Prakash K. Sivanathan, Niranjala M. Ellawala

Maalu Miris

Name: Maalu Miris
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: 250 ml (9 fl oz/generous 1 cup) coconut milk; ¾ tsp ground turmeric; 1 tsp ground cumin; juice of ½ lime; 1 green chilli, slit lengthways and deseeded; 1 tsp salt; 1 tomato, finely chopped; 350 ml (12 fl oz/1½ cups) water; 5 fresh curry leaves; 3 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 2.5 cm (1-inch) cinnamon stick, broken into two; ½ tsp vinegar (white or red); ½ tsp vinegar (white or red); ½ tsp cumin seeds; ½ tsp fenugreek seeds; ½ tsp salt; 1 tsp Maldive fish; ½ tsp vinegar (white or red); 1 tsp ground black pepper; 2 garlic cloves, finely chopped; ½ medium onion, finely chopped; 5 fresh curry leaves, finely chopped; 1.5 cm (½-inch) piece of ginger, peeled and finely chopped; 4 green (bell) peppers; 1 tbsp oil; 150 g potatoes

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

4 green (bell) peppers

Asia
Sri Lanka
Fish course
Side dish
Pescatarian
Gluten-free

Method

Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and roughly mash.

Wash the (bell) peppers. Leaving the stem in place, make a slit down the length of each one, from the top 1.5cm (½ inch) from the bottom and remove the seeds.

First make the filling. Heat the oil in a medium saucepa