Serendip: My Sri Lankan Kitchen, written by Peter Kuruvita, features a collection of traditional and flavor-packed Sri Lankan recipes paired with captivating stories and photography. A few highlights include Breadfruit Curry, Kola Kanda, Fish Cutlets, Egg Hoppers, and Love Cake. I will also be sharing his recipe for Kiri Bath following the review.
Disclosure: I received a copy of this book from Murdoch Books in exchange for my honest review. All comments and opinions are my own.
Peter Kuruvita
Peter Kuruvita was born in London to an Austrian mother and Sri Lankan father.
He grew up in Sri Lanka, moved to Australia, and began his career as a chef which has led him to his current restaurant, ALBA by Kuruvita, in Noosa Heads.
Peter is also the author of Lands of the Curry Leaf and My Feast with Peter Kuruvita and has been featured in the following TV Series: My Sri Lanka, Island Feast, Mexican Fiesta, and Peter Kuruvita’s Coastal Kitchen.
Serendip
Peter begins Serendip with an introduction of his family and the inspiration behind the book. He visited local kitchens, markets, and his family in Sri Lanka to share an amazing range of the country’s favorite and traditional recipes with others.
I especially love the focus on the stories and memories behind the recipes. Across the pages, you will learn about Peter’s childhood home in Dehiwala, Sri Lanka and the influence his grandmother had on his life and cooking. He even details his time spent at the Polla (market), the traditions surrounding notable ingredients, and regional specialties.
Chapters are divided according to the following: Meet My Family, In the Beginning, My Grandmother’s Kitchen, On the Road, Sweet Temptations, The Bakery, and Wickramapala’s Favourites.
A guide to stocking the pantry, storing, and using spices will be helpful for those new to Sri Lankan cooking. There is also an entire section devoted to basic curry powder recipes, chutneys, sambals, and pickles to use as the base for the meals.
The photography is provided by Alan Benson and Philip Kuruvita. Nearly every recipe is accompanied by a full-page photo or entire spread of the finished dish. The pages are also filled with an abundance of beautiful family photos along with the landscapes, people, and food of Sri Lanka.
Titles are written in Sinhalese, Tamil, or English. Measurements are listed in Metric and US Customary. Each recipe includes a headnote with personal stories, background information, helpful tips, serving size, and menu ideas.
Kiri Bath
Everything I tried from Serendip was incredible, but the Kiri Bath (Milk Rice,කිරිබත්) continues to be a favorite. It also comes together with only a handful of ingredients. Rice is simmered in coconut milk until tender and thickened, then cut into diamonds before serving.
Peter states, “Kiri Bath plays an important part in New Year celebrations, and is included in birthday or anniversary meals, during wedding ceremonies and afterwards at the banquet. It is also used as a votive offering at temples.”
Long grain rice is combined with coconut milk and bruised green cardamom pods in a saucepan on the stove. It is cooked, stirring occasionally, until the liquid reaches the same level as the rice in the pan.
To help add to the creamy, thick texture, coconut cream is stirred into the rice before covering and continuing to cook without stirring for another 12 minutes.
While the rice is still warm (it will start to harden as it cools), it is shaped across a tray or platter until about 5 centimeters (2 inches) deep. Finally, the round is cut into diamonds about 6 centimeters (2 1/2 inches) wide. Serve hot or cold.
Peter recommends pairing the Kiri Bath with Lunu Miris (recipe in book), fish or chicken curry gravy, and sugar banana. Jaggery (rock palm sugar) would also add some contrast to the heat from the Lunu Miris.
Notable Ingredients
Green Cardamom is a highly aromatic, warm citrus-like spice. You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut.
I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian products.
Other Dishes
I also made Lunu Miris, Beetroot Curry, Devilled Cashew Nuts, and Kothamalli.
I made the Lunu Miris (Salt Chili) to pair with the Kiribath. As the name suggests, this condiment is packed with heat. Dried chili flakes are ground into a paste with black peppercorns, Maldive fish flakes, and red onion. To finish, it is combined with lime juice to help balance the flavors.
Serendip is filled with a vast range of curry, but I was particularly drawn to the vibrant pink color of the Beetroot Curry. It also comes together easily in about 30 minutes. Pieces of beetroot are simmered in a spiced coconut milk mixture until tender.
Translating to coriander in Tamil, Kothamalli is also a comforting drink to help feel better. Coriander seeds are lightly toasted, then simmered with cinnamon and coriander in water before serving.
The Devilled Cashew Nuts were a particular favorite with Chad. Cashews are cooked in oil until golden, then tossed with curry leaves, chilli powder, salt, and pepper. They are quite the quick and delicious snack.
Serendip is a wonderful pick for those interested in Sri Lankan cuisine and the memories behind the food. Recipes range from quick and easy curries, drinks, and condiments to a bit more time involved baked goods, fried snacks, and desserts.
Having a market with Sri Lankan and South Asian ingredients will be helpful in locating items such as Maldive fish flakes, breadfruit, pandanus leaves, curry leaves, fenugreek seeds, lemongrass, palm sugar, cardamom, Samba rice, black mustard seeds, . Peter has included a glossary at the end of the book with descriptions and uses of some of the more essential staples.
Kiri Bath Recipe
Excerpt from Serendip
Kiri Bath
Ingredients
- 450 grams (1 pound) raw long-grain white rice
- 4 green cardamom pods bruised
- 1.2 liters (42 fluid ounces) coconut milk
- 1 teaspoon salt
- 150 milliliters (5 fluid ounces) coconut cream
- Vegetable oil for greasing
Instructions
- Wash and drain the rice, then put it in a heavy-based saucepan with the cardamom pods, coconut milk, and 1 teaspoon of salt and cook, uncovered, stirring occasionally over high heat for 10 minutes or until the liquid has evaporated to the level of the rice.
- Add the coconut cream, cover and reduce the heat to low, then cook without stirring for 12 minutes or until the rice is cooked.
- Using a wooden spoon, combine the hot rice well, then pour onto a 30 centimeter (12 inch) tray or platter so that the rice is at least 5 centimeters (2 inches) deep.
- Roll up a tea towel (dish towel), wrap it tightly in plastic wrap to resemble a rolling pin, then lightly grease it with vegetable oil and use to pat the hot rice mixture down until the top is even and smooth.
- While the rice is still warm, cut into 6 centimeter (2 1/2 inch) diamonds and eat hot or cold.
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