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Chatty-Roasted Local Goat Meat in Spicy Brown Curry

Local Goat meat is much healthier than farm-grown mutton or lamb chops. As free range animals with a varied and natural diet, goats have almost pure meat with only about 5-10% fat, whilst farm-bred animals have at least 30%. Chef Arosha points out that the tough meat cannot be served medium rare, only well-done. Even after tenderizing and boiling, the meat retains a strong flavor that is absent in farm animals. For cooking this he prefers the clay pot (chatty) because it retains heat better and traps the flavor within the dish.

To make the roasted curry powder, roast each condiment separately over moderate heat, shaking the pan frequently, until each becomes a dark golden brown colour, taking care not burn. Roast the rice until light golden brown and put all ingredients in to a blender and grind to a fine powder. Store it in an air-tight jar.

Wild rice is much healthier than agriculturally produced rice as the unprocessed grain is intact, and outer layers contain beneficial nutrients and non-nutrient physiochemicals - an excellent source of carbohydrates, proteins, dietary fiber, B complex, iron, zinc, magnesium and phosphorus.

(Serves 4)

1. Season the meat with half of the chopped garlic, ginger, onion, salt, pepper, light curry powder, vinegar and half the oil and leave to marinate for at least an hour.
2. Heat oil in the chatty and add cardamoms, cloves, and remaining garlic and ginger, and sauté well.
3. Add the meat and brown both sides.
4. Add remaining onions and herbs.
5. Add the thin coconut milk, reduce heat, cover and cook until the meat breaks apart easily.
6. Mix the roasted curry powder with the thick coconut milk and add to the meat.
7. Allow to boil, season well, and remove the meat from the gravy. Strain the gravy and serve separately.

Creamy Mineri with Tender Kurumba Soup

Kurumba – tender coconut flesh – is generally enjoyed fresh and rarely cooked. Coconut is unique because even though high in saturated fatty acids, its relatively longer carbon chain prevents the usual “mischief” caused by saturated fatty acids. Its chief component, lauric acid, increases the body’s metabolic rate.

Complementing kurumba is the fluffy mineri, a good source of magnesium, manganese, phosphorus, and highly insoluble fibre, this lowers the risk of Type-2 diabetes, gallstone formation, and breast cancer. Also its powerful antioxidants limit the effect of free radicals in the body.

Ingredients

6 x 2” strips of kurumba
50g mineri, boiled
1 Litre vegetable stock
Pinch of turmeric powder
5 – 7 leaves of spinach cut in to strips
20g rice flour
Salt & crushed black pepper
1 tbsp mustard seeds
Pinch of cumin seeds
Pinch of sweet cumin seeds
1 tbsp sliced red onions
10ml coconut oil
50ml thick coconut milk
Lime juice to taste

(Serves 4)

1.    Heat the oil. Add mustard seeds, cumin and sweet cumin. Allow the mustard to burst.
2.    Add the red onions and fry until golden brown.
3.    Add the kurumba and the turmeric powder. Sauté.
4.    Add the boiled mineri, rice flour and mix well. Add the stock and boil.
5.    Remove the scum forming on top and simmer for about 10 minutes.
6.    Season well and add the spinach.
7.    Remove from fire and add the lime juice.

Lula on Kurakkan Crisp Layers in Thick Sarana Sauce

Lula, a fish rich in iron, B complexes, and fat – soluble vitamins like A, K, D, and E, but more importantly with Omega-3 fatty acids, help control cholesterol and depression. The kurakkan (finger millet, a fibre-rich flour) and sarana (a soft, dark-green herbal leaf) serve as highlights to the fish’s delicate flavor in this perfect mild yellow curry.

Fish:
8 fillets of freshwater fish
1 tsp light curry powder
Pinch of turmeric powder
1 tbsp of chopped garlic
1 tbsp chopped ginger
1 tbsp lime juice
Pinch of crushed black pepper
30ml of coconut oil
50g coriander, 250g cumin, 50g sweet cumin

Kurakkan Crisp:
100g kurakkan flour
Salt to taste
1 egg white
50g Gram flour
Ice Water

Creamy Sarana Sauce:
1 Bunch of sarana leaves, washed
50ml thick coconut milk
Pinch of turmeric powder
2 tsp of Maldive fish
2 tbsp chopped red onions
1 tbsp chopped garlic
10ml coconut oil
Salt to taste
(Serves 4)

1.    Except for the oil, mix all the other ingredients together and marinate the fish with the mixture, then leave for at least an hour.
2.    Mix all the ingredients for the kurakkan crisps together and knead until smooth.
3.    Roll into a thin pastry sheet & cut with a round pastry–cutter. Bake in moderate heat until crispy.
4.    Drain the sarana leaves.
5.    Heat the oil and add onion, garlic and Maldive fish.
6.    Add sarana and turmeric and mix well.
7.    Add coconut milk and continue to cook until the milk is reduced to a thick, creamy sauce. Season and remove from fire.
8.    Heat the oil and cook the fish in it, taking care not to over-cook. Arrange on a plate between the kurakkan crisps and drizzle the sauce over it.
9.    Serve warm.

White Water Lily Seed Biscuits Layered With Sweet Potato Cream

The water lily seeds used in the desert contain complex carbohydrates and certain bioactive compounds, especially good for people with impaired glucose tolerance.

Ingredients:
150g white lily seeds
75g freshly grated coconut
80g sesame sucrose
250g sweet potatoes, boiled and mashed
80g palm sugar, grated
30ml thick coconut milk
125ml palm treacle
4 jak seeds (skinless) roasted & slivered
2 local mandarins (narang)
1” Cinnamon stick
100ml of mandarin juice

(Serves 5)

1.    Soak the white lily seeds for 2-3 hours and then boil. Combine the boiled seeds with coconut and sesame sucrose. Fill a thin layer in a round biscuit cutter, remove the cutter and bake in a preheated oven of 170c for about 10 minutes until crispy.
2.    Combine the sweet potatoes, coconut milk, and palm treacle, and gently fold until well mixed. Pipe the cream between the white lily biscuits.
3.    Heat the treacle in a thick-bottom pan and bring to boil.
4.    When the treacle reaches 160C, combine the jak seed slivers and remove from fire
5.    Scooping with a tablespoon, drizzle to any desired pattern on a silicon mat. Leave aside.
6.    Boil the mandarin segments and juice and cinnamon stick, and gently simmer for about 5 minutes.
7.    Decorate with the set treacle patterns and serve with the mandarin compote.