52 week project – Sri Lankan Cookbook – Kiribath and Seitan Curry

This week was a fairly easy recipe though a rough week in trying to get the recipe posted. It has just been constant chaos though now I am finally finding time to sit and write this. I must say the Kiribath is something  I remember from when I was little for all the festive events. We had it for breakfast sprinkled with sugar – what a treat for a kid first thing in the morning! Other times we had it with a coconut sambal and meat curry which is the inspiration for this meal. This is a vegetarian version which is just as good as the secret was to roast your own curry powder – it really makes a difference in flavour. 
For the meat curry I found a wonderful recipe on taste.com.au and I roasted spices and ground them in the coffee grinder – whoever has the next cup of coffee will be enjoying a very aromatic cuppa! 
The seeds all dry roasting in a pan
Ground roasted curry powder in the coffee grinder 

Kiribath is milk rice and and literally in Sinhalese it means a milk bath. The rice is cooked in a coconut milk and then put in the fridge to set and then serve – that is how I have always had it anyway.

Kiribath and Seitan curry (yes seitan is a popular meat alternative in this household)

Following are the recipes for the Kiribath and the Seitan curry – do note this is a super easy and quick to prepare meal.

Kiribath

1 1/2 cups basmati rice
1 1/2 cups water

1 can coconut milk

salt to taste

1. Cook rice in rice cooker and when ready transfer to a saucepan and cover in coconut milk.

2. Add salt to taste and cook on low until the rice has absorbed all the coconut milk.

3. Transfer to a plate to cool and then place in fridge when the rice is at room temperature (do not put it in the fridge while warm).

4. Serve the rice cut into diamond shapes with a favourite curry or coconut sambal.

Seitan curry 

1 packet of seitan strips
Flour
Paprika
Olive oil

1 large onion, roughly chopped
2 cm piece ginger, roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons ghee
1 teaspoon ground turmeric
4 cardamom pods, cracked
teaspoon black mustard seeds
5 fresh curry leaves
1 tablespoon white wine vinegar

1 small to large tin diced tomatoes (ideally fresh if they are in season)
1/2 to 1 cup water

Ceylon curry powder

1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 cinnamon quill crumbled
1. Prepare seitan for the curry by dredging it in the flour and paprika and sautéing it in olive oil. Then keep aside for later. 
2. Make the curry powder by roasting the spice ingredients on medium heat and when cool transfer to a coffee grinder. 
3. Pulse onion, ginger, garlic in a food processor until finely chopped. 
4. Heat ghee in a skilled add onion mixture and cook over medium heat until golden. Add curry powder, turmeric, cardamom pods, mustard seeds and curry leaves. Cook stirring for 3 minutes then stir in vinegar. 
5. Add tomatoes and 1/2 cup water initially and add the prepared seitan and cook for 10 minutes or until the sauce has thickened.
6. Serve with the kiribath or any rice or noodle side dish with a salad. 
We have avocados and carrots in season at the moment so that is why they are there 🙂 Oh and feel free to add chillies to the onion, ginger and garlic. I omitted the chillies as I didn’t have any on hand and the kids would say it to too spicy and not even try it. They loved the rice and gave thumbs up for the curry so it was a winner. 
The plan is to grow some chillies over the summer and it is time for Project Garden next week when my son is on his 1 long vacay from school. His is on his way to earning yet another Pokemon book once he helps me with this project! 

52 week project – Sri Lankan cookbook – Yellow Rice and Curry

This week has been busy with sewing for a show I am doing in a couple of weeks – so there has been plenty of me and my sewing machine time in between everything else. I scored an amazing array of fabric at the last FabMo distribution which I will make into aprons, placemats and tote bags.

This week I am going to try a Sri Lankan Seitan with cinnamon, ginger and coconut.
(It should be chicken but as I am vegetarian – no animals for me!)

A one bowl meal – divine

Sri Lankan Seitan Curry with Yellow Rice 

3 cloves garlic, crished
1 tbs grated young ginger
50ml lime juice
4 fresh long green chillies

3 tbs olive oil

450g seitan strips
1 tablespoon paprika or more to taste
1/2 cup flour 

1 large white onion, thinly sliced
1 tsp ground turmeric
3 green cardamom pods, crushed
4 cloves (or 1 teaspoon ground cloves)
2 cinnamon quills
1tsp curry powder

270ml thick coconut cream
Corainder leaves, to serve

1. Pound garlic, ginger and lime juice and 2 of the chillies in a mortar and pestle or blend in a small food processor, until a paste forms.

2. Dredge seitan strips into flour and paprika. Saute dredged seitan in 1 tbs olive oil – set aside for later.

3. Heat oil in a heavy-based saucepan at low temperature. Add onion, turmeric, cardamom, cloves and cinnamon quills and cook for 8-10 minutes or until onion is transparent. Add garlic/ginger/chilli paste and 150ml coconut milk and combine well. Reduce heat to low, cover and simmer for 5 minutes.

Seitan sauteed after being dredged with flour and paprika – yum!

4. Add coconut cream, sautéed seitan and remaining 2 chillies whole and simmer until seitan is warm – around 5 minutes. Season, scatter with coriander leaves and serve.

Seitan curry finished with fresh coriander

Again I served this with a yellow rice – this time trying the recipe with mushroom stock… Still the flavour is not the same as my Mum’s using a chicken stock cube though it was somewhat flavoursome. I have had suggestions to cook the rice in a homemade vege stock that has spices and onion as the base with fennel fronds and pea skins with a bit of stock concentrate added for extra flavour. Let’s see how that goes next time I try the yellow rice?

Stil the seitan curry with the paprika was even better the next day as all currys get tastier with age – I would say that this was not my mums chicken curry flavour though having to omit certain ingredients I will have to deal with it having my signature vegetarian twist.