Left-over-goose curry sounds weird, but this turned out quite nicely, so thanks to Dirty Kitchen Secrets for her white curry suggestion. The korma would probably taste better with chicken though, as described in Darina Allen’s brilliant Ballymaloe Cookery Course book. I recommend drum n bass for grinding spices. Read the rest of this entry »
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Not being a big fan of pineapple, I decided to try my own fruit version of the Sri Lankan pineapple curry. Good served as side dish to a main curry.
Ingredients: 
2 bananas – chopped into rounds 1.5 cm thick
1/2 a red onion – finely chopped
2 cloves of garlic – finely chopped
1 stick of cinnamon – broken in half
10 curry leaves – twisted to release the flavour
1/4 tspn saffron powder (tumeric is an easier, cheaper alternative)
1/4 tspn finely ground black pepper
1/2 teaspoon salt
1 tspn curry powder (the fresher the better)
1 tspn chilli powder
3 tbsp olive oil
1/2 can coconut milk and the same again of water Read the rest of this entry »
Tags: banana, chutney, curry, Recipes, sri lankan
When our plane touched the tarmac at Colombo airport, we were to journey into a deceptively peaceful country in the middle of a civil war. It was 24 hours since the Sri Lankan government’s ceasefire with the rebel Tamil Tigers had been aborted, and we had no idea what to expect. As we travelled the idyllic southern and western coastal resorts of the island, many of which had been rebuilt with style since the devastation of the Tsunami in 2004, we met many Sri Lankans who were worried too. Foremost in their minds was the fear that the intensifying conflict in the north would scare away foreign visitors. But this was far from being the case; those tourists we encountered were hooked on Sri Lanka, war or no war, and the conflict seemed far removed from the unspoiled, breathtaking beaches, wild jungle and tropical hill stations of the teardrop island… Read the rest of this entry »
Tags: cookery course, curry, Sri Lanka, travel, unawatuna
