This weekend’s book was Sri Lankan Flavours: A journey through the island’s food and culture with recipes by Channa Dassanayaka (a Melburnian it turns out). I cooked for 7 for this meal, and there are several important lessons I learnt.
- PREPARE ALL THE INGREDIENTS FOR THE DISH BEFORE YOU START TO COOK
- The serving size is an estimation at best (and often generous)
- Curry leaves are amazing (I already knew this) and they smell great, and they’re easy to cook with (the latter I didn’t know)
I do have a few problems with the recipes in the book, and given the number I made I am going to find equivalents on the internet and link to them because otherwise I will be typing forever. There are times when the author doesn’t specify something important to the recipe. For example, in the Eggplant Pickle, he says slice the eggplants thinly, but doesn’t really specify what that means. Later, after describing how long to deep fry the eggplant for, he doesn’t specify how long to deep fry the onion or chillies for – and in relation to all the deep frying, he never specifies at what temperature. Also apparently the Ghee Rice is enough for 4, we doubled it and had WAY too much for 7.