Sri Lankan Coconut Pumpkin Curry Recipe

This curry has an intense heat of chili running through it, which cuts through the rich, creamy coconut and sweet pumpkin. Use butternut squash if you can't get ahold of pumpkin.

Ingredients:
2 tbsp olive oil
2 pounds (900g) pumpkin or butternut squash, peeled, seeded, and chopped into bite sized pieces
2 red chilies, seeded and finely chopped
4 shallots, finely chopped
2 inches (5cm) piece of fresh ginger, peeled and grated
3 garlic cloves, grated
1 lemongrass stalk, trimmed, woody outer leaves removed, and finely chopped
juice of 1 lime
14 oz. (400ml) can coconut milk
2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
pinch of dried chile flakes
about 6 packed cups spinach leaves
salt and freshly ground black pepper

Preparation
In Slow Cooker

1. Preheat the slow cooker, if required. Heat half of the oil in a large Dutch oven over medium heat, add the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to turn golden. Add the chilies and cook for a minute more.
2. Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime juice and stir to scrape any sticky bits from the bottom of the pan. Add a little coconut milk and let it bubble for a few minutes. Transfer everything to the slow cooker, then pour in the remaining coconut milk and stock together with the chile flakes. Cover with the lid and cook on high for 3 - 4 hours.
3. Stir in the spinach and leave for a few minutes for it to wilt before serving. Taste and season, as necessary, and serve with rice.

Using traditional cooking method

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius). Heat half of the oil in a large Dutch oven over medium heat, add the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to turn golden. Add the chilies and cook for a minute more.
2. Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime juice and stir to scrape up the bits from the bottom of the pot. Add a little coconut milk and let it bubble for a few minutes.
3. Pour in the remaining coconut milk and the stock, and bring to a boil. Then reduce to a simmer, add the chile flakes, cover with the lid, and put in the oven for 1 hour. Check occasionally that it's not drying out, topping up with a little hot water if needed. Remove from the oven and stir in the spinach. It will wilt in the heat. Taste and season, as necessary, and serve with rice.
   

Serves 4 - 6

Recipe courtesy of The Slow Cook Book by Heather Whinney

Sri Lanka [ print this recipe for Sri Lankan Coconut Pumpkin Curry ]

Issan Samaga Wattakka Soup (Pumpkin Soup with Shrimp) Recipe

This recipe for Issan Samaga Wattakka Soup is similar to the recipe for Soupa de Jerimum, a Portuguese dish. This is most likely attributed to the Portuguese influence in Sri Lanka during the Colonial Period when Portugal's trading empire stretched from Lisbon to most of East Asia.

The flavors of these two soups are quite different, however, as Issan Samaga Wattakka features shrimp instead of sausage. Issan Samaga Wattakka is also seasoned with spices popular in Indian cuisine such as cumin and coriander while Soupa de Jerimum relies on parsley and sage.

Recommended Equipment:
blender or food processor
large pot or Dutch Oven with a lid

Ingredients:
1/2 (approximately 4 1/2 pound pumpkin)

2 tbsp extra virgin olive oil
1/2 tspn kosher salt
3 + 2 tbsp butter, unsalted
3 tbsp all-purpose flour
2 cups yellow onions, diced
1 leak (white portion until it turns a deep green), sliced into rounds
1 bay leaf
2 tspn brown sugar
1 tspn ground black pepper
2 tspn coriander, ground
2 tspn cumin seeds, ground
1 tspn chile powder
1 tspn cayenne powder
1 32 oz. box of chicken stock (about 5 1/2 cups)
2 tbsp vinegar
3 cloves garlic, minced
10 tiger shrimp, peeled and deveined

Preparation:

1. Cut the pumpkin in half and remove the seeds and stringy interior. Reserve the seeds for garnish (see recipe for baked pumpkin seeds). Cut the tough outer layer of the pumpkin from the softer flesh of the interior. Cut the flesh into small 1/2 to 1 inch cubes.
   
2. In a mixing bowl, combine the pumpkin cubes, 2 tbsp olive oil, and 1/2 tspn salt.
3. In a large pot or Dutch oven over medium heat, add 3 tbsp butter and 3 tbsp flour. Stir the mixture continuously for about 5 to 7 minutes until the mixture becomes the color of peanut butter.
4. Add the pumpkin cubes and cook for 10 minutes.
5. Add the onions, leek, brown sugar, black pepper, coriander, cumin, chile powder, and cayenne.
6. Cook over medium heat until the onions become clear and translucent.
7. Pour mixture into a blender or food processor and puree.
8. Pour the pureed pumpkin mixture back into the large pot and add the chicken stock, bay leaf, and 2 tbsp of vinegar.
9. In a skillet over medium heat, place 2 tbsp butter and the minced garlic. Cook for 2 minutes.
10. Add the shrimp to the skillet and cook until the shrimp turns color about 3 minutes.
11. Remove the shrimp and pour the garlic and butter to the pot.
12. Chop up 1/2 of the shrimp into small pieces and then add all of the shrimp to the pot.
13. Serve hot garnished with baked pumpkin seeds.

Sri Lanka [ print this recipe for Issan Samaga Wattakka Soup ]

Pineapple Rava Kesari Recipe

Pineapple Rava Kesari is popular in Sri Lanka as well as the southern Indian states of Tamil Nadu and Karnataka. It is often associated with weddings and other special occasions.

This Pineapple Rava Kesari has a consistency of thick porridge. It is slightly sweet with a subtle pineapple flavor. The dried cherries provide a tart contrast.

Most recipes for Kesari include ghee (a type of clarified butter) however I substituted canola oil instead. Different types of nuts can also be added to the Pineapple Rava Kesari for added flavor and texture.

Ingredients:
1 cup Rava (semolina flour)
1/4 cup canola oil
1 cup fresh pineapple, finely diced
1 1/4 cup sugar
2 cups water
1/2 tspn saffron
1/4 cup whole milk
1/4 tspn cardamom powder
dried cherries for garnish

Preparation:

1. Finely dice 1 cup of fresh pineapple.
2. In a small saucepan, heat the milk over medium until it is warm, then dissolve the saffron into the milk. Remove from heat and set aside.
3. In a skillet, heat the canola oil over medium heat. Cook the Rava until it is golden brown, stirring continuously.
4. In a large pot, add the water and the pineapple. Bring to a boil over medium heat for about 5 minutes.
5. Gradually add the fried Rava to the water and pineapple. Stir the mixture continuously so that no lumps form.
6. Add the saffron and milk mixture, cardamom, and the sugar and stir until all of the ingredients have combined. The mixture should have the consistency of a thick porridge.
7. Serve warm and garnish with dried cherries.
   

Sri Lanka

Malu Paan

Malu Paan is an appetizer commonly found in Sri Lanka and similar versions of it are also popular in India as well.

This recipe takes a little short-cut in that it uses roll mix that is readily available in most grocery stores. I used Pillsbury Roll Mix (see photo below).



In addition to making the Malu Paan, you will also want to have at least one type of sauce for dipping. I have included the recipe for the sauce that is pictured here which is a sweet and spicy chili sauce.

Recommended Equipment:
deep fryer

Malu Paan Ingredients:
1 package roll mix
12 ounce can of tuna fish
1 small yellow onion, diced
3 green onions, diced
1 serrano chili, diced
1 medium potato boiled, skinned, and chopped
1 tspn curry powder
1 tspn cumin, ground
1 tspn cinnamon
1/2 inch pice of ginger, diced
4 cloves garlic, diced
2 tbsp olive oil
1 egg yolk
salt, pepper, and cardamom powder to taste

Malu Paan Preparation:

1. Prepare the roll mix dough (according to the instructions on the box) and leave dough to rise in a warm place.
2. Boil potato over medium high heat until potato will start to fall apart when you put a fork in it. Then turn of heat and drain the water.
   
3. Drain the can of tuna and save juice for later.
4. Heat olive oil in a skillet over medium heat.
5. Add diced ginger and garlic.
6. Stir and add onions, serrano chili, curry powder and cinnamon.
7. Cook until the onions turn clear / translucent.
8. Add the tuna and stir.
9. Cook for about 3 minutes then add the liquid that you drained from the can of tuna.
10. Stir and cook until liquid has reduced and mixture is thick.
11. Add salt, pepper, and cardamom.
12. Stir well then remove from heat.
13. Add potatoes and mix well.
14. Punch down the roll dough and divide into 25 to 30 rolls.
15. Roll out each roll on a floured surface so the roll is circular and flat.
16. Add the tuna filling to the center of each roll (about 2 tbsp) and pull dough around filling to form a ball.
17. Place on a greased baking pan.
18. Cover rolls with a damp towel and let them rise for about 15 minutes.
19. Remove towel and brush rolls with egg yolk.
    
20. Bake the malu paan rolls at 375 degrees fahrenheit for about 20 to 25 minutes until they start to turn golden brown.
21. Serve with chili sauce (see below).
    

Sri Lankan Chili Sauce Ingredients:
12 ounce can tomato sauce
4 cloves garlic, minced
1 inch piece of ginger, diced
1 tbsp chili powder
1 cup sugar
1/8 cup vinegar
salt to taste

Sri Lankan Chili Sauce Preparation:

1. Mix together all ingredients.
2. Heat mixture over medium heat for 5 to 10 minutes until it starts to boil then remove from heat.
   

Sri Lanka