Page 53 - IN Diplomacy Annual 2017

DEMOCRATIC SOCIALIST REPUBLIC OF SRI LANKA

Sri Lanka Tea Promotion Stall at the International
Red Cross Bazaar

The High Commission of Sri Lanka in Singapore organized a Tea
Promotion Stall at the International Bazaar organized by the Red Cross
Society of Singapore in celebration of its signature biennial fundraiser event
at the SUNTEC Convention Centre.

The theme of the Sri Lankan stall was “Sri Lanka’s unique premium quality
fine Ceylon Tea” in order to uplift the brand image of Ceylon Tea.
The event was graced by Ms. Josephine Teo, Minister, Prime Minister’s
Office and Second Minister for Home Affairs & Manpower.

The promotion stall organized by the High Commission of Sri Lanka
featured the Ceylon Tea brand with its unique flavour, colour & character.

CELEBRATION DISHES OF THE WORLD

Polos Ambula

This authentic Sri Lankan Polos Ambula (young jackfruit curry) recipe Ingredients • 1 teaspoon turmeric powder
uses the seasonal fruit that is loved by many Sri Lankans. The spices • young jackfruit (remove the • ground red chilli paste (take 10
make this dish a little dark and spicy but tastes great even with plain rice.
Preparation takes about 15 mins and cooking 60 mins. outer skin and cut into 1-inch dried red chillies and soak them
cubes) in warm water for about 10
• coconut milk - first extract and minutes. Then place them into a
second extract. Put the mortar and pestle and grind to a
jackfruit cubes into the second smooth paste. Reduce the
extract coconut milk to prevent number of chillies for a mild
them from turning brown in taste)
colour • 3 tablespoons roasted curry
• 1 tablespoon coconut oil powder
• 1 teaspoon fenugreek seeds • 1 onion chopped
roasted and finely ground • 1 inch cinnamon stick
• ½ teaspoon cumin seeds • pandan leaves (cut into pieces)
• 8 chopped garlic cloves • 10 curry sprigs
• 1-inch ginger chopped • 2 fresh green chillies
• 1-inch lemon grass (white part) • Goraka (Garcinia Cambogia)
chopped • Salt to taste

Method 5) Cook for 10 minutes over medium heat, uncovered.
1) Heat the oil in a heavy bottom wok over medium heat and stir fry 6) After 10 minutes, reduce heat to low and cook covered for 40 minutes

garlic, ginger, cumin seeds, pandan leaves and half of the curry leaves until the jackfruit cubes are tender and the gravy is reduced. Stir the
until fragrant. jackfruit cubes occasionally.
2) Then add ground red chilli paste, turmeric, fenugreek, goraka 7) Once the gravy has reduced add the thick 1st Extract coconut milk and
(Garcinia Cambogia) and stir fry. mix well. Cook for another 20 minutes without the lid.
3) After 1 minute, add onion, cinnamon and curry powder and stir fry. 8) After 1 hour remove from heat and allow to cool.
4) Now transfer the jackfruit cubes with coconut milk into the wok and 9) The curry is ready to be consumed. Best served with warm rice or
mix well. Add salt, green chilli and the rest of the curry leaves. string hoppers (idi appam)

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