Chicken Curry Recipe

(for use with Hop & Roll Sri Lankan Roasted Curry Powder)

Serves 4-6

INGREDIENTS
•700 grams of chicken breast or boneless chicken
• 3 Tbsps of Hop & Roll roasted curry powder
• 1 Tbsp of Tamarind paste or pulp OR 2 Tbsps of white or Cider vinegar
• 1/2 tsp salt
• 4 Tbsps of oil
• 1 medium onion, sliced
• 6/7 curry leaves
• 1-3 chopped green chillies (as desired, if a hot curry is preferred)
• 2 Tbsps of chopped or minced garlic (or 1 Tbsp of garlic paste)
• 2 Tbsps of chopped or minced ginger (or 1 Tbsp of ginger paste)
• 2 medium tomatoes, chopped
• 250 mls of coconut milk

MARINADE
1. Mix the vinegar OR the Tamarind with the Hop & Roll Roasted Curry Powder and add a tsp of salt. Mix the thick paste well and cover all the chicken with it.
2. Leave aside for 15 to 20 mins for the chicken to marinade.

METHOD
1. Put 4 Tbsp of oil into a heated pan or wok and bring the oil to a high heat. Add the sliced onion, curry leaves, and fry for 3 mins until the onion is golden yellow.
2. Add the green chillies (if a hotter curry is preferred – however please note the curry powder already contains red chilli). Add the garlic and ginger to the wok and stir for about 2 minutes.
3. Then add the tomatoes and cook until the tomatoes soften.
4. Then add the marinated chicken into the wok leaving the marinade out for later.
5. Stir in the chicken and cook for 3 to 4 mins on medium heat.
6. Add 150 mls of water to the marinade that was left out, mix well and add to the meat.
7. Stir and cover with lid and cook for 10 mins on medium heat. Then add the coconut milk, add a bit more salt if needed and cover with lid again. Simmer on low to medium heat for 20 to 25 mins. Then right at the end add (although not essential) 1 Tsp of lemon juice and boil off for a minute.
8. Take the pan off the hob, keep the lid on and leave it to rest for 10 more mins before serving

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Black Pork Curry Recipe

(for use with Hop & Roll Sri Lankan Black Pork Curry Powder)

Serves 4-6

Note this is designed to produce a fairly dry curry, but you can add more water if you’d like more sauce.

INGREDIENTS
• 700 – 750 grams of pork cut into 1 inch pieces (pork belly ideally, or other cuts of pork with some fat)
• 4 Tbsps of Hop & Roll Black Pork Curry Powder
• Salt
• 3 Tbsps of oil
• 2 medium onions, finely sliced
• 6/8 curry leaves (optional)
• 1-3 chopped green chillies (as desired, if a hot curry is preferred, but please note chilli is already included in the curry powder)
• 2 Tbsps of chopped or minced garlic (or 1 Tbsp of garlic paste)
• 2 Tbsps of chopped or minced ginger (or 1 Tbsp of ginger paste)
• 200 mls of coconut milk

MARINADE
1. In a bowl,  mix the pork with the 4 Tbsp of Hop & Roll Curry Powder, 1 tsp of salt, and 3 Tbsp of water. Stir well and cover all the pork with the paste.
2. Cover with a lid, and leave aside for 15 to 20 mins for the pork to marinade.

METHOD
1. Put 3 Tbsp of oil into a heated pan or wok and bring the oil to a high heat. Add the sliced onion, curry leaves, and fry for 3 mins or until the onion is golden yellow.
2. Add the green chillies (if a hotter curry is preferred – however please note the curry powder already contains chilli). Add the garlic and ginger to the wok and stir for about 2 minutes.
4. Then add the marinated pork into the wok, leaving the marinade out for later.
5. Stir in the pork and cook for 3 to 4 mins on high heat until the pork browns and turns slightly dark. Sir continuously to avoid the onions or pork burning / catching.
6. Add 150 mls of water to the marinade that was left out, mix well and add to the wok.
7. Stir and cook for 10 to 15 mins on high/medium heat (stirring often), until the sauce reduces and the oil/fat has separated and can be seen clearly in the sauce.

8. Add the coconut milk, add a bit more salt if needed, mix well and cover with a lid. Simmer on low / medium heat for 20 to 30 mins or until the coconut milk has blended in well, and the pork is dark brown with very little sauce. Stir regularly to ensure nothing catches at the bottom of the wok.
9. Take the pan off the hob, keep the lid on and leave it to rest for 10 more mins before serving.

Black Fish (Ambulthiyal) Curry Recipe

(for use with Hop & Roll Sri Lankan Black Fish Curry Powder)

Serves 4-6

INGREDIENTS
• 500 grams of tuna steaks, boneless, cut into 1.5 inch pieces (or any firm boneless fish steaks)
• 3 Tbsps of Hop & Roll Black Fish Curry Powder
• Salt
• 3-4 Tbsps of oil
• 2 medium onions, finely sliced
• 6/8 curry leaves (optional)
• 1 Tbsp of garlic paste or 1/2 tbsp garlic powder
• 1 Tbsp of ginger paste or1/2 tbsp ginger powder
• 200 mls of coconut milk

MARINADE
1. In a wide bottomed dish,  place the pieces of fish, add the 3 Tbsp of Hop & Roll Curry Powder, 1/2 tsp of salt, garlic, ginger, and 250 mls of water, so that the fish is covered. Mix all the ingredients to cover the fish well.
2. Cover with a lid, and leave aside for 15 to 20 mins for the fish to marinade.

METHOD
1. Put 3-4 Tbsp of oil into a wide bottomed pan, and bring the oil to a high heat. Add the sliced onion, curry leaves (optional), and fry for 3 mins on medium heat until the onion is golden yellow.
2. Pour the marinade liquid into the pan with the cooked onion (leaving the fish pieces to be added later). Mix well and bring to the boil on high heat (while stirring often).
3. Lower the heat to medium and cook for 20 mins while stirring often, until the liquid thickens.
4. Add the coconut milk, another 1/2 tsp salt, and bring to the boil. Then simmer on low heat for around 8 mins while stirring often.

5. Add the fish pieces to the pan with the cooked sauce. Cover the fish fully in the sauce, add a bit more water at this point if necessary to cover the fish.

6. Cook on medium/low heat for around 8 mins until the sauce has thickened and is dark in colour, and the fish is cooked (make sure the fish doesn’t catch on the bottom of the pan).
7. Take the pan off the hob, and leave it to rest for 10 more mins before serving.

Jackfruit Curry Recipe

(for use with Hop & Roll Sri Lankan Jackfruit Curry Powder)

Serves 4-6

INGREDIENTS
• 2 tins of Jackfruit (approximately 560 grams drained weight ), keep in the juice.
• 3 Tbsps of Hop & Roll Jackfruit Curry Powder
• Salt
• 3-4 Tbsps of oil
• 2 medium onions, finely sliced
• 6/8 curry leaves (optional)
• 1 Tbsp of garlic paste or 1/2 tbsp garlic powder
• 1 Tbsp of ginger paste or 1/2 tbsp ginger powder
• 250 mls of coconut milk

• 3 to 4 medium tomatoes chopped or 1/2 tin of chopped tomato.
• 2 tsp of sugar
• 1 Tbsp Tamarind paste/pulp or the juice of 1 lemon.
• 2 finely chopped green chillies (optional).

MARINADE
1. In a bowl add the jackfruit from the tins including the juice, add the 3 Tbsp of Hop & Roll Curry Powder, 1/2 tsp of salt, garlic, ginger, tamarind or lemon juice, and mix well.
2. Cover with a lid, and leave aside for 15 to 20 mins for the Jackfruit to marinade.

METHOD
1. Put 3-4 Tbsp of oil into a wok, and bring the oil to a high heat. Add the sliced onion, curry leaves, and chopped green chillies (optional) and fry for 3 mins on medium heat until the onion is golden yellow.
2.  Add the marinated Jackfruit mixture to the wok. Add the sliced tomato, the sugar and 100 mls water to the wok. Mix well and cook on high heat for 5 mins.
3. Lower to medium heat then cook for 30 mins with the lid on, stirring occasionally.

4. Add the coconut milk and 1/2 tsp salt, mix well and bring to the boil.

5. Lower the heat to medium, cover with a lid and cook for 10 mins or until the Jackfruit is soft (stirring occasionally). Be careful to not let the sauce go dry.

6.Add a bit more salt to taste. If jackfruit is not soft, simmer for another 5 mins.
7. Take the pan off the hob, and leave it to rest for 10 more mins before serving.

DEVILLED POTATOES RECIPE

(for use with Hop & Roll Devilled Potatoes Kit)

Preparation time: 10 minutes

cooking time:  40 minutes

serves: roughly 4 – 6 servings

Ingredients provided with Kit: cardamom pods (pre-measured), mustard seeds (Pre-measured), Hop & Roll spice mix (pre-measured)

Ingredients you will also need: 1kg potatoes boiled, peeled and cut, 3 medium onions finely diced, 15-20 curry leaves, 1-3 green chili (as required depending on heat level preferred), 100mls of oil, salt to taste

Recipe:

1.Boil the potatoes with skin on until they are tender – just enough so a knife goes through the potatoes smoothly (don’t let them go mushy). Remove the skin and cut into roughly 1 inch cubes.

2.Place a cooking pan over medium heat, and pour in the oil, curry leaves, and onions. Bruise the cardamom seeds slightly and add them to the pan. Sauté everything until the onions turn golden.

3.Meanwhile, separately fry off the mustard seeds in a little oil until they pop. Drain the seeds and add them to the pan.

4.Add the Hop & Roll spice mix to the pan. Add the chopped green chilli if a hotter curry is preferred – please note the spice mix already contains red chilli.

5.Reduce the heat and continue cooking the ingredients for 2 minutes while mixing (to avoid the spices burning). Add more oil if needed.

6.Add the cooked potatoes to the pan, season with salt, and mix the potatoes well with the spices.

COCONUT SAMBOL RECIPE

(for use with Hop & Roll Coconut (Pol) Sambol Kit)

preparation time; 15 minutes 

serves: roughly 4 servings

Ingredients provided: 50 grams of desiccated coconut (pre-measured), Hop & Roll spice mix (pre-measured)

Ingredients you will also need: 1/4 red onion, 50 mls of water, juice of 1/2 lime, salt to taste (only need very little around 1/4 tsp)

Equipment you will also need: pestle and mortar

Recipe: