If this cookbook is sitting in your kitchen I can assure you will be thinking, cooking and eating Lankan for a long long time. Thats the kind of spell it had put me under honestly. I went through my prized possession which I thankfully bought 2 of, eyeballed every single page, the photographs, the inspirational cuisine, the interesting spurts of writing scattered evenly; and I was injected with the Lankan bug. I cooked and dreamt of Lankan food for a whole 2 weeks. Not necessarily any specific recipes, but I had a natural reflex to reach for the freshly grated coconut while stirring any of my brewing gravy’s; I constantly tried to manipulate fruits to stand in my dish as veggies and everything had a spiced craze to it.
I had gone to the fish market that morning and the bug was still in my system. I concocted a recipe the previous night and thought to give it a try. It involved pineapples, coconut, Sri Lankan spicy curry mix, a bread crumb mix and a gorgeous shari. It tasted amazing; I can’t specifically show you how wonderful it felt on my tongue… the divine combination of the tangy mango coconut mixture along with the asparagus, beans and the supple fish that just fell off the bone, but I sure can show you 
Following up on my last post a delayed announcement for the 2 food bloggers who won some Sri lankan goodies I picked up; one that I guarantee will be bitten by the bug is Ms Didi from D for Delicious; and the second Ms Abigail Concepcion Caidoy (who currently has her handful with a delicious baby, but) who will also enjoy the ethnic design of these beautiful spoons from My Nappy Tales.
Until I bring you more gifts… I leave you with my recipe if you want to give Lankan food a shot.
Sri Lankan stuffed fish
Print recipe
Ingredients
- 1 medium Shari Fish (or any fresh white fish)
- 3 medium slices of semi old bread toasted and crumbed (just you 1 cup of bread crumbs instead)
- 2 tablespoons Grated Parmesan
- 1 can Lima beans (or you chickpeas could also work well)
- 100g Asparagus
- 1 zest and Juice of Lime
Stuffing
- 1 large Juicy Ripe Mango
- 2 medium Onions chopped finely
- 1 medium Tomato
- 4 heaped tablespoons freshly ground coconut
- 3 cloves Garlic (crushed or chopped finely)
- 2 tablespoons Sri Lankan spice mix (I used some I fond in Sri Lanka, you can easel find recipes to make some lankan spice mixes)
Directions
| Firstly pre-Heat oven to 250 C For the Mango mix: Start by sautéing the onions till soft, and then add in the garlic and tomato. Add in the Coconut, Finely chopped mango and the sri lankan spice and simmer for 25 to 30 minutes on low heat. (this helps to bring out the juices and flavor of the mango) If it gets too dry, add a splash of water to help loosen the mixture a tad bit. Once the mango mix is done set aside to cool down to room temperature. Preparing the fish: To prepare the fish, first stuff it with the mango mixture. Butter both sides of the fish evenly with the butter and coat generously with the bread crumbs and parmesan. Bake in the oven with the aluminum foil on for about 30 minutes; and without for 15. Voila! its ready to serve on a bed of steamed lima beans and asparagus. | |
Enjoy!
Eaternally Yours,
Drina C.
Thank you!