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Say goodbye to sad lunches! El pollo loco just released a new loco lunch box. Loco lunch box includes your choice of four fire-grilled entrées (chicken guacamole burrito / baja shrimp tacos / chicken avocado gordita / cheesy chicken quesadilla) with chips, rice & beans cup, and a churro. The lunch box is available for $7.⁠

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A souring and thickening agent unique to Sri Lanka, goroka (kokam) is a fluted orange fruit whose segments are dried, turning black. Spanish mackerel, skin on, cut into 3 cm (1¼ in) pieces 1 piece of Goroka (available from Asian grocers and specialist spice outlets) Place the coconut milk, spices, onion, chillies, garlic and curry leaves in a heavy-based saucepan, bring to the boil and simmer for 10 minutes or until the onions are soft. This Sri Lankan fish curry powder can be used in a range of fish curries and also works well added to a little flour and used to season fish fillets before shallow frying.

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If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. This Sri Lankan Snake Bean Curry is a lovely and simple vegetable dish combining fresh beans, spices and coconut milk. This recipe is from Peter Kuruvita’s beautiful cookbook Serendip: My Sri Lankan Kitchen , a fantastic collection of traditional Sri Lankan curries, side dishes, snacks and desserts. Add the bean mixture and stir for 5 minutes, then add the coconut cream, reduce the heat to low and simmer until the cream has reduced by half.

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If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. One night after I had cooked a Sri Lankan buffet for the resort guests we served the leftover curries to the Indian guys. 2 cm (¾ in) pieces Heat the ghee in a heavy-based saucepan, add the onion, pandanus leaf, lemongrass and curry leaves and cook over low heat for 6–8 minutes or until the onion is translucent. If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

As a child, some family friends who had emigrated to the UK from Ceylon (as it was then) cooked Sri Lankan food for us when we visited them, as my mum cooked the food of her region of North India, when friends visited us. It was while attending a literary festival in Sri Lanka that Kuruvita learned about the dearth of recipe books for traditional Sri Lankan curries, and inspired to fill the gap, he began to revisit Sri Lanka more regularly, travelling around the country to research authentic recipes. More than a collection of recipes, the book is also a treasure trove of evocative food and travel images, Kuruvita’s cherished childhood memories and cultural insights into the food, culture and people of Sri Lanka. At the end of is a lengthy essay on cooking rice; much of it dedicated to personal memories of his childhood task of picking through the rice for errant stones, the way that husks are sometimes removed by setting sacks of rice upon the road for cars and trucks to drive over (thus loosening the husks, which can then be thrown into the air to winnow), and the rice farm land gifted to his father by a former Prime Minister of Sri Lanka.

There are specific sauces that pair well with each meat: horseradish sauce or mustard with beef, bread sauce or cranberry sauce with chicken, mint sauce or redcurrant sauce with lamb and apple sauce for roast pork. all rather sweet and very filling, and traditionally served with plenty of custard on top, unless you prefer yours with cream, or ice cream cream, or a combination! Afternoon tea is traditionally served on a three tier stand, and includes delicate finger sandwiches, scones served with jam and cream, and a selection of dainty cakes and pastries. Don’t confuse afternoon tea with a cream tea (scones with jam and cream, and a pot of tea, but no sandwiches or pastries), or with high tea (a working class synonym for the evening meal, so called because it was eaten at a high – dining – table).