Dhal | In 1672 Dutchman Philip Baldaeus wrote, "The Helen of this Isle is the finest and purest cinnamon." It is the spice that drew the attention of colonial powers to the island, becoming the main article of trade for the Dutch East India Company. Sri Lanka has long been associated with this spice and not surprisingly, it features heavily in its cuisine. Generally served as part of a larger shared meal, there are as many variations of this dish (known as paripoo) thoughout the country as…
Zucchini koftas in coconut sauce
Zucchini koftas in coconut sauce | My family moved to India from Kuwait when I was just out of high school. The move made me an angry-at-the-world seventeen year old. To add to the pain, we moved to very a remote town, where there was little to do. Ammi (mother) was worried and tried to comfort me by cooking my favourite meals. When that failed, she asked me if I would like to teach at the town school, which was looking for a temporary replacement. It turned out to be a life-changing…
Vietnamese chicken curry
Vietnamese chicken curry | Other popular incarnations of this dish include Burmese chicken curry; Indian coconut chicken curry; and Sri Lankan chicken curry. For similar meal ideas, browse our curry recipes.
Corn in coconut sauce (mahindi ya naz)
Corn in coconut sauce (mahindi ya naz) | With its Arabic and Indian influences,this dish is typical of the Swahili coast. The dish is made up of three parts which include the corn cooked in coconut sauce, lamb suqaar (a traditional Somalian stir-fry) and the cardamom-spiced bread called mahamri. Also known as "Swahili buns", mahamri are eaten plain for breakfast or used to slurp up sauce at dinnertime – you vary the amount of sugar in the recipe depending on what you’re going to serve them…
Coconut cardamom burfi
Coconut cardamom burfi | This recipe is a simple and quick cheat’s version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often served at special occasions.
Coconut-chocolate balls (ladoos)
Coconut-chocolate balls (ladoos) | Every month, Kumud Merani interviews a reputed chef to learn how to make authentic Indian food. In the first segment, Nirav Mistry shares his recipe for chocolate-coconut balls (or ladoos). This recipe is of Indian origin and gives traditional ladoos a modern twist. Traditionally, condensed milk and chocolate buttons are not used to make ladoos. The present recipe is an easy version for the busy housewife or novice in the kitchen. Ladoos are very popular…
Kerala fish curry
Kerala fish curry | This easy and flavoursome Indian curry recipe is quick to prepare. The coconut oil adds a wonderful flavour and is widely available from heath food stores. If jewfish is unavailable choose another firm white fleshed fish that will hold together well as the curry simmers. Serve as part of a shared meal.
Prawn and coconut curry
Prawn and coconut curry | Gilbert recommends serving this Anglo-Indian style curry with an aromatic fruit and nut pilau. The addition of tomato and coconut to this recipe balances the more pungent Indian spices, and creates a deliciously smooth and surprisingly simple Goa-inspired seafood curry. To really top it off, serve with mango chutney.