From Jaffna to London – A Sri Lankan Cooking Class
A master class in how to prepare a fragrant and genuine curry, given by the Upper Warden’s daughter, Trisha Jones, at 6:30pm on Wednesday 24th February 2021.
Trisha Jones (daughter of Upper Warden, Nick) writes:
“The small island in the Indian ocean where the Nagarajah’s (my mum’s side of the family) are from, is a place where so much of the world’s flavour comes from. Cinnamon is scraped from tree bark into those cinnamon curls. Pepper in all its forms and colours is plucked from pepper bushes and a cup of English breakfast tea often started off as Sri Lankan tea plants.
It’s often been said that curry is one of Britain’s favourite dishes. But there are so many different kinds of foods that we call curry. The beauty of Sri Lankan chicken curry is that it’s a blend of aromatic spices from coriander to fennel seeds but with a good punch of chilli. As an island, Sri Lanka places creamy coconut milk with a generous squeeze of lime at the heart of its cooking. It’s got all the delicious island flavour needed to brighten up dreary winter days. Plus it’s full of nutrition.
My sister, great aunt & mother Kala Jones in Colombo
Ingredients you’ll need:
- 500g chicken thighs, deboned and chopped into smallish pieces
- 2 large white onions
- 5 cloves garlic, crushed
- 1 tbsp coconut oil
- 1 heaped tbsp ground cumin
- 2 tsp ground turmeric
- 1 tbsp fennel seeds
- 2 tsp jaffna curry powder
- 2 sprigs curry leaves
- 1 lime
- 120ml coconut milk
I hope that you can find these ingredients. If not do your best to improvise. Alternatives are available in most super markets”
The cookery class will be introduced by the Master and there will be an opportunity for questions at the end of the presentation.
To attend this free event, simply email the Clerk who will send a Zoom link nearer the date; email@example.com
I hope to see you for what promises to be a most enticing Zoom event.