Monikas recept

Här kommer uppföljningen till Monikas kväll - recept på den urgoda maten från Sri Lanka - håll tillgodo. Tack igen Monika!

CHICKEN CURRY

Ingredients:

1 lb chicken breasts
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves (optional)
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1-2 tsp chili powder
1 1/2 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustard seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar

(1cup coconut milk, optional)

Method:

Trim any excess fat from the chicken, then cut into desired size.

Grind the ginger and garlic into a paste.

Mix the chilies powder, curry powder, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 1-3 hours.

Fry the onion, green chilies, curry leaves, rampe and the ginger garlic paste in the oil under low heat. When the mixture is golden brown add mustard and cover
and simmer for about 3 minutes.

Now add the chicken, add vinegar and salt. Stir. Cover and cook until the chicken is tender.

Remove from heat and serve hot.

RED LENTIL CURRY - (det var den goda linsröran)

This is a spicy side dish that goes well with rice.

Serves 4-6.

Ingredients:

1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp turmeric powder
1/2 curry powder
1/2 tsp chilly powder
1 green chilly chopped
1 onion chopped
1 cup water
3-4 curry leaves (optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chilies, broken into 2-3 pieces
2 cloves garlic, minced
1/4 lime
Salt to taste

Method:

Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp turmeric, 1/2 of the onion and the garlic. When the
 color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame; add the oil, when the oil is hot, add
the remaining ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the limejuice.

Serve hot with rice or bread/ Papadums (Deep fried crisp like rice bread. )

Och till sist de goda fiskbullarna: 

FISH BUNS/

MALU PAAN

Ingredients
500 g Flour (plain)
30 g butter or margarine
1-1/2 tea spoon salt
1-1/2 tea spoons sugar
10 g yeast - dry
1 cup -(tea cup) milk (fresh milk or lightly done milk powder )
1/2 cup moderate warm water

Topping / glazing
1 egg white
1 tea spoon sugar

Filling
fish potato savory mix (see below) or
chicken or vegetarian version as you like

Method
Add yeast to a bowl with 1-1/2 tea spoon of sugar. Mix well and sprinkle 2 tea spoons of water on it. Leave for 2 mints covered in a warm place.
Mean while add flour to a dry bowl, add butter and given salt mix well till it flakes out like bread crumbs. Make a hole in the middle.
Add 1/4 cup of warm water to the yeast mix. Mix well until dissolved. Add the rest of the water cover and keep for 10 mints in a warm place. The yeast should bubble up.

Now add yeast to the hole made in the middle of the flour mix.
Keep mixing and then add 1 cup of milk little by little until the mix becomes a non sticky ball (this mix should not stick to your fingers or the bowl)
Take the dough to a flat chopping board sprinkled with flour.
Knead well using your hands continuously for 10 mints until it gets fluffy and soft.
Don't break the dough in to pieces while mixing. Use the palm to press the dough.
After 10 mints sprinkle flour to the same bowl put the dough and cover with a wet cloth leave for 30 mints
(now its time to make the filling as you like; see below)
After 30 mints dough becomes doubled the size.
Poke your finger to the dough then it will go back to its original size and leave again for 10 mints. After 10 mints separate the dough into about 11 balls.
Spread on a flat board sprinkled with flour.
Spread it in a shape of a triangle with a rolling pin or using your hand keep the triangle pointing up add the filling to the bottom of the triangle and fold the three edges like an envelope.
You can make average size of 11 buns.

Fish bun filling

I tin of tuna (ca 250gr)

1-3 fresh chili peppers (to taste)

2-4 chopped garlic cloves

(1 stem curry leaves, if available)

3-4 chopped kaffir lime leaves (or the grated skin of 2 limes)

Salt

Pepper

3 medium seized boiled potatoes cut into small squares

Mix and set aside to marinate for 30 min.

Add a full tbsp to every piece of dough.