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

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  • 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.

  • 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.

  • 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.

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  • ISBN 10 1771513292
  • ISBN 13 9781771513296
  • 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.”