Ella Spice Garden is a one man show. Chanty is a young Sri Lankan who hosts cooking lessons out of his families kitchen, teaching us foreigners how to make a proper Rice and Curry feast (his mothers recipes of course!). As soon as we arrived we took over the kitchen, put on some music, joked and laughed, and challenged each other to world domination garlic peeling. It was mayhem, and it was *delightful*. The food we cooked up was outstanding, and luckily for Luther (who keeps forgetting and using his "poop hand" aka left hand, to eat) we had silverware. And the highlight of the evening? CHAMPAGNE!!! Luther and Adena must love me because in duty free they grabbed a bottle of bubbles for us to enjoy. Such a great night. If anyone is ever passing through Ella, I highly recommend Chanty!
+94 75 2363636
*Rice:
3 cups of rice for 3 people
*polished* rice (sambar rice). Short grain. Good for soaking up flavor. Wash rice until water becomes clear.
12 curry leaves
Piece of cinnamon
Pandan
3 cardamom pods, pound in mortar, crushing inside seeds
*PANDAN (spice), looks like a long palm frond. Will be available at Asian supermarket
Using rice cooker...water: add one centimeter above the rice
*Potato curry:
Boil potatoes (3) cube
1/2 red onion thinly sliced
2 cloves garlic thinly sliced
1 green chile, cut down middle into 2 halves
12 curry leaves
Pandan
Cinnamon
1/2 teaspoon roasted fenugreek seeds
1 tablespoon salt
1 tablespoon unroasted curry powder
1 teaspoon turmeric powder
Add 2 cups of 2nd coconut milk (the thinner coconut milk)
Cover it, bring to boil.
Once comes to boil add half cup of 1st coconut milk. Continually stir as it comes back to a boil.
*Dal curry:
1 1/2 cups of lentils, rinsed
2 cloves of garlic sliced
1/2 red onion thinly sliced
1 green chili cut lengthwise
Pandan
8 curry leaves
1 tablespoon Unroasted curry
Teaspoon red chili powder
1 tablespoon salt
1 teaspoon turmeric
2 cups 2nd coconut milk (thin)
Bring to boil for a few minutes.
When no liquid on top, add 1/2 cup 1st coconut milk. Heat until top layer of liquid disappears.
Temper the dal:
In a sauce pan fry
1/2 red onion thinly sliced
8 curry leaves
Pandan
2 cloves garlic, crushed
*Garlic curry:
60 cloves of garlic (large only)
Cut both tips off, then slice in half down the middle (length wise)
Teaspoon turmeric powder
Teaspoon salt
1/2 red onion thinly sliced
1 green chile thinly sliced
Pandan
10 curry leaves
Heat 2 tablespoons of oil in skillet. Add garlic and spices. 2 teaspoons roasted curry powder. Then one and a half cups 2nd coconut milk. Bring to a boil (cover). Cook until thick.
*Coconut Sambal
1/2 red onion diced
1 green chile sliced
1/4 tomato, diced
Mortar and pestle, smash
Tablespoon salt
Teaspoon red chili powder
Juice of 1/2 lime
Mix with hands.
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