Fish, pieces. cleaned 500gm
1. Pat dry the fish & keep it aside
4. Serve hot.
The warm climatic conditions and geographic situation of Sri Lanka contributes immensely towards its abundant maritime resources. Most areas in Sri Lanka are not affected by industrial pollution, and therefore its land & sea produce remains fresh & uncontaminated. Sri Lanka’s sea life prides itself as an exclusively large variety, giving the international seafood market a choice of a fabulously wide range of succulent seafood.
Marine fish activity takes place right round the coastal regions. The main market share for seafood is divided between the large meaty Tuna and the juicy wild caught and farms raised Shrimp.The other Sri Lankan seafood relished by the overseas markets are Lobster, Crab, Squid, Cuttlefish, Shark Fin to name a few.
The passion fruit takes its name from the flower symbolic of Christ's Passion. Passion fruit are round, slightly oval fruit 5-8cm in length that grow on long, trailing vines. They are purple or yellow in color . and have a smooth, thin skin that wrinkles as the fruit loses moisture - a normal process which doesn't affect their flavor. Their juicy flesh is orange and contains several soft, edible seeds. Passion fruit have a bittersweet flavor and pungent aroma.
The cashew apple is the yellowish-orange part . It is known everywhere as the nut, and the "fruit" sold for eating is a swollen stem. It has a very thin skin-green when unripe and turning to yellow, pink, or more rarely, bright scarlet, when ripe. The ripe fruit is sweet, crisp and juicy with a faint rose perfume.
Makes about 20
15 g/1/2 oz fresh compressed yeast
or 1 teaspoon dried yeast
125 ml/4 fl oz/1/2 cup warm water
1 1/2 teaspoons sugar
185 g/6 oz/1 1/2 cups medium-coarse ground rice
185 g/6 oz/1 1/2 cups fine rice flour
or plain (all-purpose) white flour
2 teaspoons salt
400 ml/14 fl oz can coconut milk
500 ml/1 pint/2 cups water
Sprinkle yeast over warm water, stir to dissolve, add sugar and leave for 10 minutes or so. If yeast starts to froth it is active and you can proceed with the recipe. If it has no reaction, start again with a fresh batch of yeast. Put ground rice, rice flour and salt into a large bowl. Combine 300 ml (10 fl oz canned coconut milk with measured water and add yeast mixture. Stir into dry ingredients to form a smooth, thick batter. Allow to stand overnight, or put in a warm (turned off) oven for 1 hour until the mixture rises and froths.
The batter should be of a thick pouring consistency, but thin enough to cover the sides of the pan with an almost transparent coating when the batter is swirled. It will probably be necessary to add extra water. A little practice will tell you when you have achieved the perfect consistency, and so much depends on the absorbency of the flour (which is variable) that it is not possible to give an accurate measurement.
Heat the pan over low heat until very hot, rub the inside surface with a piece of folded paper towels dipped in oil, or spray with one of the light oil or non-stick lecithin-based sprays and pour in a small ladle of the batter. Immediately pick up the pan by both handles, using potholders, and swirl it around so that the batter coats the pan for two-thirds of the way up. Cover pan (any saucepan cover that fits just inside the top edge will do) and cook on very low heat for about 5 minutes. Lift lid and peep. When the upper edges begin to turn a pale toasty colour, the hopper is ready. Where the batter has run down the sides to the centre there will be a little circle of spongy mixture, rather like a crumpet, while the curved edge is very thin, crisp and wafer-like. With a curved slotted utensil or flexible metal spatula, loosen edges and slip the hopper from the pan on to a wire rack. Wipe pan again with oiled paper and repeat. Serve the hoppers warm, accompanied by a hot chilli, Maldive fish and onion sambal or any kind of meat, fish or chicken curry.
Note: The remaining undiluted coconut milk, with a pinch of salt and teaspoon of sugar added, is usually spooned into the centre of the last few hoppers which are made. This is a special treat, known as miti kiri appe or coconut cream hoppers and may be served with shavings of jaggery.
Have ready an egg broken into a cup. As soon as the batter has been swirled to coat the pan, gently slip the egg into the centre of the hopper. Cover and cook as in the Hopper recipe, and the egg will be done to perfection by the time the hopper is cooked. Serve with pepper and salt for grinding over the egg. This type of hopper is generally served with a knife and fork, and a plain hopper which can be rolled up and dipped into the egg.