From the Sri Lankan Pride Page on Facebook
Appam or Appam hoppers are a type of food mainly in Kerala, Tamil Nadu and Sri Lankan cuisine.
- String hopper (Noolputtu)
- Or idiyappam (pronounced [iʈijapːam]), is made from rice noodles curled into flat spirals. It is served for breakfast with a thin fish orchicken curry, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. String hoppers are made from steamed rice flour made into a dough with water and a little salt, and forced through a mould similar to those used for pasta to make the strings. They are cooked by steaming. These hoppers can be bought ready-made. The Indian and Sri Lankan population eats String Hoppers for breakfast or dinner. There are many variations to this, depending on the type of flour used etc. This simple dish can be adapted into other foods such as String Hopper Biriyani, by adding scrambled eggs or vegetables.
- See Recipe from infolanka.com
Way down at the tip of India you willl find this island nation, separate from India, yet close in culture and culinary taste. Sri Lanka is famous for its “white curries” always made with cocunut and cocunut milk, and for its spices and hot peppers. Side dishes of soothing fresh tropical fruit are a pleasing contrast to hot curry. (The Multicultural Cookbook for Students)
Meen Molee is a favorite recipe:
- Active Time:25 min
- Start to Finish:45 min
ADAPTED FROM NIMMY PAUL
January 2008 Gourmet Magazine
- 8 garlic cloves, chopped, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 tablespoons vegetable oil
- 2 medium onions, sliced 1/4 inch thick
- 3 (4- to 5-inch-long) thin fresh hot green chiles, or to taste, thinly sliced, including seeds if desired
- 1 tablespoon minced peeled ginger
- 1 sprig fresh curry leaves (about 15 leaves; see cooks’ note, below)
- 1 (14-oz) can unsweetened coconut milk (do not shake)
- 1 (1 1/4-lb) piece halibut fillet (3/4 inch thick)
- 1 medium tomato, sliced 1/2 inch thick
Mince and mash half of garlic to a paste with 1/4 teaspoon salt, then stir together with spices.
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then cook onions, chiles, ginger, curry leaves, and remaining garlic, stirring occasionally, until lightly browned, about 5 minutes. Stir in spice mixture and cook over medium-low heat, stirring occasionally, 5 minutes.
Meanwhile, spoon off thick cream from coconut milk (about 1/2 cup) and reserve separately from remaining coconut milk.
Push onion mixture to edge of skillet and put fish in center, then pile onion mixture on top of fish. Add thin coconut milk and simmer, covered, shaking skillet occasionally, until fish is just cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
Add thick coconut cream and tomato to skillet and simmer until tomato is slightly softened, about 1 minute. Season sauce with salt and spoon over fish.
Fresh curry leaves are available at Indian markets and kalustyans.com
Photograph by Romulo Yanes