Lula on Kurakkan Crsip Layers in Thick Sarana Sauce
created by Chef Arosha,
Executive Chef @ Heritance Ahungalle, Ahungalle
Published in Serendib, January - February, 2008
The starter was Lula on Kurakkan Crisp Layers in Thick Sarana Sauce. Lula, rich in iron, B complexes and fat-soluble vitamins like A, K, D and E, but more importantly with omega-3 fatty acids, which help control cholesterol and depression, is a popular catch from the nearby Madhu River on which the hotel organizers many river safaris. Kurakkan the fiber-rich flour is embedded in Sri Lankan culinary history. Sarana is a soft, dark green herby leaf used in many Sri Lankan dishes.
Far from been uninspiring as lamented of healthy foods, this emulates the perfect mild yellow curry with the fish’s delicate flavors highlighted by sarana and crispy kurakkan.
Ingredients
For the Fish:
1.
8 fillets of freshwater fish
2.
1 tsp light curry powder*
3.
Pinch of turmeric powder
4.
1 tbsp of chopped garlic
5.
1 tbsp of chopped ginger
6.
1 tbsp lime juice
7.
Pinch of crushed black pepper
8.
30 ml of coconut oil
For the Kurakkan Crisp:
1.
100 g kurakkan flour
2.
Salt to taste
3.
1 egg white
4.
50 g Gram flour
5.
Ice Water
For the Creamy Sarana Sauce:
1.
1 bunch of sarana leaves, washed
2.
50 ml thick coconut milk
3.
Pinch of turmeric powder
4.
2 tsp of Maldive fish
5.
2 tbsp chopped red onion
6.
1 tbsp chopped garlic
7.
10 ml coconut oil
8.
Salt to taste
* Light curry powder
1.
50 g coriander
2.
250 g cumin
3.
50 g sweet cumin
Serves 4
For the light curry powder: sun-dry all the ingredients and then powder till very fine and store in an air-tight jar, away from direct sun-light and other strong aromas.
Method
1.
Except for the oil, mix all the other ingredients together and marinate the fish with it and leave for at least an hour
2.
Mix all the ingredients for the kurakkan crisps together and kneed until smooth
3.
Roll into a thin pastry sheet and cut with a round pastry-cutter. Bake in a moderate heat until crispy
4.
Drain the sarana leaves
5.
Heat the oil and add onion, garlic and Maldive fish
6.
Add sarana and turmeric and mix well. Add coconut milk and continue to cook until the milk is reduced into a thick, creamy sauce. Season and remove from fire
7.
Heat the oil for fish and cook the fish taking care not to over-cook. Arrange on a plate between the kurakkan crisps and drizzle the sauce over it. Serve warm
Soup & Staters
