Ingredients

Units Scale

1. Lamprais Curry
1 small fowl
1/2 lb beef
1/4 lb mutton
1/4 lb lean pork
1/4 ox liver (optional)
1 tbsp. sliced red onions
1 tbsp. ghee or dripping
1/4 tspn fenugreek
1 tbsp. roasted curry powder
3” piece of rampa
25 dry chilies (roasted dark and ground)
1/4 lb dried prawns ( roasted and pounded)
1/2 stem lemon grass
10 cardamoms(ground)
a sprig of curry leaves
juice of 1 lime
1 tbsp. vinegar
5 cloves garlic (chopped)
3 slices green ginger
1/4 tspn of cinnamon
1/2 tsp saffron
3 cups thick coconut milk
salt
***
2. Frikkadels (Dutch forced meat balls)
1 lb minced beef
1 thick slice of bread (slightly roasted & grated)
1 tblspn chopped red onions
1 1/2 tsp sweet cumin (slightly roasted and ground)
a pinch of saffron
1 tsp chopped fennel
3 cloves of garlic (chopped)
2 slices young ginger (chopped)
1 tsp powdered cinnamon
5 cloves
pepper and salt
1 egg
juice of 1/2 lime
biscuit powder
ghee for frying
***
3. Brinjal paella
4 medium sized brinjals (Eggplant)
1 Tbsp. pounded maldive fish
1 Tbsp. sliced red onions
1 Tbsp. coriander seed
1 Tbsp. ground mustard seed
1 1/2 tspn white cumin and 1/2 tspn sweet cumin (ground together)
1 Tbsp. sugar
1/4 stem lemon grass
a small sprig of curry leaves
4 cloves of garlic (chopped)
3 ripe chilles (sliced)
3 slices of young ginger (chopped)
2” piece of cinnamon
2” piece of rampa
1 wine glass coconut vinegar
1 1/2 oz. tamarind (squezeed in salt water)
coconut oil
salt
1 teacupful thick coconut milk
a pinch of ground saffron
20 dry chilies (ground)
***
4. Chilli & Onion Sambol
1/2 lb finely sliced bombay onions
1/4 lb sliced red onions
3 chopped green chilies
juice of 1/2 lime
salt
***
5. Prawn Blachang
1/2 lb dried prawns ( roasted and pounded)
about 15 dry chilies roasted
1 1/2 Tbsp. roasted coconut
3 cloves garlic
3 slices young ginger chopped fine
4 oz chopped red onions
juice of 2 large limes
1 Tbsp. sugar
salt
***
6. Ash Plantain Fries
4 medium sized ash plantains
2 tspn saffron powder
salt
vegetable oil
***
7. The Rice
Ingredients:
1 1/2 measures white rice (parboiled)
1/4 lb ghee
1/4 lb red onions
20 peppercorns
6 cloves
4” piece of rampa
1/2 stem lemongrass
a sprig of curry leaves
3” piece of cinammon
15 cardamoms (powdered)
salt
***
Packeting & Baking:
About 8–12 plantain leaves , cut into pieces of approx 16″ x 12″, washed, and wiped dry and thereafter warmed by holding over a flame, till the leaf loses its moisture and crispness. (Care must be taken not to burn the leaf)
Thick coconut milk
Baking tray

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Instructions

1. Lamprais Curry Method
Partially boil the fowl, beef, mutton, and ox liver, and keep the stock (***see note at end) for boiling the rice.
Cut the diferent meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay ‘chatty’ pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek, and half each of the onions, rampa, lemongrass and curry leaves, and boil until the meat is tender.
Add the prawns, cardamoms and lime when the curry is half cooked. Heat the ghee in another clay ‘chatty pot’ and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.
2. Frikkadels (Dutch forced meat balls) method:
Season the meat with pepper, salt, cloves and cinnamon; add the onions and grated bread and moisten with the lime juice and egg slightly beaten. Mix well together and make into small balls.Dip in the beaten egg, roll in biscuit powder and fry in hot ghee.
3. Brinjal paella method:
Slice the brinjals lengthwise, rub over with salt and saffron and fry in oil. Mix the ground ingredients with the vinegar and tamarind and mix in the rest of the ingredients, except the coconut milk and sugar.
Heat 2 Tbsp. oil in a “chatty’ pot and when very hot turn in the brinjal mixture , add the coconut milk and let it simmer on a slow fire for about 15 minutes, stirring all the time. Mix in the sugar just before taking off the fire.
4. Chili & Onion Sambol method:
Mix the sliced onions with the chiles. Moisten with the lime juice. Add salt to taste. Keep in fridge till required for use.
5. Prawn Blachang method:
Grind together the prawns, chilies, onions, garlic, ginger and then moisten with the lime juice. Mix well after adding salt to taste. Keep in a closed container in fridge till required for use.
6. Ash Plantain Fries method:
Skin the plantains and cut into rectangular lengths ( 1 ½” x ½” x ½” approx.). Mix well with saffron and salt to taste. Deep fry in oil.
7. The Rice method:
Heat the ghee in a ‘chatty’, and when very hot put in the onions, a small piece each of the rampa, curry leaves and lemon grass and stir until the onions are fried. Then turn in the rice (which must be washed well) and stir for a few minutes.
Then add the stock and the rest of the ingredients (except the cardamoms) and boil until the rice is almost cooked, at which time stir in the cardamoms and continue to boil till the rice fully cooked.
(** The Stock: 1 lb of breast bones could be kept to boil in about 4 bots. of water. The water used to partially boil the chicken, pork etc should then be added to this beef stock and kept to boil for a further 5 minutes. (Hot water may be added to the stock to have the correct quantity in which to boil the lamprais rice.)
Packeting & Baking method:
Put about a large teacupful of rice on each leaf. Pour two dessertpoonsful of thick coconut milk over the rice.Arrange a little each of the previously prepared dishes on the rice.
Place 2 frikadels and 2 or 3 ash plantain fries on the side of the rice.Then fold up the leaf, making it into a neat oblong packet. Fasten the two ends with a piece of ekel.
Place all packets in the baking tray, and bake in a moderately hot oven (300 F) for about 15 minutes, when you see the plantain leaves just starting to turn brown.

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