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A Taste of Sri Lanka at the Kahanda Kanda Resort

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September 14, 2015 by marksetchfield

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I spent a fantastic weekend in Galle, Sri Lanka, just four hours from Dubai. I still have so much to write about, but on my last morning after feasting on some delicious local dishes over the weekend, head chef, Prasad Danushka was ready and prepared to give me a live demonstration of some of his favourite creations.

He runs the small but efficient kitchen at the gorgeous resort, Kahanda Kanda, one of Sri Lanka’s most stylish boutique hotels, with five-star service and nine very individual suites with breath-taking panoramic views over ten acres of tea plantations.

His kitchen may be compact, but it’s bursting with flavours and vibrant smells, with a team of just six he manages to cook the most delicious Sri Lankan dishes. I was too excited not to share some of his recipes. Once I’ve sourced the ingredients, cooked them myself in my Dubai kitchen I will post the results, so in the meantime here is how my cooking lesson went.

Screen Shot 2015-09-14 at 23.41.06Serves 2, prep time 15 minutes, cooking time 20 minuteswYJ0Y-iTLKtekcCmDjLQqYLG-RKJi5V40otYgNnLAR2RJ-2oCcrZMLgxTdZWM_s3r9uNL2BBnqp8l-HRKoOTZph8XkawQtzHUT_7eX67fPOYV9mb_jxl2K8GkzIQTN3Hlsw59KYBqCVeiiXovS6ZesbPUH6t14wEK21utpuhfiXjbrgWXfdUK5qpjT4TaoSYdlRumq8gvl39THp9UUvZulSwINGREDIENTS
2 tbsp vegetable oil
1 roughly chopped red onion
4 cloves of garlic
6 5cm strips of fresh pandan leave
4 sticks of cinnamon whole
2 tsp of fenugreek seeds
2 tsp crushed cardamom
2 tsp mustard and cumin seeds crushed
2 tsp of curry powder
1 tsp of chilli powder
1 tsp of turmeric
400g of soaked lentils
2 fresh chopped tomatoes
2 cups of water
1 cup of coconut milk
1 tsp salt

METHOD
Heat the oil in a large pan, add the chopped onions and garlic, then cook until softened. Now add all the dry spices and stir, coating the onions. Next add the soaked lentils and chopped tomatoes, the water and coconut milk. Season and simmer for 5-10 minutes until the dhal looks yellow in colour. Remove from the heat and serve.
Screen Shot 2015-09-14 at 23.40.57Serves 2, prep time 15 minutes, cooking time 20 minutes
ENSYHpJDzIh_QSMsghh-d6Ly-99iI-bxtylXiRA2AGEf9UV3gjSw89X8acBXmZGS7-NbrLrNIu6PKSEFhmqQJfaM6w-Ma8HqPvqKJBOxyJWC0UkJgOyIw5tml0VA9DJNjSHJMamPlRWToAZE7OGkf_mNnPE1R7_M28mHyIMEm--eOXLm-DUXRa102sCOzxWdNZuBnXh
INGREDIENTS
1 tbsp of vegetable oil
1 roughly chopped red onion
4 cloves of garlic
6 5cm strips of fresh pandan leave
1 1/2 curry leaves, crushed
6 cinnamon sticks whole
1 tsp crushed of cardamom seeds
2 tsp curry powder
1 tsp chilli powder
1 tsp turmeric
2 chopped tomatoes
4 cups of coconut milk
6 mini aubergines, deep-fried and cooled
1 tsp of sugar
1 tsp salt
1/2 juice of a lime

METHOD
Heat the oil in a pan, then add the roughly chopped onions and garlic. Add the dry ingredients in the order above, stirring well at each stage. Pour in the coconut milk and stir. Add the deep-fried aubergines and simmer on a medium heat five minutes. Add the salt, sugar and squeeze in the lime. Simmer for another five minutes and then serve.
Screen Shot 2015-09-14 at 23.41.16Serves 2, prep time 15 minutes, cooking time 20 minutes

h-ETAqqYhMn4Yw9V8BsH05BIpIikSvvMPdjA_nb7qw90r70aFshNNjy0mtDYkNWSNXfjfKDB3Bk_bsekajDFkrp0dDw8yGNDUxLXQjmJLQMSLqChbW2AxB53wgTfA8jLLlTWZb1bXxarslTAxKTYh98j4-2Me9u8I8KH2zUDgsKdQk054pOOh9RabtkFPXzn2BKzCnmAhnqEpF7EDxL15fLXINGREDIENTS
1 roughly chopped red onion
4 chopped garlic cloves
6 5cm strips of fresh pandan leave
1 tsp of crushed cardamom
6 sticks of cinnamon whole
2 large chicken breasts, cubed
1 tsp of salt
2 chopped fresh tomatoes
2 tsp curry powder
1 tsp turmeric
1 tsp chilli powder
4 cups of coconut milk

METHOD
Heat the oil in a large pan add the onion and garlic, break in the pandan leaves then add cinnamon sticks, followed by the crushed cardamom and stir. Next add chicken and brown, making sure the meat’s coated with the spices and onion. Add salt. Next add the chopped tomatoes, curry powder, turmeric and chilli powder and stir. Finally add the coconut milk, cover and simmer for ten minutes. Click the link.Screen Shot 2015-09-18 at 09.39.58GMS_TRAVEL

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