Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka by Ruwanmali Samarakoon-Amunugama

  • Unroasted curry powder (Amu thuna paha kudu) (page 31)

    from Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka Milk, Spice and Curry Leaves by Ruwanmali Samarakoon-Amunugama

    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: cumin seeds; fennel seeds; coriander seeds; curry leaves; Ceylon cinnamon sticks
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Notes about this book

  • alysekstokes on November 13, 2021

    The author sells roasted curry powder (made using the recipe in the book) on her website if (like me) you're a bit intimidated by making it from scratch: https://www.savouringserendipity.com/product-page/ceylon-dark-roasted-curry-powder. It's outstanding and really packs a punch!

Notes about Recipes in this book

  • Beetroot curry (Rathu ala maluwa)

    • jenburkholder on January 20, 2021

      This was good - very simple and tasted like beets, but better. Served with kale mallum, roasted dal, and brown rice.

  • Carrot curry (Carrot maluwa)

    • jenburkholder on December 29, 2022

      Good flavor, but way too much liquid (and I used less than called for). Very easy. Would make again with only a splash of water.

  • Cabbage curry (Gova maluwa)

    • jenburkholder on June 06, 2022

      This was unlike anything we’ve ever made before (though not in a bad way!). The mustard was definitely the predominant flavor, and I was surprised at how punchy it was, but the coconut milk softened it around the edges. Cooked the cabbage a bit less. Won’t be rushing to make this again, but it was tasty and I’m glad we did.

    • mcmickenj on July 10, 2022

      I changed up some of the cooking methods and it turned out great. I put the mustard seeds into some oil instead of grinding it up, until they stopped popping then sautéed the onion until soft along with some curry leaves, the fenugreek seeds then added green cabbage and fresh turmeric which I sautéed until just starting to brown. Tossed in the 1/4 water and covered for 10 minutes. Turned off, stirred in the coconut milk and let set for a few minutes.

    • alysekstokes on March 19, 2026

      I made a double batch of this to serve with some rice and roasted halibut. Because this has such a bold flavor from the mustard, I kept the other preparations simple. This is such a lovely and simple way to prepare cabbage; the flavors are bold and warming with plenty of sweetness from the cabbage.

  • Tomato curry (Thakkali maluwa)

    • jenburkholder on August 19, 2021

      This was delicious, mild, creamy, and very tasty. Good use of nice fresh tomatoes.

  • Chili pepper dal (Parippu mirisata)

    • stepharama1 on December 01, 2022

      Delicious! I increased the spicing and added about 1/4 coconut milk at the end.

  • Roasted mung bean curry (Badtupa moong ata)

    • jenburkholder on January 20, 2021

      This was only meh - not bad, but bland and not very exciting. Mostly just tasted like plain moong dal. Served with the kale mallum and beet curry from this same book (both of which were much, much more delicious), as well as brown rice. Wouldn't make again.

  • Chicken curry (Kukul mas curry)

    • alysekstokes on November 13, 2021

      My favorite recipe in the book so far. It's deeply and intensely flavored and gets better with time!

  • White fish curry (Suthu malu curry)

    • jenburkholder on December 29, 2022

      Excellent - made almost exactly as written. Creamy and mild, but balanced. Good use of boring white fish.

  • Kale mallum

    • jenburkholder on January 20, 2021

      This was delicious - kale made addictive. The fine chop was essential to the texture, so don't be tempted to get lazy. Served with the beet curry and roasted mung dal from this book, as well as brown rice.

  • Raw papaya mallum (Amu papol mallum)

    • jenburkholder on December 29, 2022

      Not as delicious as the kale mallum, but still a bright, tart side for creamier dishes.

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  • ISBN 10 1771513292
  • ISBN 13 9781771513296
  • Linked ISBNs
  • Published Oct 20 2020
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Canada
  • Publisher Touchwood Editions

Publishers Text

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>/i>, 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>/i> is an invitation to a way of cooking and a family of traditions from the country known as “the Pearl of the Indian Ocean.”



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