Executive Chef Duminda Abeysiriwardena's Mouth Watering Recipes (Must try)




Lobster curry





  • 500 g Washed lobsters
  • ½ tsp Garam masala
  • ½ tsp Black pepper powder
  • 2 tbsp Yogurt
  • 1 Finely chopped onion
  • 2 tsp Coriander powder
  • 2 Chopped tomatoes
  • 2 tbsp Oil
  • 1 tsp Cumin powder
  • ½ tsp Turmeric powder
  • 2 Green chillies
  • 1 tsp Poppy seeds
  • 1 tsp Red chilli powder
  • 1 cups (250ml) grated coconut
  • 2 garlic
  • 1 tsp Chopped ginger
  • - Finely chopped coriander
  • to taste Salt
  • 4 tbsp Water



Heat oil in a pan and saute onions on low heat till the onions are light brown in color.

Mix the ground paste and fry till it turns golden-brown.

Add the tomato pieces and fry till the oil evaporates.

Now add all the spice powders keeping aside the garam masala (hot spice mix) and mix well.

Mix in the lobster meat, salt and the yoghurt.

Shake and fry on high heat briefly.

Stir in water and bring it to boil. Cover and allow it to simmer on low heat till the lobster meat is cooked and tender.

Sprinkle the garam masala (hot spice mix) and garnish with finely chopped fresh coriander.

Serve hot.






Thai Green Chicken Curry




•    1 tbsp oil
•     2 tsp. Green curry paste
•     1 can of unsweetened Coconut milk
•     1 tbsp brown sugar
•     2 tsp Fish sauce
•     1 lb boneless chicken breasts, cut into 1/2 pieces
•     1 large red bell pepper cut into strips
•      Kaffir lime leaves, chopped
•     2 tbsp lime juice
•    1/4 cup Thai basil leaves,chopped

Heat oil in wok skillet, stir in green curry paste, about 2 minutes.
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes.
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked.
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes.
Serve in bowls poured over jasmine rice or rice of your choice o rice.


How to make a fish curry






700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder


How to make


  • Cut the fish into medium-sized pieces.
  • Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
  • Chop one onion finely and grind the other one.
  • Add the chopped onion to the ghee in the pan and fry until golden.
  • Add all spices and cook stirring for 10 seconds.
  • Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
  • Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
  • Sri lankan Vegetable curry



    • 3 Medium Green Chiles -- finely chopped
    • Carrots, bottle gourd,beans,beetroot sliced
    • 1 Medium Onion -- finely chopped
    • 1/2 Teaspoon Turmeric
    • 1 Stick Cinnamon
    • 3 Cloves Garlic -- finely chopped
    • 1 Teaspoon Ginger -- finely chopped
    • 1 Teaspoon Lemongrass
    • Salt -- to taste
    • 3 Cups Coconut Milk
    • 2 Cups Water


    Directions In soup pot, combine chilies, onion, turmeric, cinnamon, garlic, ginger, lemongrass, 1 cup coconut milk, water, and salt. Simmer 10 minutes. Add vegetables and cook until tender. Add remaining coconut milk. Simmer 5 minutes Serve over rice.


    Dhall curry


     1/2 cups     Dhal washed and drained
    •     6 cups        Water
    •     1 tbs          Vegetable oil
    •     1 cup         Chopped onion
    •    2 tsp           Chili powder
    •    2                 Turmeric powder
    •     2                cloves garlic, minced
    •     1 tsp           curry powder
    •     1 tsp           cumin seeds
     2                 tomatoes,
                      salt to taste
    •                      pepper to taste


    In large saucepan, combine Dhal  and water.
    Then mixed with turmeric and chili powder.

    Bring to a boil; reduce heat to low and simmer,
    partially covered, 10 to 15  minutes, or until
    dhal  are tender, occasionally skimming off
    foam and stirring to prevent sticking.

    In a large skillet, heat oil over medium heat.
    Add onion, garlic, curry powder and cumin seeds;
    cook until onion is tender. stir in tomatoes, Season with salt and pepper.

    When lentils are tender , stir into onion
    mixture; cook, covered, about 5 minutes,

      Chichen curry with potatoes




    •    2 tablespoons  oil
    •    2 large onions, diced
    •    1 tablespoon ginger-garlic paste
    •    2 large tomatoes, diced
    •    1 teaspoon cayenne pepper, or more to taste
    •    1 teaspoon curry powder
    •    1 teaspoon garam masala
    •    1 teaspoon ground turmeric
    •    1 teaspoon ground cumin
    •    4 skinless, boneless chicken breast halves - cut into bite-size pieces
    •    2 large red-skinned potatoes, chopped
    •    1/2 cup fresh cilantro
    1.    Heat the oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

    2.    Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

 Thai style coliflower curry


•    2 tab        vegetable oil
•    1/4 cup    Thai red curry powder
•    1              large white onion, finely diced
•    1              red bell pepper, finely diced
•    1              head cauliflower, chopped
•    4              medium potatoes, peeled and chopped
•    1 can         coconut milk
•    1               bunch lemongrass, cleaned and chopped
•                     juice of 2 limes

Make a paste with the Thai Red Curry seasoning and water.
Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes.
Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice.
Bring to simmer, and cook for 30-40 minutes until the potatoes are done.



Spicy Tuna Curry






300  g    tuna fish
1  cup    grated coconut
1  tsp     garlic chopped
1  tsp     ginger chopped
           green chily chopped
           onion chopped
1  tsp     coriander powder
½  tsp    turmeric powder
2  tsp     red chilli powder
1  tsp     tamarind paste
           sprig curry leaves
½  cup   water
salt to taste




  1. Make a coarse paste with coconut and the rest of the ingredients, except tamarind paste, water and curry leaves. Add very little water while grinding if required. Remove the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and bring to a boil.


  1. . Add tuna to the gravy in the pan. Cover and cook for about 6  minutes or till the tuna is cooked and coated with the gravy.


How to Make fish roti..(gotamba roti)



Spicy Mutton curry.



3tblsp   ghee
300       water
1tsp      garam masala
600g     mutton

6            cloves  
2            cinnamon  stick
6            black peppercorns
2            brown cardamoms
1tsp       black cumin seeds

vegetable mixture
4 green cardamoms
2tbp       ghee
1            onion (chopped)
4tbsp     tomato  puree
1 cup     curd

1             onion(chopped)
6             garlic
1tbp        coriander seeds roasted
1tbp        ginger (crushed)
1tsp         red chili powder
1/12tsp   turmeric powder


•    Melt the ghee in a saucepan and cut the meat into 1-inch cubes.
•    Fry the bay leaf, meat and spices gently for 15 minutes. Transfer to a plate.
•    For a vegetable mixture, melt the ghee and fry the onions and cardamom until golden. Mix in the tomato puree.
•    Grind all the paste ingredients together until a smooth paste. Mix the paste into vegetables and cook, stirring continuously, for 5 minutes.
•    Add the water. Cover and simmer for 21/2 hours, or until the meat is tender.
•    Serve sprinkled with garam masala powder.

Lady's finger fried and curry



3  cup      ladyfinger ( Okra )
2 cup       thick curd
1/2 cup    grated coconut
3              dry red chilies
1              mustard
2              springs curry leaves
2              tsp oil
2              green chili
2 tsp         curry powder
1 tsp         turmeric

•    Cut the lady finger in small round pieces.
•    Deep fry ladyfinger in oil till crisp.
•    Pound grated coconut; green chilies and mustard into a thick paste and keep it aside.
•    Take oil in pan and over high flame season mustard, red chilli, curry powder,tumari powder  curry leaves.
•    Lower the flame, add curd and the ground ingredients and let it simmer for few minutes stirring continuously..
•    Add fried lady finger and salt to it and remove from flame after it boils.



Tempura Fish




  • 200 g       seafood, in chunks (whole shrimp or oysters are perfect)
  • 1              egg yolk
  • 1 cup       ice cold sparkling water
  • 1/8 t.        baking soda
  • 1/2 t.        salt
  • 1/4 cup    corn starch
  • 3/4 cup    rice flour or all-purpose flour
  •                 Peanut or canola oil for frying


Tempura is about preparation and speed, heat and light and air. Remember this and you will succeed and make beautiful, crispy, light and healthy fried seafood -- yes, I said "healthy." Done properly, the oil in the deep-fryer stays in the deep fryer, and you get only a smidge on your food.


Homemade Mango Chutney




  • 2 cups      sugar
  • 1 cup       white vinegar
  • 6 cups      mangoes
  • 1              onion, chopped
  • 1/2 cup     raisins
  • 1/4 cup    chopped ginger
  • 1              garlic clove, minced
  • 1 tsp         mustard seeds, whole
  • 1/4 tap      red chili pepper flakes


1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in water bath 15 minutes



Seafood Kebabs


  • 250g    large shelled prawns,
  • 250 g   course diced fish,
  • 250g     good sized fresh scallops
  • 50ml     oil
  • 30ml     fresh squeezed lemon juice
  • 2 peeled, flattened and chopped fresh garlic cloves
  • Salt and ground black pepper to taste.
  • Wooden skewers



Skewer the prawns and fish  and place meaty skewers in a large flat bowl.

Whisk the oil, lemon juice, garlic and other seasonings.

Marinate the kebabs in this mixture for 5 hours.

Grill the kebabs over hot barbecue coals of on the pan

Turn kebabs and baste with sauce constantly until brown and crispy. Not too long! 5-7 minutes should do the trick.

Serve on hot white basmati rice with a tart green salad



Baked chicken wings



12           chicken wings
3/4 tsp    caraway seeds
1/2 tsp    pepper
3/4 tsp    ground cumin
3/4 tsp    ground coriander
4             garlic cloves, finely chopped
1 1/2 tsp dry mustard
2 tsp        paprika
1/2 tsp     salt
2 tsp        brandy
2 tsp        lemon or lime juice




  1. Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool.
  2. Preheat oven to 375 degrees.
  3. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, pepper, coriander, cumin, garlic, mustard, paprika, and salt for about 10 minutes.
  4. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste.
  5. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 15 minutes.


 Banana Bread






  • 2 cups     all-purpose flour
  • 1 tsp        baking soda
  • 1/4tsp      salt
  • 1/2 cup    butter
  • 3/4 cup    brown sugar
  • 2              eggs, beaten
  • 2         cups mashed overripe bananas




  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


  1. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.


  1. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.




Chicken Salad





200 g   cooked shredded chicken, cold
50  g    chopped celery
1 tsp    lemon juice
           Salt and pepper to taste
30 g      mayonnaise
2           hard-boiled eggs, chopped

30 g     Spring onion

30 g     Chopped tomatoes

1 tsp    Chili flakes


1. Mix chicken, celery, lemon juice, salt, chilly  and pepper.

2. Add mayonnaise, mix well.

3. Fold in chopped eggs, blending throughout.

4. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves




Beef Curry




  • 400 g     Beef cubes
  • 50   g     Chopped onion  
  • 50   g     Chopped tomato
  • 1    tbs    Roasted Curry powder
  • 1/4 tsp    Salt
  • 25  g      Chopped garlic
  • 1tsp        Chilli Powder
  • 1 tsp       Curry powder
  • 1 cup      Water



1.      Heat the oil. Add the garlic and onion sauté for few minutes.


2.     Add the beef and stir for few minute..