Nagadipa or Naka-diva was the ancient name of the Jaffna peninsula. It is first mentioned in the Pali chronicles of Ceylon in connection with the story of the Buddha's second visit to Sri Lanka in the ...
From ancient times other cultures have been in contact with Sri Lanka to obtain the spices that grow there. The best cinnamon, cloves and other spices are indigenous to Sri Lanka. People arrived to ...
Finely chop the Kehel Muwa and soak it in salt water. Add a bit of turmeric powder and mix. Heat the oil in a pan, and add the onions and curry leaves. When partially fried, reduce the heat. Add the ...
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes.
wash and boil the liver. Cut it into small pieces. Then chop and add the bombay onions, green chillies, pepper, cinnamon, cardamon, tumeric, rampe and salt to the liver. Mix well and lay aside. Pour ...
Kam Kam Buuru (with Aurnest Perera) Malliye Honda Mama Wemi Thaththage (with C. D. Fonseka) Miniseku Lesa Saman Weley (with C. D. Fonseka) Thaaththe Sudu Duwe (with C. D. Fonseka) ...
Put the oil in a large frying pan or saucepan with the onions and green peppers garlic and cinnamon. Fry until the the onions are golden brown then add the shrimp or Maldivefish and stir then add the ...