Sri Lankan Lamprais with Yellow Rice & Tamarind Aubergine
1/5 from 1 Customers
£8.67
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SKU
2-spicebox-se40424
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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Product Rating (1):
This was far to spicy for us and unfortunately more than 3/4 went in the bin. No real taste to the curry. Very disappointed. We will give te next box a try or this may be an end to our journey with The Spicery, unfortunately as we enjoyed the first box.
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Sorry to hear that you found this dish too hot! The actual components of the dishes themselves shouldn't be too fiery, however the Lunu Miris definitely adds heat! We will take another look at this recipe in our test kitchen on site and we hope that you really enjoy next month's recipe!