Prakash K. Sivanathan, Niranjala M. Ellawala

Odiyal Kool

Name: Odiyal Kool
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 150 g (5½ oz) long beans or green beans; 150 g (5½ oz) long beans or green beans; 150 g (5½ oz) raw prawns (shrimp), shell on; 150 g (5½ oz) raw prawns (shrimp), shell on; 150 g (5½ oz) squid or cuttlefish; 150 g (5½ oz) squid or cuttlefish; 150 g (5½ oz) small fish such as anchovies; 150 g (5½ oz) crab; 200 g (7 oz) large fish such as grouper (with head); 150 g (5½ oz) small fish such as anchovies; 200 g (7 oz) large fish such as grouper (with head); ½ tsp ground turmeric; 1 tbsp red chilli flakes; 200 ml (7 fl oz/generous ¾ cup) tamarind water; 250 g (9 oz/1½ cups odiyal (palmyra) flour; 3 litres water (2½ litres for soup + ½ litre to soak the flour); 3 litres water (2½ litres for soup + ½ litre to soak the flour); 3 litres water (2½ litres for soup + ½ litre to soak the flour); 2 tsp salt; 3 tbsp rice (red or white); 3 tbsp rice (red or white); 3 tbsp rice (red or white); 100 g (3½ oz) cassava (manioc) root; 100 g (3½ oz/½ cup) jackfruit seeds or butter (lima) beans; 100 g (3½ oz/½ cup) jackfruit seeds or butter (lima) beans; 100 g (3½ oz/½ cup) jackfruit seeds or butter (lima) beans; 100 g (3½ oz/½ cup) jackfruit seeds or butter (lima) beans; 50 g (1¾ oz) spinach, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

200 g (7 oz) large fish such as grouper (with head)
150 g (

Asia
Sri Lanka
Fish course
Pescatarian
Soup
Spicy

Method

Clean the fish thoroughly. Cut the head off the large fish and remove the gills and blood traces. Chop the rest of the large fish into chunky pieces. Chop the heads off the small fish and pull out the guts.

Wash the crabs well. Pull off the top shell and clean the insides with your fingers. Cut the crabs in half and then twist off the pincer claws. Break the pincer claws at the joint an