Sri Lankan Curries and Sambols
fresh produce & distinctive spices
Sri Lanka is known for its rich melting pot of cuisines, bountiful fresh produce and distinctive spices. Join Sonali to learn what makes her dishes to share so special. Her menu features: vadai, a street food favourite of tasty chickpea patties infused with curry leaves and spices, served with mint coconut chutney and chilli sauce; pol roti, an easy to make dense coconut flat bread; steamed coconut rice; potato thal dhala, a dry spiced potato curry; okra curry stir fried with spices; luna miris, an onion and chilli sambol; pol sambol, a grated fresh coconut sambol; spring lamb curry, an aromatic, richly flavoured tomato based curry infused with all the spices, reminiscent of Srilankan cuisine, served with a selection of chutneys; and to finish, a simply delicious sago pudding with kittul treacle, a rich dark coconut flavoured brown syrup.
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.
Basic – intermediate
Includes lunch/dinner & recipe pack
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