Thin coconut & kurakkan roti

Thin coconut & kurakkan roti stuffed with Kandapola style minced goat meet dry curry, accompanied with Themberiya sundal and own gravy

With the ample use of spices and fresh locally sourced ingredients, Sri Lankan cuisine certainly brings delight to your palate with its eclectic flavours and fragrances. With very limited use of processed or mass-produced ingredient the cuisine particularly comes off one of the healthiest food cultures in the world. If you are interested in trying a mixed dish which comes from this amazing nation, here is a recipe put together by the skilled chefs at Heritance Tea Factory which you can make from the comfort of your home.

Ingredients •	Flour					500g

•	Cardamoms				25g

•	Kurakkan flour				250g

•	Clove					25g

•	Grated coconut				200g

•	Turmeric				50g

•	Onion					150g

•	Ginger					75g

•	Garlic					75g

•	cinnamon				25g

•	Lemon grass				75g

•	Minced goat meet			300g

•	Coconut oil				100ml

•	Themberiya leaves			500g

•	Green peace				100g

•	Dry red chillies				25g.

•	Curry leaves				50g

•	Chilli flakes				50g

•	Rampe					50g

•	Tomato					150g

•	Fresh coriander				75g

•	Fenugreek				25g

•	Coconut milk(1st and 2nd extracts )	150kml

•	Salt&pepper to taste.

•	Cumin seeds				20g

•	Raw curry powder			100g

•	Chilli powder				100g

Method of Preparation

1.	Mixed two types of flour, then add grated coconut. Mix it to make a dough adding water and thin it with a rolling ping.

2.	Place the rolled dough on a hot griddle and let it cook on both sides.

3.	Heat a pan with coconut oil and saute adding garlic, ginger, lemon grass, curry leaves,rampe, cumin seeds, fenugreek, cardamom, cinnamon, turmeric, raw curry powder, mix well. And then add the meat. Once the meat is fairly cooked add in the tomato, mix well and finish with the 1st extract of coconut milk and sprinkle some coriander leaves.

4.	Wash clean and shred the thembiriya leaves

5.	heat a pan add coconut oil once the oil is heated up, add onion, garlic, saute well, add dry chillies, chilli flakes, turmeric, grated coconut and then finally add leaves mixed well.

6.	Heat another pan add coconut oil, add onion, garlic, curry leaves,rampe, lemongrass, fenugreek, raw curry powder, chilli powder, tomato, then add 3rd coconut milk bring to boil&simmer, then finished with 1st milk&correct the seasoning.

7.	Place all the items on different plated and serve hot