Sri lankan burger

Sri lankan burger

Lamprais

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
200g long-grain rice, rinsed
360ml vegetable/chicken stock
2 banana leaves
4 tablespoons coconut milk
6 tablespoons Chicken curry
or 6 tablespoons Beef curry
or 6 tablespoons Jackfruit curry
4 tablespoons Aubergine pickle
4 Fish cutlets
2 tablespoons Onion sambol

Method

  1. Place the rice and stock in a saucepan and bring to the boil. Stir, reduce the heat to a low simmer, then cover and cook for 15 minutes. Fluff the rice through and leave, uncovered, to steam-dry for 5 minutes.
  2. Preheat the oven to 200°C.
  3. Toast both banana leaves all over on a gas flame for a few seconds to make them more pliable. Place the rice in the centre of each leaf and pour 2 Tbsp coconut milk over each mound of rice.
  4. Arrange the curry, aubergine pickle, fish cutlets and onion sambol equally around each portion of rice, then package everything up tightly in the banana leaf, tying it up with string or a long strip of banana leaf.
  5. Pop the parcels onto a baking tray and bake for 30 minutes. Carefully unwrap the packages at the table and serve hot.
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