Sri Lankan Cooking by Bullis, Douglas -- Read -- Imperial Library of Trantor

Index

Cover Contents Food in Sri Lanka One Land, Many Cuisines Colonial Tastes Banking on Tea Dining in Sri Lanka The Sri Lankan Kitchen Sri Lankan Ingredients Chapter 1: Basic recipes

Roasted curry powder Unroasted curry powder Bitter gourd sambol Dried chilli sambol Bird’s-eye chilli sambol Fresh coconut sambol Roasted coconut sambol Onion and Maldive fish sambol Wing bean sambol Banana blossom sambol Coconut milk gravy Melon ginger sauce Saffron lemongrass sauce Young jackfruit pickles Pickled eggplant

Chapter 2: Rice & bread recipes

Butter rice Coconut milk rice cakes Ragi flour flatbreads Seasoned coconut and rice flour flatbreads Crispy dosai pancakes Rice flour hoppers String hoppers

Chapter 3: Soups

Pumpkin soup with prawns Tomato soup with fennel Rich Seafood Soup Curry leaf congee Coconut milk congee

Chapter 4: Seafood dishes

Spicy fish stew Portuguese fishball curry Deep-fried battered fish Tamarind claypot fish Prawns in a coconut curry gravy Stir-fried spicy prawns Curried prawns Curried squid Vadai prawn patties Coconut curry crabs

Chapter 5: Meat & poultry dishes

Chicken curry Coconut and cashew nut chicken Curried meatballs Spicy stir-fried lamb Lamb curry Pork curry Royal chicken Beef smore

Chapter 6: Vegetable dishes

Spicy eggplant Dhal stew Curried cabbage Curried okra Spicy green beans Tangy coconut okra Portuguese omelette Green mango curry Pumpkin curry

Chapter 7: Desserts & drinks

Topknot cakes Coconut cakes Coconut cinnamon cashew slices Cashew brittle Coconut spice cake Sweet coconut slices Portuguese semolina love cake Coconut halva Refreshing orange spice cooler Pineapple cinnamon cooler

Acknowledgements Index Copyright Back Cover