Authentic Sri Lankan breakfast-String hoppers
How to make a mouth-watering authentic Sri Lankan breakfast meal. Red string hoppers with Egg white curry, Coconut Sambol, and Spicy fish curry.
3 cups of red string hopper flour
½ teaspoon of salt
2 cups of room temperature water
1. Add the salt to the water and then gradually add the water to the flour until it becomes a softball.
2. Place the dough in a string hopper maker and press both handles to squeeze on to a string hopper mat.
3. Place the string hopper mats in a steamer for 15 minutes or until string hoppers fully cooked. (It should spring in texture when you touch).
4. Once done, take out from the steamer and serve hot with curries or coconut sambal.
Sri Lankan Egg White curry
6 hard-boiled eggs (remove shells and cut them into half)
½ teaspoon fenugreek seeds
1 teaspoon turmeric powder
2 green chilis split
1 large onion chopped
Curry leaves/ Pandan leaf (rampe)
1 teaspoon salt
1 ½ thick coconut milk
1 stick of cinnamon
1 Put, chopped onion, chilis, cinnamon, fenugreek seeds, turmeric powder, Curry leaves/ Pandan leaf (rampe), salt, into coconut milk and keep it on fire on medium flame. Keep stirring to prevent it from getting curdling.
2. After 10 minutes add in the boiled eggs and cook for a further 5 minutes.
3. Serve it when hot.
Sri Lankan Coconut Sambol
1 freshly grated coconut
5-6 tablespoons of chili flakes
1 big onion
¼ teaspoon pepper powder
Salt to taste
Lime to taste
1. Put onion, chili flakes, pepper, salt, and lime in a mortar and crush it finely.
2. Then add in the grated coconut and crust until the coconut gets coated well with the chili onion paste.
3. Sambol is ready to serve!
Spicy Fish Curry
500g fish of your choice
3 tablespoons of roasted chili powder
3 tablespoons of Jaffna curry powder (this will give the taste)
½ teaspoon turmeric
2 large tomatoes chopped
1 large onion chopped
2 green chilies chopped
3 cloves of garlic chopped
Curry leaves and Pandan leaf cut into small pieces
Small piece of ginger chopped
1 cinnamon stick
¼ teaspoon mustard seeds
3 tablespoons coconut oil
1 teaspoon fenugreek seeds
2-3 tablespoons of tamarind puree
3 cups thick coconut milk
2 tablespoons of white rice powder mixed with five tablespoons of water (my secret ingredient for fish curry )
1. Clean and wash the fish and keep it aside.
2. Put oil into a pan, when it is hot add in the mustard seeds, fenugreek, and cinnamon stick. After two to three minutes, add in the finely chopped garlic and ginger. Let it fry until you get a nice aroma.
3. Then add in the chopped onion and green chilies followed by curry leaves and pandan leaves. Keep for a few minutes and add in the chopped tomato.
4. Now its time to add the tamarind puree, chili powder, turmeric powder, and pepper powder. At this point, it will be a paste, so do not worry. After that, add in the thick coconut milk and let the curry cook for about 5-10 minutes more.
5. Now it’s the time to add in the fish pieces into the Curry. Once you put all the fish pieces, make sure that there is enough Curry to cover fish pieces( if not add some water to it). Cover it with a lid and let it cook for another 10 minutes.
6. Finally, add in my secret ingredient and keep another 2 minutes and take out immediately and serve hot.
Red string hoppers with Egg white curry, Coconut Sambol, and Spicy fish curry is a perfect combination for an authentic Sri Lankan breakfast meal.
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