Christmas
Lamb Baharat with Moroccan Couscous
A Middle Eastern inspired lamb made using Ralahami Baharat spice mix, served with a Moroccan inspired couscous bringing together flavours.
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Category: Main Course
Avurudu Food
Sinhala Achcharu (Sri Lankan Pickle)
Sinhala achcharu is a traditional Sri Lankan pickle of vegetables and young, unripe papaya. A condiment made during special and auspicious occasions.
Avurudu Food
Katta Sambal
A Sri Lankan sambal served as a condiment served with kiribath and ambul thiyal. Prepared by combining onions, chili flakes, and Maldives fish with lime.
Avurudu Food
Ambul Thiyal
Ambul Thiyal is a popular tuna dish, which is seasoned with goraka paste and is a unique way of seasoning and cooking fish in the South of Sri Lanka.
Appetisers
Salmon Nigiri
Nigiri translates to two fingers.
Salmon Nigiri is a small delicious treat, featuring a thinly sliced drapery of salmon, laid over a cluster of vinegared sushi rice.
Appetisers
Maki Sushi
Futomaki translates to ‘Fat Rolled Sushi’.
It is vinegared rice, raw salmon, avocado, and cucumber wrapped in roasted seaweed nori.
Dinner
Seafood Orzo
A quick and easy meal, which is perfect to be made as a weeknight dinner meal.
Dinner
Sri Lankan Potato Curry
A Sri Lankan potato curry cooked in creamy coconut milk, with the addition of Ralahami Turmeric, giving the potato curry a beautiful yellow colour.
Curry
Sri Lankan Roasted Black Pork Curry
Ralahami’s recipe of a Sri Lankan Pork Curry is marinated using the Ralahami Roasted Curry Powder, Black pepper and Goraka paste.
Serving the Pork Curry a day after cooking it, brings out all the spices used and makes the pork curry that much more delicious.
A Sri Lankan Pork Curry, is best served with yellow rice, moju and a potato curry.
Dinner
Wambatu Moju (Sri Lankan Eggplant Pickle)
Wambatu Moju (Sri Lankan Eggplant Pickle) is initially fried and then pickled with onion, green chilli, and spices.
A a popular side dish commonly served with Yellow Rice, Black Pory Curry and a Potato Curry.