Why the Cashews Need to be Soft Sri Lankan cashew curry in the old days was made with fresh never-dried cashews harvested directly from trees, they have a soft creamy texture with no crunch. These days this soft texture has…
Coconuts – How to Choose, Scrape, Store & Substitute.
Coconuts so important in Sri Lankan cooking and it’s one item that’s somewhat hard to deal with so I think it warrants a post by itself. Shredded Coconut For things like a pol sambol it doesn’t taste the same to…
Sri Lankan Spicy Beef Curry
Estimated Time: 1 hour prep, 1 hour simmer-time Difficulty: Moderate Servings: 6 as an entree served with rice This curry packs plenty of heat and makes a generous amount of delicious gravy. I also make a version of this curry…