Uncle siriwardena dropped in to our house, on his way home after his night shift & gave a big fresh mullet fish which he had bought from the “ lellama “(place of fish bargain)! Suddenly I thought of making a tempered rice for dinner from the same basmati rice that I was planning to make biriyani for today’s lunch!
Garlic tempered with “kochchi leaves”(Bird chilli leaves) adds an appetising flavour to the rice. Specially because when the garlic is baked they gives a creamy texture that coats every rice grain and you can enjoy that flavour in every mouthful! I can still remember that when father brought mullet fish those days, our mother marinate the whole fish with Kochchi(bird chillis) and either baked or steamed the fish! It was a mouthwatering taste when salt & sour get teamed up with the hot chilli buttery taste deeply seasoned on to the fish. I don’t have to tell you how heavenly & irresistible the fragrance & the taste is when the fish baked, wrapped in banana leaf. That is indeed another Sri Lankan traditional method of cooking.
To get that mouthwatering taste, you should add extra chilli to the fish bake for that heat. Srilankans, we of course eat extra chilies in our food. May be that craving for heat made me to pick some kochchi chillies bird chillis) from the brothers farm! It’s like bulbs in a carnival with different varieties of kochchi chilies smiling from the chilli trees! Actually this chilli garden is an unattended naturally grown one from some scattered chilli seeds. Now brother is taking care of the chilli graden & claimed it as his own!
I searched for the big rice platter as I thought to serve the baked fish in style on the big rice platter because in cooking, not only cooking but the presentation is also very important, but couldn’t find it! Then brother told me that he saw it broken and threw it away! I don’t trust this guy as my instincts told me, that he was the culprit! Anyway he made a very presentable platter from a dry arecanut palm leaf to compensate it. Very smart and cheeky of him!
To give a grand finale to the lunch, with the scrumptious fish, I made a simple salad with sliced tomato & green cucumbers, seasoned with salt & pepper & added to the same platter.
Since Grandmother was having a bit of phlegm, without heating the milk, I made yoghurt with yesterday’s milk bottle. I know you will love this fresh and fruity heavenly dessert as I add ripe mango cubes, ruby red pomegranate & drizzle with yum thick pure bees honey! No one can resist it! Grandmother loved the dessert because of the pomegranate as it’s very high in nutritional properties for the eyes. Do you think our brother loved it? Well....Don’t ask! His appetite was very evident by looking at the end of the video.!!
Love you All!
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乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
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