10 ) FOOD IMAGES @ CHEF ARAVINDA CATERING SERVICE

-

                                                              JUMBO PRAWNS

                                                                NASIGORANGE

                                                             CRUMB FRIED FISH




                                                                   BBQ
                                                              BABY TUNA BBQ

                                                                ICE CARVINGS
                                                               ICE CARVINGS
                                                          VEGETABLE CARVINGS

                                                            SEAFOOD COCKTAIL




 
                                                        FOR THE COCKTAIL PARTY


























Location: Dodandugoda Rd, Hikkaduwa, Sri Lanka

Comments

Post a Comment

Popular posts from this blog

4) BILIN ACHCHARU ( SOUR NUT PICKLE)

-
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.
Read more

1) -FISH AMBULTHIYAL

-
Image
-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    
Read more