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Ingredients (serves 2)


Whole lobster or crayfish about 500g 2
Ceylon Arrack 150 ml
Butter 2 tbsp
Salt and pepper to taste


Olive oil 2 tbsp
Finely chopped onion 3 tbsp
Finely chopped garlic 2 tsp
Finely chopped ginger 2 tsp
Chopped green chili 1 tbsp
Whole curry leaves 12
Fresh bread crumbs 5 tbsp
Grated coconut 5 tbsp
Ground black pepper 1 tsp



1. Split the Lobster in half, remove the meat carefully using the back of a small spoon and set aside. Clean the shell, ensuring the head is cleaned well. Divide 50 ml of the Ceylon Arrack between the 4 half shells and bake in the oven at 200 °c for 5 minutes to flavor the shell, remove when the shells have turned red in colour.
2. Slice each half tail into 3 pieces and season with salt and pepper.
3. Melt the butter in a large non-stick pan until foaming,then add the lobster. Sauté the lobster until nicely golden brown on the outside, but still only half cooked, then add the Ceylon Arrack and flame.
4. Quickly remove from the pan and arrange the lobster evenly in the 4 half shells.


1. In a non-stick pan, heat the olive oil and sauté the onion, garlic and ginger for 2 minutes. Add the curry leaves and green chili, sauté for a further 2 minutes.
2. Add the bread crumbs and coconut and continuously mixing, toast them in the pan until golden brown.
3. Season the crust with the black pepper and divide evenly between the 4 Lobster halves, packing it on top of the lobster.
4. Bake the lobster at 200°c for 6 – 8 minutes until cooked through and well browned.


Ingredients (Serves 4)

White rice 2 tbsp
Fresh grated coconut 2 tbsp

Pork Marinade

Diced pork 600g
Roasted curry powder 4 tsp
Un roasted curry powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Ceylon Arrack 30 ml


Olive oil 1 tbsp
Chopped onion 1
Chopped garlic 2 tbsp
Chopped ginger 1 tbsp
Sliced green chili 1
Small pandan leaf 1
Curry leaves 15
Fenugreek seeds 1 tsp
Cinnamon stick 1 inch piece
Water 250 ml
Ceylon Arrack 30 ml
Goraka 4 pieces
Thick coconut milk 50 ml
Ceylon Arrack 50 ml


1. Toast the raw rice in a non stick pan, as it starts to
brown add the coconut and continue to toast together
until a nice deep golden brown. Grind to a powder in
a blender and set aside
2. Place all the items in the pork marinade together.
Marinade for at least 3 hours, this may even be left to
marinade overnight for up to 12 hours
3. In the olive oil, temper the onion, garlic, chili and
ginger for 5 minutes. Add the spices and cook for a
further 5 minutes. Add the pork and cook until thoroughly
mixed together
4. Cover with the water, add the Goraka and 30 ml Arrack
and bring to a simmer. Cover with a lid and simmer
for 20 minutes
5. Add the toasted rice mixture, thick coconut milk and
remaining 30 ml Arrack and cook for a further 10