Sonali’s Sinhalese, no-fuss dishes will add a dash excitement to any summer table. Her menu features: kondakadalai sundal, a quick and easy snack of tempered chickpeas, onion, curry leaves, cut coconut, mustard seeds and a hint of chilli, served in a paper cone; baked, marinated whole red snapper wrapped in banana leaves; devilled pepper beef tossed through a mango salad; marinated chicken skewered with fresh pineapple pieces, grilled and served with a spicy cashew-peanut sauce; hot vermicelli noodle salad tossed with lightly cooked leek, garlic, curry leaves and carrot, garnished with spring onion; and finally, delectable and refreshing seasonal fruit skewers served with buffalo curd and coconut treacle dipping sauce.
Sri Lanka: Exotic Flavours
Authentic, no-fuss recipes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Culinary Teacher, Miris Products & Miristrails
Sonali Peiris started Miris products, named after the Sinhalese word for chilli, in 2005 with a traditional mustard recipe handed down through four generations of Sri-Laken women. The hand crafted range has grown to 14 products including award winning chutneys, sauces and dukkahs. Wishing to preserve her Burgher-Sinhalese heritage, Sonali convinced her mother to share recipes acquired in a traditional family where festivities were celebrations of food. Currently they are collaborating on a Sri-Lankan cook book. Sonali’s passion for this tropical island has led her to share her knowledge in presenting cooking classes and, undertaking cultural and culinary tours to its’ different regions. More