SAROGINI’S LANKA FOOD book Featured

Thursday, 11 December 2014 00:00 Written by  Published in Promotional Videos

Sarogini’s Sri Lanka Food is a beautifully produced 188-page book jam-packed with more than 100 easy-to-prepare recipes including delicious curries, rice dishes, vegetarian delights, sweets and more-ish finger food, from master Sri Lankan cook Sarogini Kamalanathan.

Sarogini’s Sri Lanka Food is a beautifully produced 188-page book jam-packed with more than 100 easy-to-prepare recipes including delicious curries, rice dishes, vegetarian delights, sweets and more-ish finger food, from master Sri Lankan cook Sarogini Kamalanathan.

The fantastic new cookbook follows on from her highly successful cooking classes, where Sarogini presents her favourite recipes that reflect the diverse origins of modern Sri Lankan cuisine.

Saroginis Sri Lanka Food Book Cover

Spice traders, colonial occupiers (the Dutch, Portuguese and then English) – plus the teardrop-shaped island’s proximity to southern India – have all left their mark to create a truly dazzling meld of fragrant, flavour-filled dishes.

Accompanied by Craig Kinder’s superb photographs, Sarogini’s Sri Lanka Food is a food lover’s odyssey throughout Asia’s ‘undiscovered’ cuisine.

From piquant chicken pepper fry to spicy crab curry and unique Sri Lankan dishes such as hoppers, to a sensational array of vegetarian dishes (pineapple curry anyone?), Sarogini’s Sri Lanka Food is the ideal kitchen companion to wow your dinner party guests or bring a touch of easy-to-make exotica to everyday dining.

 

SAROGINI KAMALANATHAN

Cook/Author

CRAIG KINDER

Photographer

CALLY BROWNING

Designer

NORMAN BURNS

Editor/Marketing Manager

Click here to buy the book

http://srilankafood.net/book/

 One of the recipes from the book

PRAWN CURRY

PRAWN CURRY

Ingredients
500 grams medium sized prawns
3 tablespoons oil
1 tablespoon chilli powder
¾ teaspoon salt

Method

1. Clean and wash the prawns leaving the tail on.

2. Heat the oil in a pan

3. Fry the onions until they are caramelised.

4. Lower the heat and add the garlic, curry leaves, chilli powder and salt and cook for a minute or so tirring well.

Add the prawns and continue stirring until well coated with the other ingredients.

Put a lid on and continue to cook for about 10 minutes.

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Click here to buy the book

http://srilankafood.net/book/

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Last modified on Friday, 12 December 2014 11:44
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