Main · Season 16

Sri Lankan Banquet

Name: Sri Lankan Banquet
Yield: 4
Ingredients: 3cm piece outer bark of Sri Lankan cinnamon; 4 cardamom pods; 4 whole cloves; 2 tsp turmeric; 1 tbsp Kashmiri chili powder; 1 tsp hot ground chilies; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground fennel; 1 tbsp black mustard seeds; 2 tbsp desiccated coconut; 2 tsp whole black peppercorns; 900g pork belly; 1L chicken stock; 2 sprigs curry leaves; 2 x 4 cm piece pandan; 1 green chilli, sliced; 4cm outer piece Sri Lankan cinnamon bark; 2 tsp turmeric; 1 red onion, diced; 2 cloves garlic, crushed; ½ stick lemongrass, bruised; ½ tsp fenugreek seeds; 2 cardamom pods; 300ml coconut milk; 1 tbsp oil; 1 tbsp Sri Lankan treacle or maple syrup; salt, to taste; 4 large prawns; 1 medium red onion, sliced

Savindri Perera

Contestant · 29 May 2024

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Serves

Components

Ingredients

Season

Ingredients

Roasted Curry Powder

3cm pieceouter bark of Sri Lankan cinnamon

4cardamom pods

4whole cloves

2 tspturmeric

1 tbspKashmiri chili powder

1 tsphot ground chilies

1 tspground cumin

1 tspground coriander

1 tspground fennel

1 tbspblack mustard seeds

2 tbspdesiccated coconut

2 tspwhole black peppercorns

Pork Curry

900gpork belly

1Lchicken stock

2 sprigscurry leaves

2 x 4 cm piecepandan

1green chilli, sliced

4cm outer pieceSri Lankan cinnamon bark

2 tspturmeric

1red onion, diced

2cloves garlic, crushed

½ sticklemongrass, bruised

½ tspfenugreek seeds

2cardamom pods

300mlcoconut milk

1 tbspoil

1 tbspSri Lankan treacle or maple syrup

salt, to taste

Prawn Curry

4large prawns

1medium red onion, sliced

2cloves garlic, crushed

1green chilli, sliced

1sprig curry leaves

5cm piecepandan leaf

3 tspsweet smoky paprika

1 tsphot ground chilli powder

2 tspKashmiri chilli powder

1 tspground turmeric

½ tspground cumin

½ stalklemongrass, bruised

2large Roma tomatoes, chopped

1 tbsoil

300mlcoconut milk

1/2lime, juiced

2 tspSri Lankan treacle

salt, to taste

Creamy Potato Curry

1 tbspoil

300gwashed potato, cut into 2cm cubes

1/2onion, finely chopped

2cloves of garlic, crushed

1 sprigcurry leaves

1/2green chilli, sliced

5cm piecepandan leaf

4cm pieceouter bark cinnamon

½ tspfenugreek seeds

1 tspturmeric

¼ tspcoriander powder

1 tspblack/brown mustard seed

300mlcoconut milk

100mlwater

2 tspsalt

1/2lime, juiced

Mustard Eggplant Pickle

600geggplant, cut into 1cm batons, 6cm long

2 tspsalt

3 tspground turmeric

2medium red onions chopped

4cloves garlic

1 sprigcurry leaves

2green chilies sliced

5cm piecepandan leaf

4cardamom pods, crushed

2 x 4 cmouter Sri Lankan cinnamon bark

1 tsphot ground chilli powder

2 tspKashmiri chilli powder

½ tspground cumin

1 ½ tbswholegrain mustard

150mlcoconut milk

50mlwhite vinegar

3 tbsSri Lankan treacle or Maple syrup

oil, for frying

Chive Sambol

60gdesiccated coconut

32gwater

55gchives

1long green chilli, seeds removed and finely diced

pinch sugar

1lime, juiced

salt and pepper, to taste

Curry Leaf and Cashew Crisp

150mloil for frying

75gwhole cashews

1 sprigcurry leaves, leaves only

½ tspsalt flakes

pinch chilli flakes

2 tspSri Lankan treacle

Rice

350mlwater

150gwhite basmati

pinch of salt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Vegetarian

Recipe by Savindri Perera, Season 16. Originally published by Network 10 on 29 May 2024.

Original on 10 Play ↗