Notes about Recipes in this book

• Fried sweet plantain curry

  • JuneHawk on January 20, 2023

    This is delicious! The sauce is a bit on the dry side so I would had at least 1.5x the amount of coconut milk next time.

  • Idril on July 16, 2024

    Absolutely delicious - a lovely way to use very ripe plantains, although I wouldn’t use them “almost completely black” as the recipe suggests as I tried this the first time and they had that overripe banana flavour I find off putting. However when I made it the second time I used plantains with lots of black spots but still some yellow and they were seriously sweet without tasting overripe and the curry was a showstopper. Sauce isn’t much as the other reviewer mentioned which didn’t bother us as it was served both times with other curries with more sauce, but no reason you couldn’t up the coconut milk to your liking.

• Pickled pork curry

  • lina on August 07, 2023

    I've been working my way through this excellent cookbook, and this recipe is one of the best so far. We've made it a few times now. We've tried it with various fatty cuts of pork and it works with all of them, just adjust the cooking time.

• Prawn curry with tamarind

  • Foodycat on January 03, 2023

    Really delicious - I used a bought Sri Lankan roasted curry powder, rather than using my own. The step of making the prawn oil from the shells is well worth doing. Maybe some sliced green chilli in it, next time!

• Black pork belly curry

  • Foodycat on October 24, 2022

    Really delicious - even though I didn't read the recipe properly and didn't leave long enough to cook it. When you add the rice and coconut mixture at the end, it doesn't say whether to cook with the lid on or ajar for the last half hour, but it started to catch on the bottom in moments so definitely lid on and stir regularly.

• Fresh pineapple sambol

  • Foodycat on October 24, 2022

    I used a brown onion. Really nice side dish for rich curries. Even my husband, who claims not to like fruit with meat, thought it was good.

• Curry leaf rava dosa

  • jenburkholder on January 12, 2024

    Very good - ate with Maggi Hot and Sweet and some mango pickle and yogurt.

• Pol sambol

  • jenburkholder on January 27, 2024

    Very tasty and fresh, but not my favorite version of pol sambol that I’ve made. Had to substitute Maldive fish for bonito, as I’ve never seen it in the Indian groceries around here.

• Egg curry

  • jenburkholder on April 16, 2023

    This was quite enjoyable. Only quibble was that there definitely wasn’t enough sauce - I’d bump up to 1.5 times recipe.

  • stepharama1 on December 01, 2022

    Best savory breakfast ever!

• Coconut milk greens curry

  • jenburkholder on April 24, 2023

    These were wonderful, a really excellent preparation of greens. I used collards and actually think that worked a lot better than something softer like spinach.

• Sri Lankan curry powder

  • stepharama1 on December 01, 2022

    This curry powder is totally worth making from scratch. It can be used in several recipes int the book.

• Roast pumpkin curry

  • stepharama1 on December 01, 2022

    Excellent! This is a unique, exotically spiced curry (warm and fragrant) that comes together without much effort. We loved it!

• Coconut dal with kale

  • stepharama1 on August 28, 2022

    Super yum! The spicing hits all the right notes for me. It manages to be comforting and exotic at the same time. I increased all the spices just a tad - each by about 25%.

• Shrimp and seafood kool stew

  • stepharama1 on February 15, 2023

    This was the only recipe that I have cooked from this book that was just okay. All other recipes have been fabulous so I was disappointed that this wasn't as good. I compared this to other Kool recipes in other cookbooks (after the fact) and this recipe seems somewhat simplified. I substituted haddock for the monkfish so the fish was flakier than monkfish but this was not the problem with the dish. I just wasn't crazy about the spice blend. My husband liked this better than I.

• Slow-cooked lamb red curry

  • stepharama1 on February 15, 2023

    Superb! Wonderful flavor. It was good use of the curry powder mix that I'd previously made using the recipe from this book so preparation time was shortened. I had to cook the lamb longer than specified in the recipe. Her technique of parboiling the potatoes worked perfectly.

• Tomato rasam broth with leek and coriander

  • stepharama1 on December 01, 2022

    The author describes this as "out-of-the-world delicious" and I agree! It pops with flavor and is very craveable. I subbed green onions for the leek.

• Tempered crunchy fried potatoes with turmeric

  • stepharama1 on December 21, 2022

    This is another sensational recipe! We've loved every recipe we've cooked from this book. I'm becoming obsessed with Sri Lankan food due to this book!

• Red chicken curry

  • stepharama1 on August 29, 2022

    We all loved this! The spicing is excellent. I didn't change a thing. The book is a very fun read, as well. The author has a great sense of humor.

• Black pepper beef

  • stepharama1 on September 24, 2024

    Excellent flavor! Next time I would use coconut rather than vegetable oil. Also I subbed Thais basil for the curry leaves since I have no fresh curry leaves. I wasn't really sure what to do with the lemon grass. The instructions seemed like I should just add it whole but I pounded it and sliced it lengthwise. The ginger prep instructions were unclear. The recipe said "crushed" so I pounded it in a mortar and pestle. I will make this again.