Category: South Asian recipes

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Sri Lankan deviled prawns

Sri Lankan deviled prawns recipe

In Sri Lanka, “deviled” means spicy. Anything with deviled in the title means you are going to have a foodgasm of flavours going on in your mouth! Sri Lankans love their food spicy. But the reddish appearance of devilled prawns is not from the red chillies, but from the tomato sauce used. This recipe was enough to fill ...
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Sri Lankan aubergine curry recipe

Sri Lankan aubergine curry recipe

Sri Lankan rice and curry surprised us for its variety of delicious curries. There is no universal way of cooking a Sri Lankan curry, so each one is a new culinary experience – rather like a Nepalese dal bhat or an Indian thali. The variety of really tasty vegetarian Sri Lankan curries available also surprised us, ...
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Sri Lankan garlic curry recipe

Sri Lankan garlic curry recipe

Rice and curry is a staple meal in Sri Lanka comprising many different plates of curry, served with rice. We learnt this delicious recipe for garlic curry…we’ve never seen so many garlic cloves before in one small space! There must have been at least around 50 garlic cloves used for this recipe: Ingredients for garlic curry:250g of ...
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Recipe for Maldivian roshis

Recipe for Maldivian roshis

Roshis are like Indian rotis (tasty flat breads) but made with all purpose flour instead of wholewheat flour. Roshis are usually served for breakfast in the Maldives with mashuni. Apparently this recipe feeds 4, but we comfortably polished everything off between the two of us. Ingredients for Maldivian roshi400g of all purpose flour: 300g for the dough and around ...
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Recipe for Maldivian mashuni

Maldivian recipe for mashuni

A popular breakfast in the Maldives consists of the mashuni eaten with roshis. Mashuni is simply shredded coconut with tuna and onions and eaten with roshi.  Roshis are like Indian rotis, except they’re made with all purpose flour instead of wholewheat flour. This recipe was enough to feed and satisfy the two of us. Ingredients for mashuni125g of ...
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