Sri Lankan

Lamprais

A traditional Sri Lankan Dutch Burgher banana-leaf rice parcel with stock-cooked rice, rich mixed meat curry, frikkadels, brinjal pahi, seeni sambol, ash plantain, and blachan. The leaf is warmed until fragrant so the rice takes on the smoky, herbal aroma that makes lamprais so loved.

▶Watch it madeBandi Full · 26:53

Ingredients

• Banana leaves, cut into large rectangles and wiped clean2 large pieces
• Samba or short-grain raw rice, washed and drained1 cup
• Rich beef or chicken stock1 3/4 cups
• Thick coconut milk3/4 cup
• Ghee2 tbsp
• Curry leaves3 sprigs
• Pandan leaf1 small piece
• Cinnamon stick1 small piece
• Cardamom pods3
• Cloves3
• Red onions, thinly sliced4 medium
• Garlic, minced5 cloves
• Ginger, minced1 tbsp
• Boneless chicken thigh, cut small150g
• Beef or pork shoulder, cut small150g
• Sri Lankan roasted curry powder2 tbsp
• Chili powder1 1/2 tsp
• Turmeric powder3/4 tsp
• Black pepper, freshly ground1 tsp
• Goraka piece or tamarind paste1 small piece or 1 tsp
• Coconut vinegar2 tbsp
• Ground beef or pork for frikkadels120g
• Fresh bread, soaked and squeezed dry1 slice
• Egg, beaten1
• Ground nutmeg1 pinch
• Eggplant, cut into batons1 medium
• Green ash plantain, peeled and sliced1 small
• Maldive fish flakes1 tbsp
• Dried shrimp paste or blachan1 tsp
• Sugar or jaggery2 tsp
• Lime juice1 tbsp
• Coconut oil, for frying1/2 cup
• Saltto taste

Method

1. Pass the banana leaves briefly over a flame or hot pan until glossy and pliable, then set them aside.
2. For the rice, heat 1 tbsp ghee in a pot and fry 1 sliced onion with 1 sprig curry leaves, pandan, cinnamon, cardamom, and cloves until fragrant.
3. Add the washed rice and stir for 2 minutes until coated in the spiced ghee.
4. Add 1 3/4 cups stock, 1/4 cup coconut milk, and salt, then cook covered on low heat until the rice is just tender and the liquid is absorbed.
5. For the mixed meat curry, combine chicken, beef or pork, 1 tbsp roasted curry powder, 1 tsp chili powder, 1/2 tsp turmeric, pepper, goraka or tamarind, 1 tbsp vinegar, half the garlic, half the ginger, and salt.
6. Heat 1 tbsp coconut oil and fry the marinated meats with 1 sprig curry leaves until browned and aromatic.
7. Add 1/2 cup coconut milk and simmer gently until the meat is tender and the gravy is thick and dark, not watery.
8. For the frikkadels, mix the ground meat with soaked bread, half the beaten egg, a little minced onion, remaining garlic and ginger, 1/2 tsp roasted curry powder, nutmeg, pepper, and salt.
9. Shape the frikkadel mixture into 4 small balls, dip lightly in the remaining beaten egg, and shallow-fry until browned and cooked through.
10. For the brinjal pahi, salt the eggplant batons for 10 minutes, pat dry, and fry in coconut oil until golden and soft.
11. Toss the fried eggplant with 1 tbsp vinegar, a pinch of turmeric, a little chili powder, sugar, Maldive fish, and salt, then cook briefly until sticky and glossy.
12. Fry the ash plantain slices until golden, then toss with a pinch of turmeric, roasted curry powder, salt, and a spoon of coconut milk to coat.
13. For the seeni sambol, slowly cook the remaining sliced onions in coconut oil with curry leaves, chili powder, pepper, sugar or jaggery, Maldive fish, and vinegar until dark, sweet, and jammy.
14. Toast the dried shrimp paste lightly, then pound it with lime juice and a pinch of chili to make a small blachan sambol.
15. Place a mound of stock rice in the center of each banana leaf and arrange the mixed meat curry, frikkadels, brinjal pahi, ash plantain, seeni sambol, and a small dab of blachan around it.
16. Fold each banana leaf tightly into a parcel with the seam underneath.
17. Bake the parcels at 180°C for 15 to 20 minutes, or steam them for 10 minutes, until the banana leaf aroma perfumes the rice.
18. Serve each lamprais still wrapped, opening the leaf at the table.

Common questions