Recipies
Prepared with love, keeping up with the heritage
Direction
- Deep fry the fish and potatoes
- Temper dil seeds, onion, chillies, curry leaves and tomototes
- Add 2 cups of thin coconut milk along with chillie powder, Viniger and salt.
- Bring to a boil and add the fish and potatoes.
- Add 1 cup thick coconut milk and let it simmer.
- Add suger to your taste and remove from fire.
- This curry is a good combination for pittu.
Fish smore
This is a recepie which I have learnt from mummy, not a favourite of my brother thou.
Ingredients
- Paraw fish cut in to slices 500g
- Potatoes cut in to chunky wedges 300g
- Small pinons 100g
- Whole green chillies 50g
- Curry leaves
- Dil seeds 2tsp
- Viniger 3tbsp
- Tomototes 2 cut in to cubes
- Chillie powder 2tbs
- Sugar
- Salt
About us
My Sister's Kitchen gives you authentic home cooked Jaffna Style dishes made right here in Colombo
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