Sri-Lankan on Kvalifood

Katta Sambol (Sri Lankan Chili and Maldive Fish Condiment)

Mon, 27 Jan 2025 09:32:45 +0100

Katta Sambol (Sri Lankan Chili and Maldive Fish Condiment) - kvalifood.com

A fiery Sri Lankan condiment of dried red chili flakes, Maldive fish (umbalakada), onion, lime juice, and salt, pounded together in a mortar. The name “katta” means something that bites or stings. Coarser than a paste – it should have visible texture. Served with kiribath, hoppers, and pol roti.

Makes 4 servings

Ingredients

3 tbsp dried red chili flakes
1 tbsp chili powder (optional, for extra color)
100 g Maldive fish chips
2 large onions (or 15 small red shallots), finely chopped
1-2 limes, juice of
1 tsp salt

3 tbsp dried red chili flakes
1 tbsp chili powder (optional, for extra color)
3½ oz Maldive fish chips
2 large onions (or 15 small red shallots), finely chopped
1-2 limes, juice of
1 tsp salt

Directions

Pound the Maldive fish chips in a mortar until broken down into smaller pieces.

Gotukola Sambol (Pennywort Salad)

Thu, 13 Jul 2023 04:31:59 +0100

Gotukola Sambol (Pennywort Salad) - kvalifood.com

A fresh, raw salad-condiment of finely chopped gotu kola (pennywort) leaves tossed with grated coconut, red onion, green chili, lime juice, and salt. Eaten daily in Sri Lanka alongside rice and curry. Everything is raw and assembled by hand – no cooking involved.

Makes 4 servings

Ingredients

1 large bunch gotu kola (pennywort), leaves and tender stems
40 g freshly grated coconut
5-6 small red shallots, thinly sliced
1-2 small green chillies, finely chopped
1 medium tomato, finely chopped (optional)
2-3 tbsp fresh lime juice
1 tsp Maldive fish flakes (optional)
salt, to taste

1 large bunch gotu kola (pennywort), leaves and tender stems
1½ oz freshly grated coconut
5-6 small red shallots, thinly sliced
1-2 small green chillies, finely chopped
1 medium tomato, finely chopped (optional)
2-3 tbsp fresh lime juice
1 tsp Maldive fish flakes (optional)
salt, to taste

Directions

Wash the gotu kola thoroughly. Remove and discard thick stems. Chop the leaves and tender stems very finely.

Pol Sambol (Sri Lankan Coconut Sambol)

Mon, 05 Aug 2019 07:29:35 +0100

Pol Sambol (Sri Lankan Coconut Sambol) - kvalifood.com

Sri Lanka’s most essential condiment – freshly grated coconut pounded with dried red chillies, red onion, Maldive fish, salt, and lime juice. Eaten daily with rice and curry, hoppers, roti, and pittu. The hand-mixing at the end is essential – it integrates the flavors better than any tool.

Makes 4 servings

Ingredients

150 g freshly grated mature coconut (or frozen grated coconut)
4-5 dried red chillies (or 1.5 tbsp chili flakes)
5-6 small red shallots, thinly sliced
1-2 tbsp Maldive fish flakes
1.5 tbsp fresh lime juice
1/2 tsp salt
1 small green chili, chopped (optional)

5½ oz freshly grated mature coconut (or frozen grated coconut)
4-5 dried red chillies (or 1.5 tbsp chili flakes)
5-6 small red shallots, thinly sliced
1-2 tbsp Maldive fish flakes
1.5 tbsp fresh lime juice
1/2 tsp salt
1 small green chili, chopped (optional)

Directions

Pound the dried chillies and salt in a mortar until the seeds are broken and it forms a coarse paste.

Lunu Miris (Sri Lankan Chili-Onion Sambal)

Wed, 18 Feb 2015 13:53:30 +0100

Lunu Miris (Sri Lankan Chili-Onion Sambal) - kvalifood.com

Sri Lanka’s everyday chili sambal – red onion or shallots pounded with dried red chili, lime juice, and salt. The name means “salt chili” in Sinhala. A raw condiment, traditionally prepared with a mortar and pestle (miris gala). Served with every meal: kiribath, hoppers, string hoppers, pol roti, and rice.

Makes 4 servings

Ingredients

150 g red onion (or shallots), roughly chopped
2 tbsp dried red chili flakes
1/2 tsp chili powder (optional, for color)
1 tbsp Maldive fish flakes (optional)
2 tsp fresh lime juice
3/4 tsp salt

5½ oz red onion (or shallots), roughly chopped
2 tbsp dried red chili flakes
1/2 tsp chili powder (optional, for color)
1 tbsp Maldive fish flakes (optional)
2 tsp fresh lime juice
3/4 tsp salt

Directions

Place onion pieces in a mortar. Pound until they break down into a rough, chunky mass – not a smooth paste.

Date and Tamarind Chutney (Sri Lankan)

Wed, 15 Jan 2014 03:29:07 +0100

Date and Tamarind Chutney (Sri Lankan) - kvalifood.com

A sweet-sour preserve of dates and tamarind with warm spices and vinegar, common in Sri Lankan Tamil cuisine. The Sri Lankan version is distinct from North Indian imli chutney – it uses vinegar as a cooking medium and features whole warm spices (cinnamon, cardamom, cloves).

Makes ca. 300 g

Ingredients

100 g dates, pitted and finely chopped
50 g tamarind pulp (or 2 tbsp tamarind paste)
100 g sugar
250 ml vinegar
3 garlic cloves, ground
2 slices fresh ginger, ground
1 tsp mustard seeds, ground
2 cardamom pods
2 whole cloves
1 cinnamon stick
1/2 tsp chili powder
25 g sultanas (or raisins)
1/2 tsp salt

3½ oz dates, pitted and finely chopped
2 oz tamarind pulp (or 2 tbsp tamarind paste)
3½ oz sugar
1 cup vinegar
3 garlic cloves, ground
2 slices fresh ginger, ground
1 tsp mustard seeds, ground
2 cardamom pods
2 whole cloves
1 cinnamon stick
1/2 tsp chili powder
1 oz sultanas (or raisins)
1/2 tsp salt

Directions

If using whole tamarind, soak in a little warm water, mash, and strain to get a thick pulp. Discard fibers and seeds.

Seeni Sambol (Sri Lankan Caramelized Onion Relish)

Fri, 30 Mar 2012 12:12:58 +0100

Seeni Sambol (Sri Lankan Caramelized Onion Relish) - kvalifood.com

Thinly sliced onions slow-cooked with chili, tamarind, sugar, and whole spices until dark, glossy, and jam-like. The name “seeni” comes from the Sinhala word for sugar. A sweet-sour-spicy condiment served with bread, rice, hoppers, or as a sandwich filling.

Makes 4 servings

Ingredients

500 g red onions (Bombay onions), finely sliced
5 tbsp vegetable oil (or coconut oil)
1 cinnamon stick
5 cardamom pods
2-3 whole cloves
1 sprig curry leaves
1 small pandan leaf (optional)
1.5 tbsp red chili flakes (or chili powder)
3 tbsp tamarind juice (or 1 tsp tamarind paste dissolved in 3 tbsp water)
2 tbsp sugar
1 tsp Maldive fish flakes (optional)
salt, to taste

1 lb red onions (Bombay onions), finely sliced
5 tbsp vegetable oil (or coconut oil)
1 cinnamon stick
5 cardamom pods
2-3 whole cloves
1 sprig curry leaves
1 small pandan leaf (optional)
1.5 tbsp red chili flakes (or chili powder)
3 tbsp tamarind juice (or 1 tsp tamarind paste dissolved in 3 tbsp water)
2 tbsp sugar
1 tsp Maldive fish flakes (optional)
salt, to taste

Directions

Heat oil in a wide pan over medium heat. Add cinnamon, cardamom, cloves, curry leaves, and pandan leaf. Cook for about 1 minute until fragrant.

Ambulthiyal (Sri Lankan Sour Fish Curry)

Thu, 23 Apr 2009 17:26:05 +0100

Ambulthiyal (Sri Lankan Sour Fish Curry) - kvalifood.com

A traditional dry fish curry from southern Sri Lanka, developed by fishing communities as a preservation method. Firm tuna is coated in a paste of goraka (Garcinia cambogia), black pepper, and spices, then simmered until all liquid evaporates. The finished dish is dark, dry, intensely sour-peppery, and keeps for days without refrigeration.

Makes 4-5 servings

Ingredients

500 g firm fish (tuna, skipjack, or sailfish), cut into 3 cm cubes
5 pieces dried goraka, soaked in warm water and ground into a paste
3 tbsp ground black pepper
1 tbsp ginger, grated
4 garlic cloves, grated
1 tsp chili powder
1/4 tsp turmeric powder
3 cardamom pods, bruised
1 cinnamon stick
1 sprig curry leaves
1 pandan leaf
salt, to taste
water, enough to just cover the fish

1 lb firm fish (tuna, skipjack, or sailfish), cut into 1¼ inches cubes
5 pieces dried goraka, soaked in warm water and ground into a paste
3 tbsp ground black pepper
1 tbsp ginger, grated
4 garlic cloves, grated
1 tsp chili powder
1/4 tsp turmeric powder
3 cardamom pods, bruised
1 cinnamon stick
1 sprig curry leaves
1 pandan leaf
salt, to taste
water, enough to just cover the fish

Directions

Grind the soaked goraka into a paste with minimal water. In a separate bowl, combine garlic, ginger, pepper, chili powder, and turmeric into a paste.