Hidden Kitchens of Sri Lanka by Bree Hutchins

  • Spicy Ceylon tea

    Spicy Ceylon tea (page 18)

    from Hidden Kitchens of Sri Lanka Hidden Kitchens of Sri Lanka by Bree Hutchins

    • Categories: Beverages / drinks (no-alcohol); Sri Lankan
    • Ingredients: cinnamon stick; cloves; black peppercorns; ginger; fennel seeds; jaggery powder; green cardamom pods; full-cream milk; Ceylon tea leaves
    • Accompaniments: Kokis
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Notes about this book

  • mjes on May 21, 2021

    Boiled Egg Curry (pg 107) - a smashingly good coconut based curry for hard boiled eggs. I had no pandanus leaves (as if I ever do) but I had pandanus extract to use for a bit of the flavor. For the spice blend (Manike's thuna paha pg. 153), I omitted the pandanus leaves and used frozen curry leaves (a 40 mile trip for one ingredient wasn't in the cards). While the curry ingredients are standard, the proportions produced a curry sauce absolutely perfect for the eggs. No, I didn't get truly free-range, forage for your own food, flavorful eggs - I got the "free-range" available at my local market. Definitely a repeatable recipe hidden inside one of my favorite cookbooks for reading.

  • mjes on May 21, 2021

    Ginger & Coriander Tea (pg. 62) - yes this is a simple infusion of fresh ginger and coriander seeds. Certainly not my favorite hot drink but a pleasant, uncommon accompaniment for the egg curry.

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  • ISBN 10 174336055X
  • ISBN 13 9781743360552
  • Linked ISBNs
  • Published Nov 01 2013
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Take an evocative journey into the heart of the real Sri Lanka with intrepid photographer and writer, Bree Hutchins. With a voracious appetite for all things culinary and an undaunting spirit of adventure, Bree ventures into areas where most foreigners don't go, seeking out the hidden kitchens of Sri Lanka. On the reawakening Jaffna Peninsula, war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for sixty years. And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry with pol roti. Hidden Kitchens of Sri Lanka is far more than a collection of traditional recipes; stunningly vivid photographs, Bree interweaves recipes with heartfelt stories about the people who opened not only their kitchens but their homes and hearts to her, to create a moving yet hopeful picture of Sri Lanka today.

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