Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits--sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more--in recipes designed with North American home cooks in mind. She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products--like goraka, pandanus leaves, tamarind, and young jackfruit--always with attention to using ingredients available in North American grocery stores. With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as 'the Pearl of the Indian Ocean.'--$cProvided by publisher.
Authors
Related Organizations
- Control Number Identifier
- CaOOCEL
- Date published
- 2020.
- Description conventions
- rda
- Dewey Decimal Classification Number
- 641.595493
- Dewey Decimal Edition Number
- 23
- Distributor
- Canadian Electronic Library (Firm),
- General Note
- Includes index Issued as part of the desLibris books collection
- Geographic Area Code
- a-ce---
- ISBN
- 1771513292 9781771513302
- LCCN
- TX724.5.S72
- LCCN Item number
- S26 2020eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- NLC
- Physical Description | Extent
- 1 electronic text (192 pages)
- Published in
- Ottawa, Ontario
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)kck00241481 (OCoLC)1153573697 (CaOOCEL)458711
- System Details Note
- Mode of access: World Wide Web
- Title proper/short title
- Milk, spice and curry leaves
- Transcribing agency
- YDX
Table of Contents
- Cover 1
- Title Page 4
- Contents 8
- Introduction 10
- The Road from Colombo to Peradeniya 10
- Hill Country 10
- Developing a Taste for Hill Country Recipes 12
- The Essence of Sri Lankan Cooking 16
- The Pillars 22
- Essential Ingredients 22
- An A to Z of Essential Flavourings 25
- The Spices of Curries 31
- (Raw) Unroasted Curry Powder 32
- Roasted Curry Powder 32
- Tips and Other Things to Know 34
- Prepping for Cooking 34
- The Cast (Curry Leaves, Onion, Garlic, Ginger, Chilies) 36
- Getting the Sour (Lime, Goraka, Tamarind, Vinegar) 39
- Preparing and Cutting Leaves, Fruits, and Vegetables for Curries and Salads 40
- Traditional Cooking Methods 43
- Texture and Consistency of Dishes 44
- Recipes 48
- Grains 50
- Milk Rice 52
- Fancy Yellow Rice 54
- Ghee Rice 58
- Coconut Roti 60
- Rice and Curries Packed in Banana Leaves 62
- Vegetable Dishes 64
- White Potato Curry 66
- Red Potato Curry 67
- Devilled Potatoes 68
- Fried Beetroots 70
- Beetroot Curry 72
- Winter Squash Curry 74
- Carrot Curry 75
- Tempered Leeks 76
- Cabbage Curry 78
- Cauliflower, Potatoes, and Green Peas Curry 80
- Eggplant Curry 82
- Okra Curry 84
- Green Bean White Curry 86
- Tempered Snake Beans 88
- Fruit, Nut, and Lentil Dishes 90
- Young Jackfruit Curry 92
- Pineapple Curry 94
- Fried Plantain Curry 96
- Mango Curry 97
- Tomato Curry 98
- Cashew Nut Curry 100
- Yellow Dal with/without Spinach 102
- Chili Pepper Dal 104
- Mung Bean Curry 105
- Roasted Mung Bean Curry 106
- Meat and Poultry Dishes 110
- Chicken Curry 112
- Boiled Eggs with Coconut Milk 114
- Beef Curry 116
- Peppered Beef with Coconut Milk and Mustard Seed 118
- Black Pork Curry 120
- Fried Pork with Onions and Banana Peppers 122
- Seafood Dishes 124
- Devilled Prawns 126
- Prawn Curry 127
- White Fish Curry 128
- Sour Fish Curry 130
- Crab Curry 132
- Salads 134
- Cucumber Salad 136
- Tomato, Cucumber, and Red Onion Salad 138
- Cucumber Salad Village-Style 139
- Carrot Slaw 139
- Bitter Gourd Salad 142
- Eggplant Salad 144
- Parsley Salad 146
- Pineapple Salad 148
- Mallum, Sambol, and Pickles 150
- Mallum 151
- Kale Mallum 151
- Raw Papaya Mallum 152
- Sambol 153
- Coconut Sambol 153
- Onion Chili Sambol 154
- Pickles 155
- Eggplant Pickle 155
- Vegetable Pickle 156
- Salted Lime Preserve 158
- Small Bites with Tea 160
- Fried Fish Cutlets 162
- Deep-Fried Stuffed Banana Peppers 163
- Vegetable (Ribbon) Tea Sandwiches 164
- Beverages 166
- Fresh Papaya Juice 168
- Fresh Passion Juice 170
- Fresh Lime Juice 170
- Milk Tea for Two Poured at a Height 172
- Ginger Tea for Two 173
- Iced Coffee 174
- Acknowledgements 178
- Photo Captions 180
- Index 181
- About the Author 193
