2023 Fall International Cook-Off Sri Lanka recipes
Entrée: Milk Rice with Chicken & Cashew Curry
Ingredients:
- Milk rice
- Coconut milk – 400g can 4
- Rice (basmati/ jasmine) – 5 rice cups
- Salt
- Cutlet
- Curry leaves – 50g
- Onion – 3lb
- Green chilies (hot) – 50g
- Chili flakes – 50g
- Ginger and garlic – 50g
- Potato – 3lb
- Mackerel/Tuna (canned) – 2 can
- Salt
- Breadcrumbs – 450g (Italian breadcrumbs)
- Cooking oil/vegetable oil -1.5Liter
- Flour – 300g
- Turmeric powder – 50g
- Eggs - 5
- Cashew
- Cashew – 750g
- Coconut milk – 400g can 5
- Curry leaves – 50g
- Salt
- Onion – 1lb
- Green chilies(hot) -50g
- Turmeric powder
- Chili powder (hot) – 50g
- Cinnamon sticks – 50g
- Chicken
- Chicken thighs – 2lb
- Chili flakes – 50g
- Ginger – 50g
- Garlic -50g
- Chili powder – 50g
- Curry powder - 50g
- Curry leaves - 50g
- Onion – 2lb
- Salt
- Yogurt/Curd – 2lb
- Cardamom and cloves -50g
- Cinnamon sticks -50g
- Black pepper -50g
Cooking Instructions
Milk rice – boil rice, add coconut milk and salt, and cook well.
Cutlet- add oil to pan, put necessary spices then add canned fish and cook for 5 min, then add boiled mashed potatoes, when the mixture comes to room temperature, make little balls, coat with batter and breadcrumbs, and deep fry.
Cashew – boil cashew with necessary spices, add coconut milk, and cook well slowly.
Chicken- marinate chicken and leave it for 2-3 hours, add oil to a pan add the necessary spices, and then add the marinated chicken. Add water or coconut milk as needed.
Beverage: Ginger Tea
- Ingredients:
- Ginger -50g
- Tea – 5 tea bags
- Sugar – 200g
Tea- Add tea, and sugar, boil water and sugar together, and drain.