Don't miss out on these mouthwatering Sri Lankan dishes from Mӧvenpick Hotel Colombo

Hathmaluwa

RECIPE FORM FOR  01KG

REF	ITEMS	UNIT	QUANTITY
01	CASHEW NUTS (RAW UN ROASTED)	GRM	200
02	EGG PLANT	GRM	50
03	JACKFRUIT SEEDS	GRM	50
04	RUNNER BEANS	GRM	50
05	SWEET POTATO	GRM	50
06	PUMPKIN	GRM	50
07	RATALA (BABY POTATOES)	GRM	50
08	ASH PLANTAIN	GRM	50
09	CARROT	GRM	50
10	TURMERIC	TSP	½
11	CHILI POWDER (UN ROASTED)	TSP	1
12	‘THUNA PAHA’ LOCAL SPICE MIX SUCH AS CINNAMON, CARDAMOM, CLOVES (UN ROASTED)	TBSP	1
13	SALT
14	RED ONIONS	GRM	20
15	GREEN CHILI	GRM	20
16	CURRY LEAVES	GRM	10
17	COCONUT MILK: THICK CREAM (FIRST SQUEEZE) AND DILUTED (SECOND SQUEEZE)	CUP	1
18	WATER	CUP	1

PREPARATION METHOD

§  CLEAN AND WASH THE CASHEW NUTS WELL AND SOAK FOR FEW HOURS AND CHOP THE PEELED JACK SEEDS AND KEEP SIDE

§  CUT EGGPLANT, RUNNER BEANS, SWEET POTATOES, PUMPKIN, RATALA, ASH PLANTAIN AND CARROT INTO DICES

§  ADD ONIONS, GARLIC, GREEN CHILI IN A CLAY POT AND ADD WATER ALONG WITH ALL THE SPICES, ONCE YOU ADD SPICES ADD SOAKED CASHEW NUTS AND JACK SEEDS , COOK FOR FEW MINUTES

§  THEN ADD LONG BEANS, PUMPKIN , ASH PLANTAINS WITH 1^ST EXTRACT OF COCONUT MILK AND COOK UNTIL DONE

§  ONCE THE VEGETABLE ARE COOKED, SMASH THE JACK SEEDS BY A SPOON AND MIX WELL

§  MUSTARD SEEDS CAN BE ADDED AS PER YOUR CHOICE

Fish Ambultiyal

RECIPE FORM FOR  01KG

REF	ITEMS	UNIT	QUANTITY
01	TUNA  (BONELESS)	GRM	500
02	ONION	GRM	50
03	FENUGREEK SEEDS	TSP	½
04	WHOLE PEPPER	TSP	1
05	PANDAN LEAF	PC	1
06	SALT - AS NEEDED
07	WATER	CUP	1
	FOR THE PASTE
08	CARDAMOM	POD	4
09	CINNAMON POWDER	TBSP	3
10	CUMIN POWDER	TBSP	3
11	CORIANDER POWDER	TSP	1
12	PEPPER	TBSP	1
13	CHILI POWDER	TSP	1
14	ROASTED CURRY POWDER	TSP	1
15	GARLIC CRUSHED	CLV	3
16	CHILI FLAKES	TSP	1
17	GORAKA (Gamboge)	PCS	5
18	SALT TO TASTE

PREPARATION METHOD FOR FISH AMBULTHIYAL

§  BOIL A LITTLE WATER AND ADD 2 PIECES OF GORAKA. BOIL FOR ABOUT 10 MINUTES. LET IT COOL. KEEP THE WATER ASIDE.

§  GRIND THE SOFTENED GORAKA PIECES AND ALL THE INGREDIENTS IN THE “PASTE” SECTION TOGETHER AND SET ASIDE

§  WASH THE FISH WITH CLEAN WATER AND A LITTLE LIME. COMBINE IT WITH THE PASTE YOU MADE.

§  LINE A LARGE CLAY POT IN THE PIECE OF BANANA LEAF. PLACE THE PASTE COVERED FISH.

§  ADD THE WATER THAT YOU BOILED THE GORAKA IN. COOK ON HIGH COVERED ON A WOOD FIRED STOVE UNTIL THE MIXTURE HAS STARTED BUBBLING.

§  KEEP ON SLOW FIRE UNTIL THE FISH IS COOKED. REMOVE & KEEP ON SAME CLAY POT UNTIL SERVING.

§  THIS DISH CAN BE LAST FOR TWO TO THREE DAYS IF PROPERLY COOKED

§  SERVE WITH RICE, ROTI OR BREAD

RECIPE FORM FOR 08 PORTIONS

CATEGORY	SRILANKAN
Cashew & peas curry

REF	ITEMS	UNIT	QUANTITY
01	DRIED CADJUNUTS	GRM	250
02	FENUGREEK	TSP	1
03	CHILI POWDER	TSP	3-4
04	ONIONS CHOPPED	GRM	50
05	COCONUT MILK EXTRACTS (1ST& 2ND)	ML	200
06	CARDAMOM	PC	1
07	CINNAMON	PC	1
08	CORIANDER POWDER	TSP	2
09	CUMIN POWDER	TSP	1
10	TURMERIC POWDER	TSP	¼
11	CURRY LEAVES	SPRING	1
12	CLOVE	PC	1
13	SALT	TSP	1 ¼

PREPARATION METHOD

§  COVER CASHEW NUTS WITH BOILING WATER, ADD 1 TSP OF BICARBONATE SODA. SOAK OVERNIGHT. WASH IN SEVERAL CHANGES OF WATER. BOIL UNTIL TENDER BUT DO NOT MAKE CADJU SOFT. WASH IN COLD WATER AFTER BOILING

§  HEAT OIL IN A PAN AND ADD CURRY LEAVES, ONIONS AND FRY TILL ONIONS ARE LIGHT BROWN

§  ADD THE CASHEW NUTS MIXED WELL WITH ALL THE POWDERED INGREDIENTS AND SALT. COOK FOR 5-10 MINUTES

§  ADD COCONUT MILK, BRING TO BOIL AND SIMMER TILL DONE