Trinidadian braised rice with crab and coconut milk.
Total time: 60 minutes
- 3 tablespoons butter
- 1 1/2 cup purple onion, finely chopped
- 4 cloves garlic, minced
- 1 hot chili, finely chopped
- 3 tablespoons curry powder
- 3 uncooked white rice
- 4 400ml cans coconut milk
- 2 cups water
- salt to taste
- pepper to taste
- 700g canned crab meat, drained
- 4 tablespoons green onions, chopped
- 3 tablespoons lime juice
- lime wedges for garnish
- In a large skillet, melt butter over moderate heat until foamy. Add onions, garlic, and chili and cook, stirring frequently, until onions are soft and translucent (about 5 minutes).
- Add curry powder and continue stirring (2-3 minutes). Add uncooked rice and continue stirring until rice is coated with the onion mixture (2-3 minutes).
- Stir in coconut milk, salt, and pepper to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer undisturbed (15 minutes).
- Stir in 1-2 cups water, bring to a boil again, then reduce heat to low, cover, and simmer until the rice is fully cooked (15-20 minutes).
- Stir in crab meat, green onions, and lime juice. Simmer until the liquid has been absorbed by the rice and crab is heated through (about 5 minutes).
- Serve with lime wedges for garnish.
- Mama: 3.5/5, very filling!
- Papa: 4/5, could use less rice and add shrimp
- Girlie: 3.5/5
- TW: 4/5
- McM: 3/5, somewhat heavy so I would recommend substituting half the regular coconut milk for “lite” coconut milk and reducing the amount of rice
Traditional Sri Lankan coconut side dish. Coconuts are a staple ingredient in most Sri Lankan meals.
Total time: 20 minutes
- 150g unsweetened shredded coconut
- 150g sweetened shredded coconut
- 1 medium tomato, de-seeded, finely chopped, juice reserved
- 1 small red onion, finely chopped
- 2 teaspoons chili powder
- 150g cooked small shrimp, finely chopped (substituted for maldive fish)
- 2 limes, juiced
- salt to taste
- In a medium bowl, combine coconut, tomato, onion, and chill powder. Mix thoroughly until ingredients have an even pink color.
- Add reserved tomato juice, lime juice, shrimp, and salt to taste. Mix until the symbol is moist and pale reddish in color. Serve.
- Mama: 4/5
- Papa: 3.5/5, can’t wait to try this as batter for barbecued tiger prawns!
- Girlie: 3/5
- TW: 4.5/5
- McM: 4/5, very interesting texture and combination of flavors! Mixing half sweetened and half unsweetened coconut is a nice blend.
Original recipes: http://www.mysrilankanrecipe.com/coconut-sambol/ and http://www.harihari.co.uk/recipeblog/pol-sambol/
Traditional Sri Lankan salad with a strong but refreshing flavour.
Total time: 15 minutes
- 2 bunches Italian flat-leaf parsley (substituted for Sri Lankan gotukola)
- 3 tablespoons white onion, finely chopped
- 1 medium tomato, diced
- 50g unsweetened shredded coconut
- 50g sweetened shredded coconut
- 2-3 tablespoons lime juice, to taste
- Rinse parsley. Chop coarsely.
- In a medium bowl, combine parsley, onion, tomato, coconut, and lime juice. Use tongs to mix the salad until ingredients evenly distributed. Serve.
- Mama: 4.5/5, would be great as a summer salad!
- Papa: 4/5
- Girlie: 2/5
- TW: 4/5
- McM: 3/5
Original recipe: http://www.srilankanrecipes.info/recipes/Sambols/GotukolaSambol.aspx
South African Chicken Curry
Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.
Total time: 45 minutes
- 3 cups white rice
- 4 tablespoons vegetable oil1.2kg chicken breast, cubed
- 2 tablespoons butter
- 2 large apples, peeled and chopped
- 1 1/2 cups celery, chopped
- 1 large onion, chopped
- 4 tablespoons cornstarch
- 4 teaspoons curry powder
- 1 can (284ml) chicken broth
- 3 cups 1% milk
- 1 can (284ml) sliced mushrooms, drained
- raisins, sweetened shredded coconut, peanuts (for garnish)
- Cook rice according to package instructions. We find that a rice cooker is the easiest method.
- In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
- In a large saucepan, melt butter. Add celery and onion and cook on medium heat until soft (about 10 minutes). Then add apple and continue cooking until tender (another 5 minutes).
- Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
- Add milk to onion mixture.
- Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
- Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
- Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.
- McM: 5/5, my new favorite curry dish!
- Papa: 4/5
Original recipe: http://www.food.com/recipe/african-chicken-curry-50400