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30/11/2025

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30/11/2025

Sri Lankan Dry Fish Stir-Fry (Karawala Thel Dala)
This recipe results in a spicy and flavorful side dish that pairs well with rice and curry.
Ingredients
200g dried fish (Keeramin, sailfish, or any other preferred type), cut into small pieces
4 tbsp coconut oil (or neutral oil)
3 large onions, thinly sliced
6-8 cloves garlic, thinly sliced
1 inch ginger, minced fine
A handful of curry leaves
1/4 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
Salt to taste (use cautiously as dried fish is already salty)
Juice of half a lime
Optional: Green chilies or chili flakes for extra heat
Instructions
Soak the fish: Place the dried fish pieces in water and soak for at least 30 to 40 minutes to remove excess salt. After soaking, squeeze out the water and set the fish aside.
Sauté aromatics: Heat the oil in a large frying pan over low-medium heat. Add the sliced onions, garlic, minced ginger, and curry leaves. Cook for a few minutes until they release their aroma and the onions begin to soften.
Add spices: Stir in the turmeric powder and chili powder, combining well with the onion mixture.
Fry the fish: Move the onion mixture to one side of the pan. Add the drained dry fish pieces to the empty side and gently fry them, turning occasionally, for about 10 to 12 minutes until they are lightly golden and crispy.
Combine and finish: Once both the fish and onions are fried, mix them together well in the pan. Remove from heat and stir in the lime juice. Taste for salt and add more only if necessary.
Serve: Serve warm with rice and other curries.
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Ceylon hearth

A classic Sri Lankan bonchi curry (green bean curry) is an aromatic, flavorful dish made with green beans cooked in crea...
19/11/2025

A classic Sri Lankan bonchi curry (green bean curry) is an aromatic, flavorful dish made with green beans cooked in creamy coconut milk and tempered with a blend of spices. Here is a simple recipe to prepare it.

Ingredients
500g Green beans, washed, trimmed, and cut into bite-sized pieces
1 large onion, sliced
3 cloves garlic, sliced
1-inch piece of fresh ginger, finely chopped or grated (optional)
2 green chillies, chopped (adjust to taste)
1 sprig of curry leaves
1/2 a piece of cinnamon stick
3 Tbsp vegetable oil
1 tsp turmeric powder
1 tsp cumin powder (or 5 tsp Sri Lankan curry powder for richer flavor)
1 tsp ground black pepper (or chilli powder for more heat)
1 cup coconut milk (thick)
Salt to season
Optional: 1/4 tsp mustard seeds for tempering
Instructions
Prepare the beans: Wash the green beans, trim the ends, and remove any strings. Cut them into two or three pieces and then cut them lengthwise down the middle.
Temper the spices: Heat the oil in a large frying pan or pot over medium heat. Add the mustard seeds (if using), sliced onions, sliced garlic, chopped ginger and green chillies, cinnamon stick, and curry leaves. Cook, stirring constantly, until the onions are soft and translucent and the spices are fragrant, about 3-5 minutes.
Add the beans and spices: Add the prepared green beans to the pan. Season with salt, turmeric powder, cumin powder (or curry powder), and pepper. Stir well to coat the beans evenly with the spices. Cook for about 5 minutes, allowing the beans to slightly soften and absorb the flavors.
Simmer with coconut milk: Pour in the coconut milk and stir everything together. Bring the mixture to a gentle simmer.
Cook until tender: Reduce the heat to low, cover the pot with a lid, and cook for another 10-15 minutes, or until the beans are tender and the gravy has thickened to your desired consistency.
Season and serve: Taste the curry and adjust for salt or seasoning as needed. Remove the cinnamon stick and any large pieces of curry leaves before serving. Serve warm with steamed rice and other Sri Lankan dishes.
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hearth

19/11/2025

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Sri Lankan Creamy Potato Curry (Ala Kiri Hodi) RecipeThis recipe yields a tender, flavor-infused potato dish in a rich c...
18/11/2025

Sri Lankan Creamy Potato Curry (Ala Kiri Hodi) Recipe
This recipe yields a tender, flavor-infused potato dish in a rich coconut gravy.
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
Ingredients
1 kg (about 4 large) potatoes, peeled and cut into 2-3 cm chunks
400ml can (about 1 1/2 cups) full-fat coconut milk
1 large onion, thinly sliced
2-3 green chilies, sliced lengthwise (adjust to taste)
2 garlic cloves, thinly sliced
1-inch piece of cinnamon stick
1 sprig of curry leaves (about 10-15 leaves)
1 piece of pandan leaf (optional, about 1-inch piece, torn)
1 tsp mustard seeds
1 tsp ground turmeric
Salt to taste
2 tbsp coconut oil (or vegetable oil)
2-3 cardamom pods, slightly bruised (optional)
Instructions
Boil the potatoes: Place the chopped potatoes in a saucepan and add enough water to cover them. Boil for about 10-12 minutes until they are just tender when pierced with a fork, but not mushy. Drain and set them aside.
Temper the spices: In a separate large pot or pan, heat the coconut oil over medium heat. Add the sliced onions, curry leaves, pandan leaf, cinnamon stick, and bruised cardamom pods. Sauté for about 5-7 minutes until the onions are soft and translucent.
Add garlic and chilies: Stir in the sliced garlic and green chilies. Cook for another 2 minutes until fragrant.
Incorporate potatoes and spices: Reduce the heat to low-medium. Add the boiled potatoes, mustard seeds, and ground turmeric. Gently mix well until the potatoes are evenly coated with the spices.
Simmer in coconut milk: Pour in the coconut milk and season with salt. Bring the mixture to a gentle simmer (do not boil rapidly).
Thicken the gravy: Reduce the heat to low and continue to simmer gently for about 15-20 minutes, stirring occasionally, until the sauce has reduced and thickened to your liking and the potatoes are fully cooked through.
Serve: Taste and adjust salt if needed. Remove the cinnamon stick and pandan leaf pieces before serving. Serve warm with plain white rice and other Sri Lankan dishes.
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Ceylon hearth

18/11/2025

Ingredients
Beef: 1 kg (about 2.2 lbs) boneless beef chuck or stewing beef, cut into 1-inch pieces
Coconut Milk: 400ml canned full-fat coconut milk
Onions: 1 large onion, finely sliced or chopped
Garlic: 4-5 cloves garlic, finely chopped or minced
Ginger: 1 inch fresh ginger, peeled and finely grated
Green Chillies: 2-3 green chillies, sliced (adjust to taste)
Curry Leaves: About 10-12 fresh curry leaves
Pandan Leaf: 1 piece (about 5cm) pandan leaf (optional, but traditional)
Cinnamon: 1 cinnamon stick
Cardamom: 4-6 green cardamom pods, bruised
Fenugreek Seeds: ½ tsp fenugreek seeds
Mustard Seeds: ½ tsp black mustard seeds
Tomatoes: 1 large tomato, chopped
Sri Lankan Roasted Curry Powder: 1.5 - 2 tbsp
Turmeric Powder: 1 tsp
Chilli Powder/Flakes: 1 tsp dried red chilli flakes or powder (adjust to heat preference)
Vegetable Oil: 2 tbsp
Salt: To taste (approx. 1 tsp initially)
Water/Stock: 1-2 cups (as needed for simmering)
Instructions
Marinate the Beef: In a large bowl, combine the beef pieces with salt, turmeric powder, and about half of the curry powder. Mix well to coat the meat evenly, cover, and let it marinate for at least 30 minutes, or preferably overnight in the fridge for deeper flavour pe*******on.
Sauté Aromatics: Heat the oil in a large, heavy-bottomed pot or pan over medium heat. Add the curry leaves, pandan leaf, mustard seeds, and fenugreek seeds. Stir until the mustard seeds start to pop and the mixture is fragrant (about 1-2 minutes).
Cook Onions, Ginger, and Garlic: Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and start to turn golden brown (about 5-10 minutes). Add the minced garlic, ginger, green chillies, cinnamon stick, and bruised cardamom pods. Cook for another 2-3 minutes until the raw smell disappears.
Brown the Beef: Increase the heat to medium-high and add the marinated beef to the pot. Stir well to mix the beef with the aromatics and spices. Cook for a few minutes until the beef is well-coated and has browned on the outside.
Add Remaining Ingredients & Simmer: Stir in the chopped tomatoes, remaining curry powder, and chilli powder/flakes. Pour in most of the coconut milk and 1 cup of water or beef stock. Bring the mixture to a boil.
Slow Cook: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking and add a little more water if the curry is drying out.
Thicken and Finish: When the beef is tender, add the remaining coconut milk (or coconut cream for a richer finish) and mix well. Increase the heat slightly and simmer uncovered for another 10-20 minutes until the gravy thickens to your desired consistency. Taste and adjust salt or seasoning as needed.
Serve: Remove from heat and discard the pandan leaf and cinnamon stick if desired. Serve the Sri Lankan beef curry warm with basmati rice, string hoppers, or naan/roti bread.
Ceylon hearth

18/11/2025

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Welcome Ceylon hearth thank you so much watching love you all ❤️😊🫰
17/11/2025

Welcome Ceylon hearth thank you so much watching love you all ❤️😊🫰

16/11/2025

An authentic Sri Lankan black chicken curry (Kukul Mas Mirisata) is a rich, spicy, and deeply aromatic dish. Its signature black color comes from roasting the spices until dark brown.
Ingredients
For the Homemade Roasted Curry Powder:
2 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp fennel seeds
½ tsp fenugreek seeds
4 cloves
4 cardamom pods
2-inch cinnamon stick
1.5 tsp white rice (optional, helps with color and texture)
1 tbsp black peppercorns or powder
Note: Alternatively, use 2-3 tbsp good quality store-bought Sri Lankan roasted curry powder.
For the Curry:
600g to 1 kg bone-in chicken pieces
3-4 tbsp coconut oil (or vegetable oil)
1 large onion, sliced
1 tbsp ginger, crushed or minced
5-6 garlic cloves, crushed or minced
2-4 green chilies, slit lengthwise
10-20 fresh curry leaves
Pandan leaves (optional)
½ tsp turmeric powder
1-2 tbsp red chili powder (adjust to desired heat)
1 cup water
1 tbsp tamarind paste or paste of soaked goraka (brindleberry)
Salt to taste
½ - 1 cup coconut milk/cream (optional, for a creamier finish)
Instructions
1. Prepare the Black Curry Powder
In a dry pan over low heat, add all the whole spices (coriander, cumin, fennel, fenugreek, cloves, cardamom, cinnamon, white rice, peppercorns). Dry roast, stirring constantly, until the spices turn a deep dark brown and become highly aromatic. Do not burn them.
Set the roasted spices aside to cool completely.
Grind the cooled spices into a fine powder using a spice grinder or mortar and pestle. Set aside.
2. Marinate the Chicken
In a large bowl, combine the chicken pieces with the freshly ground spice powder, red chili powder, turmeric powder, tamarind paste (or goraka), and salt.
Mix well to coat the chicken evenly. Marinate for at least 30 minutes, or for deeper flavor, marinate overnight in the refrigerator.
3. Cook the Curry
Heat coconut oil in a large pot or pan over medium heat.
Add the sliced onions, crushed garlic, crushed ginger, green chilies, curry leaves, and pandan leaves (if using). Sauté until the onions are golden brown and the aromatics are fragrant (about 5-7 minutes).
Add the marinated chicken to the pan. Cook for about 5-10 minutes, stirring frequently until the chicken pieces are lightly browned and well-coated with the spice mixture.
Pour in the water and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
If using, stir in the coconut milk/cream and simmer uncovered for another 5-10 minutes until the gravy thickens into a rich, glossy sauce that clings to the chicken.
Taste and adjust for salt, spice, or tanginess if necessary.
Ceylon hearth

Aloo Paratha is a popular Indian stuffed flatbread that makes for a wholesome breakfast or meal. Here is a step-by-step ...
16/11/2025

Aloo Paratha is a popular Indian stuffed flatbread that makes for a wholesome breakfast or meal. Here is a step-by-step recipe to prepare it:
Ingredients
For the Dough:
Whole Wheat Flour: 2 cups
Water: As needed (approx. 1/2 to 3/4 cup)
Salt: ½ tsp
Oil/Ghee: 1-2 tsp for kneading and cooking
For the Stuffing:
Potatoes: 3-4 medium-sized, boiled and peeled
Onion: ½ cup finely chopped (optional)
Green Chillies: 2-3, finely chopped
Ginger Paste: 1 tsp (or finely grated ginger)
Coriander Leaves: ¼ cup, finely chopped
Cumin Powder: ½ tsp
Coriander Powder: ¼ tsp (optional)
Amchoor (Dried Mango) Powder: ¼ tsp (or a squeeze of lemon juice)
Garam Masala: ½ tsp
Red Chilli Powder: ½ tsp (adjust to taste)
Salt: To taste
Instructions
1. Prepare the Dough:
In a large bowl, combine the whole wheat flour and salt.
Gradually add water and a little oil/ghee, kneading until you have a soft, smooth, and pliable dough.
Cover the dough and let it rest for at least 15-20 minutes.
2. Prepare the Stuffing:
Mash the boiled potatoes well in a separate bowl, ensuring there are no lumps.
Add the chopped onions, green chilies, ginger paste, coriander leaves, and all the spice powders (cumin, coriander, amchoor, garam masala, red chilli powder) and salt.
Mix everything thoroughly until the spices are evenly distributed.
Divide the mixture into 6 to 8 equal portions and roll them into balls.
3. Assemble the Parathas:
Divide the dough into an equal number of portions as the stuffing and roll them into balls.
Take one dough ball, flatten it slightly, and roll it into a small circle (about 4 inches in diameter) using a little dry flour for dusting.
Place one ball of potato stuffing in the center of the rolled dough.
Bring the edges of the dough together to cover the filling completely, pinching to seal it at the top. Pinch off any excess dough if needed.
Gently flatten the sealed ball and dust it with some flour.
Carefully roll the stuffed ball into a larger, even circle (about 6-8 inches in diameter), applying gentle and even pressure to prevent the filling from spilling out.
4. Cook the Parathas:
Heat a tawa (griddle or flat pan) over medium heat.
Place the rolled paratha on the hot tawa.
Cook for about 1-2 minutes until you see small bubbles on the surface, then flip it over.
Spread about ½ to 1 teaspoon of oil or ghee around the edges and on top of the paratha.
Flip again and cook until golden brown spots appear on both sides, gently pressing with a spatula to ensure even cooking.
Remove from the tawa and repeat the process for the remaining parathas.
Serving Suggestions
Serve the hot aloo parathas with a dollop of butter, plain yogurt, pickle (achar), or chutney.
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Ceylon hearth

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