• Introduction
  • Sri Lankan Cooking, from America
  • A Few Caveats
  • Sri Lankan Meals
  • Notes for Vegetarians (reproduced here, for your information)

    "Sri Lankan Tamil cooking is oriented around meat and fish; vegetable dishes are primarily meant to accompany a central meat dish. But many of the meat dishes here do work fine with vegetarian substitutes, such as seitan, tofu, and meat-simulators (such as the "Ground Meatless" from Morningstar Farms or the "Diced Chik" from Worthington). Also, if you freeze tofu, then thaw it and break it into pieces, it gives it a chewy texture; you can also deep-fry it, which is delicious but does make it soak up quite a lot of fat. An alternative to deep frying is to cut the tofu into rectangles or squares, lay them in an oiled pan in a single layer, then spray them lightly with spray oil and bake until golden brown. And of course, adding lentils or chickpeas to any vegetable dish is a good way to get added protein. They should work particularly well in the potato curry, for example."

  • Spices and Ingredients
  • Sri Lankan Curry Powder

• Appetizers and Snacks
  • Fish (or Ground Beef, or Vegetable) Cutlets
  • Tangy Shrimp on Toast
  • Curried Mushroom Spread
  • Chicken and Meat Patties
  • Curry Buns (Meat or Vegetable)

  

• Meat and Poultry
  • Spicy Beef and Potatoes
  • Ginger/Garlic Chicken
  • Spicy Chicken Curry
  • Chili Eggs

• Fish and Seafood
  • Crab Curry
  • Tamarind Shrimp Curry
  • Mackerel Curry

• Vegetables
  • Curried Beets
  • Carrots and Green Bean Curry
  • Cauliflower Curry
  • Mixed Vegetable Curry
  • Potatoes, Peas, and Tomatoes
  • Spicy Potato Curry
  • Lemon-Masala Mushrooms
  • Chana Masala (Chickpeas)
  • Red Lentils with Spices

• Accompaniments
  • Scallion Scrambled Eggs
  • Coconut Sambol
  • Seeni (Onion) Sambol
  • Fried Eggplant Sambol
  • Cabbage Mallung
  • Leeks Fried with Chili
  • Rasam
  • Kiri Hodhi (Coconut Milk Gravy)
  • Cucumber-Tomato Raita
  • Mango-Ginger Chutney

  
• Rice and Breads
  • Golden Rice Pilaf
  • Vegetarian or Chicken Biryani
  • Pittu
  • Uppuma
  • Kottu Roti
  • Hoppers
  • Stringhoppers

• Drinks
  • Mango Lassi
  • Falooda
  • Chai Tea
  

• Sweets
  • Milk Toffee
  • Vattalappam
  • Lemon-Chai Rice Pudding
  • Rich Cake (Wedding/Christmas Cake)

• 3 medium yellow onions, chopped
• 3 T vegetable oil
• 1/4 t. black mustard seed
• 1/4 t. cumin seed
• 1-2 T (or more to taste) red chili powder
• 3 medium baking potatoes, peeled and cubed
• 3 T ketchup
• 1 rounded t. salt
• 1/2 c. milk, optional

2. Lower heat to medium and add enough water so the potatoes don't burn (enough to cover usually works well). Cover and cook, stirring periodically, until potatoes are cooked through, about 20 minutes.

3. Remove lid and simmer off any excess water; the resulting curry sauce should be fairly thick, so that the potatoes are coated with sauce, rather than swimming in liquid. Add milk, if desired, to thicken sauce and mellow spice level; stir until well-blended. Serve hot.