CHEF ARAVINDA CATERING SERVICE AND EVENT MANAGEMENT

Prawn Varai @ Jaffna Special ( north sri lankan food ) Ingredients: Raw prawns 500 Gms Onions 1 large Coconut scarped 150 Gms Turmeric powder ½ teaspoons Jaffna Chili  powder 2 teaspoons Curry leaves 6 Dried chilies  2 Oil Salt to taste Method: Shell, clean and wash prawns. Then mix the prawns with turmeric powder and salt and boil them in little water until soft and firm. Drain if there is excess water and let prawns to cool. When cool, grind in a grinder coarsely. In a dish, transfer the ground prawns, add chili powder, coconut scrapings, d curry leaves and mix by hand well. Taste and add salt if necessary. In a frying pan, fry some diced onions until soft, add cut dried chilies and fry further. Add the prawn coconut mixture and keep stirring until the mixture is dry. Do not over roast this.  UNDERTAKE CATERING FOR ANY OCCASION PLEASE CONTACT - EMAIL - chefaravinda90@gmail.com  - OR - chefaravinda@gmail.com MOBILE \ WHATSAPP \ IMO / VIBER \ - 0094771314136  I

KIRI HODHI ( WHITE CURRY SAUCE FROM COCONUT MILK ) 2 - 3 LARGE COCONUT ( GRATTED ) 2-3 - GORAKA STICKS ( GAMBAGE ) 2 - BIG ONION - ( SLICES )  5-6 - GREEN CHILI - ( SLICES ) OR ( WHOLE KOCHCHI ) RUMPE AND CURRY LEAVES 1 -2 TABLE SPOONS CHOPPED SERA ( LEMON GRASS ) 1 - TEA SPOON TURMERIC POWDER 2 - 3 TABLE SPOONS - FRESH MUSTERED PAST 1 - TEA SPOON - ROASTED ULU HAL CINNAMON STICK / CLOVES AND CARDAMOMS 2-3 TABLE SPOONS - MALDIVE FISH SLICES ( IF LIKE ONLY ) FROM THE GRATED COCONUT TAKE 2 CUP OF THICk COCONUT MILK AND - - 3 CUPS OF THIN COCONUT MILK , MIX ALL INGREDIENT WITH THIN COCONUT MILK , WITH OUT MUSTERED PAST , THEN , THIN COCONUT MILK BRING TO BOIL , UNTIL BOIL MIX IT WELL WITH WOODEN SPOON , WHEN IT IS BOIL , REDUCE FIRE , MUSTERED PAST - MIX WITH THIC COCONUT MILK , THEN POR IT TO , BOILING CURRY SAUCE , MIXED WELL UNTIL AGAIN BOIL , OFF THE FIRE AND CORRECT SEA SON WITH IF LIKE SOME LIME JUICE BETTER SERVE WITH - RICE / BREAD / STRING HOPPERS / HOPERS / ROTTI / TH

SPICY RICE - 1KG - BASMATHI RICE OR ANY OTHER WHITE RICE 1 KG - COUNTRY FOUL ( GAM KUKULU MAS / CHICKEN - CUT INTO ONE AND HALF INCH PIECES ) 500 ML - CURD 1 TEA SPOON - NUT MEG POWDER 1 TEA SPOON - CLOVES POWDER 1 TEA SPOON - CARDAMOMS POWDER 1 TEA SPOON - COMING SEEDS POWDER 1 TEA SPOON - CINNAMON POWDER 2 - 3 TEA SPOON - CRUSHED PEPER TURMERIC POWDER AND SALT AS NEEDED 2-3 TABLE SPOONS - GHEE 100 G - CHOPPED CORIANDER LEAF 200 G - CHOPPED ONION 100 G - CAPSICUM OR BELPEPER 500 G - CHOPPED TOMATO 3-4 TABLE SPOONS - CHOPED GREEN CHILI 3-4 TABLE SPOONS - GINGER AND GARLIC PAST RUMPE AND CURRY LEAFS FOR GARNISH 200 G - DEEP FRIED SLICED ONIONS 200 G - SULTANA - DEEP FRIED 250 G - POTATO - ( HALF INCH DICES - DEEP FRY ) 200 G - CASHEW NUTS - DEEP FRY 1 - PINE APPLE ( HALF INCH DICES ) METHOD - COUNTRY FOWL ( CHICKEN ) 2-3 HOURS - MARINATE ( SEASON ) WITH - - 500 ML - CURD 1 TEA SPOON - NUT MEG POWDER 1 TEA SPOON - CLO

BILIN ACHCHARU ( SOUR NUT PICKLE) INGREDIENTS; DRY BILIN - 250 G RED ONIONS - 500 G DRIED SPRATS - 250 G MALDIVE FISH - 250 G PIECES GREEN CHILLI - 100 G ROASTED CURRY POWDER -25 G COCONUT VINEGER or lime juice. - 02 TABLE SPOONS SUGER - 25 G SALT COCONUT OIL OR VEGETABLE OIL - 750 ML METHO ; ***HOW TO DRY BILIN ***CUT THE BILIN LENGTH VIC , AND MIX WITH SALT , PUT IN THE SUN DRY ,UNTIL BROWN CO LOUR. **CUT THE ONION AND GREEN CHILI IN TO SMALL PIECES (JULIENNE ) , DEEP FRY UNTIL GOLDEN BROWN , WASH BILIN AND DEEP FRY GOLDEN BROWN ,CLEAN ANS WASH DRY SPRATS DEEP FRY , AND MALDIVE FISH DEEP FRY ,THAN PUT ALL INGREDIENTS TOGETHER IN CLAY POT AND MIX WELL,COVER WITH LID ,CAN KEEP MORE THAN ONE MONTH.

DEVILED PRAWNS INGREDIENTS; MEDIUM PRAWNS............................500 G ,REMOVE SHELLS AND BLACK VEIN FRESH TOMATO ................................200 G , CUT IN TO ONE INCH WEDGES CAPSICUM  OR BELL PEPPER............200 G , CUT IN TO ONE INCH WEDGES LEEKS -WHITE PART..........................200 G , CUT INTO ONE INCH PIECES BIG ONION OR RED ONION................200 G , CUT IN TO ONE INCH WEDGES CHOPPED GARLIC ..............................25 G CHOPPED GINGER...............................25 G CHOPPED CELERY................................50 G CRUSHED BLACK PEPPER....................3-4 TABLE SPOONS, OR,TO YOUR TASTE LIME JUICE............................................3-4 NO"S SALT VEGETABLE OIL TOMATO SAUCE....................................150 ML METHOD SEASON THE PRAWNS WITH LIME JUICE ,SALT, ONE TABLE SPOON OF CRUSHED PEPPER,KEEP FOR 30 MINUTES ,WARM THE PAN ON FIRE,ADD OIL ,FEW SECONDS AFTER GARLIC,WHEN GARLIC BECOME GOLDON BROWN COLOUR ADD IT TO GINGE

MILK RICE INGREDIENTS<<< RED OR WHITE RICE 01 KG , THICK COCONUT MILK 500ML , SALT. METHOD <<< CLEAN AND WASHED THE RICE,BOIL IT UNTIL COOKED WITH 2nd COCONUT MILK, AFTER ADD COCONUT MILK AND SALT , COOK IT ON SLOW FIRE , WHEN ITS COOKED ENOUGH ,ARRANGE ON CLEAN FRESH BANANA LEAF,IT WILL GIVES AROMATIC FLAVOR ,CUT IT AS DIOMONDS. FOR ALL AUSPICIOUS OCCASIONS MILK RICE (KIRI BATH) IS SERVED.IT IS BASIC BREAK FAST IN SRI LANKA,FOR  THIS <FISH AMBULTHIYAL> <AND> <KATTA SAMBOL> IS SERVED,BANANA,KITHUL JUGGERY, TRICAL, ALSO VERY SWEET WITH MILK RICE (KIRIBATH ) * UNDERTAKE CATERING FOR ANY OCCASION PLEASE CONTACT - EMAIL - chefaravinda90@gmail.com  - OR - chefaravinda@gmail.com MOBILE \ WHATSAPP \ IMO / VIBER \ - 0094771314136  IN SRI LANKA - 0771314136  * RENTING HOUSES AND VILLAS - PLEASE VISIT LINK -  HOUSES AND VILLAS

-FISH AMBULTHIYAL TUNA FISH, YELLOW FIN TUNA FISH , HERRINGS (HURULLA) FISH , SPRATS is best , (01 kg) TUNA . YELLOW FIN TUNA CUT INTO 20 EQUAL PIECES,OTHER CAN USED WHOLE,BUT CLEANED GORAKA ( GAMBORGE )PAST 50G CRUSHED PEPPER 100G SALT,CURRY LEAVES, ALL INGREDIENTS ARE MIX TOGETHER WITH SOME WATER DIP ALL THE PIECES OF FISH IN THE MIXTURE, GET THE CLAY PAN,KEEP PEACE OF BANANA LEAF AT THE BOTTOM OF THE CLAY PAN, FISH ARRANGE IN THE PAN, COOK FOR UNTIL DRY *COMMENTS , IN THE ANCIENT DAYS A FIRE PAN PUT OVER THE FISH CURRY PAN THIS IS WAY OF PRESERVING FISH FOR ABOUT ONE WEEK. IF ADD CURRY POWDER,CHILI  POWDER,ONION, GARLIC , GINGER , CANT KEEP FOR ONE WEEK fish ambulthiyal must be hard. UNDERTAKE CATERING FOR ANY OCCASION, PLEASE CONTACT - chefaravinda@gmail.com MOBILE \ WHATSAPP \ VIBER \ IMO - 0094771314136 IN SRI LANKA - 0771314136 if you can write a sri lankan recopies