Unlock the publisher's digest free
Roula Khalaf, editor -in -chief of the FT, selects her favorite stories in this weekly newsletter.
This week's recipe is a satisfactory case of reverse engineering. I first eaten something as in the context of a tasting menu at Paradise, a jewelry restaurant in the heart of Soho. This dish has arrived like a perfect puck of fish on a thin sauce swimming pool. Very chic, very pictorial, but he tasted the best possible way like the food for the house. This is because this is the case: this sweet curry of Milk-Milk is a must-have Sri Lankan, one of the many that the owner of Paradise, Dom Fernando, reinvented in his restaurant for a crowd of fantasy. Here, he shares his recipe for something that makes sense in your own kitchen, and it seems particularly suitable for the season when the ground begins to warm up.
Drink
A fresh ginger beer or a lime soda.
Substitutions
Two teaspoons of tamarin paste instead of Goraka. The pandan leaf can be replaced by 5 ml of vanilla gasoline. You can omit the fish flakes.
Advice
Kiri Bath is such a satisfactory and pretty way to prepare rice that it seems surprising that it is unique in Sri Lanka. Try it with other gentle or consumed currys cold with sambal.
Kiri house in paradise and kiri bath
To serve four as the principal
For rice
For Kiri Hodi
-
First prepare rice. Rinse it carefully then place it in a pot. Add salt and water, then bring to a boil over medium heat.
-
Cover and simmer over low heat until the rice absorbs all the water and is soft, about 20-25 minutes.
-
Add the coconut milk and the vanilla essence to the rice and mix well. Continue to simmer for about 15 minutes, until the rice is thick and creamy.
-
Once the rice is cooked, it can be placed in a deep tray (or cake mold) and put in the refrigerator to adjust. Cut into portions and reheat when you wish.
-
Prepare the curry. Let the fish sit at room temperature for about 15 minutes. This will help a uniform cook.
-
In a saucepan over medium heat, add a little vegetable oil and the leaves of onion, garlic, chili, pandan leaves and curry. Fry for a minute or two.
-
Add turmeric, fenugreek seeds, curry powder, goraka, cinnamon, fish flakes and 250 ml of water. Continue over low heat for five minutes while stirring slowly.
-
Add the coconut milk and the fish and let it cook, while stirring so that the milk does not boil or breaks. Move your fish on the side of the pan if necessary and stir in the middle.
-
Once the fish is cooked (about seven to eight minutes) and you feel firm, remove the pan from the heat and incorporate the lime juice. Continue stirring for 15 to 20 seconds, then add salt to taste.
-
Sprinkle with fresh coriander on top.
Find out first of all our latest stories – Follow the FT weekend magazine on X And Ft weekend on Instagram
