The Sri Lanka food journal : in my kitchen

I made the hoppers with ready to use coconut flour and the taste was no different from using fresh coconut milk. An experiment shared :-)

In sri lanka you can never miss a shop that has hoppers. They have it in the front with many hopper pans and the aroma is so good. Every time i see the hopper stand at a hotel i think it’s a special course they follow to make maybe and i never thought i will master it. This was my second and attempt at making hoppers and it was successful.  made the hoppers with ready to use coconut flour and the taste was no different from using fresh coconut milk.
An experiment shared 🙂

In sri lanka prawns or shrimps are cooked into a gravy, fried and served with salad leaves or made into a spicy devil. We also use it to make buriyani and fried rice or even chinese soups. They also sell prawn wada at galle face. I’ve been making prawn gravy and devil from the age of 17 and ever since i got married i never tried it. It’s been many years now and i was craving for some sri lankan prawn gravy and devil. So i decided to cook it. The special taste of a sri lankan prawn gravy comes with a binding of prawns and sri lankan spices. Yea we don’t forget to use the spices in all our dishes. I couldn’t get a proper photo shoot of my prawn gravy as i was so hungry and busy devouring it so tokk the shot from my plate. I guess you can see the spices.

Prawn gravy


1 onion chopped

2 green chillies cut into 2

1 medium size tomato cut into 6

A few curry leaves

1 and a half cups of coconut milk thick and light

1 cup prawns or shrimps

1 teaspoon fenugreek seeds

1 stick cinnamon

5 cloves of garlic chopped

A few slices of ginger chopped

3 pinches of turmeric powder

Chillie powder and crushed peper to taste

Salt to taste

1 teaspoon roasted curry powder

2 tbsp oil

1 large potatoes chopped into tiny cubes

Method to cook

  1. Heat oil in a pan and temper the onions with curry leaves.
  2. Add the fenugreek seed, crushed ginger and garlic along with the green chillies and tomato.
  3. Stir and add the prawns with the potatoes.
  4. Season with salt, pepper, chillie powder, curry powder and turmeric powder.
  5. Keep stirring for a minute over a low flame and pour the thin coconut milk and let it cook over a medium heat for 10 minutes or until the potatoes are tender.
  6. Pour the thick coconut milk and let it simmer over a  medium  high heat.
  7. Take off and garnish with some corruander leaves and a dash of lime juice.
  8. Serve hot with a bowl of rice.



I made my very own roasted curry powder and this is how i did it.

Add 2 tbsp coriander seeds, 1/4 tsp of cumin seeds, a stick of cinnmon, some pepper seeds.

Roast it over a medium flame till you get the aroma of spices making sure not burn by stirring constantly or swirling the pan. Grind to a powder in your dry grinder and store in an airtight container.

I made a little and used all up in a week so am not sure how long it will last but as long as it’s dry and kept closed you can keep it for sometime. Make little if you eat curry atyle food rarely. Make a lot if your are a regular curry eater. I mean by curry is using curry powder on all meat gravy dishes and some vegetables.  We sri lankans use it daily in all our cooking except rice.

Roasted curry powder

Roasted curry powder



Cambodge  is really very interesting ingredient. Am not sure who uses it but we sri lankans use it often. We make ambul thiyals with cambodge we also add this to our beef or mutton gravy. It adds a very sour taste somewhat similar to adding tamarind to your gravies but my mum used to say when cambodge is added to beef curry it helps it cook fast. The flavour of the gravy is enhanced.  The pantry can require a bot of some air fresher due to its strong odour apart from that when washed and added to the gravy before cooking you hardly smell it.  I wanted to make some ambul thiyals and polos curry aka breadfruit curry so went and got myself a pack of cambodge and i add it to my gravies.

It’s really interesting to know the real shape of a a cambodge when it’s on the tree is similar to a lime. I just discovered it and have never seen a tree in person.

My grandparents used to keep the cambodge and tamarind with a little bit of rock salt and i am not aware of the reason i guess to preserve it for long cos when the tamarind is kept closed in a box for long you can see some flying objects appear from the inside so if you will be using it very rarely do add some salt anx store in an air tight container.  Not only the tamarind even the cambodge.

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