good question, but it depends on how experienced one is.
mmmm, 45 minutes, realistically?
this recipe is adapted from chandra dissanayake’s “ceylon cookery” originally published in sri lanka in 1968.
don’t be daunted by the long list of ingredients. you do need to prepare your proper mise-en-place, however.
serve it with basmati rice and/or roti.
i also like the pol sambol and seeni sambol
and seeni sambol 2
and seenisambol 3
if you can’t find “maldive fish”, you can use dried shrimp in a pinch. this dried maldive fish is what my sri lankan mother in law brought for me from sri lanka larich brand dried maldive fish
this online sri lankan grocery supplier serves the u.s. and u.k., as well as sri lanka.
there is another online sri lankan grocery
this one also has the dried pandan leaf or “rampa”
here is a sri lankan fresh coconut grater (get the cover, too).
i’d be happy to drink a cold taj mahal beer with this.
Member recipes are not tested by the CHOW food team.
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