Kavita Favelle

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Established in 2009, Kavey Eats is a detail-rich food & travel blog with a strong focus on culture, cuisine & history. Written from a personal, first-person perspective, my aim is to showcase, inform & inspire my readers through high quality photography & comprehensive coverage that puts each destination, its sights & my experiences there into context. Readers tell me that Kavey Eats makes them feel like they are travelling (& tasting) along with me, & that’s what inspires them to follow in my footsteps.

Location London
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Highlights
Sri Lankan White Fish Curry

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.

Sri Lankan Snake Bean Curry

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.

Sri Lankan Pineapple Curry

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.

The Best Traditional Food from the UK

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).

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