Sri Lankan Lamprais with Yellow Rice & Tamarind Aubergine
£8.67
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SKU
2-spicebox-mfm1121
Sorry this item is currently out of stock
This month’s recipe is Sri Lankan lamprais (which translates as ‘lump rice’), a meal of rice and various side dishes baked inside a banana leaf and eaten by the Burgher community of Sri Lanka. The rice is the centrepiece of the meal and is cooked with turmeric, cinnamon and lemongrass. On the side is a lamprais curry made with toasted Sri Lankan curry powder, a sweet and sour dish of deep-fried aubergine and onion in a tamarind sauce, a chilli sauce known as lunu miris and a tangy cucumber and coconut salad. Finally, we've got a speedy version of vadai, a popular snack in both Sri Lanka and India made of soaked ground lentils.
This month’s recipe is Sri Lankan lamprais (which translates as ‘lump rice’), a meal of rice and various side dishes baked inside a banana leaf and eaten by the Burgher community of Sri Lanka. The rice is the centrepiece of the meal and is cooked with turmeric, cinnamon and lemongrass. On the side is a lamprais curry made with toasted Sri Lankan curry powder, a sweet and sour dish of deep-fried aubergine and onion in a tamarind sauce, a chilli sauce known as lunu miris and a tangy cucumber and coconut salad. Finally, we've got a speedy version of vadai, a popular snack in both Sri Lanka and India made of soaked ground lentils.
Serves: 4
Heat Rating: 2/5
Prep time: 40 mins
Cooking Time: 1 hr 35 mins
| Description | This month’s recipe is Sri Lankan lamprais (which translates as ‘lump rice’), a meal of rice and various side dishes baked inside a banana leaf and eaten by the Burgher community of Sri Lanka. The rice is the centrepiece of the meal and is cooked with turmeric, cinnamon and lemongrass. On the side is a lamprais curry made with toasted Sri Lankan curry powder, a sweet and sour dish of deep-fried aubergine and onion in a tamarind sauce, a chilli sauce known as lunu miris and a tangy cucumber and coconut salad. Finally, we've got a speedy version of vadai, a popular snack in both Sri Lanka and India made of soaked ground lentils. |
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| Spices Included | Aubergine Spices: yellow MUSTARD, brown MUSTARD, coriander, cumin, tamarind (tamarind and cornstarch), amchur Curry Ground Spices: coriander, cumin, chilli, basmati rice, black pepper, fennel, fenugreek, turmeric, cloves, curry leaf, cinnamon, green cardamon Curry Whole Spices: lemongrass, kokum, cinnamon Yellow Rice Spices: turmeric, cinnamon, cloves, green cardamon, lemongrass Salad Spices: mint, brown MUSTARD, cumin, coriander leaf Vadai Blend: coriander leaf, red bell pepper, green bell pepper, curry leaf, green chilli, garlic, ginger Lunu Miris Spices: mild chilli flakes, chilli, Kashmiri chilli, cumin, oil, salt May contain CELERY and SESAME. Allergens are listed in CAPITALS |
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