{"id":94001,"date":"2022-06-20T16:49:53","date_gmt":"2022-06-20T16:49:53","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=94001"},"modified":"2022-06-20T16:49:53","modified_gmt":"2022-06-20T16:49:53","slug":"red-fish-curry-tomato-rasam-prawn-curry-great-sri-lankan-recipes","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/red-fish-curry-tomato-rasam-prawn-curry-great-sri-lankan-recipes\/","title":{"rendered":"Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes"},"content":{"rendered":"

Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes<\/span><\/h1>\n

A celebration of the island nation\u2019s food with dishes from Rambutan, the new cookbook by economist turned restaurateur Cynthia Shanmugalingam<\/span><\/p>\n

\"Sri<\/p>\n

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Prawn curry with tamarind from Rambutan by Cynthia Shanmugalingam.<\/span>\u00a0Photograph: Alex Lau<\/span><\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/div>\n
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Source:<\/span><\/strong>Theguardian<\/a><\/div>\n<\/div>\n<\/div>\n
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G<\/span><\/span>rowing up in Coventry in the 1980s and 90s, Cynthia Shanmugalingam recalls being\u00a0faintly embarrassed<\/a>\u00a0by Sri Lankan food. She has a vivid memory of her friend Amy coming over to her house when they were 15. As usual, Shanmugalingam\u2019s mum set up Amy and Cynthia in one room, eating fish and chips, while in another room the rest of the family had a selection of curries and rice.<\/span><\/span><\/p>\n

\u201cI don\u2019t know why we did that,\u201d Shanmugalingam says. \u201cIt\u2019s not like somebody said our food was disgusting or anything, but maybe it was an inherited perception. Anyway, Amy said, \u2018Can I have what you\u2019re having in there?\u2019 And I was like, \u2018Don\u2019t ruin the chips! It\u2019s the only time I\u2019m allowed to eat them.\u2019 I remember my parents saying to Amy, \u2018I don\u2019t think you\u2019ll like it.\u2019 But she said, \u2018Can I just try it?\u2019 She thought it was delicious. That was a turning point for me.\u201d<\/span><\/p>\n

Now in her early 40s, Shanmugalingam considers Sri Lankan food to be \u201cone of the world\u2019s most unsung cuisines\u201d. She is hoping to help change that, first with a very personal cookbook,\u00a0Rambutan: Recipes\u00a0<\/em>From Sri Lanka<\/em>, and then in the autumn by opening a restaurant of the same name in London\u2019s Borough Market. Shanmugalingam wasn\u2019t planning for the two ventures to run so close together, but her \u201cpandemic baby\u201d turned into pandemic twins.<\/span><\/p>\n

<\/p>\n

What defines and distinguishes Sri Lankan food? Well, curries definitely are at the heart of it. \u201cIf it moves, we can curry it,\u201d Shanmugalingam likes to joke. But what makes it unique, she thinks, are the different cultures and colonisers that have tweaked the cuisine over the centuries: Javanese, Malay, Indian, Arab, Portuguese, Dutch and British among them. Coconut milk and oil are more abundant than butter or ghee; there\u2019s phenomenal seafood from shallow lagoon waters; dal and rotis from southern India. \u201cIt\u2019s a melting pot of all these different influences,\u201d Shanmugalingam says.<\/span><\/p>\n

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<\/picture>\"Cynthia<\/picture><\/span><\/div>
Cynthia Shanmugalingam. Hair and makeup: Juliana Sergot using Bobbi Brown and Tigi.<\/span>\u00a0Photograph: P\u00e5l Hansen\/The Observer<\/span><\/figcaption><\/figure>\n

There are a few reasons, she believes, that Sri Lankan food isn\u2019t better known outside its borders. The obvious one is the 25-year civil war that started in 1983 between the Sinhala majority government and Tamil rebels. The country remains profoundly turbulent: shortages of food, fuel and medicines have left it\u00a0on the brink of collapse this year<\/a>. \u201cFor a country so beautiful and interesting,\u201d Shanmugalingam says, \u201cit\u2019s not as travelled to as it could have been if it hadn\u2019t elected a series of idiots.\u201d<\/span><\/p>\n

Shanmugalingam, whose parents left for the UK in the 1960s, also suggests another factor. \u201cSri Lankans tend to do sensible jobs,\u201d she says. \u201cMy sister\u2019s a doctor and my cousins are actuaries. I studied economics, which I always say is like doing fine art if you\u2019re Sri Lankan. It\u2019s the most out-there thing you\u2019re allowed to do.\u201d<\/span><\/p>\n

Before concentrating on cooking Shanmugalingam was a strategy consultant and economist at the Treasury, but she has worked on pop-ups and food stalls since 2014. Her family is Tamil, from the northern tip of the Jaffna peninsula, and these recipes from home have been supplemented by regular visits all over Sri Lanka during the past decade. \u201cThe book was a lot of work but also a joyous, moving experience, because it meant I talked to Mum a lot and went into mates\u2019 kitchens or chatted to their auntie,\u201d she says. \u201cThere\u2019s this intimacy that comes with that \u2013 people don\u2019t normally let you into their cupboards.\u201d<\/span><\/p>\n

The result is a cookbook that somehow feels fresh but familiar. Partly because of the bounty of coconut oil, fruit and vegetables in Sri Lanka, more than half the recipes in Rambutan are vegan. \u201cI\u2019m technically Hindu,\u201d Shanmugalingam says, \u201cand most of us don\u2019t eat meat on Fridays. Most of us are part-time vegetarian basically.\u201d<\/span><\/p>\n

Shanmugalingam is hopeful that\u00a0Rambutan<\/em>\u00a0represents the best of Sri Lanka at a difficult time for the country. \u201cPeople borrow and exchange a lot,\u201d she says. \u201cThen there are dishes that everybody knows are the best: like crab curry from Jaffna or black pork belly curry from the south. So, on some things, we agree.\u201d<\/span><\/p>\n

Recipes from Rambutan by Cynthia Shanmugalingam<\/span><\/h2>\n

Prawn curry with tamarind (above)<\/span><\/h2>\n

The tangy flavour of tamarind and the delicious sweetness in prawns work together like magic. This spicy curry celebrates the match, hailing from the north of the island, with smoky roasted chillies in the spice mix and a little satininess from the coconut milk. In Sri Lanka it\u2019s made with the whole prawn \u2013 shells, heads and all \u2013 which then requires a little arm-wrestling and fiddling as you eat them.<\/span><\/p>\n

To make it easier, my recipe is made either with raw shelled prawns, or prawns you have shelled yourself. If you have time and want the flavour bomb of the original, it\u2019s worth the effort to get shelling, and then to spend two minutes making a little spicy prawn oil with the shells and heads. It sounds like it could be a bit cheffy or oily, but it\u2019s super-easy and makes for a glossy, complex, glorious dish. Instructions for both methods are below.<\/span><\/p>\n

Serves 2<\/strong><\/em><\/span>
\nraw prawns<\/strong>\u00a0500g with shells on (300g without)<\/span>
\ncoconut or vegetable oil\u00a0<\/strong>1 tbsp, plus 2 tbsp for the prawn oil<\/span>
\nSri Lankan (SL) curry powder<\/strong>\u00a02 tsp (see below), plus 1 tsp for the prawn oil<\/span>
\ntamarind block\u00a0<\/strong>1\u00bd golf-ball-sized pieces, soaked in 60ml warm water for 10 minutes<\/span>
\nred onion\u00a0<\/strong>1, peeled and finely sliced<\/span>
\nfresh curry leaves\u00a0<\/strong>10<\/span>
\ngarlic<\/strong>\u00a01 clove, peeled and finely sliced<\/span>
\nfresh\u00a0<\/strong>ginger<\/strong>\u00a02cm piece, peeled and finely sliced<\/span>
\nsalt<\/strong>\u00a0a pinch<\/span>
\ncoconut milk<\/strong>\u00a0200ml<\/span>
\nlime<\/strong>\u00a0\u00bd<\/span><\/p>\n

For\u00a0<\/strong><\/em>Sri Lankan (SL) curry powder<\/strong><\/em><\/span>
\ncoriander seeds<\/strong>\u00a030g<\/span>
\ncumin seeds<\/strong>\u00a015g<\/span>
\nfennel seeds<\/strong>\u00a015g<\/span>
\nblack peppercorns<\/strong>\u00a015g<\/span>
\ncoconut or vegetable oil<\/strong>\u00a02 tbsp<\/span>
\nfresh curry leaves<\/strong>\u00a08-10<\/span>
\ndried Kashmiri or medium hot red chillies<\/strong>\u00a070g<\/span>
\nground turmeric<\/strong>\u00a0\u00bc tsp<\/span><\/p>\n

It\u2019s worth making your own batch of SL curry powder. It takes 10 minutes and will keep in the fridge in a jar for three months, but feel free to scale the quantities up or down depending on your needs.<\/span><\/p>\n

Make sure the windows are open and the ventilation is on, because roasting the chillies will kick up an intense smell that carries through the house. In a dry pan over a low-medium heat, roast the coriander, cumin and fennel seeds and black peppercorns for 1-2 minutes, stirring regularly, until they begin to be really fragrant, then pour them into a bowl. Add the oil to the pan, and cook the curry leaves and dried chillies for 2-3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine \u2013 you can blitz it in batches if you need to. Stir in the turmeric, and put the whole lot in a jam jar.<\/span><\/p>\n

Prepare the prawns. It may seem gross but it is actually very satisfying to clean prawns. You pull the head off each one, and then you slide a finger under the shell and peel it off like a jacket, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl, but discard the \u201cvein\u201d running down the back of the prawn if you want. (I\u2019m usually too lazy to de-vein them and the membrane isn\u2019t harmful, but if you want to: use a small, sharp knife to carefully cut a small line into each prawn by running it the length of the prawn\u2019s back, then with the tip of your knife, remove the black membrane and discard.) Put the prawns back in the fridge.<\/span><\/p>\n

If you\u2019re making the prawn oil, place a sieve over a heatproof bowl. Heat 2 tablespoons of oil in a wok or medium-sized pan over a high heat. When it\u2019s shimmering and hot, add the prawn heads and shells and 1 teaspoon of SL curry powder. Stir-fry vigorously for 7-8 minutes, until the shells are pink; give the heads a bit of a squeeze with the end of your spoon as you go, as they\u2019re full of sweet flavour. Switch off the heat, and pass the prawn oil through your sieve into the bowl, discarding any prawn shells left in the sieve.<\/span><\/p>\n

To make the curry, squeeze the tamarind with your fingers, then discard the seeds and skin, leaving behind the pulpy water. Add 1 tablespoon of oil to your wok or pan over a medium-high heat. Fry the onion for 4-5 minutes, stirring occasionally, until soft. Add the curry leaves, garlic and ginger. Stir-fry for 30 seconds until the garlic is just getting fragrant, then stir in the tamarind water, 2 teaspoons of SL curry powder and the salt, and bring to a boil.<\/span><\/p>\n

Turn the heat down to a simmer and cook through for 2-3 minutes. Finally, add the prawns and coconut milk, and stir through. Bring back to a simmer and cook for 3-4 minutes \u2013 no more or the prawns will overcook.<\/span><\/p>\n

Switch off the heat and if you have it, pour the prawn oil into the curry and stir it in gently so that it is nice and glossy. Dish up, and finish with a generous squeeze of lime.<\/span><\/p>\n

Tomato rasam broth with leek and coriander<\/span><\/h2>\n
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<\/picture>\"Tomato<\/picture><\/span><\/div>
\u00a0Photograph: Alex Lau<\/span><\/p>\n

An ancient dish with south Indian Tamil roots, Sri Lankan rasam is a hot, clearing broth of tamarind, black pepper and cumin, with different variations depending on your feelings. \u201cRasa\u201d in Tamil means the essence, the mood, the taste, the jam, the thing that makes you feel something and it gets to something deep inside. I like to have it with a dollop of yoghurt and plain rice on cold days, and I like to add leeks because it\u2019s a way to eat more vegetables and their sweet greenness is so good in the tangy broth.<\/span><\/p>\n

Serves 2<\/strong><\/em><\/span>
\ntamarind block<\/strong>\u00a03 golf-ball-sized pieces, soaked in 240ml warm water for 10 minutes (see note at end of recipe)<\/span>
\ncoconut or vegetable oil<\/strong>\u00a02 tbsp<\/span>
\ntomatoes<\/strong>\u00a02 medium (about 200g), roughly chopped<\/span>
\nsalt<\/strong>\u00a01 tsp, or to taste<\/span>
\nleek<\/strong>\u00a01, light green parts halved and sliced into \u00bdcm-thick slices<\/span>
\nfresh coriander leaves\u00a0<\/strong>\u00bd small handful, roughly chopped<\/span><\/p>\n

For the rasam spice mix<\/strong><\/em><\/span>
\ncumin seeds<\/strong>\u00a03 tsp<\/span>
\nblack peppercorns<\/strong>\u00a02 tsp<\/span>
\ndried red chillies<\/strong>\u00a03<\/span>
\ngarlic<\/strong>\u00a05 cloves, peeled and halved<\/span><\/p>\n

For the temper<\/strong><\/em><\/span>
\ncoconut or vegetable oil<\/strong>\u00a02 tbsp<\/span>
\nfresh curry leaves<\/strong>\u00a010<\/span>
\nmustard seeds<\/strong>\u00a01 tsp<\/span><\/p>\n

First, make your rasam spice mix. Set a small frying pan over a medium heat and add the cumin seeds, black peppercorns, chillies and garlic. Heat, stirring occasionally for 1-2 minutes until fragrant, being careful not to burn the spices. Once cool, put all the ingredients in a spice grinder, mini food processor or pestle and mortar, and blitz to a coarse paste, adding a little water if necessary.<\/span><\/p>\n

To make the rasam broth, squeeze the soaked tamarind with your fingers, then discard the seeds and skin, leaving behind the pulpy water. Heat the oil in a small saucepan, and when hot add the tomatoes. Saute for about 4 minutes, until they begin to soften. Then add the tamarind water, rasam spice mix, salt and leek. Simmer gently over a low heat for 4-5 minutes; it should be very fragrant. Remove from the heat and pour into serving bowls. Add a couple of tablespoons of cold water, and stir in the coriander leaves.<\/span><\/p>\n

To make the temper, heat the oil in a small frying pan set over a medium heat. When hot, add the curry leaves, which should crisp up, and mustard seeds, and cook until they splutter. Pour the whole lot, oil and all, on to your rasam and serve.<\/span><\/p>\n

A note about tamarind<\/strong><\/em>:<\/strong><\/em>\u00a0tamarind is called \u201cpuli\u201d in Tamil, meaning sour, which makes sense because the delicious, tangy pulp you get from the pods on a tamarind tree is wonderfully tart and acidic. You can buy it mainly in two ways: either as a tamarind block, or as shop-bought tamarind paste. The recipes in my book use the block, which you need to soak for 10 minutes, then squeeze out the liquid. The shop-bought paste is generally not as good or consistent in flavour, but if you need to use it, use roughly 2 tablespoons for every golf-ball-sized chunk of tamarind block.<\/span><\/p>\n

Green beans white curry<\/span><\/h2>\n
\n
<\/picture>\"Green<\/picture><\/span><\/div>
\u00a0Photograph: Alex Lau<\/span><\/figcaption><\/figure>\n

I love tender, sweet green beans and this mild, aromatic coconut milk curry is a great weeknight way to cook them. The temper is with fenugreek, which makes for a kind of caramel-like finish.<\/span><\/p>\n

Serves 2<\/strong><\/em><\/span>
\ncoconut or vegetable oil<\/strong>\u00a01 tbsp<\/span>
\nred onion<\/strong>\u00a01, peeled and finely sliced<\/span>
\ncoriander seeds<\/strong>\u00a0\u00be tsp<\/span>
\ncumin seeds<\/strong>\u00a0\u00bd tsp<\/span>
\nfennel seeds<\/strong>\u00a0\u00bc tsp<\/span>
\nfresh curry leaves<\/strong>\u00a05<\/span>
\nwater<\/strong>\u00a0125ml<\/span>
\ngreen beans<\/strong>\u00a0250g, sliced diagonally into 3cm-long pieces<\/span>
\nground turmeric<\/strong>\u00a01 tsp<\/span>
\ngreen chillies<\/strong>\u00a02, sliced<\/span>
\ncoconut milk<\/strong>\u00a0100ml<\/span>
\nlime<\/strong>\u00a0\u00bd<\/span><\/p>\n

For the temper<\/strong><\/em><\/span>
\ncoconut or vegetable oil<\/strong>\u00a01 tsp<\/span>
\nfresh curry leaves<\/strong>\u00a010<\/span>
\nfenugreek seeds<\/strong>\u00a01 tsp<\/span>
\nblack pepper\u00a0<\/strong>a generous couple of grinds<\/span><\/p>\n

Heat the oil in a pan over a medium-high heat and fry the onion for 5-6 minutes, until translucent. Add the coriander, cumin and fennel seeds and curry leaves, then cook for 4-5 minutes until the leaves are bright green.<\/span><\/p>\n

Add the water and sliced green beans, along with the turmeric and green chillies. Cook for 5-7 minutes, until the beans are bright green.<\/span><\/p>\n

Stir in the coconut milk and add a little salt. Bring to a gentle boil, then turn down and simmer for 3-4 minutes, until the beans are tender and just cooked through. Switch off the heat.<\/span><\/p>\n

In a small frying pan, make the temper. Heat the oil over a medium-high heat, and when sizzling add the curry leaves, fenugreek seeds and black pepper. After about 30 seconds or 1 minute, when the curry leaves are crispy, pour the whole lot on to the curry and stir through. Finish with a squeeze of lime.<\/span><\/p>\n

Red fish curry<\/span><\/h2>\n
\n
<\/picture>\"Red<\/picture><\/span><\/div>
\u00a0Photograph: Alex Lau<\/span><\/figcaption><\/figure>\n

This curry wants a meaty, fleshy fish with plenty of flavour. The onions on top aren\u2019t traditional but I think they make it crunchy and tasty. Try it with a bean curry or a greens curry.<\/span><\/p>\n

Serves 4<\/strong><\/em><\/span>
\ntamarind block<\/strong>\u00a01 golf-ball-sized piece, soaked in 125ml warm water for 10 minutes<\/span>
\ncoconut or vegetable oil<\/strong>\u00a01 tbsp<\/span>
\nred onion<\/strong>\u00a0\u00bd, peeled and finely sliced<\/span>
\nfresh curry leaves<\/strong>\u00a07<\/span>
\ngarlic<\/strong>\u00a02 cloves, peeled and halved<\/span>
\nfresh\u00a0<\/strong>ginger<\/strong>\u00a04cm, peeled and sliced<\/span>
\ntomatoes<\/strong>\u00a02 medium (about 200g), roughly chopped<\/span>
\nground turmeric<\/strong>\u00a0\u00bd tsp<\/span>
\nSL curry powder<\/strong>\u00a02 tbsp (see prawn curry recipe)<\/span>
\nsalt<\/strong>\u00a01 tsp, or to taste<\/span>
\nhake or firm white fish fillet<\/strong>\u00a0450g, cut in half lengthways then into 6cm chunks<\/span>
\nwater<\/strong>\u00a0250ml<\/span>
\ncoconut milk\u00a0<\/strong>100ml<\/span>
\nlime<\/strong>\u00a01<\/span><\/p>\n

For the temper<\/strong><\/em><\/span>
\ncoconut or vegetable oil<\/strong>\u00a01 tbsp<\/span>
\nred onion<\/strong>\u00a0\u00bd, peeled and finely sliced<\/span>
\nfresh curry leaves<\/strong>\u00a08<\/span><\/p>\n

Squeeze the tamarind with your fingers, then discard the seeds and skin, leaving behind the pulpy water. In a medium-sized saucepan or wok, heat the oil over a medium heat and fry the onion for 8-10 minutes until soft. Add the curry leaves and after 30 seconds, when they are bright green, stir in the garlic and ginger.<\/span><\/p>\n

After about 30 seconds, when the garlic is beginning to turn golden, add the tomatoes and tamarind water and cook for 3-4 minutes, stirring occasionally.<\/span><\/p>\n

When the tomatoes have cooked down a little, add the turmeric, SL curry powder and the salt. Slide the fish into the pan, and pour in the water. Allow to come to a gentle boil, then turn the heat down to a simmer, cover the pan with a lid and cook for 10 minutes.<\/span><\/p>\n

Stir in the coconut milk and allow to come back to a simmer, then cook for a further 10 minutes or so, until the fish is cooked through. You can test it by gently flaking a piece with a fork: it should be opaque all the way through, and flake easily.<\/span><\/p>\n

To make the temper, heat the oil in a small frying pan over a medium-high heat. When the oil is shimmering and hot, fry the sliced onion for 5-6 minutes, shaking the pan occasionally, until the onion is beginning to turn golden. Add the curry leaves and after about 30 seconds, when they are crisp, remove from the heat.<\/span><\/p>\n

Serve the fish with the temper, and all its oil, spooned over the top. Squeeze over the lime.<\/span><\/p>\n

Coconut milk greens curry<\/span><\/h2>\n
\n
<\/picture>\"Coconut<\/picture><\/span><\/div>
\u00a0Photograph: Alex Lau<\/span><\/figcaption><\/figure>\n

There are more than 110 native varieties of spinach-like greens in Sri Lanka. There are hundreds of recipes, but this is the most common and my favourite. It is a wet, fragrant mix of spinach \u2013 or any greens, such as chard, kale, spring greens \u2013 cooked in thick coconut milk, turmeric, black pepper and cumin. It\u2019s very simple and healthy.<\/span><\/p>\n

Serves 4<\/strong><\/em><\/span>
\ncoconut or vegetable oil\u00a0<\/strong>2 tbsp<\/span>
\nred onion\u00a0<\/strong>1, peeled and finely sliced<\/span>
\ngarlic<\/strong>\u00a03 cloves, peeled and sliced<\/span>
\nground turmeric\u00a0<\/strong>1 tsp<\/span>
\ncumin seeds<\/strong>\u00a01 tsp<\/span><\/p>\n

salt and black pepper<\/strong><\/span>
\ngreen chillies<\/strong>\u00a03, sliced<\/span>
\nbaby spinach or kale<\/strong>\u00a04 handfuls, washed (about 400g)<\/span>
\nwater<\/strong>\u00a0200ml<\/span>
\ncoconut milk<\/strong>\u00a0200ml<\/span>
\nlime<\/strong>\u00a0\u00bd<\/span><\/p>\n

Heat the oil in a wok or frying pan over a medium heat. Add the onion and garlic, stirring occasionally until the onion is translucent and starting to brown at the edges. Sprinkle in the turmeric, cumin, about a teaspoon of salt, and the green chillies. Give it a good mix, then cook for about 1 minute until the spices are fragrant.<\/span><\/p>\n

Add the spinach, the water and the coconut milk, and cook with the lid on over a high flame for 3-7 minutes, depending on what greens you are using (baby spinach cooks faster than kale). You want them to be bright green but soft when you bite into it.<\/span><\/p>\n

Remove from the heat, taste the curry and adjust with salt if needed. Plate up and finish with a generous squeeze of lime and a couple of generous grinds of black pepper.<\/span><\/p>\n

Flaky paratha<\/span><\/h2>\n
\n
<\/picture>\"Flaky<\/picture><\/span><\/div>
\u00a0Photograph: Alex Lau<\/span><\/p>\n

These flaky, crisp parathas are kind of like the all-butter croissants of rotis. Made from delicious layers of dough, they are great fun to try. You first drip the dough with oil, roll it out so it gets nice and thin, coil it up into snail-shaped spirals and then roll it. They\u2019re not usually made at home, this is more of a cafe or takeaway treat.<\/span><\/p>\n

Makes 4-6<\/strong><\/em><\/span><\/p>\n

plain white flour<\/strong>\u00a0240g<\/span>
\nsalt<\/strong>\u00a0\u00bd tsp, or to taste<\/span>
\ngranulated sugar<\/strong>\u00a0\u00bd tsp<\/span>
\nvegetable oil<\/strong>\u00a080ml, plus more for oiling and frying<\/span>
\nwater<\/strong>\u00a070ml<\/span><\/p>\n

Put the flour, salt, sugar, 80ml of vegetable oil and the water in a mixing bowl. Using your hands, bring it together to form a dough, then knead it thoroughly for 5 minutes in the bowl or on an oiled surface. It should feel smooth and a little sticky, but it shouldn\u2019t be stiff or crumbly \u2013 if it is too crumbly, add a tablespoon of oil and a tablespoon of water, and work that in.<\/span><\/p>\n

Leave the dough in the bowl covered with a damp clean tea towel to rest at room temperature for 2 hours.<\/span><\/p>\n

Divide and shape the dough into 4\u20136 balls and rest the dough balls for a further 5 minutes under the damp tea towel.<\/span><\/p>\n

\n
\n

To roll them out, drip a little oil on to a rolling pin and lightly oil your work surface. Roll out each dough ball into a little disc, 12\u201315cm in diameter. Sprinkle with a little more oil.<\/span><\/p>\n

Use your fingers to lift and gently stretch out the dough until it is 1mm or so thin. When it\u2019s very thin (don\u2019t worry if you get a few holes), pinch together a corner between one thumb and index finger, and an opposite corner in your other hand, and pull the two ends into a single line, so you get a kind of pleated effect. Then curl the line of dough round to make a snail or pain au raisin shape. Repeat with all the dough discs. Rest the snails for 5 minutes on a baking tray, covered in a damp clean tea towel.<\/span><\/p>\n

When you\u2019re ready to cook, roll out the dough snails with a rolling pin to make roughly 15cm circles. Oil up a frying pan with a little drizzle of oil, and place over a high heat. When hot, cook each paratha for about 1 minute on each side until nice and golden. Then turn the heat right down and cook for 1 minute on each side on a low heat.<\/span><\/p>\n

Puff up the paratha a little by gently clapping its sides, then serve.<\/span><\/p>\n

The Observer aims to publish recipes for sustainable fish. Check ratings in your region:\u00a0<\/em>UK<\/a><\/em>;\u00a0<\/em>Australia<\/a><\/em>;\u00a0<\/em>US<\/a><\/em><\/span><\/p>\n

Rambutan by Cynthia Shanmugalingam (Bloomsbury, \u00a326). To support The Guardian and Observer, order your copy at\u00a0<\/em>guardianbookshop.com<\/a><\/em>. Delivery charges may apply<\/em><\/span><\/p>\n<\/div>\n<\/div>\n

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\u2026 we have a small favour to ask. Millions are turning to the Guardian for open, independent, quality news every day, and readers in 180 countries around the world now support us financially.<\/span><\/p>\n

We believe everyone deserves access to information that\u2019s grounded in science and truth, and analysis rooted in authority and integrity. That\u2019s why we made a different choice: to keep our reporting open for all readers, regardless of where they live or what they can afford to pay. This means more people can be better informed, united, and inspired to take meaningful action.<\/span><\/p>\n

In these perilous times, a truth-seeking global news organisation like the Guardian is essential. We have no shareholders or billionaire owner, meaning our journalism is free from commercial and political influence \u2013 this makes us different. When it\u2019s never been more important, our independence allows us to fearlessly investigate, challenge and expose those in power.\u00a0Support the Guardian from as little as $1 \u2013 it only takes a minute. If you can, please consider supporting us with a regular amount each month. Thank you.<\/span><\/strong><\/span><\/p>\n<\/section>\n<\/div>\n<\/figcaption><\/figure>\n<\/figcaption><\/figure>\n

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Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes A celebration of the island nation\u2019s food with dishes from Rambutan, the new cookbook by economist turned restaurateur Cynthia Shanmugalingam Prawn curry with tamarind from Rambutan by Cynthia Shanmugalingam.\u00a0Photograph: Alex Lau Source:Theguardian Growing up in Coventry in the 1980s and 90s, Cynthia Shanmugalingam recalls […]<\/p>\n","protected":false},"author":3,"featured_media":94003,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[857],"class_list":{"0":"post-94001","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-sri-lankan-recipes","9":"post_format-post-format-aside"},"yoast_head":"\nRed fish curry, tomato rasam, prawn curry: great Sri Lankan recipes<\/title>\n<meta name=\"description\" content=\"Growing up in Coventry in the 1980s and 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