Since I started this blog, I have developed this tendency of asking fellow Sri Lankans I meet to contribute one of their favourite recipes to the blog. One such instance was when I invited my Mandarin language classmates to contribute to the blog and starting today, over the next few weeks, the guest posts will feature a few recipes shared by my class.
Today’s guest blogger is Hasini Wanninayake. She is currently an international studies undergraduate at Kelaniya university and plans to join the foreign service after her graduation.
Serves 5 to 6
- Onions – 5, large
- Maldive fish – ¼ cup (optional)
- Ginger – 1”, crushed
- Garlic – 2 or 3 cloves
- Cinnamon – 1 piece
- Cloves – 3 or 4
- Curry leaves – 1 or 2 sprigs
- Rampe – 1 or 2” piece
- Sera/ Lemongrass – ½ “ pieces
- Tamarind paste – 1 tsp
- Vegetable oil – 4 to 6 tbsp
- Sugar – 2 tsp
- Salt, to taste
- Peel and finely chop the onions.
- Mix the first nine ingredients (onions to lemon grass) in a bowl with a pinch of salt.
- Heat the oil in a shallow pan.
- When the oil starts to sizzle, add the mixed ingredients to the pan and keep stirring for 10 to 15 mins.
- When the onions are well fried and dry, add the tamarind paste to the pan.
- Continue stirring until the ingredients are well mixed.
- Fry a few minutes longer until the mixture turns dark brown.
- Add the sugar and keep stirring for a little while longer. Adjust salt, if required, before removing from heat.
Recipe source: Hasini Wanninayake.