Recipes Toggle

Spicy Beetroot & Jalapeno Dumplings, Sri Lankan Tiger Prawn & Cinamon Curry, With A Gotakula Stir Fry Served With Heirloom Rice.

Spicy Beetroot & Jalapeno Dumplings, Sri Lankan Tiger Prawn & Cinamon Curry, With A Gotakula Stir Fry Served With Heirloom Rice.

Spicy Beetroot & Jalapeno Dumplings, Sri Lankan Tiger Prawn & Cinamon Curry, With A Gotakula Stir Fry Served With Heirloom Rice.
Author: 
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • For the beetroot and toddy dumpling
  • 4 Beetroot
  • 200 g White flour
  • 200ml Toddy (or 2tsp yeast dissolved in 200ml of warm water)
  • 2 tsp toasted Cumin seeds
  • 1 tsp toasted Coriander seeds
  • 1 handful Fresh Curry Leaves
  • 20 whole fresh jalapenos
  • Salt to taste
  • For the Prawn Sauce
  • 1 kg whole tiger Prawns
  • 1 bulb peeled roasted Garlic
  • 2 white roasted Onions
  • 400ml fresh Coconut cream
  • 2 Organic Sri Lankan Cinnamon stick
  • 1 bunch Garcinia, (you can use fresh fengreek otherwise known as Methi)
  • 1 bulb Ginger
  • 200 ml Oil
  • 1 bunch fresh Coriander
  • 2 Hoho chilli (or birdseye chilli)
  • 2 tbsp Jaggery (unrefined brown sugar)
  • For the Gota Kula
  • 4 bunch Gota Kula (alternatively use watercress)
  • 1 bunch Asparagus/Coachella (Sri Lankan asparagus)
  • 1 Cobra chilli
  • 2 tsp Mustard seeds
  • Salt to taste
  • For the rice
  • Rice
  • Water
  • Salt

Instructions
  1. For the beetroot and toddy dumpling
  2. Dice the beetroot into cubes and boil in hot water until soft. When cooked, transfer the cubes into a blender and blitz into a smooth puree.
  3. To this, add the flour and mix together in a bowl.
  4. Slowly add the toddy to create a very wet dough
  5. Add toasted cumin seeds, coriander seeds, and chopped curry leaves for added flavour then knead.
  6. Season with salt then set aside to prove.
  7. While this is proving deseed the jalapenos and set aside
  8. Once proved, stuff the dumpling mix into hollow deseeded chillies, leaving room for the dough to expand.
  9. Wrap the chillies with cling film and placed in a colander over boiling water and allow to steam.
  10. Remove the cling film once dumplings have steamed, and quickly stir fry in very hot oil to give the skin a lovely charred finish.
  11. Slice the chillies in half to reveal the toddy and betroot dumpling and arrange neatly on a plate to serve.
  12. For the Gota Kula
  13. Roughly chop the Asparagus and Gota Kula then wash thoroughly.
  14. To a hot wok fry one cobra chilli ,some mustard seeds and throw in the chopped vegetables to stir fry. Season to taste
  15. Once cooked, set aside.
  16. For the heirloom rice
  17. Wash and drain the rice a couple of times to flush away excess starch
  18. With double the liquid to every cup, cook the rice until all the water has evaporated. The turn off the heat aand place a lid and allow the rice to steam in its own heat.
  19. Season with a bit of salt and set aside
  20. For the prawn sauce
  21. Take the heads off the prawns from the body. Cut the ’nose & eyes” off and trim the legs- then set aside.
  22. Cut open the backs and remove the veins but leave the Shell on.
  23. Heat the fresh coconut cream, half a cinnamon stick and some roughly chopped Garcinia for 5 minutes.
  24. Add this to a blender with the roasted garlic, roasted onions and some fresh ginger. Blitz until smooth.
  25. Into a sauce pan, place the blitzed mixture and add jaggery, for added sweetness.
  26. To that, add some freshly diced coriander and one hot ‘hoho’ chilli for an extra kick.
  27. Combine a squeeze of fresh coconut juice with the prawns sauce then quickly add the prawns into the sauce and set aside.
  28. (To make coconut juice at home, finely grate some coconut, add hot water, stir and then let it sit for about half an hour then strain)
  29. Finally heat up a large wok of oil till i tis smoking hot. Dump the prawn heads into the hot oil and flash fry for a minute til they are crispy. Remove from the oil, and drain on kitchen paper. Season with salt. These will be the perfect garnish and are deilicious and cripsy.
  30. Now Flash fry the prawns in the sam very hot oil whole until crisp.
  31. Add the prawns the the sauce and place in a serving bowl. Arrange the crispy prawn heads on top as a garnish.
  32. Serve your Sri Lankan feast!