Monday, March 30, 2015



This is a Sri Lankan Dutch Burger delicacy that is very popular in Sri Lanka. It consists of the following items wrapped and baked in banana leaves. Although the original recipe includes a mixture of meats you can make it with a single meat.

My Mom is best chef who makes delicious Lampries. No where in Sri Lanka you can find Home made Lumpries as hers. This is very tiring job, but she Loves to make this for us. Thanks Amma with Love!

***This Recipe is a Tribute to Her. 

My Sister who lives  in Malaysia & my Brother who lives in US both love this & always ask Amma to send Lamprais to them. 

Hope You all will Love  this recipe. Believe me  I  spent long time to write this.

Lampries Curry.

This recipe is the meat curry for lumpries. Although the original recipe includes a mixture of meats you can make it with a single meat.

1 lb chicken 
Mutton & Pork  750g  each
 Chicken gizzard 300g (optional) 
2 tbsp chilli powder
1 ½ tbsp roasted curry powder
1/2 tsp turmeric
3 cardamoms
3 cloves
1/4 tsp of cinnamon
2 tbsp vinegar
4 cups thick coconut milk
1 red onion, chopped
1/4 tsp fenugreek seeds
A piece of  rampe
1 stalk lemon grass
Sprig of curry leaves
5 cloves garlic, chopped
1/2 inch piece of ginger, chopped
2 tbsp vegetable/coconut oil
1/4 cup of tamarind pulp (If you prefer Tomato use tomato puree) 
salt to taste


Cut the meat into small pieces. Boiled for few minutes until meat is half tender. Leave the stock aside. ( Stock is for cooking the Rice )

 Add the other  ingredients and mix thoroughly.

Heat the oil in a pan, and add the other ingredients. Fry till fragrant.
Next add the meat mixture and cook under low heat till the meat has cooked. Add coconut milk & simmer until it becomes a thick gravy.
Add tamarind and cook for a couple of minutes. Add salt to taste.

Other curries which are to be enclosed with this are 

1.frikkedels (bola Curry) 
2.Prawn Blachang
3.Ash plantain & Brinjals curry
4.Kaju curry 
5.Prawn Curry
6. Boiled & Fried Egg.

1.        Bola Curry   

1/4 ts Cinnamon
½  ts Pepper
1/2 ts Salt
2  Thick slices of   bread
4 cloves of Garlic
2 sl  Ginger
500 g Chicken Minced
Paprika powder  1 tsp
1 EGG beaten.

For  Gravy: 25 g onion 2 cloves garlic 2 slices ginger 25 ml oil sprig curry Leaves 1/2 stem lemon grass 1/4 teaspoon fenugreek 3 50 ml coconut milk 1 teaspoon chili powder 1/2 teaspoon turmeric juice 1/2 lime 1/2 teaspoon curry powder .

Mince the Chicken Meat  and season with the pepper ,paprika and salt. Grate the bread and moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic and ginger and add to the chicken together with the cinnamon, cloves, bread, beaten egg and curry powder. Mix well together and form into small balls the size of  big marbles. Beat the other egg and dip the meat balls into it. Heat the oil and deep fry the balls until they are golden brown. Drain and set on one side.

To make the gravy: chop onion, garlic and ginger. Heat the oil and fry the onion, curry leaves and lemon grass Add the garlic, ginger, fenugreek, coconut milk chili  powder and turmeric and cook until the gravy thickens stirring occasionally. Add the meat balls and simmer for a further 3 minutes. Add the lime juice and serve with a sprinkling of curry powder. 

2. Balachung (Shredded Dried Shrimp Condiment)

1 cup dried shrimp
1 yellow onion
1 cup oil
1/2 tsp ground turmeric
8 garlic cloves - thinly sliced
1 tsp paprika
1/2 tsp salt
2 Tbsp dried red chili pepper
2 Tbsp distilled white vinegar
2 tsp granulated sugar

Shred  the dried shrimp in a blender and set aside.
Cut the onion in half vertically and then slice the halves thinly to form crescent-shaped fans.
Heat the oil in a frying pan over medium heat. Add onion and turmeric and cook until the onion begins to color, about three minutes.

Add the garlic and continue to cook until the onion and garlic are golden brown, about six minutes.

Add the shredded shrimp, paprika, salt, chili, pepper, vinegar, and sugar and stir fry for 3 minutes.

Remove from the head and let cool to room temperature before serving. Save the left over in a closed jar.

3.   Ash plantain and brinjals curry.


500g ash plantain (skinned and cubed)
750g brinjals (cubed)
100g onion, sliced
8 cloves garlic, chopped
5 green chilli, sliced
1 inch piece ginger, chopped
5 sprigs curry leaves
1 inch piece cinnamon stick
Lemon grass (Sera) few pices
6” Rampe
1 1/2  table spoon sugar
4 table spoons vinegar
1 1/2 table spoon roasted curry power
1  table spoon raw curry power
½ tea spoon ground saffron
1 1/2  tea spoon chili powder
1/2 table spoon mustard powder
4 table spoons Maldive fish small pieces
2 cup thick coconut milk
1 cup vegetable oil
salt  to taste


  • heat the oil then deep fry the ash plantain and brinjals until golden brown & crispy, then drain on paper towels
  • heat a little oil in a separate clay pot  then saute the onion, garlic, ginger, curry leaves, Rampe & sera ,cinnamon, maldive fish, green chilli, then add the vinegar, sugar and coconut milk and all the spices except for the roasted curry powder. Let it boil & make a thick gravy.
  • add the ash plantain and brinjals and stir gently. Taste the seasoning, and let it simmer for another  3 – 4 minutes. Do not cover the curry, because  some  times curry will curdle &  the mustard will turn bitter.
  • remove from the heat, and  sprinkle the roasted curry power over the curry.
  • Let stand in the clay pot for few minutes to absorb the gravy well.

Other Recipes will follow.

Thanks for reading & Making them. 
Be patient, I will complete the other curry recipes  soon. 

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