Maldive Fish Sambol
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
Ingredients
1. 150 g Maldive Fish, chopped into small pieces
2. 20 - 25 red onions, finely sliced
3. Oil for deep frying
4. 1 tbsp, chili powder
5. 1 tsp salt
6. 1 lime
- Deep fry the Maldive fish. Drain on kitchen paper.
- Deep fry onions in batches. Remove from oil as the onion turns golden or it will burn. Drain on kitchen paper.
- Mix the fried ingredients and then add the rest of the ingredients. Taste and adjust chili, salt and lime accordingly.
Fried Chicken
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
Ingredients
1. 1 whole chicken
2. 3 tbsp tamarind
3. ¼ tsp turmeric powder
4. 1 tbsp chili powder
5. 1 tbsp freshly ground black pepper
6. Oil for frying Serves 4 - 6
- Mix chicken with all ingredients and par-boil.
- Heat the oil and deep fry.
Red Rice Soup
Red Rice Soup (or congee) is a staple of Ramadan. This is made everyday for breaking the fast - usually not plain, but with beef or chicken added.
Ingredients
1. ¾ tin red rice
2. 3 - 4 pods garlic
3. 1 ½" cinnamon stick
4. ½" ginger root, chopped
5. ¼ tsp dill seeds
6. 5 - 7 curry leaves
7. 2" pandan leaf
8. 3 cups water
9. 2 cups thick coconut milk
10. Salt to taste
Serves 6
- Boil rice, garlic, cinnamon, ginger, dill seeds, curry leaves and pandan leaf with 3 cups of water.
- When rice is boiled, mash it with a wooden spoon.
- Add the coconut milk and salt and bring to boil again. If too thick, then add a little diluted coconut milk. Remove from fire before kanji over-boils.
Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.
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