FROM JAFFNA TO LONDON – BRINGING SRI LANKA STAPLES TO YOUR DOORSTEP!

FROM JAFFNA TO LONDON

Embarking on a culinary journey that spans continents, we find ourselves exploring the vibrant and rich flavors of Sri Lankan cuisine. From the bustling markets of Jaffna to the eclectic kitchens of London, the essence of Sri Lankan staples is now ready to grace your dining table. Join us on this gastronomic adventure as we unravel the secrets of some classic Sri Lankan dishes and learn how to recreate them in the comfort of your own kitchen. Kugans.com bringing the authentic flavors of Jaffna to London, these Sri Lankan staples are sure to transport you to the sun-kissed beaches and spice-filled markets of this tropical paradise. Embrace the culinary diversity, and savor the delightful taste of Sri Lanka in your own home.

JAFFNA CRAB CURRY – A TASTE OF THE COASTAL PARADISE

Ingredients

1 kg Fresh crab
2 tabs Vegetable oil
1 large Onion, finely chopped
3 cloves Garlic, minced
1-inch Ginger, grated
2 tabs Jaffna curry powder
1 tsp Turmeric powder
1 cup thick Coconut milk
Curry leaves and fresh coriander for garnish
Salt to taste

Instructions

1. Clean and prepare the crab, cracking the shells for easy access to the meat.
2. In a large pan, heat the vegetable oil and sauté the onions until golden brown.
3. Add the minced garlic and grated ginger, cooking until fragrant.
4. Stir in the Jaffna curry powder and turmeric powder, allowing the spices to toast for a minute.
5. Add the prepared crab to the pan, coating it in the aromatic spice mixture.
6. Pour in the thick coconut milk, bring to a simmer, and let it cook until the crab is tender.
7. Garnish with curry leaves and fresh coriander before serving with steamed rice.

HOPPERS – BOWL SHAPED DELIGHT 

Ingredients

2 cup Rice flour
1 cup Coconut milk
1 tsp Dry yeast
1 tsp Sugar
½ tsp Baking soda
½ tsp Salt
Coconut oil for greasing the pan

Instructions

1. In a bowl, combine the active dry yeast, sugar, and a quarter cup of lukewarm water. Let it sit until frothy.
2. Mix the rice flour, coconut milk, baking soda, and salt in a large bowl.
3. Pour in the yeast mixture, stirring well to form a smooth batter. Allow it to ferment for a few hours or overnight.
4. Heat a hopper pan or a non-stick skillet, greasing it lightly with coconut oil.
5. Pour a ladleful of batter into the pan, swirling it to coat the edges and form a bowl shape.
6. Cover and cook until the edges are crisp, and the center is cooked through.
7. Serve the hoppers warm with your favorite curry.

IN CONCLUSION

Kugans is your go-to one-stop-smart-shop for all Indian, Sri Lankan, and South Asian groceries under one digital roof. Stay safe, stay indoors, we will deliver to your doorstep. Keep an eye on the Kugans Blog for more new, informative and exciting blogs.

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