Recipe by: Mariya Jeevunjee
Source: Home recipe
Serve with Mint Sambol (separate recipe)
- 30 string hoppers (3 packets) – see photo on pg 2 of the PDF and footnote below
- 100 ml coconut milk
- 2 Tbsp ghee or margarine
- ½ medium-sized onion, cut fine
- 4 cardamom pods, bruised
- 1 cm piece of cinnamon
- 3 cloves
- 6 garlic cloves, peeled, ground
- 1-cm piece of fresh ginger, ground
- 1/2 tsp turmeric
- 1 sprig of curry leaf
- 5 cm piece of rampe leaf (or 2-3 pandan leaves)
- 1 medium-sized carrot, cut into thin strips
- ½ leek, cut fine
- 3-4 capsicums, cut into thin strips
- 2 tsp Sri Lankan roasted curry powder or 1 tsp coriander powder and 1 tsp cumin powder
- salt, to taste
- 1 Tbsp ghee
- 30 g cashew nuts
- 20 g sultanas
- 1 Tbsp oil
- 6 king prawns (cleaned)
- ¼ tsp salt
- ½ tsp chili powder
- Optional: omelette made with 2 eggs, cut into strips
- Heat the ghee and fry the cashews and sultanas for 5-10 minutes, or until golden brown. Remove from fire.
- In a large bowl, break up the string hoppers and moisten with the coconut milk. Set aside.
- In a pan, mix the prawns with 1 Tbsp oil, ½ tsp chili powder and ¼ tsp salt. Deep fry 5-10 minutes or until cooked. Set aside.
- In a frypan or wok heat the ghee/margarine and sauté onion. Add cardamom pods, cinnamon and cloves. Stir quickly; add the ground garlic and ginger, and the turmeric.
- Add the curry leaves and rampe (or pandan) and then carrots, leeks and capsicums.
- Turn the heat down and let the vegetables cook for 4-5 minutes. Add the curry powder and stir. Add string hoppers and salt, stirring well.
- Garnish with the cashews and sultanas, fried prawns and omelette strips.
Download PDF here (more photos in the PDF): Sri Lankan String Hoppers Pulao Mariya Jeevunjee