Spiced Sri Lankan Recipe Using Traditional Black Meat
Recipe Remixed:
Craving a taste of Sri Lanka? Dive into this tantalizing dish, inspired by Chandra Dissanayake's "Ceylon Cookery" (1968). Don't sweat the long ingredient list - just prep your mise-en-place, and you'll be good to go!
Pair it with basmati rice, roti, or any of these mouthwatering condiments: Pol Sambol, Seeni Sambol, Seeni Sambol 2, and Seeni Sambol 3 (check out the enrichment data below for these delicious sidekicks)!
If maldive fish seems elusive, dried shrimp makes a worthy substitute. My Sri Lankan mother-in-law brought me a pack of Larich Brand Dried Maldive Fish from her homeland. You can find both this brand and dried pandan leaf (or "rampa") at online Sri Lankan grocery suppliers like the one mentioned below:
- [ Online Sri Lankan Grocery Supplier ] (serves U.S., U.K., and Sri Lanka)
- Another Online Sri Lankan Grocery source offering dried pandan leaves.
Don't forget a chilled Taj Mahal beer to complement your culinary adventure!
- Servings: 8
- Difficulty: Intermediate (For beginners, master your cooking skills with practice)
- Prep Time: 45 minutes
Ingredients (17)
- 1 pound meat
- 1 ounce rice
- 3 slices of fresh peeled ginger
- 1 ounce thick tamarind pulp, mixed with 2 ounces coconut milk or water
- 1 teaspoon cumin powder (freshly ground preferred)
- A pinch of turmeric
- Curry leaves
- 1 1/2 "dessertspoons" coriander powder (freshly ground, if possible)
- 1 ounce fresh grated coconut
- 1/4 ounce fresh minced garlic
- 2 ounces chopped onions
- 1 1/2 "dessertspoons" chili powder (authentic Sri Lankan or Indian kind - not U.S. "chili" powder)
- 1 teaspoon sweet cumin powder
- 1 1/4 teaspoons salt
- Rampa (pandan leaf) and Sera (if available)
- 2 "dessertspoons" vegetable oil
- 16 ounces (2 cups) 1st and 2nd extracts of coconut milk (fresh ground)
Instructions
- Finely chop 1 ounce onion, dice the second ounce, and finely mince the garlic and ginger.
- Roast the coconut and rice in a dry skillet or the oven until brown. Grind the mixture to a fine paste with water.
- Roast the curry powder until it turns dark like coffee. The "curry powder" blend includes cumin, turmeric, coriander, chili powder, and sweet cumin powder.
- Combine all ingredients except for the curry leaves, rampa, sera, and sliced onions.
- Place the mixture in a sauce pot or Dutch oven and bring it to a boil. Cover and simmer until the meat is tender. Once tender, remove the pot from heat.
- Heat oil in a skillet until very hot. Add the curry leaves, rampa, sera, and onions, and fry until golden brown.
- Add the meat mixture to the curry leaf mixture, and bring it to a boil. Remove it from the heat.
Pol Sambol (Coconut Sambol)
Want a flavor explosion in every bite? Try this simple Pol Sambol recipe:
Ingredients:- 1 cup grated coconut- 1/2 cup finely chopped red onion- 1/4 cup chopped chilies- 1 tablespoon lime juice- Salt to taste- 2 cloves of garlic (minced, optional)
Method:1. Mix all the ingredients together.2. Taste and adjust seasoning.3. Serve with rice or roti.
Seeni Sambol (Sweet Onion Relish)
In need of something tangy and sweet? Give Seeni Sambol a try:
Ingredients:- 1 large onion, thinly sliced- 1/4 cup tamarind paste- 1 tablespoon chili flakes- 1 tablespoon grated ginger- 1 tablespoon lime juice- Salt to taste
Method:1. Soak the onion slices in water for about 30 minutes to reduce bitterness.2. Drain the water and mix with the remaining ingredients.3. Refrigerate until ready to serve.
- After simmering the meat until tender in the sauce pot, consider serving it with a side of Seeni Sambol, a tangy and sweet relish made with a preference for freshly ground spices like Ceylon's authentic chili powder and sweet cumin powder.
- If you're unable to find maldive fish for this recipe, dried shrimp can serve as a suitable substitute for a similar taste. You might even find Larich Brand Dried Maldive Fish and dried pandan leaf (or "rampa") at an Online Sri Lankan Grocery Supplier.
- To enhance the nutritional value and flavor of your fish recipe, try pairing it with a side of Pol Sambol, a flavorful coconut sambol that can be made with just a quick mix of grated coconut, red onion, chilies, lime juice, salt, and garlic.
