Thinking of going to Sri Lanka soon and making an article about sri lankan food soon. I found my long lost cooking book  “Serendip” by Peter Kuruvita.

I tried out some recipes but today I was more lucky than before. Since I have not been to Sri Lanka since I was adopted from there I do not have a recent memory of how the food should taste. However today I rummaged around my kitchen – pure heaven – having fun cooking and the result was highly praised by the hubby and the kids who by the way made the roti.

The dishes I made was chicken curry, pol samba and seen sambal.

Pol Sambal: 


1 tsp black peppercorn

1 tbs bonito tuna flakes

1/2 small red onion finely chopped

1 teaspoon hot paprika

180 g dessicated coconut

1 tbs coconut milk

3 tsp sugar

1 tsp chili powder

100 ml water

juice of  lime


place the peppercorns and the fish flakes in a mortar and grind it to a paste. Add the onions, chili powder and paprika and make it a paste. Ad coconut and stir in lime juice. Can be refrigerated up to 5 days. The bowl to the right contains the pol samba.


Meat curry powder: 

40 long dried red chillies

25 g coriander seeds

2 tsp fennel seeds

1 tbs cumin seeds

3 tsp fenugreek seeds

2 cloves

2 green cardemom pods bruised

2 cm cinnamon stick

3 cm elemongrass

dried curry leaves about a handful

1/2 tsp black mustard seeds

a pinch of turmeric.

Normally one would use pandanus leaves but there a no where to be bought in Denmark.

Place alle the ingredients except for the turmeric in a heavy based pan and dry roast the spices at low heat for about 7 minutes. remove. Stir in turmeric and cool.

Use a mortar and grind the spices until a fine powder. you now have meat curry powder you can save in an air tight container and use for different kind of curries.

Chicken Curry: 

Thickening mixture:

1 tbs raw long-grain rice

1 tbs dessicated coconut

2 small green chilies halved lenghtways

3 green cardamom pods

2 cloves

– place the rice and coconut in a frying pan and shake it over low heat 3-4 minutes until the coconut is brown. place it in a mortar with the rest om the thickening mixture  and 2 tbs of water and pound to a paste.


1 chicken cut in 14 pieces

2 tsp ground cumin

2 tbs ground coriander

2 teaspoons chili powder

1/2 teaspoon ground turmeric

1/2 teaspoon fenugreek seed lightly rosted

2 teaspoons Sri Lakan meat curry (se recipe above)

1/2 cinnamon stick

1/2 teaspoon black mustard seeds

1 teaspoon salt

100 ml vegetable oil

1 onion finely chopped

2 garlic cloves thinly sliced

curry leaves.

  • place the chicken in a pan and ad the spices except for the mustard seeds and salt. Add the thickening mixture to the chicken. Add the thickening mixture from above and combine. heat oil in a frying pan, medium heat and the onion, garlic, curry leaves, and mustard seeds until the begin to pop. Ad the chicken and stir well then add the salt and 1 liter of water. Bring to the boil and let it simmer for 20-30 minutes.

Seeni Sambal: 

124 g bonito fish flakes

80 g seedless tamarind pulp

125 ml coconut milk

1 cup pf vegetable oil

2 tbs coconut oil

2 red onions halved and thinly slices

2 tbs chilipowder

curry leaves

4 garlic cloves crushed

3 cloves

cinnamon stick

3 cm ginger peeked and sliced. 2 green cardamom bruised

1 tbs caster cugar.

lime and salt for seasoning.

– pound the bonito flakes in a mortar with a pestle until grounded. combine the tamarind pulp and coconut milk in a bowl and push  through a sieve.

heat the oils i a heavy based saucepan, add the onion, chili powder, curry leaves, garlic, cloves, cinnamon, ginger, cardamon pods and cook over medium heat stirring regularly until the onion is caramelised. Stir in the remaining ingredients and cook for 15 minutes until the coconut milk is reduced.



I used a recipe from: food like amma used to make it. And the roti was amazing!! But remember no oil on the pan.