Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4

"This is a great creamy curry recipe. It is very mild, and unlike typical curries, a crowd pleaser!" 


3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas


1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.

2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.


Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 30 Minutes
Servings: 8


"This amazing curry is made by simmering lamb in a home-made curry paste. It takes time, but it's worth it! Its pungent flavour wins me over every time."

Curry Paste:
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chilli peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste 

1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1/2 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste


1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.

2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.

4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.


Prep Time: 10 Minutes
Cook Time:10 Minutes
Ready In: 20 Minutes
Servings: 4

"A very simple and nice side dish of yogurt and eggplant. You can eat it poured on top of rice or with chapatti. It is delicious even on its own."  


2 aubergines, sliced
½ teaspoon turmeric
1 teaspoon salt
1 tablespoon olive oil
½ cup yogurt
Salt to taste
½ teaspoon sugar
2 tablespoons finely chopped cilantro leaves
1 teaspoon chilli powder 


1. Add turmeric and salt to aubergines and mix well. Heat oil in large frying pan and add aubergines. Make sure aubergines are not placed on top of each other. Fry the aubergines on both sides for about 5 minutes or until translucent.

2. Reduce heat and add yogurt, salt and sugar and heat for a further minute. Put together with cilantro and chilli powder before serving.


Prep Time: 25 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4

"This is a yummy curry that will go very nicely with some rice and a little chutney. If you have another vegetable dish to go with it, so much the better! "


1 onion, chopped
1 tomato, chopped
1 tablespoon garam masala
1 teaspoon chilli powder
1 teaspoon poppy seeds
1 teaspoon turmeric
3 cloves garlic, chopped
1  teaspoon ground ginger
1 teaspoon fennel seeds 
500 grams boneless mutton, cut into small pieces 
2 tablespoons olive oil
1 cup water
4 green peppers, cut lengthwise and seeded
¼  teaspoon olive oil
3 tablespoons tamarind paste
¼ cup chopped fresh cilantro 


1. Blend onion, tomato, garam masala, chilli powder, poppy seeds, turmeric, garlic, ginger and fennel seeds and make into paste. Marinade the mutton with the paste and keep in refrigerator for at least 3 hours.

2. Heat oil in frying pan, add the chicken and fry for about 10 minutes. Add water, bring to the boil and simmer for 40 minutes.

3. Lightly fry the green chillies separately in the balance oil and add to the chicken curry together with the tamarind paste. Mix well and cook for a further 2 minutes. Add the cilantro on top before serving. 


Prep Time: 20 Minutes  
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes  
Servings: 6

"This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for a lovely Indian-inspired soup. Just like wine - it gets better with time."


1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated (optional)


1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3. When serving, add hot cream (optional).


    Sri Lankan

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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
    The recipes in this site have originated from various sources and have all been modified by me. The main sources are; my wife's collection of recipes, those received from numerous friends and family and others from various recipe books and the internet. A few are my original creations.
    All recipes have passed my "yummy, delicious and excellent" tests and are easy to prepare. You can select the recipe you need by clicking on the type of dish in the "categories" section above. 

    Hope you like the recipes. Let us know what you think by clicking "comments".
    Best regards,
    Dusty, CEO, Wonderful Sri Lanka.

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