Inspired by the gift of a new cookbook Before it’s all forgotten by Shivahari Sellamuttu, David cooked this delicious Sri Lankan style meal.
In a frypan over low heat dry roast 1½ tablespoons of chilli powder, 1 tablespoon of ground coriander seeds and 2 teaspoons of ground cumin until aromatic then set aside. In a heavy saucepan fry 2 finely chopped onions until golden. Add 4 thinly sliced garlic cloves, 2.5cm (1″) of thinly sliced fresh ginger, 1 teaspoon of fenugreek seeds, a sprig of fresh curry leaves and 3 small green chillies and continue to cook until fragrant. Add 1 stem of finely chopped lemongrass (white part only), 2 sliced green mangoes, 1 teaspoon of turmeric powder and salt to taste. Stir in the roasted spices and a can of coconut milk and cook until the mangoes are almost tender and the sauce is thick. Add 500g (18 oz) of ling fish cut into pieces and allow it to simmer for 5-8 minutes or until the fish is just cooked.
This Parripu dhal (lentil curry) is made with red lentils. The added spinach gives it a great texture.
Wash 1 cup of red lentils until the water runs clear then place in a saucepan with 1 teaspoon of turmeric powder, 2 teaspoons of ground coriander, 1 teaspoon of ground cumin and 2½ cups of water. Simmer over low heat until thickening then add 1 can of coconut milk and cook until soft and creamy. Add a bunch of chopped English spinach leaves and cook for a further 2-3 minutes. Season with salt to taste. In a frypan heat some ghee or oil and fry 1 finely chopped onion until golden. Add 4 finely diced garlic cloves, 2 torn dry chillies, 2 finely chopped fresh green chillies, 1 teaspoon of mustard seeds and a sprig of fresh curry leaves and sauté until aromatic. Add this mixture to the dhal. Season with freshly ground black pepper and garnish with fresh coriander (cilantro) to serve.
michelle picker cooks 