Part of the secret of great-tasting Sri Lankan curries is the use of clay vessels for cooking. Food cooked and displayed in clay vessels at buffets has become a common sight in many hotels all over Sri Lanka. However, using clay vessels for cooking is not as straight-forward as using a stainless steel or non-stick pan. That’s because before you can get on with the cooking you have to do the seasoning...
I mean the seasoning of the clay vessel of course. The photograph would have already given you a clue as to what needs to be done. It’s quite simple, as you will see.
Fill up about a quarter of the clay pan with coconut refuse (scraped coconut of which the milk has been extracted). Place on a moderate flame and dry roast the coconut refuse until brown. Thereafter, discard the roasted coconut refuse, wash the vessel and you can start cooking tasty curries using your new clay pan.
Apart from food cooked in clay vessels being tastier, there are many other advantages as well, including health-benefits. I have written a special chapter on the importance and consequences of using clay vessels for cooking in my cookery book, Katata Rasata Hanikata Uyamu. In fact, many of the 250 recipes in the book were prepared using the clay pans I use for my daily cooking. You can spot some of them in the photographs featured in the cookery book.
I will be dedicating a part of this website to upload images and comments of readers who have tried out my recipes and tips. If you would like to add your experiences or feedback, please e-mail them to me and we can share them with the other readers. After all, sharing is caring!
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