Stuffed Chilli (Mulumiris Purawala)

Stuffed Chilli (Mulumiris Purawala)

INGREDIENTS

250g long capsicum peppers (cut down the side and seeded carefully)

100g red onion (chopped)

75g boiled potato, crushed

4 garlic cloves (chopped)

1 cup coconut milk

2 tablespoons Maldives fish (crushed)

2 tablespoons olive oil

2 teaspoons raw curry powder

1 teaspoon roasted curry powder

1 teaspoon mustard powder

1 inch cinnamon stick

Sprigs of curry leaves

Salt to taste

METHOD

• Heat 1 tablespoon of the oil, add 2 garlic cloves, 50g of the onion, some curry leaves, Maldives fish, 1 teaspoon raw curry powder, potato and seasoning.
• Stuff the mixture into the capsicum and leave to one side.
• Heat the rest of the oil in a pan add the rest of garlic, onion and cinnamon stick, curry leaves and rest of the raw curry powder and mustard powder. Mix well then add coconut milk and seasoning.
• Let it start to simmer then arrange the stuffed chilli carefully and cover and cook them on a very low heat, about 10 minutes.
• Remove from the heat, sprinkle with roasted curry powder.

Chinese Roll

In Sri Lanka, we have many different varieties of finger food. Chinese roll is one of the most popular. Often people go out and buy it from the pastry shops, thinking it is a hassle to prepare but actually, it’s very simple! And much tastier when you have made it yourself with the right ingredients. I am sure you will enjoy my recipe.

For the batter:
125g plain flour
2 eggs
1 cup water
Salt

Mix everything together and beat until smooth. Set aside while you make the filling…

Filling:
150g tin tuna
50g grated carrot
75g mashed potato
1 red onion, chopped
4 garlic cloves, chopped
1 chopped green chilli
1 tablespoon chopped mint
I tablespoon lime juice
Salt and pepper

Saute the garlic, onion and chilli in a little olive oil, then add the grated carrot, tuna and mash. Check the seasoning and remove from heat. Add lime juice and chopped mint.

Egg wash
Bread crumbs
Oil for frying

METHOD

Make the pancakes, add the filling while the pancakes are still warm. This will help it stick together. Then coat with eggwash and breadcrumbs, deep fry in hot oil until golden brown.

Spicy prawns with a coconut gravy.

INGREDIENTS

5oog prawns, cleaned and shelled

1 red or white onion, chopped

3 garlic cloves, chopped

3 green chillies, chopped

2 sprigs curry leaves

1″ piece cinnamon stick

1″ lemon grass

1 teaspoon raw curry powder

1 teaspoon roast curry powder

1 teaspoon chilli powder

1 teaspoon mustard powder

¼ teaspoon turmeric powder

1½ cups coconut milk

½ lime

salt to taste

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METHOD

• Wash the prawns well and let drain
• Mix all the spice ingredients, add to prawns and allow to marinade for 10 minutes
• Mix in the coconut milk and cook for 10 minutes until the gravy is absorbed
• Add lime juice and check the seasoning
• Remove from the heat (to prevent curdling)