coconut oil or Ghee
2 onions cut in chunks
3 green chili peppers, two of them without seeds and cut in thin rings –
for those of you that like it spicy, feel free to add more chili
2 teaspoons of fresh garlic cut in small pieces
1.5 tablespoons of fresh minced ginger
10 curry leaves, crumbled
1 teaspoon of salt
½ teaspoon of curcuma/tumeric
4-5 tomatoes cut in fine cubes
1 ½ cups of water
100ml unsweetened coconut milk mixed with 150ml water
¼ teaspoons of black mustard grains
10-15 lady’s fingers cut into pieces of 2cm
some fresh lime juice
To avoid having the lady’s fingers create a slimy texture while cooking them, it is easier to cut the front and stem
and to blanche them in vinegar water for 5 minutes.
How to prepare the curry:
First heat the oil or ghee in a big pan on medium temperature. Then add the onions and garlic and sautee them
until they have lost their white color. Then start adding the ginger, curry leaves, mustard grains and chilis,
continue stirring constantly and let it boil for 5 minutes.
Next you add the lady’s fingers and let it steam for another 5 minutes with the spices. After that you can add the water
mixed with coconutmilk and salt before boiling and leave it to simmer for 5 minutes. Turn down the temperature and let it
simmer for another 5 minutes before adding the tomatoes and lime. It needs to simmer a bit more until the vegetables are soft.
A perfect combination with the curry is rice. Many Sri Lankans also enjoy coconut roti with the curry
(a small round pita bread with coconut flakes). Just dunk them into the curry. Sri Lankan food at its best!
One more small advice from Pringa: “Put your love into the curry, than the taste will be super.“
Have fun trying out this recipe!