Lampries

Ingredients	For 10
Rice	1 kg
Fat	50kg
Onions (small)	115gms
Cinnamon, peppercorn, clove, cardamom	2gms
Salt	to taste
Stock	2ltr (approx)

 Wash and soak rice. Slice onions. Heat the fat. Add a third of the sliced onions and fry. Add rice and fry for a few minutes longer. Add stock and rest of ingredients except cardamoms. When rice is half cooked add cardamoms. Finish off as for fried rice. Serve packeted as given below:

 Lamprey Curry

 

Ingredients	Quantity
Good sized chicken	1
Mutton	225gms
Pork	225gms
Beef	225gms
Onions (small)	55gms
Garlic	4
Ginger	a small piece
Cinnamon	5 cm (2”) piece
Cardamoms (powdered)	10gms
Fenugreek	¼ tsp
Coriander seeds (roasted and grind)	1tsp
Cumin (roasted and grind)	½ tsp
Fennel (roasted and grind)	1tsp
Curry leaves	1 spring
Fat	15gms
Coconut (grated and extract milk)	1
Lime	1
Turmeric	a pinch
Dried prawns (roasted and grind)	115gms
Red chillies (roasted and grind)	10gms

 Partially boil chicken, mutton and beef and use stock for rice. Cut the different boiled meats and pork into small pieces. Put into pan with turmeric, ground masala, ginger, garlic, cinnamon, fenugreek, half the onions, curry leaves, coconut milk. Boil until the meat is tender, adding the prawns, cardamoms and lime juice when the curry is half cooked. Heat the fat in a fry pan. Fry the remaining onions and curry leaves. Add the prepared curry and simmer for a few minutes longer.

  Fricadelles

 

Ingredients	Quantity
Beef or mutton	500gms
Bread slices (grated )	2
Onions (small)	10gms
Garlic	2 cloves
Ginger	a small piece
Cinnamon, cloves, pepper	a few  (powdered0
Lime	½
Salt	to taste
Egg	1
Bread crumbs	55gms
Fat to fry

 Mince the meat finely. Powder the cinnamon, cloves and pepper. Mix the meat with finely chopped onions, ginger, garlic, grated bread, salt and lime juice. Form into balls about the size of a walnut. Dip in egg and breadcrumbs and deep fry.

  Brinjal Pahie
 

 

Ingredients	For 4	For 100
Brinjals	115gms	2.8kg
Mustard seeds	½ tsp	55gms
Red chillies	5gms	115gms
Curry leaves	1 spring	1 bunch
Ginger	5gms	115gms
Cumin	1tsp	55gms
Vinegar	50ml	1ltr
Cinnamon	a small piece	55gms
Coriander	5gms	115gms
Sugar	a pinch	55gms
Onions	10gms	225gms
Garlic	a few flakes	70gms
Green chillies	5gms	115gms
Tamarind	10gms	225gms
Coconut	1	10
Oil	20gms	500ml
Turmeric	5ms	45gms
Salt	15gms	80 – 100gms

Slice the brinjals lengthwise and rub over with turmeric and salt. Grind together red chillies, mustard seeds, cinnamon, cumin seeds and coriander. Soak tamarind in salted water. Scrape coconut. Grind and extract milk. Slice garlic, ginger, green chillies and onions. Heat the oil. Fry Brinjals and remove. Mix together the brinjals, ground spices, vinegar, tamarind, curry leaves and sliced ingredients. To the hot oil add the brinjals mixture and coconut milk. Simmer till brinjals are well cooked (about 15 minutes) stirring all the time. Add the sugar just before removing from the fire.

Chilli sambol

 

Ingredients	Quantity
Red chillies	30gms
Dried prawns	55gms
Maldive fish	115gms
Onions (small)	115gms
Garlic	3 cloves
Ginger	a small piece
Green chillies	2
Cinnamon	5cm (2”) piece
Curry leaves	a small spring
Tamarind	55gms
Lime	½
Sugar	1 ½
Coconut oil	50ml
Coconut	1

Roast and powder red chillies. Roast and powder prawns. Pound Maldive fish. Peel and slice onions, chop garlic and ginger and slit green chillies. Extract 4 cups coconut milk. Squeeze tamarind in coconut milk. Heat half the oil in a pan. Fry half the onions and curry leaves. When onions brown, add the remaining oil. When the oil is hot, add remaining ingredients expect the coconut milk, tamarind, lime juice and sugar and fry for a few minutes. Add the coconut milk, tamarind and lime juice and let it cook over a brisk fire. Stir well. When the gravy dries up, add the sugar. Stir well and remove.

 Cucumber Sambol

Ingredients	Quantity
Cucumber	1
Onions (small)	5gms
Ripe chillies	2
Thick coconut milk	2 tbsp
Juice of lime	½ tsp
Salt to taste

Peel cucumber. Remove seeds and cut into fine strips. Soak in salted water. After a few minutes squeeze out water. Slice onions and chillies. Mix all ingredients together.

Prawn Balachow

Ingredients	For 10
Dry prawns	225gms
Red chillies	15gms
Ginger	1 piece
Garlic	3 flakes
Onions (small)	115gms
Tamarind	30gms
Lime	2
Cinnamon	5cm(2”) piece
Curry leaves	2 springs
Oil	50ml
Sugar	85gms
Coconut milk	885 ml (2 extracts)
Salt	to taste

Roast and powder prawns. Roast and grind red chillies. Grind ginger, garlic and three-fourth of the onions. Slice remaining onions. Mix prawns, coconut milk, ground ingredients, lime juice and curry leaves. Heat the oil. Brown sliced onions. Add cinnamon. Prepare an extract of tamarind, adding one cup of hot water. Add prawn mixture and let it boil, stirring frequently. When cooked and gravy is thickened add salt and sugar.

Packeting of lamprey

Clean plantain leaves. Warm them to make them pliable. Put 4 tbsp of rice on each leaf. Make a well in the center; add 1 dessertspoon of curry. Put in a teaspoonful of balachow or chilli sambol, cucumber sambol, brinjal pahie, a piece of chicken and one or two fricadelles. Fold leaves, secure with a stick and bake in a moderate oven for 15 to 20 minutes.