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Recipes with sri lankan roasted

3 recipes that use sri lankan roasted, with photos, step-by-step instructions and cook times. The quickest, Wild boar curry (pork), takes 120 minutes. It is most often cooked with chilli powder, cinnamon stick and curry leaves.

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Wild boar curry (pork)

This is a pork curry. In the villages around Kandy, Matale and the hill country, wal uru, wild boar, was once hunting-season meat, cooked over wood fires in clay pots with goraka, black pepper from the home garden and a dark roasted curry powder; today most cooks make it with pork shoulder, which works beautifully, and wild boar if you can find it from a licensed game supplier. The goraka gives a sour, slightly smoky edge that cuts through the richness of the fat, and the pepper builds a slow, warming heat rather than a sharp sting. Serve it with red rice, a pol sambol and a cooling cucumber salad. One error people make is cutting the pork too small, which dries it out during the long simmer. Chef's tip: cook it the day before; the gravy thickens and the pepper and goraka flavours deepen overnight in the fridge.

120 minSri LankanMeatGluten freeSpicy
by KrazyBadal 0 views

Babath curry

Babath curry belongs to the Muslim and Malay kitchens of Colombo and Slave Island, a frugal, rich dish of beef tripe that turns up at family lunches and in small rice-and-curry cafés where regulars ask for it by name. The tripe is cleaned, boiled with turmeric and vinegar until soft, then sliced into ribbons and simmered in a dark roasted curry with black pepper, cinnamon and a little coconut milk until it soaks up all the spice. The texture is pleasantly chewy and the gravy deep, hot and slightly sour, and it is eaten with rice, roti or bread to mop up the sauce. Many first attempts fail because the tripe is not boiled long enough first, so it stays rubbery however long it spends in the curry. Chef's tip: buy cleaned, bleached honeycomb tripe from a halal butcher, and boil it until a knife slides through with no resistance before you start the curry.

150 minSri LankanMeatGluten freeSpicy
by KrazyBadal 0 views

Beef smoore

Smoore takes its name from the Dutch smoren, to braise, and in Burgher homes from Colombo to Galle it is the centrepiece for Christmas lunch or a big family Sunday: a whole joint of beef pierced, marinated in vinegar and spice, then simmered for hours in coconut milk with lemongrass, pandan and a spoonful of lime pickle. The pickle is the signature, adding a salty, bitter-sour sparkle that keeps the rich gravy lively. The joint is sliced at the table and served with yellow rice, a cucumber salad and plenty of the sauce. The biggest risk is letting the coconut milk boil fiercely for hours, which makes it split and greasy. Chef's tip: once the joint is browned, keep the pot at the barest shiver of a simmer, and turn the meat every half-hour so it cooks evenly.

210 minSri LankanMeatGluten free
by KrazyBadal 0 views

Goes well with sri lankan roasted