Notes about Recipes in this book

• Chicken curry

  • JLDuck on March 19, 2019

    It is worthwhile grinding the paste until it is very fine. The paste does thicken so a little water may need to be added near the end. The result is a curry that is delicious and succulent.

• Cashew nut curry

  • Frenchfoodie on July 21, 2018

    Yum. The cashews cook up to a lovely yielding texture and the sauce is beautifully spiced.

• Cucumber curry

  • wester on July 05, 2020

    This was quite good though not spectacular. It's quite hard to roast the coconut "until golden brown" as the mixture is quite brown already because of the spices mixed in. Better go by the smell. Also, if I make this again, I will roast all the spices with the coconut; the ones that were added later were quite unnoticable in the end result.

• Dahl and spinach curry

  • Frenchfoodie on February 22, 2020

    This is simple but stunning. I had both coconut milk and spinach left over after a slightly underwhelming fish curry and they were used to great effect in this. Red lentils give some body and curry leaves give a real taste boost. I can see this going well with a wide range of curries or even plain chops or steaks. Yum.

  • catmummery on March 27, 2025

    agree - delicious; comfort food - a hug in a dhal. very simple, really tasty. i did add a splash of lemon at the table and didn't have the coconut cream but was really lovely and great with simple marinated chicken.

• Pineapple curry

  • Frenchfoodie on July 21, 2018

    Seriously good even with a cheap supermarket pineapple. Great addition to a spread of Sri Lankan / south Indian food.

• Kavey Eats

  More than a collection of recipes, the book is also a treasure trove of evocative food & travel images, cherished childhood memories and cultural insights into the food, culture & people of Sri Lanka.

  Full review