Mushroom curry

Mushroom curry (Hathu curry)
There are different types of mushrooms in the world and in Sri Lanka, Oyster mushroom much famous among the locals. There are different ways of cooking Oyster mushrooms. Oyster mushroom is cholesterol free food and low in sodium.



Mushroom curry
Ingredients:
Mushroom 1 pack
Chilli powder
Salt 1
Turmeric power
garlic 3
Onion 1
Green chilli 1
Coconut milk (thick) 1 cup
Oil  2 tbs
Curry leaves
Tomato 1
Roasted curry powder
Mustard seeds
Pandon leaves

method:
add some oil to the pan and add mustard seeds. When mustard seeds pop-up add sliced garlic, onion, curry leaves, pandon leaves. add mushroom and all other ingredients. salt based on the taste. mix for a while and add coconut milk. this can cook just with oil without added coconut milk too.

Coconut Sambol/Sambal

Coconut Sambol is one of the unique side dishes in Sri Lanka and it is served with Rice, String hoppers, Coconut roti, bread etc. Coconut contains Saturated Fat, potassium, sodium and is also high in rich fiber. Onions are a source of Quertacein and it helps to stay younger and to have better-looking skin. It fights with bacteria and fungus.
To make coconut sambol it is required to have the following ingredients:

grated fresh coconut 

red chilli power 

red chilli flecks 

green chilli

salt

lime juice

onion or shallots 

Maldivian fish or fish flecks (option)

By mixing all the mentioned ingredients it can have tasty coconut sambol. 

Sri Lankan Prawns Curry

Sri Lankan Prawns curry

There are few ways to make Sri Lankan Prawns curry. Some people do it mild way and others do it spicy way. 

Ingredients

Prawns 300g

Turmeric power 1/2 tsp

Red chili power 1-2 tsp

Curry power 1/2 -1 tsp

Salt 1 tsp

Curry leaves 3

Pandon leaves 2

Tomato 2 chopped

Onion 1 chopped

Garlic 3-4 chopped

Ginger 1/2 piece

Thick coconut milk 1 cup

Water or 2^nd milk 1/2 cup

Fenugreek 1/4 tsp

Black pepper 1 tsp

Green chili 1-2

Cinnamon 1 piece

Method :

Add all the mentioned ingredients without think coconut milk to a pan and cook with prawns. When the prawns cook well, add thick coconut milk and cook further until the gravy get little thicker. This takes about 10-15 minutes. As the way you like can do the changes in quantity of red chili power. 

String hoppers (Iddiappa)_

String Hoppers 

String hoppers famous in Sri Lanka for breakfast and for dinner. This is traditional Sri Lankan Meal which is influenced by South India. There are Special side dishes served with String hoppers such as Coconut sambol, fish curry or meat curry, dhal curry, boiled eggs or egg curry, potato curry and etc. String hoppers made with rice flour and it can use white rice flour or red rice flour. In the market there is ready made string hopper flour to make it more easy. There is special equipment to make the string hoppers and need to steam it. 

One string hopper weight about 28g and content 69 calories, 15g Carbohydrate and 1g fat. To make string hoppers it is required ediappa flour/ dry rice flour, salt, little oil and water. 

Sri Lankan Chicken curry (Kukul Mas curry)

Sri Lankan Chicken curry

There are few ways to make Sri Lankan chicken curry and one is cook with water and other cook with coconut milk. All the ingredients can add to the chicken and cook as one style. Other way, it can start cooking with oil and end with water or coconut milk. Chicken is high protein and famous in Sri Lanka. Without any religious different most of the people eat Chicken in Sri Lanka. Chicken curry can eat with Rice, bread, noodles, coconut roti, string hoppers, hoppers, pittu, milk rice, or with any other roti type. It is important to have red chili power, turmeric power, curry power, pandon, curry leaves, onions, garlic, green chilies, lemongrass, tomato, ginger, tamarind, cinnamon, cardamon, cloves, mustard, to make Sri Lankan chicken curry. when it is cooked chicken curry, based on the area some differences can see and Jaffna Chicken curry is different from Sri Lankan chicken curry as it is required different ingredients. Other than the chicken curry, there are deviled chicken, fried chicken and etc.

Malu mirisata (Spicy Fish curry)

Malu Mirisata (spicy fish curry) 

Sri Lanka as a Island, there are different types of fish around the country. Linna, para, tuna (Kelawalla/Balaya), Seer fish( thora malu) , Alaguduwa, kumbalawo, Gal malu, thalapath are some of the famous fish that can use to make spicy fish curry. First need to clean the fish well by washing and remove the unwanted parts from the fish. then make pieces and keep it side. There are few different ways to make the spicy fish curry. one method is to add all the ingredients with the fish and cook with water. Other method is make the gravy first and add the fish at the end to the gravy and cook. Also some time it is cooking with water and coconut milk together as well. it is important to have red chili power, goraka, salt, turmeric power, curry power, curry leaves, tomato, fenugreek, pandan leaves, onion, garlic, green chili, cinnamon, cardamon, cloves, to make the curry. Goraka is an important spicy to add when it is cooking fish curry. Other than that fish curry can make as Malu sudata/ Kirata or as malu ambultiyal or kiri Malu likewise. Fish is high with protein and it is important nutrition to have. Sri Lankans eat fried fish, fish curry, fish as dry dish, and etc methods. 

Potato Curry-Sri Lankan Style

Sri Lankan Potato curry (ALA HODI)

Ingredients: 
boiled potato (each potato cut into 4 pieces )
Turmeric power
fenugreek 3 pinch/ 1/3 tbs
curry leaves
pandan leaves
cinnamon stick
cardamon 2
cloves 2
thick coconut milk
onion
garlic 
green chili 

Method: add all the ingredients with coconut milk to a pan and keep on the cooker and keep stirring. add potatoes and keep stirring until the gravy become little thick. when the bubbles come can switch off the cooker. 

Health benefits of Potato: 
one medium size skinned potato (173g) has much nutrients such as, 
Calories: 161
Fat: 0.2 grams
Protein: 4.3 grams
Carbs: 36.6 grams
Fiber: 3.8 grams
Vitamin C: 28% of the RDI
Vitamin B6: 27% of the RDI
Potassium: 26% of the RDI
Manganese: 19% of the RDI
Magnesium: 12% of the RDI
Phosphorus: 12% of the RDI
Niacin: 12% of the RDI
Folate: 12% of the RDI


Potatoes  contain flavonoids, carotenoids and phenolic acids. it is reduce the risk of chronic diseases like heart disease, certain cancer and diabetes. It may improve  the blood sugar control. It may improve the digestive health. Potato is gluten free and it is incredible filling.