Milk, Spice and Curry Leaves : Hill Country Recipes From the Heart of Sri Lanka

A Los Angeles Times standout book of the season A National Post best cookbook of 2020 Featured by Eater Seattle, Seattle Times, National Post, Globe and Mail , CBC News, CTV News, and the Boston Lanka Network "This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It’s a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs.” ―Epicurious 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 , 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 is an invitation to a way of cooking and a family of traditions from the country known as “the Pearl of the Indian Ocean.” Cover Title Page Contents Introduction The Road from Colombo to Peradeniya Hill Country Developing a Taste for Hill Country Recipes The Essence of Sri Lankan Cooking The Pillars Essential Ingredients An A to Z of Essential Flavourings The Spices of Curries (Raw) Unroasted Curry Powder Roasted Curry Powder Tips and Other Things to Know Prepping for Cooking The Cast (Curry Leaves, Onion, Garlic, Ginger, Chilies) Getting the Sour (Lime, Goraka, Tamarind, Vinegar) Preparing and Cutting Leaves, Fruits, and Vegetables for Curries and Salads Traditional Cooking Methods Texture and Consistency of Dishes Recipes Grains Milk Rice Fancy Yellow Rice Ghee Rice Coconut Roti Rice and Curries Packed in Banana Leaves Vegetable Dishes White Potato Curry Red Potato Curry Devilled Potatoes Fried Beetroots Beetroot Curry Winter Squash Curry Carrot Curry Tempered Leeks Cabbage Curry Cauliflower, Potatoes, and Green Peas Curry Eggplant Curry Okra Curry Green Bean White Curry Tempered Snake Beans Fruit, Nut, and Lentil Dishes Young Jackfruit Curry Pineapple Curry Fried Plantain Curry Mango Curry Tomato Curry Cashew Nut Curry Yellow Dal with/without Spinach Chili Pepper Dal Mung Bean Curry Roasted Mung Bean Curry Meat and Poultry Dishes Chicken Curry Boiled Eggs with Coconut Milk Beef Curry Peppered Beef with Coconut Milk and Mustard Seed Black Pork Curry Fried Pork with Onions and Banana Peppers Seafood Dishes Devilled Prawns Prawn Curry White Fish Curry Sour Fish Curry Crab Curry Salads Cucumber Salad Tomato, Cucumber, and Red Onion Salad Cucumber Salad Village-Style Carrot Slaw Bitter Gourd Salad Eggplant Salad Parsley Salad Pineapple Salad Mallum, Sambol, and Pickles Mallum Kale Mallum Raw Papaya Mallum Sambol Coconut Sambol Onion Chili Sambol Pickles Eggplant Pickle Vegetable Pickle Salted Lime Preserve Small Bites with Tea Fried Fish Cutlets Deep-Fried Stuffed Banana Peppers Vegetable (Ribbon) Tea Sandwiches Beverages Fresh Papaya Juice Fresh Passion Juice Fresh Lime Juice Milk Tea for Two Poured at a Height Ginger Tea for Two Iced Coffee Acknowledgements Photo Captions Index About the Author A Celebration Of The Unique Flavours And Ingredients Of Sri Lanka, Lovingly Presented For The North American Home Cook. 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, 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 Is An Invitation To A Way Of Cooking And A Family Of Traditions From The Country Known As The Pearl Of The Indian Ocean. "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, 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 is an invitation to a way of cooking and a family of traditions from the country known as 'the Pearl of the Indian Ocean.'"-- Provided by publisher