Spicy Beetroot & Jalapeno Dumplings, Sri Lankan Tiger Prawn & Cinamon Curry, With A Gotakula Stir Fry Served With Heirloom Rice.
Author: Kiran Jethwa
Prep time:
Cook time:
Total time:
Ingredients
- For the beetroot and toddy dumpling
- 4 Beetroot
- 200 g White flour
- 200ml Toddy (or 2tsp yeast dissolved in 200ml of warm water)
- 2 tsp toasted Cumin seeds
- 1 tsp toasted Coriander seeds
- 1 handful Fresh Curry Leaves
- 20 whole fresh jalapenos
- Salt to taste
- For the Prawn Sauce
- 1 kg whole tiger Prawns
- 1 bulb peeled roasted Garlic
- 2 white roasted Onions
- 400ml fresh Coconut cream
- 2 Organic Sri Lankan Cinnamon stick
- 1 bunch Garcinia, (you can use fresh fengreek otherwise known as Methi)
- 1 bulb Ginger
- 200 ml Oil
- 1 bunch fresh Coriander
- 2 Hoho chilli (or birdseye chilli)
- 2 tbsp Jaggery (unrefined brown sugar)
- For the Gota Kula
- 4 bunch Gota Kula (alternatively use watercress)
- 1 bunch Asparagus/Coachella (Sri Lankan asparagus)
- 1 Cobra chilli
- 2 tsp Mustard seeds
- Salt to taste
- For the rice
- Rice
- Water
- Salt
Instructions
- For the beetroot and toddy dumpling
- Dice the beetroot into cubes and boil in hot water until soft. When cooked, transfer the cubes into a blender and blitz into a smooth puree.
- To this, add the flour and mix together in a bowl.
- Slowly add the toddy to create a very wet dough
- Add toasted cumin seeds, coriander seeds, and chopped curry leaves for added flavour then knead.
- Season with salt then set aside to prove.
- While this is proving deseed the jalapenos and set aside
- Once proved, stuff the dumpling mix into hollow deseeded chillies, leaving room for the dough to expand.
- Wrap the chillies with cling film and placed in a colander over boiling water and allow to steam.
- Remove the cling film once dumplings have steamed, and quickly stir fry in very hot oil to give the skin a lovely charred finish.
- Slice the chillies in half to reveal the toddy and betroot dumpling and arrange neatly on a plate to serve.
- For the Gota Kula
- Roughly chop the Asparagus and Gota Kula then wash thoroughly.
- To a hot wok fry one cobra chilli ,some mustard seeds and throw in the chopped vegetables to stir fry. Season to taste
- Once cooked, set aside.
- For the heirloom rice
- Wash and drain the rice a couple of times to flush away excess starch
- With double the liquid to every cup, cook the rice until all the water has evaporated. The turn off the heat aand place a lid and allow the rice to steam in its own heat.
- Season with a bit of salt and set aside
- For the prawn sauce
- Take the heads off the prawns from the body. Cut the ’nose & eyes” off and trim the legs- then set aside.
- Cut open the backs and remove the veins but leave the Shell on.
- Heat the fresh coconut cream, half a cinnamon stick and some roughly chopped Garcinia for 5 minutes.
- Add this to a blender with the roasted garlic, roasted onions and some fresh ginger. Blitz until smooth.
- Into a sauce pan, place the blitzed mixture and add jaggery, for added sweetness.
- To that, add some freshly diced coriander and one hot ‘hoho’ chilli for an extra kick.
- Combine a squeeze of fresh coconut juice with the prawns sauce then quickly add the prawns into the sauce and set aside.
- (To make coconut juice at home, finely grate some coconut, add hot water, stir and then let it sit for about half an hour then strain)
- Finally heat up a large wok of oil till i tis smoking hot. Dump the prawn heads into the hot oil and flash fry for a minute til they are crispy. Remove from the oil, and drain on kitchen paper. Season with salt. These will be the perfect garnish and are deilicious and cripsy.
- Now Flash fry the prawns in the sam very hot oil whole until crisp.
- Add the prawns the the sauce and place in a serving bowl. Arrange the crispy prawn heads on top as a garnish.
- Serve your Sri Lankan feast!
