Recipe by Chef Nafa from Sri Lanka

KAHABATH Coconut Milk Rice with Turmeric

Serves 2

Ingredients 120g basmati rice 1 tbsp garlic paste 1 tbsp vegetable oil or butter 1 tbsp ginger paste 1 pandan leaf, or curry leaf, or bay leaf ¼ tsp turmeric powder 3 cloves ½ can of coconut milk 2 green cardamom pods 1 cup boiling water 1inch cinnamon bark, or cinnamon stick, ½ tsp salt broken into small pieces 2 to 3 cloves of garlic

Equipment 1 Large bowl, 1 colander and 1 large pot with a lid.

Method 1. Wash your rice in cold water 2 or 3 times to remove the starch. This prevents the rice sticking together while cooking. Drain and set aside. 2. Heat 1 tbsp of oil or butter in a saucepan over medium heat. 3. Fry all spices (1 pandan or curry or bay leaf, 3 cloves, 2 green cardamom pods, 1inch cinnamon bark broken into small pieces) until fragrant. 4. Add 1 tbsp ginger paste and 1 tbsp garlic paste and fry for a further 30 seconds. 5. Add ¼ tsp turmeric powder and ½ a can of coconut milk and leave to simmer for a further 30 seconds. 6. Add 120g of washed basmati rice, ½ tsp salt, 2 to 3 whole cloves of peeled garlic, 1 cup boiling water and bring to the boil. 7. Once boiling, reduce the heat to low and cover the pot with a lid. Resist the urge to stir! 8. After 10 minutes check whether the rice has absorbed all the water and is cooked. Using a fork, fluff up the rice. Keep covered until ready to serve.

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SOYA DEVIL

Nafa says that this dish was given its unusual name because it makes you eat like the devil! You could ‘devil’ chicken, fish or seafood, but in this instance we devil soya. A devil will always be a combination of wet, crunchy and spicy. It is a very popular dish in Sri Lanka that people often eat accompanied with a beer.

Serves 2

Ingredients 70g dried soya chunks, soaked for 30 ½ leek, green side preferably, or spring ​ minutes onions 2 tbsp of lemon juice 200ml vegetable oil for frying ½ tsp salt 2 tbsp light soy sauce ¼ green bell pepper, diced 1 tsp red hot chilli powder ¼ red bell pepper, diced 1 heaped tbsp ginger ¼ yellow bell pepper, diced 5 tbsp of tomato ketchup

Equipment 1 Mixing bowl, vegetable peel and grater and 1 frying pan.

Method 1. Before the start of the class: In a mixing bowl, soak 70g soya chunk with boiling water so it is just covered. Add the 1 tbsp of juice of a lemon and ½ tsp salt and mix. Leave to soak for 30 minutes. 2. Prepare the vegetables: dice all peppers roughly the same size as the soya chunks, and half leek slightly larger. Peel and grate the ginger. 3. Heat up ½ cup vegetable oil in a saucepan on high heat. 4. Remove the soya chunks from the bowl, squeezing out the excess water and set aside the water. 5. Fry the soya chunks for 5-10 minutes on high heat, until golden brown. 6. Once cooked, remove some oil from the pan and reduce the heat to low. 7. Add the 2 tbsp light soy sauce, stir well. Add 1 tsp chilli powder, stir. Add 1 heaped tbsp ginger, stir. Add 5 tbsp tomato ketchup, stir. Add 1 tbsp of lemon juice. 8. The sauce should cover all chunks with a gravy-like consistency. If the sauce reduces too much and seems too dry, add a couple of spoonfuls at a time of the water used to soak the soya chunks that you set aside. 9. Bring the heat back up to high and add all the diced peppers and leek. Stir constantly for 2 minutes. The soya chunks and vegetables should remain a little crunchy.

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