Sri Lankan Cooking by Douglas Bullis & Wendy Hutton

Author:Douglas Bullis & Wendy Hutton
Language: eng
Format: epub
ISBN: 978-1-4629-0577-5
Publisher: Tuttle Publishing

Melon ginger sauce

1 teaspoon fresh ginger, chopped

1 cup (250 ml) water

2 tablespoons cornflour

200 g (1 cup) diced fresh melon

1 teaspoon lemon juice

Salt and pepper, to taste

Bring the ginger and water to a boil. Dissolve the cornflour in a small amount of water and add to the boiling liquid. Stir with a whisk while simmering for 5 minutes. Remove from the heat. Add the diced melon and lemon juice. Season with salt and pepper and serve as an accompaniment to other dishes.

Saffron lemongrass sauce

1 cup (250 ml) chicken stock

1/2 stalk lemongrass, tender inner part of bottom third only

5 saffron threads

1 tablespoon cornflour

1 1/2 tablespoons lime juice

Boil the chicken stock in a small pan with the lemongrass and saffron, about 15 to 20 minutes. Dissolve the cornflour in a little water, add to the stock and simmer for 2 to 3 minutes until it thickens. Remove from the heat, add the lime juice, strain, and serve as an accompaniment to other dishes.

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