SRI LANKAN LAMPRAIS (LAMPRIES) FULL RECIPE ENGLISH

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk lowers calories while adding a nutty flavor.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is easier to find and still provides moisture.

spices

🥗Healthier: herbs

💰Cheaper: less expensive spice blends

Herbs add flavor with fewer calories.

Wash the rice in 7-10 changes of water until water is clear. Drain and set aside.

Fry the onions in hot oil on high heat until translucent, then add spices and fry for a few seconds.

Add the rice, mix well for a minute, then transfer to a rice cooker with broth or water and salt. Cook according to rice cooker directions.

Alternatively, cover and cook on stove-top until rice is done, then fluff with a fork and set aside.

Cut eggplant into strips and mix with turmeric and salt. Leave aside for 45 minutes to squeeze out liquid.

Deep fry eggplant in hot oil until dark golden brown.

In a separate pan, heat oil and fry sliced onion, pandan leaves, curry leaves, and fennel seeds until golden brown.

Add spices and mix for a few seconds, then add fried eggplant and coconut milk. Mix well until absorbed and oily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens