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Sri Lankan Lamprais

Writer's picture: Avon DissanayakeAvon Dissanayake



Yellow Rice

Ingredients:

  • 2 cups basmati rice

  • 1 cup coconut milk

  • 1½ cups water

  • 1 cinnamon stick

  • 3 cardamom pods

  • 2 cloves

  • 1 pandan leaf (optional)

  • 1½ tsp turmeric powder

  • Salt to taste

Instructions:

  1. Wash the rice thoroughly.

  2. Add coconut milk, water, and spices to the rice cooker.

  3. Season with turmeric and salt.

  4. Cook until the rice is fluffy and aromatic.



Cashew Curry

Ingredients:

  • 1 cup cashews (soaked in water for 2 hours)

  • 1 cup coconut milk

  • 1 onion, sliced

  • 2 green chilies, slit

  • 1 tsp curry powder

  • 1 tbsp oil

  • Salt to taste

Instructions:

  1. Heat oil in a pan.

  2. Sauté onion and green chilies until softened.

  3. Add curry powder and mix well.

  4. Stir in the cashews and coconut milk, and simmer until the cashews are tender.




Twice-Cooked Green Plantain

Ingredients:

  • 2 green plantains, peeled and sliced

  • 1 tsp turmeric powder

  • Oil for frying

  • Salt to taste

Instructions:

  1. Marinate plantain slices with turmeric, and salt.

  2. Deep-fry until golden brown.

  3. Simmer fried plantains in a little spiced coconut milk (optional) to lock in flavor.


Eggplant Moju

Ingredients:

  • 2 large eggplants, cubed

  • 1 onion, sliced

  • 2 green chilies, slit

  • 2 tbsp vinegar

  • 1 tbsp sugar

  • 2 tsp mustard seeds

  • Oil for frying

  • Salt to taste

Instructions:

  1. Deep-fry the eggplant until golden brown and set aside.

  2. Heat oil in a pan, onion and chilies fry for a few minutes.

  3. Mix in vinegar, sugar, ground mustard seeds and salt. Stir in fried eggplant and mix.




Fish Cutlets

Ingredients:

  • 250g fresh salmon (or other firm fish), cooked and flaked

  • 2 potato, boiled and mashed

  • 1 onion, finely chopped

  • 2 green chilies, chopped

  • 1 tsp curry powder (optional)

  • 1 egg (for binding)

  • Breadcrumbs

  • Oil for frying

Instructions:

  1. Put oil in a pan and fry onion, chilies, and curry powder.

  2. Mix salmon, potato, Shape into balls.

  3. Dip in beaten egg and coat with breadcrumbs.

  4. Deep-fry until golden brown.




Chicken Curry

Ingredients:

  • 1 whole chicken, cut into pieces

  • 1 onion, sliced

  • 3 garlic cloves, minced

  • 1 tbsp ginger paste

  • 2 tbsp curry powder

  • 1 tsp chili powder

  • 1 cup coconut milk

  • 1 cup water

  • 2 tbsp oil

  • Salt to taste

Instructions:

  1. Heat oil, sauté onion, garlic, and ginger.

  2. Add curry powder and chili powder; fry for 2 minutes.

  3. Add chicken pieces, coat with spices, and cook until sealed.

  4. Pour in coconut milk and water, then simmer until chicken is tender.




Onion Relish (Seeni Sambol)

Ingredients:

  • 3 large onions, thinly sliced

  • 1 tsp chili flakes

  • 1 tbsp sugar

  • 1 tsp tamarind

  • 2 tbsp oil

  • Salt to taste

Instructions:

  1. Heat oil.

  2. Sauté onions until caramelized.

  3. Mix in chili flakes, sugar, tamarind and salt. Cook for another 5 minutes.




Fried Eggs

Ingredients:

  • 6 hard-boiled eggs

  • 1 tsp turmeric powder

  • Oil for frying

Instructions:

  1. Lightly fry boiled eggs after rolling them in turmeric powder for added flavor.



Assembly and Baking

  1. Lay a banana leaf (or parchment paper) on a flat surface.

  2. Add a portion of yellow rice in the center.

  3. Arrange cashew curry, plantains, eggplant moju, fish cutlets, chicken curry, onion relish, and a fried egg around the rice.

  4. Wrap the banana leaf tightly into a packet and secure it.

  5. Bake at 180°C (350°F) for 20 minutes to allow the flavors to meld.




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